Mexican Hash Picadillo
Satisfy your cravings with the bold and comforting flavors of Mexican Hash Picadillo, a one-pan dish that’s perfect for weeknight dinners or meal prep. This hearty recipe combines tender ground beef, golden russet potatoes, and a medley of savory vegetables like carrots, onions, and roma tomatoes, all simmered in a fragrant blend of spices including cumin, cinnamon, and paprika. A splash of beef stock brings everything together, creating a rich and flavorful sauce that clings to every bite. Garnished with fresh cilantro, this versatile dish can be enjoyed on its own, paired with rice or tortillas, or used as a delicious filling for tacos or empanadas. Ready in just 45 minutes, this classic Mexican comfort food strikes the perfect balance between simplicity and robust flavor. Ideal for feeding a family or satisfying your craving for traditional Mexican cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 2 medium russet potatoes
- 1 medium white onion
- 1 medium carrot
- 2 medium roma tomato
- 2 garlic cloves
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 cup beef stock or water
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh cilantro
Instructions
Peel and dice the potatoes into small, evenly sized cubes (about 1/2 inch). Set them aside in a bowl of water to prevent discoloration.
Finely chop the onion, carrot, and garlic. Dice the roma tomatoes into small pieces.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the finely chopped onion and carrot to the skillet. Sauté for about 3 minutes, until the vegetables start to soften.
Add the garlic and ground beef to the skillet. Cook for about 5 minutes, breaking up the beef with a wooden spoon, until browned and no longer pink.
Drain and rinse the diced potatoes, then add them to the skillet. Stir to combine with the beef and vegetables.
Add the diced tomatoes, tomato paste, cumin, cinnamon, paprika, salt, pepper, and the bay leaf to the skillet.
Pour in the beef stock or water and stir to incorporate all the ingredients. Bring the mixture to a simmer.
Cover the skillet and reduce the heat to medium-low. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the liquid has slightly reduced.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Garnish with freshly chopped cilantro and serve hot with tortillas, rice, or use as a filling for tacos or empanadas.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 108% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 18.5 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4367 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
