If you are craving a dish that combines hearty comfort with vibrant, homestyle flavors, this Mexican Picadillo Recipe is exactly what you need. This traditional ground beef skillet meal brings together tender potatoes, savory spices, and rich tomato goodness in every bite. Perfect for busy weeknights or casual family dinners, the simplicity of this recipe belies the deep, satisfying taste that will keep you coming back for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Mexican Picadillo Recipe is essential for building the layers of flavor and texture that make the dish so memorable. From the juicy Roma tomatoes to the tender diced potatoes, each element plays its part in creating that perfect balance of comfort and zest.
- Olive oil: The base for sautéing, adding a smooth richness and helping to meld flavors together.
- Ground beef: This provides the hearty protein foundation and absorbs the spices wonderfully.
- Chopped onion: Adds sweetness and depth once softened in the pan.
- Minced garlic: Offers a pungent, aromatic punch that elevates the overall flavor.
- Diced Roma tomatoes: Bring freshness and a hint of natural acidity to brighten the dish.
- Russet potato (peeled and diced): Adds softness and body, soaking up the rich tomato sauce.
- Tomato sauce: Intensifies tomato flavor and creates a saucy, comforting consistency.
- Beef broth or water: Essential for simmering and melding all ingredients into a cohesive stew.
- Ground cumin: Imparts earthy warmth and authentic Mexican flair.
- Dried oregano: Contributes herbal notes that round out the spice profile.
- Paprika: Adds subtle smoky sweetness and a splash of color.
- Salt: Enhances every flavor and balances the dish perfectly.
- Ground black pepper: Provides a gentle heat to contrast the sweetness.
- Frozen peas (optional): Introduce a burst of green color and sweet freshness.
- Chopped carrots (optional): Add crunch and extra sweetness if you want a veggie boost.
- Chopped cilantro (optional): A fresh herb garnish that adds vibrant zing at the end.
How to Make Mexican Picadillo Recipe
Step 1: Brown the Beef and Sauté Aromatics
Begin by heating olive oil in a large skillet over medium heat. Add the ground beef and cook it until it’s browned all over and no longer pink, breaking it into small pieces with your spoon or spatula. This step is crucial, as perfectly browned meat builds that savory base for the dish. Drain any excess fat, then toss in the chopped onion and minced garlic. Cook these together for 2 to 3 minutes until the onions become soft and fragrant.
Step 2: Add Tomatoes and Potatoes
Once your onion and garlic are nicely softened, stir in the diced Roma tomatoes. Let them cook down for about 2 minutes to release their juices and deepen the flavor. Next, add the peeled and diced russet potatoes, which will soak up the tomato sauce and spices during cooking, creating a tender, comforting texture.
Step 3: Incorporate Sauce, Broth, and Spices
Pour in half a cup of tomato sauce and the beef broth (or water if you prefer). Now it’s time for the signature flavors: ground cumin, dried oregano, paprika, salt, and black pepper. Stir everything together well to evenly distribute the spices. Bring this mixture to a gentle simmer – this is where the magic happens as the ingredients meld into a rich, delicious stew.
Step 4: Simmer Until Tender
Cover your skillet and let the picadillo cook for 15 to 20 minutes, stirring occasionally. Keep an eye on the potatoes; you want them to become soft and tender but not mushy. If you’re adding frozen peas and chopped carrots, toss them in during the last 5 minutes of cooking to keep their vibrant color and slight crunch.
Step 5: Final Taste and Garnish
Before serving, taste your Mexican Picadillo Recipe and adjust seasoning as needed. The flavors should be balanced and inviting. Finish it off with a sprinkle of freshly chopped cilantro for a bright, herbal note that complements the rich base beautifully.
How to Serve Mexican Picadillo Recipe
Garnishes
While the picadillo is flavorful on its own, garnishing with fresh chopped cilantro adds a burst of color and herbal freshness that brings the dish to life. You can also offer lime wedges on the side to squeeze over just before eating for a tangy twist.
