Description
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.
Ingredients
- 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
Instructions
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.
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.
Stir in the diced potatoes, carrots, and tomatoes. Let them cook for about 5 minutes, allowing the flavors to meld.
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.
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.
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.
Remove the bay leaf and serve your Mexican Picadillo hot with warm tortillas, rice, or over tostadas.
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.