Can I freeze picadillo?

Absolutely! This dish freezes like a dream. Just cool it completely, then pack it into freezer-safe containers or bags. It'll keep its flavor beautifully for up to 3 months. When you're ready to eat, thaw it overnight in the fridge and reheat gently on the stove - I add a splash of broth to bring it back to life.

Are the raisins really necessary?

I know they seem unusual if you're new to picadillo, but they add this incredible sweet contrast to the savory beef and briny olives. That said, they're totally optional! If you're skeptical, try using half the amount first. My husband swore he'd hate them, but now he complains if I skip them!

How spicy is this Mexican picadillo?

The basic recipe has just a warm background spice from the cumin and oregano - very family-friendly. Want more heat? Add a diced jalapeño when you sauté the onions (remove seeds for mild, keep them for spicy), or stir in some crushed red pepper flakes with the other spices. The beauty is - you control the heat!

Can I make this in advance?

Please do! In fact, I think it tastes even better the next day after the flavors have time to mingle. Just store it covered in the fridge and reheat gently before serving. The potatoes might soften a bit, but the trade-off in flavor is so worth it.

What's the best way to serve leftovers?

Oh, let me count the ways! My favorite is frying up an egg and serving it over leftover picadillo for breakfast. Or stuff it into quesadillas with melty cheese, mix it with scrambled eggs for killer breakfast tacos, or even use it as a baked potato topping - it's endlessly adaptable!

Mexican Picadillo Recipe Your Family Will Devour

Name: Mexican Picadillo Recipe Your Family Will Devour
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium potato, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 tomato, diced; 1/4 cup raisins; 1/4 cup sliced green olives; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp vegetable oil; 1/2 cup beef broth

Description

A flavorful and hearty Mexican picadillo made with ground beef, potatoes, and a blend of spices. Perfect for tacos, burritos, or served over rice.

Ingredients

1 lb ground beef
1 medium potato, diced
1 small onion, chopped
2 cloves garlic, minced
1 tomato, diced
1/4 cup raisins
1/4 cup sliced green olives
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
1/2 cup beef broth

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Instructions

Heat oil in a large skillet over medium heat.
Add onions and garlic, sauté until soft.
Add ground beef, cook until browned.
Stir in potatoes, tomatoes, raisins, olives, cumin, oregano, salt, and pepper.
Pour in beef broth, cover, and simmer for 15-20 minutes until potatoes are tender.
Uncover and cook for 5 more minutes to thicken the sauce.
Serve warm with tortillas or rice.

Notes

Adjust spice levels to taste.
For a spicier version, add chopped jalapeños.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Dish
Method: Stovetop
Cuisine: Mexican