Mexican Picadillo Recipe

Mexican picadillo is a hearty and flavorful dish made with ground beef, potatoes, tomatoes, and warm spices. This comforting one-pan meal is easy to make and perfect for tacos, burritos, tostadas, or serving over rice. With its rich and slightly spicy sauce, picadillo is a staple in many Mexican households and can be customized to your taste.

Why You’ll Love This Recipe

  • Simple and quick – Ready in under 40 minutes with minimal prep.
  • Budget-friendly – Made with affordable pantry staples.
  • Versatile – Serve with rice, tortillas, or as a filling for tacos and empanadas.
  • One-pan dish – Easy to make and clean up.
  • Authentic flavors – A blend of spices and fresh ingredients gives it a true Mexican taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground beef (80/20 for best flavor)
  • Potatoes, diced
  • Onion, chopped
  • Garlic cloves, minced
  • Tomatoes, diced (fresh or canned)
  • Tomato sauce
  • Carrots, diced (optional)
  • Green peas (optional)
  • Jalapeño or serrano pepper, chopped (optional for spice)
  • Olive oil
  • Salt and black pepper
  • Ground cumin
  • Chili powder or paprika
  • Dried oregano
  • Beef broth or water
  • Bay leaf (optional for extra flavor)
  • Fresh cilantro for garnish

Directions

  1. Sauté the onions and garlic – Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
  2. Brown the ground beef – Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess grease if needed.
  3. Season the meat – Stir in cumin, chili powder, oregano, salt, and black pepper. Mix well to coat the meat in spices.
  4. Add vegetables – Stir in diced potatoes, carrots, and jalapeño (if using). Cook for 2-3 minutes.
  5. Simmer with sauce – Pour in diced tomatoes, tomato sauce, and beef broth. Add the bay leaf if using. Bring to a simmer, cover, and cook for 15-20 minutes, until the potatoes are tender.
  6. Add peas and adjust seasoning – Stir in green peas (if using) and let them warm through for 2 minutes. Taste and adjust seasoning if needed.
  7. Serve – Remove the bay leaf, garnish with fresh cilantro, and serve hot with rice or tortillas.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Spicy Picadillo – Use a serrano pepper for extra heat or add cayenne pepper.
  • Vegetable Boost – Add bell peppers, zucchini, or spinach.
  • Chicken Picadillo – Use ground chicken instead of beef for a lighter option.
  • Sweet and Savory – Stir in raisins for a hint of sweetness.
  • Low-Carb Option – Skip the potatoes and serve with cauliflower rice.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm in a skillet over medium heat or microwave in 1-minute intervals.
  • Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight before reheating.

FAQs

What is picadillo?

Picadillo is a traditional Latin American dish made with ground meat, vegetables, and a tomato-based sauce. Each country has its own variations.

Can I make this ahead of time?

Yes! Picadillo tastes even better the next day as the flavors meld.

How can I make this dish less greasy?

Use lean ground beef (90/10) or drain excess fat after browning the meat.

What’s the best way to serve picadillo?

Serve with warm tortillas, white rice, or use as a filling for empanadas, tacos, or burritos.

Can I use ground turkey instead of beef?

Yes! Ground turkey works well, but you may need extra seasoning for flavor.

How do I thicken the sauce?

Let the picadillo simmer uncovered for a few extra minutes to reduce liquid.

Can I make this dish in an Instant Pot?

Yes! Brown the beef using Sauté mode, then add the remaining ingredients and pressure cook on High for 10 minutes, followed by a quick release.

What other seasonings can I add?

Try adding smoked paprika, bay leaf, or a dash of Worcestershire sauce for extra depth.

Can I omit the peas?

Yes, peas are optional and can be substituted with another vegetable.

Is this dish gluten-free?

Yes! Just check that your broth and seasonings are gluten-free.

Conclusion

Mexican picadillo is a flavorful, comforting, and easy-to-make dish that’s perfect for busy weeknights. With tender potatoes, seasoned ground beef, and a rich tomato sauce, it’s a meal the whole family will love. Serve it with rice, tortillas, or use it as a filling for tacos and empanadas. Try this classic recipe and enjoy a taste of Mexico at home!

Print

Mexican Picadillo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Picadillo is a flavorful, comforting, and easy one-pot meal made with ground beef, potatoes, tomatoes, and warm spices. Perfect for serving with rice, tortillas, or even stuffing into tacos, this dish is a hearty and budget-friendly family favorite!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 or leaner preferred)
  • 1 tbsp olive oil (if needed)
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 medium potato (diced into small cubes)
  • 1 carrot (diced, optional)
  • 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • ½ cup tomato sauce (for a richer sauce)
  • ½ cup beef or chicken broth (adjust for desired consistency)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp smoked paprika (optional, for depth of flavor)
  • ½ tsp dried oregano
  • ½ tsp chili powder or cayenne (optional, for heat)
  • ½ cup frozen peas (optional, for extra texture and color)
  • ¼ cup green olives (sliced, optional for a tangy touch)

For Serving:

  • Cooked white rice or Mexican rice
  • Warm corn or flour tortillas (for tacos or burritos)
  • Fresh cilantro (chopped, for garnish)

Instructions

Step 1: Cook the Ground Beef

  1. Heat a large skillet or Dutch oven over medium heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain excess grease if needed.

Step 2: Add the Vegetables & Seasonings

  1. Stir in the onion, garlic, potatoes, and carrots. Cook for 5 minutes until slightly softened.
  2. Add the diced tomatoes, tomato sauce, broth, salt, pepper, cumin, paprika, oregano, and chili powder. Stir well.

Step 3: Simmer the Picadillo

  1. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  2. Add the peas and olives in the last 5 minutes of cooking.

Step 4: Serve & Enjoy!

  1. Taste and adjust seasoning if needed.
  2. Serve hot over rice or in warm tortillas. Garnish with fresh cilantro.

Notes

  • Spicy Version? Add chopped jalapeño or extra chili powder.
  • Extra Savory? Add 1 tbsp Worcestershire sauce for deeper flavor.
  • Make It a Soup: Add extra broth for a Mexican picadillo stew!
  • Storage: Keeps in the fridge for 4 days or freezes for up to 3 months.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star