Mexican Picadillo is one of those homey, soul-warming dishes that instantly brings comfort with every bite. If you grew up in a Mexican household, chances are this dish made frequent appearances on your dinner table. It’s simple yet deeply flavorful, a perfect combination of ground beef, potatoes, and a rich tomato-based sauce, all seasoned with warm spices.

For many, picadillo is more than just a meal—it’s a tradition. It’s the dish abuelitas make when you come home from school, the easy go-to for busy weeknights, and the filling used in tacos, empanadas, or stuffed peppers. It’s a recipe that varies from family to family, but one thing remains the same: it’s always made with love.

Whether you’re cooking for a crowd or just want to make a big batch for the week, this dish is budget-friendly, incredibly easy to prepare, and oh-so-satisfying. Serve it with warm tortillas, rice, or even a simple side salad for a well-rounded meal.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour with just one pan.
• Budget-Friendly: Uses simple, inexpensive ingredients that are pantry staples.
• Versatile: Serve it with rice, in tacos, over tostadas, or even as a filling for empanadas.
• Great for Meal Prep: The flavors deepen over time, making it perfect for leftovers.

Ingredients You’ll Need

• 1 lb ground beef
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, diced into small cubes
• 2 large tomatoes, diced
• ½ cup tomato sauce
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 medium carrot, diced
• 1 bay leaf

How to Make Mexican Picadillo

Step 1: Sauté the Aromatics

Start by heating the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and let it cook for another 30 seconds until fragrant.

Step 2: Brown the 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 any excess grease if necessary.

Step 3: Add the Vegetables

Stir in the diced potatoes, carrots, and tomatoes. Let them cook for about 5 minutes, allowing the flavors to meld.

Step 4: Simmer with Seasonings

Pour in the tomato sauce and beef broth, then add the cumin, paprika, oregano, salt, black pepper, and bay leaf. Stir everything together and bring to a gentle simmer.

Step 5: Let It Cook

Cover the skillet and let it simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.

Step 6: Finish with Peas

In the last 5 minutes of cooking, add the frozen peas. They will cook quickly and maintain their bright green color. Give the picadillo a final stir, taste, and adjust the seasoning if needed.

Step 7: Serve and Enjoy

Remove the bay leaf and serve your Mexican Picadillo hot with warm tortillas, rice, or over tostadas.

Helpful Tips

• Chop Evenly: Make sure to dice the potatoes and carrots into similar-sized cubes so they cook evenly.
• Use Fresh Tomatoes if Possible: While tomato sauce adds richness, fresh tomatoes give the dish a fresher taste. If tomatoes aren’t in season, canned diced tomatoes work too.
• Customize the Heat: Want it spicy? Add diced jalapeños or a pinch of cayenne pepper for some heat.
• Make It Heartier: Some families like to add chopped zucchini, bell peppers, or even green beans to stretch the dish further.
• Thicken the Sauce: If you prefer a thicker picadillo, let it simmer uncovered for a few extra minutes to reduce the liquid.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten-Free

Notes

• Leftovers taste even better the next day as the flavors continue to develop.
• If you want a lower-carb version, swap out the potatoes for cauliflower or bell peppers.
• This recipe can be easily doubled for larger gatherings or meal prep.

Nutritional Information (Per Serving)

• Calories: ~280
• Protein: 22g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 5g
• Sugar: 6g

(Nutritional values are approximate and may vary based on ingredient choices.)

Frequently Asked Questions

1. Can I make picadillo ahead of time?

Absolutely! In fact, picadillo tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days.

2. Can I freeze Mexican picadillo?

Yes! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

3. What can I serve with picadillo?

Picadillo pairs wonderfully with rice, warm tortillas, or even over mashed potatoes. You can also use it as a filling for tacos, burritos, or empanadas.

4. How do I make this dish vegetarian?

Swap the ground beef for lentils or crumbled tofu and use vegetable broth instead of beef broth for a delicious vegetarian version.

5. Can I use ground turkey instead of beef?

Yes! Ground turkey is a great leaner alternative that works just as well.

Storage Instructions

• Refrigerator: Store leftover picadillo in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.

Related Recipes

If you loved this Mexican Picadillo, you’ll definitely enjoy these other delicious Mexican dishes:

• Beef and Pepper Rice Bowl
• Crispy Chilli Beef
• Ground Beef and Rice Skillet
• Mediterranean Keto Ground Chicken Skillet with Olives and Feta

Conclusion

Mexican Picadillo is the ultimate comfort food—rich, hearty, and packed with flavor. Whether you enjoy it over rice, in tacos, or straight from the pan, this dish is a classic that never gets old. Try it for your next family meal and bring a taste of tradition to your table.

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