Side Dishes
Mexican Picadillo Recipe is incredibly versatile when it comes to sides. Serve it with warm tortillas for easy tacos, fluffy white rice to soak up the sauce, or inside empanadas for a handheld treat. A simple side of refried beans or a crisp green salad can complement the meal without overpowering those comforting, hearty flavors.
Creative Ways to Present
Take your picadillo presentation up a notch by spooning it into stuffed bell peppers or baked potatoes, turning it into a visually stunning main. You can also use it as a topping for nachos or to stuff chiles rellenos, making for a playful and delicious twist on traditional dishes.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the leftover Mexican Picadillo Recipe to an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 to 4 days, making it a great option for meal prep or quick reheats during busy weeks.
Freezing
This picadillo freezes exceptionally well. Portion it into freezer-safe containers or bags, and it can be frozen for up to 3 months. Thaw overnight in the fridge before reheating for best texture and taste preservation.
Reheating
Reheat your picadillo gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warmth. Add a splash of broth or water if it looks too thick. This way, it maintains its juicy, saucy consistency and tastes just as good the second time around.
FAQs
Can I use ground turkey instead of beef for this Mexican Picadillo Recipe?
Absolutely! Ground turkey or chicken is a lighter alternative that works perfectly. Just be mindful that cooking times may be slightly shorter since poultry can dry out faster, so adjust accordingly.
What can I add if I want more vegetables in the picadillo?
You can easily add extra diced carrots, bell peppers, or even zucchini for more veggie goodness. Add them towards the last 5 to 10 minutes of cooking to keep some crunch and color.
Is this recipe gluten-free?
Yes, this Mexican Picadillo Recipe is naturally gluten-free as long as you use gluten-free tomato sauce and broth. It’s a wonderful option for those avoiding gluten without sacrificing flavor.
Can I prepare this recipe in advance?
Definitely! Picadillo actually tastes better the next day as the flavors have more time to meld. Just store it in the fridge overnight and reheat before serving.
What is a good substitute for tomato sauce if I don’t have any?
If you don’t have tomato sauce, you can blend canned tomatoes until smooth or use some crushed tomatoes with a touch of broth. Just ensure you maintain the saucy consistency for the right texture.
Final Thoughts
This Mexican Picadillo Recipe is one of those dishes you’ll want to keep in your regular rotation because it delivers warmth, comfort, and authentic Mexican flavors without any fuss. It’s easy to make, flexible with ingredients, and absolutely delicious whether you serve it up simply with rice or get creative with tacos and stuffed peppers. Give it a try and watch how quickly it becomes a family favorite!
Print
Mexican Picadillo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This authentic Mexican Picadillo recipe features ground beef simmered with tomatoes, potatoes, and traditional spices to create a hearty and flavorful dish. Perfect as a main course, it can be served with rice, tortillas, or used as a filling for tacos or empanadas, making it a versatile addition to your dinner repertoire.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium Roma tomatoes, diced
- 1 medium russet potato, peeled and diced
- 1/4 cup frozen peas (optional)
- 1/4 cup chopped carrots (optional)
- Chopped cilantro for garnish (optional)
Liquids and Sauces
- 1/2 cup tomato sauce
- 1/2 cup beef broth or water
Spices
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Add tomatoes: Stir in the diced Roma tomatoes and cook for an additional 2 minutes to combine flavors.
- Combine potatoes and liquids: Add the diced potatoes, tomato sauce, and beef broth or water. Stir well to incorporate all ingredients.
- Season the mixture: Sprinkle in the ground cumin, dried oregano, paprika, salt, and black pepper. Stir to evenly distribute the spices.
- Simmer the picadillo: Bring the mixture to a simmer, then cover the skillet. Cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
- Add peas and carrots (optional): In the last 5 minutes of cooking, stir in frozen peas and chopped carrots if using. Continue cooking until vegetables are heated through.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with chopped cilantro if desired. Serve hot with rice, tortillas, or use as a filling for tacos or empanadas.
Notes
- For extra flavor, add a small bay leaf while simmering the picadillo and remove it before serving.
- To make a lighter version, substitute ground turkey or chicken for ground beef.
- Peas and carrots are optional but add a nice texture and flavor contrast.
