Savory Ground Meat Medley

Mexican Picadillo is a truly comforting and versatile dish, renowned for its incredible flavor and ease of preparation. This classic ground beef and potato stew, simmered in a rich, savory tomato sauce, offers a delightful culinary experience that’s both satisfying and surprisingly quick to make. Perfect for a busy weeknight, this recipe can be on your table in just around 30-40 minutes. Serve it generously over fluffy rice, scoop it up with warm tortillas, or get creative with its endless serving possibilities. It’s a dish that promises hearty satisfaction and robust Mexican-inspired flavors in every bite, making it a firm family favorite.

Author’s notes

All About Picadillo: A Beloved Latin American Staple and Why This Version Shines

Picadillo is a beloved staple found in kitchens across numerous Latin American countries, including Mexico, Cuba, and even the Philippines. At its heart, it’s a humble yet incredibly flavorful dish typically made with ground meat (often beef or pork), tomatoes, and a medley of ingredients that vary significantly by region. In Mexico, you’ll often find it robustly seasoned and featuring ingredients like potatoes, carrots, and peas, while other regions might include olives, capers, or raisins.

Traditionally, Picadillo is incredibly versatile, frequently served as a standalone meal over white rice, or used as a delicious filling for a variety of dishes such as tacos, burritos, empanadas, tamales, and pastries. Its rich, savory profile makes it a fantastic base for so many culinary creations.

My Mexican-inspired Picadillo recipe truly bursts with authentic, incredible flavors. As I often do in many of my ground beef recipes, I like to enhance this dish by incorporating extra vegetables. This not only stretches the meat further, making it a more economical meal, but also adds a fantastic nutritional boost and layers of texture and taste. The addition of carrots and bell peppers, alongside the traditional potatoes, creates a wonderfully balanced and wholesome meal.

While this Picadillo is absolutely delightful eaten straight from the skillet, allowing you to savor its depth of flavor, there’s something uniquely satisfying about wrapping it in a warm, slightly charred tortilla. The combination of the tender, savory filling with the soft, pliable tortilla is simply irresistible. This dish truly embodies comfort food that’s both easy to prepare and deeply satisfying, making it a perfect choice for weeknight dinners or casual gatherings.

Flavorful Picadillo Ingredients & Smart Substitutions

Crafting the perfect Mexican Picadillo starts with a thoughtful selection of fresh ingredients and aromatic spices. Each component plays a vital role in building the dish’s signature depth and zest. Below is a detailed look at what you’ll need and how you can adapt the recipe to your pantry or preference.

• Olive Oil: Essential for sautéing and building the flavor base. Any neutral cooking oil like canola or vegetable oil can be used as a substitute.
• Yellow Onion, Carrot, and Green Bell Pepper: These aromatic vegetables form the ‘soffrito’ base, adding sweetness, depth, and a slight crunch. It’s crucial to dice them finely and evenly (about ¼ to ½ inch pieces) so they cook down quickly and meld seamlessly into the sauce. For variety, red bell pepper can be used, or you can add other finely diced vegetables like zucchini or corn for extra texture and nutrients.
• Lean Ground Beef (93/7): Using lean ground beef ensures a hearty dish without excessive grease, which can make the Picadillo feel heavy. If you prefer, ground turkey or even a mix of ground pork and beef can be excellent alternatives, offering a slightly different flavor profile while maintaining the comforting texture.
• Salt and Pepper: These foundational seasonings are critical for enhancing all other flavors. Remember to season at every stage of cooking to layer the taste.
• Tomato Paste: A concentrated burst of tomato flavor that adds richness and body to the sauce. Don’t skip this! If you don’t have paste, you can simmer extra crushed tomatoes longer to reduce them, but the flavor won’t be as intense.
• Baby Gold Potatoes: These potatoes are ideal for Picadillo because of their creamy texture and thin skin, meaning no peeling is necessary. Just wash them thoroughly and dice them into ½-inch pieces to ensure they cook through evenly and quickly. If using Russet potatoes, make sure to peel them first to avoid a tough skin texture. Sweet potatoes, peeled and diced, also make a fantastic, slightly sweeter variation.
• Jalapeño and Garlic: These deliver the quintessential Mexican kick and aromatic foundation. For more heat, keep some or all of the seeds and white membranes from the jalapeño. For a milder flavor, remove all seeds and dice the pepper finely. Minced garlic provides a pungent, savory depth; fresh is always best, but pre-minced garlic works in a pinch.
• Dried Oregano: A key herb in Mexican cuisine, providing earthy and slightly peppery notes. Mexican oregano is distinct from Mediterranean oregano, offering a more citrusy, savory flavor. If you can find it, use it!
• Beef Bouillon Powder: This secret ingredient packs a powerful beefy punch without needing extra broth, intensifying the savory profile. Knorr Granulated Beef Flavor Bouillon is a popular choice. If unavailable, use a high-quality beef broth and reduce the amount slightly to avoid making the dish too soupy, or add a pinch more salt to compensate for the flavor.
• Ground Cumin, Ground Coriander, and Paprika: This trio of spices is fundamental to the Mexican flavor profile. Cumin provides warmth and earthiness, coriander adds a lemony, floral note, and paprika contributes a mild sweetness and vibrant color. Ensure your spices are fresh for the best flavor; old spices lose their potency.
• Fire-Roasted Crushed Tomatoes: Fire-roasted tomatoes bring a smoky depth that elevates the sauce significantly. If you can’t find them, regular crushed tomatoes or even diced tomatoes (for a chunkier texture) can be used. Just be aware that you might miss that subtle smoky undertone.
• Chicken Broth: Provides the necessary liquid for the sauce and helps the potatoes cook to tender perfection. Vegetable broth or even water can be substituted, but chicken broth adds another layer of savory flavor.
• Bay Leaf: Infuses the sauce with a subtle, aromatic herbal note as it simmers. Remember to remove it before serving!

