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An overshot of a Mexican Picadillo Soup bowl with a spoon beside it on an orange and red tablecloth, all this on a black background.

Mexican Picadillo Soup

This rustic dish is packed with tender ground beef, soft potatoes, sweet carrots, and a rich, tomato-based broth infused with aromatic spices. Every spoonful is a perfect balance of savory and satisfying, making it a go-to meal for busy weeknights or when you just need a cozy, home-cooked dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 449
Ingredients Method

Ingredients
  

  • 1 lbs Ground beef
  • 2&½ cups Beef broth
  • 2 Potatoes (medium)
  • 1 Carrots (large)
  • ¼ cup Tomato sauce
  • 2 Fresh tomatoes (medium)
  • 1 Onion (medium)
  • 1 tbsp Garlic (minced)
  • 1 tbsp Olive oil
  • 1 tsp Oregano
  • 1 tsp Paprika
  • Salt and pepper to taste

Method
 

  1. Prepare the vegetables, rinse and grate the tomatoes. Peel the carrot and potatoes then dice them. Dice the onion and mince the garlic if you are using garlic cloves.
  2. In a large pot, heat up a tablespoon of olive oil on medium high heat. Once its warm/hot add the ground beef and saute to brown it for 5 minutes. Stirring occasionally.
  3. Add the onion and garlic then sauté for 5 minutes
  4. Add the grated tomato and cook for 5 minutes with the lid off.
  5. Add the tomato sauce and the spices followed by the potatoes and carrots.
  6. Go in with 2 to 2&½ cups of beef broth and bring everything to a boil then lower the heat to medium and let everything simmer for 20 minutes.
  7. Do a taste test and adjust seasoning according to your taste preference. If the potatoes are soft as well as the carrots then your Mexican Picadillo Soup is ready to be served