Mexican Picadillo Ground Beef Skillet
A robust, flavorful Mexican-inspired skillet meal that marries the savory depth of browned ground beef with tender potatoes and the bright, briny notes of green olives. This meal is designed for busy evenings, utilizing high-quality ingredients and the natural thickening power of potatoes to create a rich, cohesive tomato-based sauce that is both nutritious and deeply satisfying.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Main dish
- Method: Skillet Sauté
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
1 lb (450g) lean ground beef (85/15 ratio)
1 large potato, peeled and cut into 1/4 inch cubes
1/2 medium onion, finely diced
1/2 cup (120ml) plain unsalted tomato puree
1/4 cup (60ml) green olives, pitted and sliced
1 tbsp high smoke point oil (avocado or grapeseed)
Instructions
Heat the cooking oil in a large cast-iron skillet over medium-high heat until the surface shimmers.
Add the diced potatoes to the skillet and sauté until they begin to brown and soften.
Add the ground beef to the skillet, breaking it apart with a spatula and searing until well-browned to maximize the Maillard reaction.
Stir in the diced onion and cook until translucent.
Pour in the tomato sauce and add the sliced green olives along with a splash of their brine.
Reduce heat to low and simmer until the sauce thickens and the potatoes are tender throughout.
Serve warm, ensuring all components are well-coated in the thickened sauce.
Notes
Ensure potatoes are cubed to a uniform 1/4 inch size to ensure even cooking. The starch released from the potatoes is essential for the natural thickening of the sauce. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/mexican-picadillo-ground-beef-skillet/