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Picadillo (Tex-Mex)

  • Yield: 4 servings 1x


  • 3/4 pound ground beef
  • 2 tbs HOT salsa
  • 2/3 cup water or broth
  • 2 cloves garlic (minced)
  • 1/2 cup onion (diced)
  • 2 small potatoes (peeled and diced)
  • 1 cup peas and carrots
  • 1 tsp cumin (ground)
  • 1 tbs chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil


  1. In heavy bottom skillet, heat oil over medium high heat.
  2. Add the onion and cook until just beginning to soften.
  3. Add the ground beef and cook until no longer pink.
  4. Add the garlic, cumin, chili powder, salt, and black pepper and mix well.
  5. Continue to cook 1-2 minutes, until spices are fragrant.
  6. In a blender, add the tomatoes with their juice and the salsa and blend until pretty well mixed and tomato is tiny pieces.
  7. Add the tomato mixture to the meat in the pan.
  8. Turn heat to low and allow to simmer about 5 minutes.
  9. Add the diced potatoes and continue to simmer until potatoes are tender. IF necessary, add water to prevent sticking.
  10. When potatoes are tender and most of the liquid has reduced, add the peas and carrots.
  11. Cook until peas and carrots are heated through.
  12. Turn off heat and allow to sit 5 minutes before serving.
  13. Serve with rice or tortillas.
  14. Top with avocado slices.


Source: Bret Di Giovanni (Quarantine Cuisine)/Sherry Scott

  • Category: Main Dish
  • Cuisine: Tex-Mex


  • Serving Size: 3/4 cup
  • Calories: 260

Keywords: ground beef

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