Mexican Picadillo Recipe: A Classic Ground Beef and Potato Dish Full of Flavor

Introduction

Mexican Picadillo is a beloved comfort food found in kitchens across Mexico and Latin America. It’s a savory, slightly sweet ground beef dish that includes diced potatoes, tomatoes, and a medley of spices. Each family adds their own spin, making Picadillo one of the most adaptable and widely loved recipes in Mexican cuisine.

In Mexico, this dish is often served with rice, tortillas, or even as a filling for tacos, empanadas, or stuffed peppers. It’s budget-friendly, incredibly flavorful, and made with simple pantry staples—making it perfect for weeknight dinners or batch cooking.

In this article, you’ll learn how to prepare authentic Mexican Picadillo, tips for customizing it, and answers to common questions to help you perfect this homey classic.

Ingredients for Mexican Picadillo

Here’s what you’ll need for a traditional version of the dish:

Main Ingredients:

1 lb ground beef (85/15 lean-to-fat ratio is ideal)
1 tbsp vegetable oil (if beef is lean)
2 medium russet potatoes, peeled and diced
1 small white onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
½ cup tomato sauce (or use more diced tomatoes)
½ cup frozen peas (optional)
1 small carrot, diced (optional)
1–2 jalapeños or serrano peppers, finely chopped (optional for spice)
½ cup water or beef broth

Spices & Seasonings:

1 tsp ground cumin
½ tsp dried oregano (preferably Mexican oregano)
Salt and pepper to taste
1 bay leaf

Step-by-Step Instructions

Step 1: Prep the Vegetables

Begin by peeling and dicing your potatoes and carrots. Chop the onion, tomatoes, and optional chili peppers. Set aside.

Step 2: Cook the Ground Beef

In a large skillet or sauté pan over medium heat, add the ground beef. Break it up with a wooden spoon and cook until browned, about 5–7 minutes. If there’s excess fat, drain it or leave a bit for added flavor.

Step 3: Add Aromatics

Add the chopped onion and garlic to the skillet with the beef. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.

Step 4: Incorporate Tomatoes and Sauce

Stir in the diced tomatoes and tomato sauce. Allow the mixture to cook for 2–3 minutes so the flavors can meld.

Step 5: Add Vegetables and Spices

Now add the diced potatoes, carrots, peas (if using), jalapeños, cumin, oregano, salt, pepper, bay leaf, and half a cup of water or broth. Mix everything well.

Step 6: Simmer to Perfection

Reduce the heat to low, cover, and simmer the picadillo for 15–20 minutes. Stir occasionally and check that the potatoes are tender. If the mixture looks too dry, add a splash more water or broth.

Step 7: Adjust and Serve

Taste and adjust seasoning if necessary. Remove the bay leaf and serve your picadillo warm.

How to Serve Mexican Picadillo

Mexican Picadillo is incredibly versatile. Here are some popular ways to serve it:

With rice: Serve over Mexican red rice or white rice for a hearty meal.
With tortillas: Spoon it into warm corn or flour tortillas to make tacos or burritos.
Stuffed: Use it as a filling for chile rellenos, empanadas, or stuffed bell peppers.
With fried plantains or eggs: A popular twist in some regions for breakfast or brunch.

Tips for the Best Mexican Picadillo

Use freshly chopped tomatoes when possible for a more vibrant taste, but canned works great for convenience.
Add raisins or green olives for a sweet-and-savory Cuban-style variation.
For a low-carb version, skip the potatoes and add more veggies like zucchini or bell peppers.
Simmer low and slow to allow the flavors to develop fully.
Make it spicy by using serrano peppers or a splash of hot sauce.

Variations of Picadillo Across Cultures

While this recipe focuses on the Mexican version, picadillo has many cultural interpretations:

Cuban Picadillo often includes raisins, olives, and capers with a sweeter flavor profile.
Filipino Picadillo (called giniling) may include soy sauce, hard-boiled eggs, and a thinner broth.
Puerto Rican Picadillo adds sofrito and adobo seasoning and is frequently used as an empanada filling.

Each version is delicious in its own right, and experimenting with these different styles can bring global flavor to your kitchen.

Storage and Reheating

Picadillo stores wonderfully, making it ideal for meal prep.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in a skillet over medium heat or microwave in a covered container until heated through.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey or chicken instead of beef?

Yes, you can substitute with ground turkey or chicken. Just add a bit of oil when cooking lean meat to keep it moist and flavorful.

2. What kind of potatoes work best?

Russet potatoes are traditional, but Yukon Golds also work well and hold their shape nicely.

3. Is this recipe gluten-free?

Yes, as long as your broth and tomato products are gluten-free, this dish is naturally gluten-free.

4. Can I make this in advance?

Absolutely! Mexican Picadillo actually tastes better the next day as the flavors deepen.

5. How can I make it spicier?

Add more jalapeños, serrano peppers, or a spoonful of chipotle in adobo for smoky heat.

Conclusion: A Flavorful Family Favorite

Mexican Picadillo is more than just a quick ground beef dinner—it’s a dish steeped in tradition, adaptable to your tastes, and deeply satisfying. With minimal prep and bold, comforting flavors, this one-pan wonder is perfect for busy weeknights or laid-back weekend meals.

Whether served in tacos, with rice, or as a stuffing, this dish brings the heart of Mexican home cooking to your table. Once you try it, Picadillo will likely become a staple in your meal rotation.

Give this recipe a try, and enjoy the simplicity and richness of Mexican Picadillo—comfort food at its finest.