Beef Picadillo with Nopales

Beef Picadillo with Nopales

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Step 1 Add cooking oil into a large skillet and sauté the diced potatoes until golden, around 5 minutes. Set them aside.
Step 2 In the same skillet, sauté the onion and garlic. Once fragrant and translucent, add the bell pepper and carrot. Cook for a few more minutes and incorporate the ground beef.
Step 3 Once the ground beef is brown, add the tomato purée and return the potatoes. Add the olives and nopalitos raisins if using.
Step 4 Add the stock and season with cumin, salt and pepper. Bring to a boil and serve with warm tortillas.


Reduce the picadillo over a medium flame as needed to get the desired thickness. 


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  • Calories: 500 
  • Carbohydrates: 58.6g 
  • Protein: 41.2g 
  • Fat: 11.4g 


  • 1 can olives stuffed with jalapeños La Costeña 0a7f8d9d-49ad-480a-a983-1d1d7de8d0a0
  • 1 can Nopalitos La Costeña ef2e0a14-4bde-41f9-9d19-2535ed604918
  • 3 medium potatoes, diced
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, any color, finely diced
  • 1 carrot, peeled and diced
  • 1 lb. Ground beef
  • 16 oz tomato purée
  • 1 tbsp cumin
  • 3/4 cup of stock
  • 1/2 cup raisins (optional)
  • Salt and pepper to taste
  • Cooking oil as needed



Mexico Rico
Mexico Rico