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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.

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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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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