There’s something about a pot of Mexican Picadillo simmering on the stove that feels like a warm hug! This dish is the perfect blend of seasoned ground beef, tender potatoes, and colorful vegetables.
What I love most about Picadillo is how it strikes the perfect balance between savory and a little bit sweet. And it has just enough spice to keep things interesting.
It’s one of those dishes that feels like it’s been passed down through generations.
Every time I make it, I’m reminded why it’s such a classic.
Why You’ll Love This Mexican Picadillo
Rich, Comforting Taste: The combination of ground beef, tender potatoes, and warm spices creates a deeply satisfying and savory dish.
Easy One-Pan Cooking: With everything prepared in a single skillet, this recipe minimizes cleanup while maximizing flavor. It’s ideal for busy weeknights or casual gatherings.
Customizable Spice Level: The optional chipotle peppers let you tailor the dish to your preferred heat level.
Authentic Cultural Experience: This traditional Mexican dish offers a delicious way to explore Mexico’s rich culinary heritage.
Ingredients
- Ground Beef: The foundation of Picadillo, providing rich flavor and hearty texture. An 80/20 ratio offers ideal moisture and taste.
- Potatoes and Carrots: These root vegetables add substance and natural sweetness.
- Frozen Peas: They add color, texture, and a subtle sweetness that balances the savory meat.
- Onion and Garlic: Essential aromatics create a flavorful base.
- Roma Tomatoes and Tomato Sauce: Roma tomatoes offer fresh acidity and texture, while tomato sauce creates a rich sauce.
- Beef or Chicken Broth: It adds moisture and enhances the overall flavor profile.
- Vegetable Oil: It’s used for browning the meat and sautéing vegetables and helps to develop the flavors.
- Spices and Seasonings: Cumin adds earthiness, paprika brings smokiness, oregano provides herbal notes, and cinnamon adds subtle warmth.
- Chipotle Peppers in Adobo Sauce: They add smoky heat and authentic Mexican character to the dish.
How to Make Mexican Picadillo
This dish is such a treat, but it’s so easy to make!
1. Brown the beef. Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain the excess fat if needed and season with a pinch of salt and pepper. Remove the beef from the skillet and set aside.
2. Sauté the vegetables. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Build the sauce. Add the chopped tomatoes, tomato sauce, cumin, paprika, oregano, and cinnamon. Stir well and cook for 5 minutes until the tomatoes break down and the mixture is aromatic. Add the chipotle peppers at this stage if using for a spicy kick.
4. Simmer the Picadillo. Return the browned beef to the skillet. Add the diced potatoes, carrots, and broth or water. Stir to combine. Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until the potatoes and carrots are tender.
5. Add the peas. Stir in the peas during the last 5 minutes of cooking to retain their bright color and flavor. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve. Garnish with chopped fresh cilantro and serve hot with lime wedges on the side. Pair with white rice, warm tortillas, or as a filling for tacos or empanadas.
Tips for the Best Mexican Picadillo
Here are some of my best tips for incredible Picadillo.
- Choose the best beef. Use ground beef with an 80/20 lean-to-fat ratio for the best flavor and texture. Leaner beef can be used as a healthier option, but it may lack some richness.
- Put in the prep work. Dice potatoes, carrots, and other vegetables into uniform sizes to ensure even cooking and a cohesive texture.
- Select your spice level. Adjust the heat by adding or omitting chipotle peppers based on your preference.
- Choose your consistency. Add extra broth if you prefer a more stew-like consistency. Reduce it further if you want a thicker filling for tacos or empanadas.
- Customize with fun variations. Experiment with additions like raisins, olives, or almonds for a sweet-savory twist. Or substitute ground turkey or chorizo for a different protein profile.
- Make it a fiesta. Serve over white rice, with warm tortillas, as a taco filling, or inside empanadas. It also pairs well with refried beans or cilantro lime rice for a complete meal.
How to Store
If you have leftovers, here’s how to store them to stay fresh.
To Store: Place cooled Picadillo in an air-tight container and refrigerate for up to 4-5 days. Ensure it’s properly sealed to maintain freshness and prevent odors from spreading in the fridge.
To Freeze: Allow the Picadillo to cool completely, then transfer it to a freezer-safe container or bag, removing as much air as possible. Label with the date and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
To Reheat: Warm the picadillo in a skillet over medium heat, adding a splash of water or broth if needed to restore its consistency. Or microwave it in short increments, stirring occasionally, until heated through.
Mexican Picadillo
4
servings15
minutes40
minutes445
kcalMake authentic Mexican Picadillo at home with this classic recipe! The blend of ground beef, tomatoes, peas, potatoes, and carrots is hearty and delicious.
Ingredients
- For the Picadillo:
1 lb (450g) ground beef (80/20 lean-to-fat ratio works best)
2 medium potatoes, peeled and diced into ½-inch cubes
1 medium carrot, peeled and diced
1/2 cup frozen peas
1 medium onion, finely chopped
3 garlic cloves, minced
2 Roma tomatoes, finely chopped
1 can tomato sauce
1 cup beef or chicken broth
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp smoked paprika (optional for added depth)
1 tsp dried oregano
1/2 tsp ground cinnamon (optional, for a touch of warmth)
1-2 chipotle peppers in adobo sauce, chopped (optional for spice)
Salt and black pepper to taste
- For Garnish:
Fresh cilantro, chopped
Lime wedges
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed and season with a pinch of salt and pepper. Remove the beef from the skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the chopped tomatoes, tomato sauce, cumin, paprika, oregano, and cinnamon. Stir well and cook for 5 minutes until the tomatoes break down and the mixture is aromatic. Add the chipotle peppers at this stage if using for a spicy kick.
- Return the browned beef to the skillet. Add the diced potatoes, carrots, and broth or water. Stir to combine. Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Stir in the peas during the last 5 minutes of cooking to retain their bright color and flavor. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh cilantro and serve hot with lime wedges on the side. Pair with white rice, warm tortillas, or as a filling for tacos or empanadas.
