Short Description
Mexican Picadillo is a hearty and flavorful dish made with ground beef, potatoes, and vegetables simmered in a rich tomato-based sauce. It’s a comforting, one-pot meal that’s perfect for weeknight dinners and can be served with rice, tortillas, or as a filling for tacos and empanadas.
Why You’ll Love This Recipe
- Simple and budget-friendly ingredients
- One-pot meal with easy cleanup
- Perfect for meal prep and leftovers
- Versatile—can be served in various ways
- Rich, comforting, and packed with flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Potatoes (diced)
- Onion (chopped)
- Garlic (minced)
- Tomatoes (diced or blended)
- Carrots (diced)
- Peas (optional)
- Green bell pepper (chopped, optional)
- Tomato sauce
- Beef broth or water
- Cumin
- Oregano
- Salt and pepper
- Olive oil
- Bay leaf
- Jalapeño or serrano pepper (optional for heat)
Directions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chopped onions and cook until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Drain excess grease if necessary.
- Stir in the diced potatoes, carrots, and bell pepper.
- Add the blended tomatoes (or diced tomatoes), tomato sauce, and beef broth.
- Season with cumin, oregano, salt, and pepper, then add the bay leaf.
- Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally until the potatoes are tender.
- Stir in the peas (if using) and cook for another 5 minutes.
- Remove the bay leaf and adjust seasoning if needed.
- Serve warm with rice, tortillas, or as a filling for tacos.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add more jalapeño or serrano peppers.
- Vegetarian Option: Substitute beef with lentils or soy crumbles.
- Different Protein: Use ground turkey or pork instead of beef.
- Extra Hearty: Add corn, zucchini, or black beans for more texture.
- Smoother Sauce: Blend the tomato sauce with the seasonings for a silkier texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed to loosen the sauce.
FAQs
Can I make this recipe ahead of time?
Yes, Picadillo tastes even better the next day as the flavors meld.
What can I serve with Picadillo?
It pairs well with rice, tortillas, beans, or as a taco filling.
Is this recipe spicy?
It has mild heat, but you can adjust the spice level with more or fewer peppers.
Can I use canned tomatoes?
Yes, canned diced tomatoes or crushed tomatoes work well.
Can I cook this in a slow cooker?
Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
How do I thicken the sauce?
Simmer uncovered for a few extra minutes or mash some potatoes into the sauce.
Can I add other vegetables?
Absolutely! Corn, zucchini, or green beans make great additions.
What kind of beef is best for Picadillo?
Lean ground beef (85/15 or 90/10) works best to avoid excess grease.
Can I make this without potatoes?
Yes, you can substitute with more vegetables or beans.
How do I make this dish keto-friendly?
Skip the potatoes and carrots and use cauliflower instead.
Conclusion
Mexican Picadillo is a versatile and comforting dish that is perfect for a quick and satisfying meal. Whether served with rice, in tacos, or as a filling for empanadas, this easy one-pot dish will quickly become a family favorite. Try it today and enjoy a delicious homemade meal!
PrintMexican Picadillo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Mexican Picadillo is a delicious, savory dish made with ground beef, potatoes, tomatoes, and warm spices. It’s quick to make and full of bold flavors, perfect for a comforting meal served over rice, in tacos, or alongside warm tortillas.
Ingredients
- 1 lb ground beef (80/20 for best flavor)
- 1 tbsp olive oil (if needed)
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and diced
- 1 large carrot, diced
- 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1/2 cup tomato sauce
- 1/2 cup beef broth or water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon (optional, adds warmth)
- 1/4 cup green olives, sliced (optional, for authentic flavor)
- 1/4 cup frozen peas (optional, for texture)
- 1 tbsp chopped fresh cilantro (for garnish)
Instructions
Cook the Beef:
- Heat a large skillet or pot over medium-high heat.
- Add ground beef and cook, breaking it apart, until browned (5-7 minutes). Drain excess fat if needed.
2. Sauté the Aromatics & Veggies:
- Add onion and garlic, cooking for 2 minutes until fragrant.
- Stir in potatoes and carrots, cooking for another 3-4 minutes.
3. Add Seasonings & Tomatoes:
- Stir in salt, pepper, cumin, paprika, oregano, and cinnamon.
- Add diced tomatoes, tomato sauce, and broth. Stir well.
4. Simmer Until Tender:
- Bring to a simmer, cover, and cook on low for 20 minutes, stirring occasionally.
- Add olives and peas in the last 5 minutes of cooking.
5. Serve & Enjoy!
- Garnish with fresh cilantro and serve hot with rice, tortillas, or over tostadas!
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