I absolutely love sharing my Mexican Picadillo Recipe because it’s one of those comforting, flavorful dishes that feels like a warm hug on a plate. Whenever I make this, the house fills with the most inviting aromas, and it’s perfect for cozy family dinners or impressing friends without spending hours in the kitchen. You’ll find that each bite delivers a lovely balance of savory beef, tender potatoes, and that wonderful blend of spices that makes Picadillo so special.
What’s great is how versatile this Mexican Picadillo Recipe is. Whether you want something quick for weeknights or a hearty filling for tacos or empanadas, this recipe delivers every time. When I first tried making Picadillo, I was amazed at how simple ingredients come together to create such rich, layered flavors. I think you’ll enjoy it just as much as I do once you give it a go.
Why You’ll Love This Recipe
- Easy to Make: This recipe uses straightforward ingredients and simple steps that even busy cooks can follow.
- Hearty and Flavorful: The combination of ground beef, potatoes, and warm spices makes every bite satisfying.
- Versatile Dish: Great as a filling, main dish, or even a topping, adapting well to different meals.
- Family Favorite: It’s a recipe that brings everyone to the table, perfect for sharing.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together beautifully to create authentic Mexican Picadillo flavor. Choosing fresh vegetables and quality beef really makes a difference in the final taste.
- Ground beef: Use a lean blend for less grease but plenty of flavor.
- Onion (diced): Adds sweetness and depth when sautéed.
- Green bell pepper (diced): Gives a nice mild pepper flavor and vibrant color.
- Potatoes (peeled and diced): I prefer russet or gold potatoes for their creamy texture after cooking.
- Garlic (minced): Essential for that punch of savory aroma.
- Tomato sauce: This binds the dish together with rich tomato flavor; you can substitute fresh Roma tomatoes if preferred.
- Beef broth: Adds depth and helps keep the Picadillo moist as it simmers.
- Salt: Balances and enhances all the flavors.
- Ground black pepper: Adds subtle heat and complexity.
- Ground cumin: Brings earthy, warm spice notes characteristic of Mexican cooking.
- Ground coriander: Offers a fresh, lemony undertone to brighten the dish.
- Bay leaf: Adds a subtle herbal hint—don’t forget to remove it before serving!
Variations
I love how flexible this Mexican Picadillo Recipe is—feel free to make it your own by adding vegetables or swapping out ingredients based on what you have on hand. These little changes keep the recipe fresh and exciting every time I cook it.
- Vegetable Add-Ins: Personally, I sometimes toss in peas or diced carrots when I want extra color and nutrition; add these with the tomato sauce and broth so they cook evenly.
- Fresh Tomatoes: When tomatoes are in season, I finely dice fresh Roma tomatoes instead of tomato sauce—for a fresher, chunkier texture that’s just as delicious.
- Spice Levels: If you like a little heat, try adding a pinch of chili powder or fresh chopped jalapeño with the bell peppers for a kick.
- Potato Swap: You can use sweet potatoes for a different flavor profile that adds a touch of natural sweetness.
How to Make Mexican Picadillo Recipe
Step 1: Brown the Ground Beef
Heat your skillet over medium heat, then add the ground beef. As it cooks, break it apart with a spatula or wooden spoon so you get nice crumbles. Cook until the beef is mostly browned—don’t rush this part because those browned bits add a ton of flavor. Once browned, drain off any excess grease to avoid sogginess, then return the beef to the pan to keep cooking.
Step 2: Sauté the Veggies
To the beef, add your diced onion, green bell pepper, and potatoes. Keep cooking over medium heat, stirring occasionally, until the onions and peppers soften—this usually takes about 5 minutes. Then stir in minced garlic and cook for just 30 seconds more; garlic burns quickly, so you want it fragrant but not bitter.
Step 3: Add Liquids and Seasonings
Pour in the tomato sauce and beef broth, then sprinkle in the salt, black pepper, cumin, and coriander. Give everything a good stir so the seasonings distribute evenly. Toss in the bay leaf and bring the whole mixture to a gentle simmer. This step is key—the flavors really start to meld here.
Step 4: Simmer and Reduce
Cover the skillet and let it simmer on low for 10 minutes. After that, remove the lid, stir, and continue cooking uncovered for another 10 minutes or until the potatoes are tender and most of the liquid has evaporated. This helps the Picadillo develop that thick, cozy texture you want.
Step 5: Serve and Enjoy!
Turn off the heat and remove the bay leaf. Serve your Mexican Picadillo warm with soft flour tortillas and a side of Mexican rice for a full, satisfying meal. You’re going to love how these flavors come together!
Pro Tips for Making Mexican Picadillo Recipe
- Don’t Skip Draining the Beef: Removing excess grease keeps the Picadillo from becoming oily and ensures the spices really shine.