Mastering Mexican Picadillo: Essential Tips for Success

Making Mexican Picadillo is straightforward, but a few key techniques will elevate your dish from good to absolutely outstanding. Follow these expert tips to ensure every batch is perfect:

• Season Generously and Continuously: Salt is a flavor enhancer, not just a seasoning. It makes all the other ingredients pop. Don’t be shy with salt and pepper at each stage – a pinch with the veggies, a good sprinkle on the beef, and finally, a taste test at the end. This layering of seasoning is crucial for a deeply flavorful Picadillo.
• Control the Spice Level: Jalapeños can vary greatly in heat. I recommend starting with less (e.g., just ½ tablespoon) and tasting the dish as it cooks. If you prefer more kick, you can always finely dice and stir in additional fresh or pickled jalapeños, or even a dash of your favorite hot sauce, towards the end. Remember, you can always add heat, but you can’t easily take it away.
• Dice Potatoes Uniformly and Small: The size and consistency of your potato dice matter significantly. Aim for ½-inch pieces. Smaller, even cuts ensure that the potatoes cook faster and more uniformly, becoming perfectly tender without some pieces remaining firm. This also allows them to absorb the rich flavors of the sauce more effectively.
• Adjust Liquid as Needed: While the recipe provides a good starting point for liquid, factors like your pan size, the heat level, and even the type of potatoes can affect evaporation. If your Picadillo appears to be drying out before the potatoes are fully tender, don’t hesitate to add an additional ¼ to ½ cup of chicken broth. Conversely, if it seems too soupy at the end, simply increase the heat slightly and cook uncovered for a few more minutes to allow some liquid to evaporate until your desired consistency is reached.
• Don’t Overcrowd Your Pan: When browning the ground beef, avoid overcrowding the pan. If you’re cooking a larger batch, consider browning the meat in two separate batches to ensure it truly browns and doesn’t just steam. Proper browning creates delicious caramelized bits, known as ‘fond,’ which add immense flavor to your sauce.
• Scrape the Bottom: After adding the liquids, make sure to use your spoon to scrape up any browned bits stuck to the bottom of the pan. This ‘deglazing’ step releases all those flavorful caramelized particles, incorporating them into your sauce for an even richer taste.

Creative Serving Suggestions for Mexican Picadillo

One of the many joys of Mexican Picadillo is its incredible versatility. While I personally love piling a generous serving onto a plate and scooping it up with a warm, torn tortilla, the possibilities are truly endless. Here are some fantastic ideas to inspire your next meal:

• Classic Rice Bowls: Serve it over a bed of fluffy Mexican rice, vibrant cilantro-lime rice, or simple white rice. The rice soaks up the savory sauce beautifully, creating a wholesome and filling meal. Top with fresh cilantro, a squeeze of lime, and a dollop of sour cream or crema.
• Tacos, Gorditas, or Empanadas: Picadillo makes an exceptional filling! Spoon it into warm corn or flour tortillas for quick and easy tacos. Use it as a hearty stuffing for homemade gorditas or savory empanadas, creating a handheld delight that’s perfect for parties or lunchboxes.
• Nachos or Dip: For a fun appetizer or casual meal, serve Picadillo as a hearty dip with crispy corn tortilla chips. You can also layer it over tortilla chips with melted cheese, jalapeños, and your favorite nacho toppings for an epic plate of Picadillo nachos.
• Stuffed Peppers or Squash: For a healthier, low-carb option, hollow out bell peppers or small squash (like acorn or butternut) and stuff them with Picadillo. Bake until tender for a flavorful and impressive main course.
• Breakfast Hash: Repurpose leftovers into a delicious breakfast hash! Sauté with some extra onions and bell peppers, then top with a fried egg for a hearty start to your day.
• Burritos or Quesadillas: Roll Picadillo into large flour tortillas with cheese, beans, and rice for satisfying burritos. Or, layer it between two tortillas with cheese and grill until golden for irresistible quesadillas.

