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Mexican Picadillo with Potatoes and Peas

Elina James
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup tomato sauce
  • 1/2 cup beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: 1/4 cup chopped cilantro

Instructions
 

  • Heat olive oil in a large skillet and sauté the onion until soft.
  • Add garlic and cook for 30 seconds.
  • Add ground beef and cook until browned.
  • Stir in diced potatoes and cook for 3 minutes.
  • Add tomatoes, tomato sauce, and beef broth.
  • Season with cumin, paprika, oregano, chili powder, salt, and pepper.
  • Cover and simmer for 15–18 minutes until potatoes are tender.
  • Stir in peas and cook for an additional 3 minutes.
  • Adjust seasoning, garnish with cilantro, and serve warm.