Picadillo I

Picadillo or "Spicy Beef" has as many variations as there are good cooks (and in Texas, that's a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comfort food supper served with a green salad.

  • 1-1/2 pounds lean ground beef
  • 1 large onion, chopped
  • 2 large fresh tomatoes, peeled and chopped OR one (1) 14-1/2 oz. can whole tomatoes, chopped
  • 2 large garlic cloves, crushed
  • 2 medium potatoes, cut into 1/2-inch dice
  • 1/2 cup beef or chicken stock
  • 2 teaspoons apple cider vinegar
  • 1 canned chipolte chile with adobo sauce, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh cilantro
  1. Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.
  2. Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.
  3. Serve warm, sprinkled with cilantro.
  4. Makes about 5 cups.

Note: Pickled jalapeños may be substituted for the chipolte chiles in adobo sauce.

Many cooks use a combination of ground beef and ground pork, or even venison. Just be sure the meat you use is of good quality.

Ready in: 1 Hr

Kitchen tools you'll need for Picadillo I:

Recipe editor Patricia Mitchell