Do you like a healthy, easy, one-pot meal? Then Mexican Picadillo is for you!
If you have never heard of Picadillo, you are not alone. Although it’s not very well-known in North America, Picadillo is a staple in Latin American countries, including Mexico, and even in the Philipines.
In these countries, Picadillo is as varied as it is common. Every region and even every family, seems to have their own version of this spicy dish made of seasoned ground meat and vegetables such as tomatoes, peppers, and onions.
Picadillo is a bit of a hodgepodge of a dish. In Spanish, directly translated, Picadillo means hash (which is officially a synonym of hodgepodge in English!) I’d say it is akin to North America’s meatloaf ‘ or ‘sloppy joes’ – everyone seems to have their own version.
The Cuban version of Picadillo also contains olives, capers and often raisins. I love both Mexican and Cuban flavours, so I combined them (minus the raisins) into a Mexican/Cuban Hybrid. My Mexican Picadillo is also made with ground turkey, instead of ground beef.
Healthy, quick, easy and versatile one pot meal
I love that Mexican Picadillo is a one-pot meal (less dirty dishes is always a good thing!) and a quick weeknight dish (under 30 minutes!) you can easily make after work or prepare and freeze.
I also love that it’s versatile that you can mix it up and serve this traditional Mexican dish with beans, rice, corn or flour tortillas, hard shell tacos, chips/nachos. It can be a different meal every time you make it or even all at once, giving your family choice, especially if they are all in the mood for different things (like mine). Enjoy!
Mexican Turkey Picadillo Recipe
Author: Terri Gilson (Adapted from Picadillo Pg. 58 “Canadian Living’s Best 30 Minutes and Light” Cookbook by Elizabeth Baird and Food writers of Canadian living magazine and the Canadian living test kitchen, 1998)
1 kg lean ground turkey
1 onions, chopped
2 tsp minced or pureed garlic, minced
1 green peppers, chopped
1 can (5 ½ ounce) tomato paste
2 Tblsp cilantro
1 cup water
Juice from 1 lime
1 Tblsp brown sugar
¼ cup chopped pitted olives (** I used Jalapeno stuffed olives which I buy at Costco -you could add some jalapenos for heat if you can’t find Jalapeno stuffed olives)
2 Tblsp capers, drained
2 Tblsp Worcestershire
2 Tblsp red wine vinegar
2 tsp cumin
1 tsp Chili powder
- In a large non-stick skillet, cook turkey over medium heat breaking up with spoon until browned.
- Add onions, cook stir. Add garlic and green pepper. Cook for 5 minutes.
- Add tomato paste, water, lime juice, stir in olives, capers, cilantro, brown sugar, red wine vinegar and Worcestershire sauce.
- Stir in cumin and chili powder.
- Simmer for 10-15 minutes or until vegetables are soft.
Recommended: Serve over rice, tortillas or with nacho chips. I like to add extra cilantro, olives and squeeze lime juice over mine (very tasty!)
Prep time:10 minutes
Cook time:20 minutes
Total time: 30 minutes
For more winning recipes visit Terri @Food Meanderings.com
Terri is a competitive home cook and baker, recipe developer, food writer, and cake decorator. Her original and award winning recipes have been published in Taste of Home magazine, Saltscape Magazine, Better Homes and Gardens Family Circle Hometown Cooking Cookbook, The Old Farmer’s Almanac Readers’ Best Recipes 25th Anniversary Edition Cookbook, Safeway Destination Cheese Champions, among other publications and on several websites. She also contributes a monthly food & recipe column to The Rocky Ridge Royal Oak Community newsletter. She is a happily married mom of two that loves everything food. By day she works as a Project Manager in the health care field.