My Beef Picadillo with Jicama

Picadillo is one of those meals that feels like home to me. It is simple, comforting, and something I make often in my own kitchen. A while back I started using jicama in place of potatoes, and I honestly have not looked back. It holds its shape, adds a light crunch, and soaks up all the flavor of the tomatoes and spices. I love serving it with warm tortillas, black beans, and plenty of avocado on the side.

Ingredients (Serves 4)

  • 1 lb ground beef
  • 1 medium jicama, peeled and cubed
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 can stewed or fire-roasted tomatoes
  • 1 can water (use the tomato can)
  • Caldo de tomate, to taste
  • Salt and pepper, to taste
  • Optional: oregano and cumin

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Method

  1. Sauté the jicama cubes on their own for 3 to 5 minutes. Jicama is dense and rich in fiber, so it needs a head start.
  2. Add the onion and garlic, and sauté until golden.
  3. Add the ground beef and your seasoning of choice. I use salt and pepper. Cook until browned.
  4. Stir in the tomatoes and season with caldo de tomate. Add oregano and cumin if you like.
  5. Add one can of water, cover, and bring to a boil. Lower the heat and simmer for 15 minutes.

How I Serve ItWrap it in flaxseed or corn tortillas for a burrito, or serve it over rice or vegetables. For a Paleo style plate, grilled squash is a great side. I always add avocado, and occasionally a little sour cream.

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Health Benefits

  • Lower-carb swap: Jicama provides fiber, including inulin, which feeds beneficial gut bacteria and supports steady blood sugar.
  • Protein: Ground beef helps preserve muscle, which supports metabolism and strength as we age.
  • Heart support: Tomatoes are rich in lycopene, which has been linked to improvements in blood pressure and LDL cholesterol.
  • Healthy fats: Avocado adds monounsaturated fat, and regular intake has been associated with lower cardiovascular risk.

Simple, familiar food can still support your health.

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