HilahCooking's picture

Jun. 18, 2015

My favorite beef picadillo recipe. Basically a quick meat hash, picadillo is a wonderful filling for tacos, empanadas, or chiles rellenos.


Roma tomato 1
Ground beef 1 Cup (16 tbs)
Minced onion 1 Cup (16 tbs)
Jalapeno 1 , minced
Minced garlic 1 Tablespoon
Thyme 1/2 Teaspoon
Oregano 1/2 Teaspoon
Salt 1/2 Teaspoon
Potato 1 Medium , peeled and diced
Chicken stock 1 Cup (16 tbs) (1 cup)
Frozen peas 1 Cup (16 tbs)
Raisins 1/3 Cup (5.33 tbs) (soaked in a tablespoon of water)
Green olives 1/4 Cup (4 tbs) , halved



1.Blanch and peel the tomato, as shown in the video and coarsely chop. Set aside.


2.In a large skillet, brown the meat until mostly cooked through.

3.Add the onion, jalapeño and garlic and continue to cook, stirring, over medium-high heat until no longer pink.

4.Add the tomato, herbs, salt, potato and chicken stock.

5.Simmer uncovered 20 minutes until potatoes are soft.

6.Add the peas, raisins and olives and simmer another 5 minutes.


7.Serve over the tacos, enchiladas or empanadas.


Instead of the tomato, you could use a couple tablespoons of tomato paste added when you add the onions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 360Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 307 mg12.79%

Total Carbohydrates 49 g16.3%

Dietary Fiber 3 g12%

Sugars 9 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet