I grew up eating this wonderful dish often stuffed inside of a crispy taco shell or burrito.
Picadillo can also be served with a side of black or pinto beans with rice and fresh tortillas.
You really can’t go wrong with meat and potatoes y’all!
I season the meat with all my favorite spices such as Mexican oregano, garlic and onion powder, paprika and chili powders, and you know I love using Creole seasonings in all my dishes.
You can’t skimp on flavor when making this dish!
You can also fold in a little fresh chopped cilantro and the juice of one lime before serving.
Picadillo with Papas (Potatoes)
Prep Time; 10 minutes
Cook time: 40 minutes
Total Time: 50 minutes
3 lbs ground turkey or ground beef
3 cups precooked chunky mashed potatoes
1 1/2 cups chicken broth, low sodium
1 red onion, diced
1 tablespoon chopped garlic
2 tablespoons creole seasoning
2 tablespoons oregano, crushed
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
extra virgin olive oil
green onion to garnish
cilantro and juice of a lime optional
Mix seasoning blend together and set aside.
Add about 3 tablespoons olive oil to a pan over medium heat, add onion and saute for about 3 minutes, add garlic and cook 1 minute more.
Add meat and season with half the seasoning blend, break up meat with the back of a cooking spoon.
Cook meat for about 20 minutes or until browned, drain meat if using beef.
Add a little more oil to pan if needed and place meat back into pan.
Add potatoes and remaining seasoning. Mix well leaving a little chunks in the potatoes.
Add broth, bring mixture to boil, reduce heat and simmer for about 15 minutes.
If using add fresh cilantro and a little lime juice when cooked before serving.
Garnish with green onions.