Mexican Picadillo Recipe

Mexican Picadillo is a comforting and hearty dish made with ground beef, potatoes, vegetables, and a flavorful tomato-based sauce.

This versatile recipe can be served with warm tortillas, rice, or beans, making it a family-friendly meal that’s both easy to prepare and budget-friendly.

Kitchen Equipment Needed

• Large skillet or sauté pan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients Overview

• Ground beef: Lean ground beef helps keep the dish from becoming overly greasy.
• Potatoes: Cubed potatoes add substance and help thicken the sauce.
• Tomato sauce or puree: Forms the base of the picadillo’s savory sauce.
• Seasonings: Cumin, garlic, onion, and sometimes chili powder provide classic Mexican flavors.
• Vegetables: Carrots, peas, or bell peppers are common additions for color and nutrition.

Ingredients

• 1 pound lean ground beef (80–90% lean)
• 1 tablespoon vegetable oil (if needed, depending on the beef’s fat content)
• 1/2 cup diced onion
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 2 medium russet or Yukon Gold potatoes, peeled and diced into small cubes
• 1 cup diced carrots (or mixed vegetables such as carrots and peas)
• 8 oz tomato sauce (or 1 cup tomato puree)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for extra flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1 cup water or beef broth (plus more if needed)

Directions

1. Sauté the aromatics:
   • Heat a large skillet over medium-high heat.
   • If using very lean beef, add the vegetable oil. Otherwise, you can skip the oil.
   • Add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
2. Brown the beef:
   • Add the ground beef to the skillet. Break it up with a wooden spoon or spatula.
   • Cook until the beef is browned, about 5–7 minutes. Drain any excess fat if necessary.
3. Add potatoes and carrots:
   • Stir the diced potatoes and carrots (or other vegetables) into the beef mixture.
   • Season with cumin, chili powder (if using), salt, and pepper. Sauté for 2 minutes to lightly coat the vegetables and beef in spices.
4. Simmer with sauce:
   • Reduce the heat to medium. Stir in the tomato sauce (or puree) and 1 cup of water or beef broth.
   • Bring the mixture to a gentle simmer. Cover and cook for 15–20 minutes, or until the potatoes and carrots are tender.
   • Check occasionally and add a splash of water or broth if the mixture becomes too dry. Adjust seasonings as needed.
5. Serve:
   • Once the vegetables are cooked through and the flavors have melded, remove the skillet from heat.
   • Serve hot with warm tortillas, rice, or beans. Garnish with fresh cilantro or chopped green onions if desired.

Prep Time

15 minutes

Cook Time

25–30 minutes

Total Time

40–45 minutes

Nutrition (per serving, serves ~4)

• Calories: ~300
• Protein: ~20g
• Fat: ~15g
• Carbohydrates: ~20g
• Fiber: ~3g
• Sugar: ~4g

Expert Tips

• Choose your beef: Use 85% lean ground beef for a good balance of flavor and reduced grease.
• Flavor variations: Add chopped bell peppers, peas, or even jalapeños for extra depth and spice.
• Don’t rush the simmer: Allowing the picadillo to simmer helps the flavors blend and the potatoes become tender.

FAQs

Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well, but you might need to add a bit more oil for sautéing due to lower fat content.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.

Is this dish spicy?
Not inherently. The level of spiciness depends on whether you include chili powder or fresh chilies. Adjust as needed for your preference.

Storing & Reheating

• Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm in a skillet over medium heat or microwave in short intervals, adding a bit of water or broth if the mixture seems dry.

Substitutions & Variations

• Vegan option: Replace ground beef with plant-based crumbles or lentils, and use vegetable broth.
• Low-carb: Omit potatoes and add more vegetables like zucchini or cauliflower.
• Extra seasoning: Include oregano, paprika, or even a spoonful of chipotle sauce for a different flavor twist.

Mexican Picadillo Recipe

Mexican Picadillo is a comforting and hearty dish made with ground beef, potatoes, vegetables, and a flavorful tomato-based sauce.

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Equipment

• Large skillet or sauté pan
• - Cutting board and knife
• Measuring cups and spoons
• - Wooden spoon or spatula

Ingredients

  

• - 1 pound lean ground beef 80–90% lean
• - 1 tablespoon vegetable oil if needed, depending on the beef’s fat content
• - 1/2 cup diced onion
• - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
• - 2 medium russet or Yukon Gold potatoes peeled and diced into small cubes
• - 1 cup diced carrots or mixed vegetables such as carrots and peas
• - 8 oz tomato sauce or 1 cup tomato puree
• - 1 teaspoon ground cumin
• - 1/2 teaspoon chili powder optional, for extra flavor
• - 1 teaspoon salt adjust to taste
• - 1/2 teaspoon black pepper adjust to taste
• - 1 cup water or beef broth plus more if needed

Instructions

 

• **Sauté the aromatics**:
• - Heat a large skillet over medium-high heat.
• - If using very lean beef, add the vegetable oil. Otherwise, you can skip the oil.
• - Add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
• **Brown the beef**:
• - Add the ground beef to the skillet. Break it up with a wooden spoon or spatula.
• - Cook until the beef is browned, about 5–7 minutes. Drain any excess fat if necessary.
• **Add potatoes and carrots**:
• - Stir the diced potatoes and carrots (or other vegetables) into the beef mixture.
• - Season with cumin, chili powder (if using), salt, and pepper. Sauté for 2 minutes to lightly coat the vegetables and beef in spices.
• **Simmer with sauce**:
• - Reduce the heat to medium. Stir in the tomato sauce (or puree) and 1 cup of water or beef broth.
• - Bring the mixture to a gentle simmer. Cover and cook for 15–20 minutes, or until the potatoes and carrots are tender.
• - Check occasionally and add a splash of water or broth if the mixture becomes too dry. Adjust seasonings as needed.
• **Serve**:
• - Once the vegetables are cooked through and the flavors have melded, remove the skillet from heat.
• - Serve hot with warm tortillas, rice, or beans. Garnish with fresh cilantro or chopped green onions if desired.