Mexican Picadillo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef, potatoes, and vegetables simmered in a seasoned tomato sauce with raisins and Caribbean spices. A warm, flavorful Latin American dish often served with rice or in wraps.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds lean ground beef
- 1 yellow onion (chopped)
- 1 jalapeño, seeded, diced (optional for spicy)
- 2 medium Yukon gold potatoes (12 oz.) (peeled, chopped small, about 1/4" )
- 2 carrots (peeled and diced)
- 1 green bell pepper (chopped)
- 1 tablespoon chili powder
- 2 teaspoons beef bouillon
- 1 1/2 teaspoons ground cumin
- 1 tsp EACH dried oregano, ground coriander, salt
- 1/2 tsp EACH smoked paprika, pepper
- 6 cloves garlic (minced)
- 1 15 oz. can tomato sauce
- 1 1/2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/3 cup raisins
- 1 bay leaf
- 1 cup frozen petite peas (thawed)
- 2 tablespoons chopped cilantro
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1473mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1142mg
- Calcium
- 74mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.