Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Picadillo Recipe
Mexican picadillo creates an incredibly versatile ground beef mixture that can be served with rice and beans for a complete meal or used as filling for tacos, empanadas, or stuffed peppers. This traditional preparation combines seasoned ground beef with vegetables and spices to create a flavorful base that adapts to countless meal possibilities. The savory, slightly sweet flavors make this a family favorite.
This Mexican picadillo is so versatile. It can be served with a side of beans and rice for a complete meal, or serve it in a burrito, in hard shell tacos, or over nachos.
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
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Ingredients
1 pound ground beef
1 onion, diced, divided
4 Roma tomatoes, halved
3 cloves garlic, peeled
1 jalapeno pepper, seeded, or more to taste
1 tablespoon chicken bouillon granules, such as Knorr ®
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
1/2 cup water , from boiled tomatoes
salt and freshly ground black pepper, to taste
1 1/2 cups cubed russet potatoes
Directions
Gather the ingredients.
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
Combine ground beef and 1/2 of diced onion in a skillet and cook over medium heat, breaking up beef with a spatula, until onion is translucent and beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain excess liquid.
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
Meanwhile, place tomatoes, remaining 1/2 onion, garlic, and jalapeno in a pot with enough water to cover ingredients. Bring to a boil; cook until tomatoes have burst and onion and jalapeno have softened, about 5 minutes.
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
Using a slotted spoon, transfer tomatoes, onion, garlic, and jalapeno to the jar of a blender. Add 1/2 cooking water from tomatoes, chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
Add diced potatoes to ground beef mixture and cook, stirring frequently, for 4 to 5 minutes. Add tomato mixture, season with salt and pepper, and cook until potatoes are fork tender, 3 to 5 minutes more.
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
Nutrition Facts (per serving)
| 421 | Calories |
| 20g | Fat |
| 25g | Carbs |
| 34g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 8g | 38% |
| Cholesterol 101mg | 34% |
| Sodium 314mg | 14% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 34g | 68% |
| Vitamin C 22mg | 24% |
| Calcium 72mg | 6% |
| Iron 5mg | 25% |
| Potassium 1117mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
