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Mexican Picadillo

By MexFoodJournal

Picadillo recipe, Mexican style ground beef with carrots, potatoes, green peas, raisins and tomato sauce. Great in a taco, over white rice or on a tostada.

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Rate this recipe 3.5/5 (13 Votes)


  • 2 lbs lower fat ground beef
  • 2 medium white potatoes
  • 2 medium carrots
  • 1 cup green peas (preferably use frozen peas not canned)
  • ½ cup raisins
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper


Level of difficulty Average
Cost Average budget


Step 1

Peel the carrots and potatoes first.
Chop the potatoes.
Chop the carrots.
Preheat 2 tablespoons of cooking oil in a large frying pan over medium-high heat.
Add the ground beef to the frying pan and lightly brown the ground beef. (about 5 minutes)
Add the potatoes, stir and cook for 3 minutes.
Add the carrots, stir and cook for 3 minutes.
Add the raisins and peas.
Mix well.
Add the tomato sauce, salt and black pepper.
Mix well.
Reduce the heat to medium-low and cook for 20 minutes.
Taste the picadillo and add salt if necessary.

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  • 16 Cherry tomatoes
  • Black olives
  • 4 Big tortillas
  • 4 Handfuls of baby spinach
  • Sprinkle of feta
  • Grated cheddar
  • Olive oil


  1. Slice the cherry tomatoes and black olives in half.
  2. Lay out a quesadilla, and top with baby spinach, cherry tomatoes, olives, feta and cheddar.
  3. Fold in half.
  4. Heat a pan and drizzle with olive oil. 
  5. Cook quesadilla on both sides, until golden. 

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