Best Mexican Picadillo With Zucchini Picadillo Mejicano Con Calabasitas Recipes

PICADILLO MEXICANO

Picadillo Mexicano image

This hearty Picadillo Mexicano is a meat and potatoes dish featuring ground beef, potatoes, tomatoes, peppers, vegetables, and fantastic seasoning! Picadillo is perfect for tacos, burritos, empanadas, chiles rellenos and so much more! Or serve it up with some eggs for breakfast, as it's a spicier relative to the well known breakfast hash!

Provided by Angela

Categories Dinner Recipes Entrees Main Course

Time 35m

Number Of Ingredients 16

Ingredients

2 Tbsp lard ((or cooking oil))
1 white onion ((finely chopped))
2 jalapeno ((finely diced))
2 Tbsp garlic ((minced or crushed))
1 red bell pepper ((diced))
2 lbs ground beef
2 tomatoes ((roasted and chopped or crushed))
1 cup peas and carrots, frozen mix ((thawed))
1 cup sweet corn
1/4 cup cilantro ((chopped))
2 tsp dried oregano ((Mexican oregano is best))
2 tsp ground coriander
2 tsp cumin
1 tsp paprika
1 tsp each, salt & pepper ((to taste))
2 medium Yukon Gold potatoes ((optional - diced, cubed))

Steps:

In a large non-stick skillet or frying pan, heat the lard or cooking oil over medium high heat until the fat or oil begins to shimmer. Add the onion and jalapeno, saute until the onion becomes translucent, about 2-3 minutes. Add the garlic and red bell pepper and saute for 1 minute more.
Move the sauteed vegetables to one side of the skillet and add the ground beef. Break the beef into several large chunks, then let it cook undisturbed for 3-4 minutes.
Break the browning ground beef into smaller pieces and combine with the sauteed onion, jalapeno, garlic, and red bell pepper. Spread evenly in the skillet or frying pan and allow to continue cooking undisturbed for an additional 5-6 minutes, or until the ground beef is well browned.
Add the remaining ingredients (except for the potatoes, which are optional). Stir to combine thoroughly, then reduce the heat to medium and simmer for 5 minutes, if adding the potatoes, or 10 minutes if not opting for the potatoes.
If you are opting to add the potatoes (which I do recommend): Prior to starting the hamburger, skillet fry the diced or cubed potatoes in about 3 tablespoons of lard or cooking oil. Cook until crispy on the outside and fork tender. Remove from the skillet and transfer to a paper towel lined plate to soak up excess fat. Then continue with step 1 of the instructions.At step 4 of the instructions, fold the cooked potatoes into the skillet of ground beef and vegetables after adding the remaining peas and carrots, corn, and seasoning. Then continue to cook for an additional 5-10 minutes simmering over medium heat.
Add seasoning to taste after simmering, remove from heat and serve immediately.

Nutrition Facts : Calories 237 kcal, Carbohydrate 10 g, Protein 15 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 259 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC MEXICAN PICADILLO

Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

'Calabacitas Guisada' (Stewed Mexican Zucchini) image

Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.

Provided by EnjoyMyRecipe

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
½ small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

Steps:

Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g

MEXICAN ZUCCHINI - CALABACITAS

Mexican Zucchini - Calabacitas image

Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.

Provided by Bella Mia

Categories Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
8 zucchini, chopped
1 (4 ounce) can mild green chilies
2 (14 ounce) cans stewed tomatoes
2 (15 ounce) cans corn, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups monterey jack pepper cheese, grated

Steps:

Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Calabacitas con Elote (Mexican-Style Zucchini with Corn) image

In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!

Provided by Muy Bueno

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 zucchinis, chopped
8 ears corn, kernels cut from cob
2 cups buttermilk
salt and ground black pepper to taste
¼ cup grated Chihuaua cheese, or to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g

MEXICAN PICADILLO WITH ZUCCHINI, PICADILLO MEJICANO CON CALABASITAS

Mexican Picadillo with Zucchini, Picadillo Mejicano con Calabasitas image

This is one of my Mexican Picadillo recipes. It is made with ground pork meat, spices and tender young zucchini. I happen to like the taste of the breakfast sausage Jimmy Dean or Tennessee Pride and use this sausage when making my pork Mexican Picadillo it is very flavorful and juicy. I serve it along side rice, pinto beans and of course tortillas. This is just one variation of Mexican Picadillo. I hope you like it. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Pork

Number Of Ingredients 12

Ingredients

1 pound(s) ground pork, i like pre-seasoned sausage like tennessee pride or jimmy dean because they have spices already in them.
1 medium onion diced
1/2 large green bell pepper diced
1 can(s) diced tomatos in their juice
3 clove(s) garlic mashed or put through a garlic press
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground black pepper
1/2 teaspoon(s) ground cumin
2 tablespoon(s) chopped cilantro
2 cup(s) sliced zucchini
1 small envelope goya sazon with culantro
1 teaspoon(s) salt

Steps:

Brown pork meat or sausage in a skillet over medium heat. Add the onions garlic, bell pepper, and zucchini and saute for 2 minutes. Next add 1/4 cup water. Cover and simmer everything for two more minutes.
Next add the can diced tomatoes, and seasoning spices, oregano, cumin, cilantro, black pepper, Goya seasoning packet and salt. stir well Cover and continue to cook until the zucchini is tender.
Serve with Mexican rice, pinto beans, tortillas, and salsa. Enjoy
Optional: you may add half seeded diced jalapeno if you like your picadillo with heat. I prefer to add hot salsa over mine this way I can serve the little ones picadillo with their rice. Mexican Picadillo is also made with ground beef and diced potatos and is a little more soupy then the Cuban Picadillo.