Picadillo might be the ultimate comfort food, no doubt. Picadillo is a savory main dish made of ground beef, tomatoes, spices, and minced vegetables like onions, garlic, and potato. This dish definitely reminds me of home. For some reason picadillo is hard to find on restaurant menus, but every Mexican family has their own version of it. My version replaces the potatoes with turnips, and I like to throw in some green bell pepper for extra flavor.
This is an easy dish to make, even for beginners. If you like to do all your cooking on one day, you could prep a bunch of veggies ahead of time and then freeze them. When you’re ready to make this dish, just grab the chopped veggies and throw them in the pot. The hardest part to this recipe is waiting for it to finish cooking while your house fills up with aromatics.
Please don’t be afraid of the jalapeños in this dish, although you could leave them out if you really wanted to (but don’t!) Taking the seeds out and allowing them to cook really mellows out the heat, so you are just left with the jalapeño flavor and not a burning mouth and running nose. Most people are shocked to learn that jalapeños are packed with vitamin C! Time to start stocking up on jalapeños by the pound.
This is a hearty meal on its own, or serve it with a gluten free tortilla on the side or some Mexican cauliflower rice and beanless refried beans (recipes coming soon!) Add some sliced avocado and cilantro for garnish.
Try this dish out and let me know what you think! It’s very possible you will end up with zero leftovers.
- 1 lb grassfed ground beef
- 1 tbs minced garlic
- 1 medium green bell pepper, finely diced
- 1 medium turnip, diced
- 1/2 medium red onion, finely diced
- 2 medium jalapeños, deseeded and diced
- 1/2 cup salsa
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1 cup water
- In a large pan or pot, add ground beef over low-medium heat. Break up ground beef with a wooden spoon and let cook until meat is no longer pink.
- Add vegetables to pan, stirring well into the meat. Add spices, salsa, and water to pan, stirring well.
- Cover pan and simmer on low-medium heat for 30 minutes, or until turnips are cooked through.