Ground Beef Picadillo with Pasta
Savor the deliciousness of our Ground Beef Picadillo with Pasta—a wallet-friendly feast that stretches over three days for just $61 pesos daily! This vibrant dish combines seasoned ground beef, zesty tomatoes, and tender pasta, all simmered to perfection for a satisfying meal that’s both easy on the wallet and bursting with flavor. Get ready to enjoy a hearty, homemade experience that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 pimiento naranja
- 1 zanahoria
- 1/2 cebolla
- puré de tomate casero con 4 jitomates y chile chipotle
- 1 calabaza
🥩Meat & Seafood(1)
- 600 g de carne molida de res 90/10 (1.32 lbs)
🫙Pantry Staples(1)
- 1/2 bolsa de pasta de caracol
Nutrition (per serving)
Calories
412
Protein
33g
Carbs
33g
Fat
18g
👨🍳 Instructions
- 1
Dice the onion, carrot, and orange bell pepper.
- 2
In a pot, add the diced vegetables and 600 grams of ground beef.
- 3
Cook until the beef is browned.
- 4
Add 1 diced zucchini and 1/2 bag of shell pasta.
- 5
Prepare homemade tomato puree with 4 tomatoes and a chipotle pepper.
- 6
Add the tomato puree to the pot with a bit of water.
- 7
Cover and let cook for 10 minutes.
💡 Pro Tips
- ✓Brown your 90/10 ground beef over medium-high heat (375°F) for 4-5 minutes without stirring initially, allowing the meat to develop a Maillard crust that creates deep umami flavors; the 10% fat content is sufficient for browning without excess grease.timing375°F, 4-5 minutes, 90/10 ratio
- ✓Add diced vegetables to the pot immediately after removing browned beef, then deglaze with 2-3 tablespoons of water to lift caramelized fond (flavorful browned bits) before returning beef—this dissolves stuck proteins and sugars that intensify the sauce.technique2-3 tablespoons water for deglazing
- ✓Cook the shell pasta separately for 2-3 minutes less than package directions before adding to the picadillo, since it will continue cooking in the sauce for 10 minutes and absorb liquid; pasta should reach 65% hydration (slightly al dente) to avoid mushiness.timing2-3 minutes undercooked, 65% hydration
- ✓Add your chipotle-tomato puree to the pot with exactly 1 cup of water (not more), as the zucchini will release an additional 80-100 mL of moisture during the 10-minute simmer—this prevents a watery, over-diluted sauce while the tomato's acidity (pH 4.2) tenderizes the ground beef.ingredient1 cup water, zucchini releases 80-100 mL, pH 4.2
- ✓Reduce heat to low and cover the pot tightly for the final 10 minutes—uncovered cooking causes the sauce to lose 15-20% of its volume and can cause the pasta to scorch on the bottom where it contacts the pot directly.techniqueLow heat, covered, prevents 15-20% liquid loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Ground Beef Picadillo with Pasta
Savor the deliciousness of our Ground Beef Picadillo with Pasta—a wallet-friendly feast that stretches over three days for just $61 pesos daily! This vibrant dish combines seasoned ground beef, zesty tomatoes, and tender pasta, all simmered to perfection for a satisfying meal that’s both easy on the wallet and bursting with flavor. Get ready to enjoy a hearty, homemade experience that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 pimiento naranja
- 1 zanahoria
- 1/2 cebolla
- puré de tomate casero con 4 jitomates y chile chipotle
- 1 calabaza
🥩Meat & Seafood(1)
- 600 g de carne molida de res 90/10 (1.32 lbs)
🫙Pantry Staples(1)
- 1/2 bolsa de pasta de caracol
Nutrition (per serving)
Calories
412
Protein
33g
Carbs
33g
Fat
18g
👨🍳 Instructions
- 1
Dice the onion, carrot, and orange bell pepper.
- 2
In a pot, add the diced vegetables and 600 grams of ground beef.
- 3
Cook until the beef is browned.
- 4
Add 1 diced zucchini and 1/2 bag of shell pasta.
- 5
Prepare homemade tomato puree with 4 tomatoes and a chipotle pepper.
- 6
Add the tomato puree to the pot with a bit of water.
- 7
Cover and let cook for 10 minutes.
💡 Pro Tips
- ✓Brown your 90/10 ground beef over medium-high heat (375°F) for 4-5 minutes without stirring initially, allowing the meat to develop a Maillard crust that creates deep umami flavors; the 10% fat content is sufficient for browning without excess grease.timing375°F, 4-5 minutes, 90/10 ratio
- ✓Add diced vegetables to the pot immediately after removing browned beef, then deglaze with 2-3 tablespoons of water to lift caramelized fond (flavorful browned bits) before returning beef—this dissolves stuck proteins and sugars that intensify the sauce.technique2-3 tablespoons water for deglazing
- ✓Cook the shell pasta separately for 2-3 minutes less than package directions before adding to the picadillo, since it will continue cooking in the sauce for 10 minutes and absorb liquid; pasta should reach 65% hydration (slightly al dente) to avoid mushiness.timing2-3 minutes undercooked, 65% hydration
- ✓Add your chipotle-tomato puree to the pot with exactly 1 cup of water (not more), as the zucchini will release an additional 80-100 mL of moisture during the 10-minute simmer—this prevents a watery, over-diluted sauce while the tomato's acidity (pH 4.2) tenderizes the ground beef.ingredient1 cup water, zucchini releases 80-100 mL, pH 4.2
- ✓Reduce heat to low and cover the pot tightly for the final 10 minutes—uncovered cooking causes the sauce to lose 15-20% of its volume and can cause the pasta to scorch on the bottom where it contacts the pot directly.techniqueLow heat, covered, prevents 15-20% liquid loss