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Homemade Picadillo with green beans

This easy Mexican Picadillo is based on my grandmother-in-law’s original Picadillo recipe. The perfect busy weeknight dinner. Chock full of veggies and flavor.


  • 1/2 Tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 lbs lean ground beef
  • 1 carrot
  • 1 chayote
  • 3.5 oz russet potato
  • 3.5 oz green beans
  • 3 Roma tomatoes
  • sea salt
  • pepper
  • 1 bay leaf
  • 1/2 cup beef broth
  • 1/2 cup frozen peas
  • 1/4 cup cilantro


  • If needing rice as a side start by preparing rice and while rice is steaming prepare the Mexican Picadillo.
  • Finely chop onion and garlic and set aside in a bowl.
  • Peel carrot, chayote, and russet potato and cut into about 1/4″ dice. Then cut off dry ends from green beans at cut into about 1/4″. Lastly, cut green parts off Roma tomatoes and then coarsely chop. Set all veggies aside in a bowl.
  • Preheat a large pan over medium heat, then add olive oil and fry chopped onion and garlic in it until translucent.
  • Add ground beef and break apart with a spatula and stir-fry until brown.
  • Add all veggies to the beef, as well as sea salt, pepper, bay leaf, and beet broth then mix well and flatten with a spatula.
  • Reduce heat to low and cover the pan. Let simmer for 15 minutes, then remove the lid, and let simmer an additional 5-10 minutes stirring often.
  • Once the broth is saucier and less brothy, add frozen peas and cilantro, give one last stir, and serve.


Calories: 334kcal | Carbohydrates: 16g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 148mg | Potassium: 832mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3315IU| Vitamin C: 24mg | Calcium: 57mg | Iron: 3mg

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