Mexican Picadillo

This super easy Mexican picadillo recipe is perfect for those nights when you want a delicious dinner with minimal ingredients. Ground beef, potatoes and veggies are simmered in a spicy tomato sauce to create a super flavorful meal.

Mexican picadillo is the epitome of comfort food with a delightful Mexican twist. It's one of those heartwarming, homestyle meals that just speaks to the soul.

Bursting with rich, savory flavors, this recipe is a beautiful mix of tender ground beef, vibrant veggies, and a perfect blend of spices that will leave your kitchen smelling divine.

This dish doesn't need fancy ingredients or complicated techniques. The ingredients are mostly pantry and fridge staples, and it’s just perfect for a cozy family dinner.

Why you’ll love this Mexican picadillo recipe

• A flavor fiesta! Each spoonful of this Mexican picadillo is loaded with so much flavor.
• Super versatile. Serve it up with some fluffy rice for a comforting dinner, scoop it into taco shells for a fun twist, or even spoon it over a baked potato for a fusion-meets-comfort meal.
• A perfect meal to make ahead. This dish freezes beautifully, so you can stash some away for those "I don't feel like cooking" nights.

Ingredients to make Mexican picadillo

Olive oil — You’ll need a bit of olive oil to saute the veggies and meat. If you’re out, any neutral-flavored vegetable oil would do.

Veggies — We're talking onions, carrots, and green bell peppers here. They form the aromatic base of your dish. Feel free to play around with the ratios or throw in red bell peppers for a sweeter note.

Garlic and jalapeño — These add a punch! For the garlic, the fresher, the better. And as for jalapeño, adjust to your heat preference.

Not a fan of spice? Opt for a milder pepper like Anaheim. Love the heat? Go wild with a serrano pepper.

Ground beef — Lean ground beef works wonders, but if you're feeling adventurous, try a mix of beef and pork.

Spices — Mexican oregano, cumin, and paprika are your trio of flavor. If you don't have Mexican oregano, regular oregano is an acceptable substitute.

Potatoes — Russet or gold potatoes are perfect for Mexican picadillo. Cut your potatoes into small pieces as you want them to cook through quickly.

Fresh tomatoes — They bring a lovely acidity and freshness. Off-season? Canned diced tomatoes are a perfectly fine substitute. Just drain them well so they don't water down your dish.

Frozen peas — These little green gems add color and sweetness. Fresh peas are great when in season, but honestly, frozen peas are a year-round superstar.

Chicken broth — I like to use low-sodium chicken broth in this recipe, but you can use beef broth, too, if you don't mind the darker color.

Fresh cilantro — It adds that final fresh touch. If cilantro isn't your thing (hello, soap tasters!), try parsley for a different kind of freshness.

How to make Mexican picadillo

In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrot, and green bell pepper. Cook for 5-6 minutes, stirring occasionally, until they are softened.

Add the finely chopped garlic and jalapeño, and cook for another minute until fragrant.

Increase the heat to medium-high and add the ground beef to the pan. Break the beef up with a spoon and cook until it's browned and no longer pink.

Stir in the Mexican oregano, ground cumin, paprika, and a bay leaf. Mix well to ensure the beef is evenly coated with the spices.

Next, add the diced potatoes, tomatoes and frozen peas to the pan and stir well.

Add the chicken, bring the mixture to a boil, then reduce the heat to a simmer.

Let the picadillo simmer for about 20-25 minutes or until the potatoes are tender and the liquid has reduced to a thick sauce.

Stir in the chopped cilantro and adjust the seasoning to taste. Serve the Mexican picadillo hot, with crusty bread, rice, or tortillas on the side.

Leftovers and storage

• Cool the leftover picadillo to room temperature, then transfer it into an airtight container. It'll happily sit in your refrigerator for up to 3-4 days.
• To reheat, simply scoop the desired amount into a saucepan and warm it over medium heat, stirring occasionally. Add a splash of stock or water if it looks too dry.
• Alternatively, zap it in the microwave, covered, stirring halfway through the reheating process.
• To freeze the picadillo, cool it first, then portion it into freezer-safe containers and freeze it for up to 3 months. Thaw in the fridge overnight before reheating as above.

Tips for making the best picadillo

• Cut your potatoes into small pieces. You want them to cook through quickly.
• If using fresh tomatoes, pick ripe but firm ones. They'll break down enough to create a saucy goodness without disappearing into the dish.
• You can add the frozen peas towards the end of cooking to maintain their crunch if you like.

If you liked this Mexican picadillo recipe, you might also like some of my other easy one-pot dinners:

• Easy One Pot Chicken and Rice
• One Pan Italian Sausage Gnocchi
• Instant Pot Lasagna
• One-Pot Veggie Pasta
• Instant Pot Chicken Tikka Masala

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!