Description
Ready in under 45 minutes, this Mexican Picadillo is a quick dinner favorite packed with seasoned ground beef, tender potatoes, zucchini, and tomatoes simmered to perfection. It’s an easy recipe that’s perfect for busy weeknights, family meals, or meal prep. If you’re looking for healthy snack ideas, dinner ideas, or just a flavorful, one-pan food idea—this one’s for you!
Ingredients
1 pound ground beef
2 medium potatoes, diced
1 medium zucchini, diced
2 cups chopped tomatoes (fresh or canned)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon cooking oil
Instructions
1. Heat a large skillet over medium heat and add oil. Sauté the onion until soft and translucent.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through.
4. Season with salt, pepper, cumin, and chili powder.
5. Add the diced potatoes and tomato paste, stirring to coat.
6. Mix in the chopped tomatoes and cover the skillet. Reduce heat to low and simmer for 15–20 minutes.
7. Add zucchini in the last 5 minutes of cooking. Simmer until all vegetables are tender and the mixture thickens.
8. Taste and adjust seasoning. Garnish with chopped parsley or cilantro. Serve hot.
Notes
Add zucchini only in the final minutes to keep it from becoming mushy.
Use 85% lean ground beef for the best flavor-to-fat balance.
Customize with other vegetables like bell peppers, peas, or carrots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: quick dinner, easy recipe, ground beef, Mexican hash, healthy family meal