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mexican picadillo
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Healthy Picadillo Recipe


  • 3 tsp of minced garlic
  • 3 poblano pepper roasted, skinless and seedless cutted in squares
  • 2 cups of chopped onion
  • 1 tbsp of oregano
  • 1 tsp of cumin
  • 3/4 tsp of salt
  • 1.3 pounds of ground beef
  • 1 tbsp of vegetable oil
  • 2 cups of peeled and chopped Mexican chayote


  • In a pot add 1/2 cup of water and the chayotes (peeled and chopped in squares), cover, and steam for about 10 minutes in medium heat (same process if you are using potatoes)
  • In a pan add 1 teaspoon of vegetable oil, I am using avocado oil. Let it warm up, add then add garlic, saute for a few seconds, at medium heat. Add the onion and saute until the onion starts changing color.
  • Add the ground meat and on top the oregano, cumin, and salt.
  • With the cooking shovel, cut the meat into small pieces while it is cooking and mix together with the vegetables.
  • When the beef is medium-well or almost totally cook add the tomatoes, the poblano, and the chayote or potatoes.
  • Stir all together and then cover and let it steam all together for about 8 minutes or until the beef is completely cooked.
  • You can have the picadillo in tortillas like tacos or with some Mexican rice or even on top of a tostada with avocado!