How to make Picadillo [Mexican Beef & Potato] Easy Meal for Burritos, Tacos, Enchiladas & More

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat; pork is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are more nutritious; yams can be cheaper.

Wash 4 cups of pinto beans thoroughly several times.

Add the beans to a pot with 1/3 of a white onion and 1 large garlic clove sliced into thirds.

Raise the temperature to bring the water to a boil without adding any seasoning or salt.

After boiling for over an hour, check the beans for tenderness and continue boiling until soft.

Chop 2 medium to large Roma tomatoes into dime-sized pieces, using 3 if they are small.

Chop the remaining white onion into dime-sized pieces, using 1/2 cup.

Peel and clean 2 medium-sized russet potatoes, chopping them into small bite-sized pieces about the size of a nickel.

Stir the beans and taste for tenderness, adding 1 teaspoon of table salt to season gradually.

In a separate pot, heat 2 tablespoons of vegetable oil and add the chopped white onion, sautéing until translucent.

Add the chopped tomatoes and their juices to the pot with the onions, cooking until the tomatoes are soft and the mixture thickens.

Add 2 pounds of ground beef (85% lean) to the pot and mix with the onion and tomato mixture.

Add 2 teaspoons of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of table salt, and 1/2 teaspoon of black coarse pepper to the meat, mixing well.

Cook the mixture until the ground beef is browned and fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: