Mexican Picadillo Meal Prep
A savory and slightly sweet ground beef picadillo, perfect for Mexican-inspired meal prep. This versatile dish combines seasoned beef with potatoes, carrots, and peas, making it an excellent protein base for nutritious weekly meals.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup potatoes peeled and diced
- 1/2 cup carrots diced
- 1/2 cup frozen peas thawed
- 1 can (15 oz) diced tomatoes undrained
- 1/2 cup beef broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp chili powder
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and set beef aside.
- Add diced onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in diced potatoes and carrots. Cook for 5-7 minutes, stirring occasionally, until slightly tender-crisp.
- Return the ground beef to the skillet. Add diced tomatoes, beef broth, ground cumin, dried oregano, and chili powder. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes and carrots are tender.
- Stir in the frozen peas and cook for another 2-3 minutes, until heated through.
- Taste and adjust seasonings as needed. Serve hot or allow to cool completely before portioning for meal prep.
Notes
For meal prep, allow picadillo to cool completely before portioning into airtight containers. It keeps well in the refrigerator for up to 4 days. Serve with rice, warm tortillas, or as a topping for baked potatoes or salads. You can also add other vegetables like bell peppers or zucchini, or a handful of green olives or raisins for a classic picadillo twist.