- Cut Potatoes Uniformly: I learned the hard way that diced potatoes cook evenly and absorb flavors better when the pieces are the same size.
- Simmer Low and Slow: Letting it simmer covered then uncovered develops perfect texture and richness.
- Remove Bay Leaf Before Serving: It adds amazing flavor but isn’t pleasant to bite into, so always remember to fish it out!
How to Serve Mexican Picadillo Recipe
Garnishes
I usually sprinkle some freshly chopped cilantro on top for a bright herbal touch, plus a squeeze of lime juice to add a light, zesty contrast. You might also like to serve it with sliced avocado or a few crumbles of queso fresco to add creaminess.
Side Dishes
Mexican Picadillo pairs perfectly with warm flour tortillas and a side of fluffy Mexican-style rice. I also love serving it alongside refried beans or a simple salad with lime and chili powder for a balanced meal.
Creative Ways to Present
For gatherings, I like spooning Picadillo into crispy taco shells or stuffing it into baked potatoes for a fun twist. Another favorite is layering it into a burrito bowl with fresh veggies and cheese—easy to customize and always a hit.
Make Ahead and Storage
Storing Leftovers
I store leftover Picadillo in airtight containers in the fridge, and it keeps well for up to 4 days. This recipe actually tastes even better the next day once the flavors have had more time to meld.
Freezing
If you want to freeze it, portion into freezer-safe containers or bags and freeze for up to 3 months. Just make sure to cool it completely before freezing to maintain freshness and texture.
Reheating
To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally until heated through. This keeps the texture nice and prevents the meat from drying out. If you’re in a hurry, the microwave works fine—just cover it to retain moisture.
FAQs
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Can I make Mexican Picadillo Recipe vegetarian?
Absolutely! Instead of ground beef, you can use plant-based crumbles or even lentils for a satisfying vegetarian version. Just follow the same cooking steps, and consider adding extra veggies or mushrooms for texture.
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What can I substitute for tomato sauce in this recipe?
If you don’t have tomato sauce, blended fresh tomatoes or canned diced tomatoes work well. Just adjust cooking time slightly so the tomatoes have time to break down and meld with the other ingredients.
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How spicy is this Mexican Picadillo Recipe?
This recipe is mild by default but packed with warm spices like cumin and coriander. You can easily add chili powder or fresh chiles to ramp up the heat if you like a spicier dish.
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What should I serve with Mexican Picadillo?
Serve Mexican Picadillo with warm tortillas, Mexican rice, refried beans, or a fresh salad to round out a satisfying and balanced meal.
Final Thoughts
This Mexican Picadillo Recipe holds a special spot in my heart because it’s truly the taste of home and tradition in every comforting bite. I hope you’ll try making it yourself and discover just how easy and delicious it is. Whether you serve it for a weeknight dinner or a casual get-together, it’s guaranteed to become a favorite in your recipe collection just like it is in mine.
Print
Mexican Picadillo Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Mexican Picadillo is a traditional and flavorful ground beef dish cooked with potatoes, bell peppers, onions, and aromatic spices simmered in a rich tomato and beef broth sauce. Perfectly seasoned and hearty, it makes a comforting meal served with tortillas and rice.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced (russet or gold potatoes recommended)
- 4 cloves garlic, minced
- 8 ounces tomato sauce (or fresh Roma tomatoes as alternative)
- 1 1/2 cups beef broth
Seasonings
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat and add the ground beef. Cook while breaking up the meat until it is mostly browned. Drain the grease from the skillet and return it to heat.
- Sauté Vegetables: Add diced onion, green bell pepper, and potatoes to the skillet. Cook over medium heat until the onion and peppers are softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Liquids and Seasonings: Pour in the tomato sauce and beef broth. Stir in salt, black pepper, cumin, coriander, and add the bay leaf. Mix well to combine all ingredients.
- Simmer Covered: Bring the mixture to a simmer. Cover the skillet with a lid and cook for 10 minutes to allow the flavors to meld and potatoes to start softening.
- Finish Cooking Uncovered: Remove the lid, stir the picadillo, and continue cooking uncovered for an additional 10 minutes or until the potatoes are fully softened and most of the liquid has evaporated.
- Serve: Remove the bay leaf and serve the picadillo warm, accompanied by flour tortillas and rice for a complete meal.
Notes
- Additional Vegetables: You can add peas, carrots, or other vegetables with the tomato sauce and beef broth. Let them simmer to soften and absorb the flavors.
- Tomatoes: Fresh Roma tomatoes can be used instead of tomato sauce. Either finely dice and sauté the tomatoes with the potatoes, onion, and pepper to release their juices, or blend and add them with the beef broth.
- Potatoes: Both russet and gold potatoes work well in this dish. Choose according to preference.
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