Mexican Picadillo is a comforting, one-pan meal filled with ground beef, potatoes, tomatoes, and warm spices. It’s a simple yet flavorful dish that can be enjoyed in many ways, served with rice, wrapped in tortillas, or used as a filling for tacos and empanadas.
With its balance of savory, slightly sweet, and mildly spicy flavors, this dish is a staple in many Mexican households. Plus, it’s incredibly easy to make, perfect for weeknight dinners or meal prep.
Ingredients
- 1 pound ground beef
- 2 medium potatoes, diced
- 1 1/2 cups diced tomatoes (or 1 can of tomato sauce)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, diced (optional for heat)
- 1/2 cup green bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional for extra spice)
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup green olives, sliced (optional but traditional)
- 1 tablespoon olive oil
- 1 cup beef broth or water
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4-6
Instructions
Step 1: Cook the Beef
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it up with a spatula (about 5 minutes).
- Drain excess fat if needed.
Step 2: Sauté the Vegetables
- Add onions, garlic, and bell pepper to the beef. Sauté for 2-3 minutes until fragrant.
- Stir in potatoes, carrots, and jalapeño (if using). Cook for another 3 minutes.
Step 3: Add the Seasonings and Sauce
- Stir in cumin, oregano, salt, black pepper, and chili powder.
- Pour in diced tomatoes (or tomato sauce) and beef broth. Stir well.
- Reduce heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are tender.
Step 4: Add Final Ingredients
- Stir in peas and olives. Let cook for another 5 minutes.
- Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy!
- Remove from heat and let it rest for a few minutes.
- Serve hot with warm tortillas, rice, or beans.
Serving Suggestions
- With Rice: Serve over a bed of Mexican-style rice for a hearty meal.
- In Tacos: Use as a filling for soft or crispy tacos with fresh cilantro and diced onions.
- Empanadas: Stuff inside empanadas or pastry shells for a delicious snack.
- With Bread: Enjoy with bolillo rolls or crusty bread to soak up the flavorful sauce.
- With Beans: Pair with refried beans or black beans for an extra boost of protein.
Tips for the Best Mexican Picadillo
- Make it spicier: Add more jalapeños, chili powder, or a splash of hot sauce.
- Use lean beef: If you prefer a lighter version, go for ground turkey or chicken.
- Thicker sauce: Let it simmer uncovered for a few extra minutes to reduce the liquid.
- Add sweetness: Some regions add raisins for a sweet contrast
- Meal prep-friendly: Picadillo stores well in the fridge for up to 4 days or can be frozen for later use.
Final Thoughts
Mexican Picadillo is the ultimate comfort food, easy to make, full of flavor, and incredibly versatile. Whether you’re looking for a quick family dinner or a delicious filling for tacos or empanadas, this dish delivers every time. Try it once, and it might just become a new favorite in your home.
Mexican Picadillo Recipe
Mexican Picadillo is a comforting, one-pan meal filled with ground beef, potatoes, tomatoes, and warm spices. It's a simple yet flavorful dish that can be enjoyed in many ways, served with rice, wrapped in tortillas, or used as a filling for tacos and empanadas.
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- 1 pound ground beef
- 2 medium potatoes, diced
- 1 1/2 cups diced tomatoes (or 1 can of tomato sauce)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, diced (optional for heat)
- 1/2 cup green bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional for extra spice)
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup green olives, sliced (optional but traditional)
- 1 tablespoon olive oil
- 1 cup beef broth or water
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it up with a spatula (about 5 minutes).
- Drain excess fat if needed.
- Add onions, garlic, and bell pepper to the beef. Sauté for 2-3 minutes until fragrant.
- Stir in potatoes, carrots, and jalapeño (if using). Cook for another 3 minutes.
- Stir in cumin, oregano, salt, black pepper, and chili powder.
- Pour in diced tomatoes (or tomato sauce) and beef broth. Stir well.
- Reduce heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are tender.
- Stir in peas and olives. Let cook for another 5 minutes.
- Taste and adjust seasoning if needed.
- Remove from heat and let it rest for a few minutes.
- Serve hot with warm tortillas, rice, or beans.
Notes
- Make it spicier: Add more jalapeños, chili powder, or a splash of hot sauce.
- Use lean beef: If you prefer a lighter version, go for ground turkey or chicken.
- Thicker sauce: Let it simmer uncovered for a few extra minutes to reduce the liquid.
- Add sweetness: Some regions add raisins for a sweet contrast.
- Meal prep-friendly: Picadillo stores well in the fridge for up to 4 days or can be frozen for later use.