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5 from 2 votes

Mexican Picadillo

By
Chelsea Lords

This Mexican Picadillo delivers big flavor fast with seasoned ground beef and tender potatoes simmered in a rich tomato sauce. It’s an incredibly satisfying and easy-to-make dish, perfect for a quick weeknight dinner. Serve it hot over rice with plenty of warm tortillas, and garnish with fresh cilantro and lime for an authentic taste experience.

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Servings:
4 servings

Video

(Video coming soon!)

Equipment

• Large Pan (Skillet or Dutch Oven)

Ingredients

• 1 tablespoon olive oil
• 1 cup finely diced yellow onion (about 1 medium onion)
• 1 cup finely diced carrot (about 2-3 large carrots)
• 1 cup finely diced green bell pepper (about 1 medium pepper)
• 1 pound lean ground beef (93/7 blend, or use ground turkey for a lighter option)
• Salt and pepper (to taste, for seasoning throughout)
• 2 tablespoons tomato paste
• 2 cups diced baby gold potatoes (see Note 1 below for potato tips)
• 1 tablespoon finely diced jalapeño (adjust to your preferred spice level)
• 1 tablespoon minced garlic
• 1/2 teaspoon dried oregano
• 1 teaspoon beef bouillon powder
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1-1/2 teaspoons paprika
• 1 (14.5-ounce) can fire-roasted crushed tomatoes (or regular crushed/diced tomatoes)
• 1 cup chicken broth
• 1 bay leaf
• Serving suggestions (see Note 2 below)

Instructions

1. Sauté the Aromatics: Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the olive oil. Once shimmering, add the finely diced yellow onion, carrot, and green bell pepper. Sprinkle with a small pinch of salt and pepper. Sauté, stirring frequently, for about 8 minutes, or until the vegetables begin to soften and become fragrant.

2. Brown the Beef: Push the softened vegetables to the sides of the pan, creating a clear space in the center. Add the lean ground beef to the center. Season the beef with about 1 teaspoon of salt and ½ teaspoon of pepper. Cook, breaking up the meat with a spoon or spatula, until it is mostly browned through. Don’t worry about cooking it completely at this stage.

3. Build the Flavor Base: Stir the browned beef and softened vegetables together. Add the tomato paste, diced potatoes, finely diced jalapeño, minced garlic, dried oregano, beef bouillon powder, ground cumin, ground coriander, and paprika. Continue to cook over medium heat, stirring frequently, for another 5 minutes. This step allows the tomato paste to caramelize slightly and the spices to toast, significantly deepening the flavor profile.

4. Simmer to Perfection: Lower the heat to low. Pour in the undrained fire-roasted crushed tomatoes and chicken broth, then add the bay leaf. Use your spoon to gently scrape the bottom of the pan to release any browned bits (fond) stuck to it – these are packed with flavor! Ensure the diced potatoes are submerged under the liquid. Cover the pan with a lid and simmer gently for 10 minutes, allowing the potatoes to begin to soften and the flavors to meld.

5. Finish Cooking and Adjust: Remove the lid and give the Picadillo a good stir. Increase the heat to medium. Continue to cook uncovered for another 10 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed, creating a rich, thick sauce (see Note 3 for troubleshooting dry or soupy consistency). Remove and discard the bay leaf. Taste the Picadillo and adjust the seasoning with additional salt, pepper, or jalapeño if needed.

6. Serve Hot: Ladle the hot Mexican Picadillo into bowls. Serve immediately with warm flour tortillas and/or a side of rice. For an extra flourish and authentic flavor, garnish with fresh lime wedges and a generous sprinkle of chopped fresh cilantro.

Recipe Notes

Note 1: Potato Preparation: For this recipe, I highly recommend using baby gold potatoes as their thin skins mean no peeling is necessary. Simply wash them well and dice them into uniform ½-inch pieces. If you choose to use Russet potatoes, make sure to peel them first before dicing. Consistent sizing ensures even cooking.

Note 2: Serving Suggestions: For a truly satisfying meal, serve your Mexican Picadillo with warm tortillas, your favorite Mexican rice, and a vibrant garnish of fresh cilantro and lime wedges. Consider adding avocado slices or a dollop of sour cream for extra richness.

Note 3: Liquid and Consistency: If your Picadillo mixture appears to be drying out too quickly before the potatoes are fully tender, simply add a splash more chicken broth (start with ¼ cup) and continue simmering. Conversely, if the sauce is too thin at the end, increase the heat slightly and cook uncovered to allow it to reduce and thicken to your desired consistency. Ensure potatoes are diced small for faster cooking.

Storage: Store any leftover Mexican Picadillo in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over low heat until heated through, adding a little broth or water if it seems dry.

Nutrition Information

Serving: 1serving |
Calories: 384kcal |
Carbohydrates: 38g |
Protein: 27g |
Fat: 14g |
Saturated Fat: 3g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 6g |
Trans Fat: 1g |
Cholesterol: 86mg |
Sodium: 553mg |
Potassium: 1124mg |
Fiber: 6g |
Sugar: 10g |
Vitamin A: 6164IU |
Vitamin C: 66mg |
Calcium: 103mg |
Iron: 4mg

Nutrition information is automatically calculated and should be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.

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