Picadillo (Mexican Hash)

pamela Stoner


This dish is fabulous served with a yellow saffron rice. If you want a little more spicy heat just add a touch more jalapeño pepper. My husband doesn't like green olives so I chop them real fine and he doesn't know they are there. It's very easy to adjust this recipe to your own liking. Once in a while I throw in some fresh cut corn.


★★★★★ 1 vote

25 Min
30 Min


  • 1 lb
    lean ground beef
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 medium
    tomatoes, peeled and chopped
  • 1 medium
    apple, peeled, cored and chopped
  • 1/3 c
  • 2 Tbsp
    olives with pimiento, thinly sliced
  • 1 Tbsp
    pickled jalapeño, chopped
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground cumin
  • 1/8 tsp
    ground cloves

How to Make Picadillo (Mexican Hash)


  1. Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
  2. Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
  3. Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.

Printable Recipe Card

About Picadillo (Mexican Hash)

Course/Dish: Beef
Other Tag: Quick & Easy

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