Isabel Eats · by Isabel Orozco-Moore★ 4.8 (85)
Mexican Picadillo Recipe
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 35%
CARBS 12G24% OF CAL
2G FIBER3G SUGAR7G OTHER
FAT 10G42% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef and potatoes simmered in a homemade tomato sauce with warm spices and vegetables. A classic Mexican comfort dish, savory and slightly spiced. Ready in 45 minutes.
mainmexicanbeef🍳 skillet🌀 blenderdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 4 small-medium Roma tomatoes, (halved)
- 1 medium white onion, (diced)
- 2 cloves garlic
- 2 jalapeño peppers, (stemmed*)
- 2 teaspoons kosher salt, (divided, plus more as needed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon Mexican oregano
- ½ cup beef broth
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium russet potato, (diced)
- 1 large carrot, (diced)
- ½ cup frozen peas
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 35%
CARBS 12G24% OF CAL
2G FIBER3G SUGAR7G OTHER
FAT 10G42% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 728mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 34mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.