Mexican Picadillo Recipe

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

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add chopped onions and cook until soft and translucent.
3. Stir in the minced garlic and cook for another 30 seconds.
4. Add the ground beef and cook until browned, breaking it apart with a spoon.
5. Drain excess grease if necessary.
6. Stir in the diced potatoes, carrots, and bell pepper.
7. Add the blended tomatoes (or diced tomatoes), tomato sauce, and beef broth.
8. Season with cumin, oregano, salt, and pepper, then add the bay leaf.
9. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally until the potatoes are tender.
10. Stir in the peas (if using) and cook for another 5 minutes.
11. Remove the bay leaf and adjust seasoning if needed.
12. 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!

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