This authentic Mexican Picadillo recipe is made by browning ground beef with aromatic spices, tomatoes, onions, and potatoes all in a one pan! It’s a hearty and flavorful dish that’s perfect for busy weeknight dinners.
Serve the ground beef picadillo over rice, in tacos, or even as an empanada filling! However you choose to serve it, this one-pan Mexican recipe will become an easy staple for weeknight dinners.
Table of Contents
What is Mexican Picadillo?
Picadillo, which comes from the Spanish word “picar” meaning to chop or mince, traditionally consists of ground meat (often beef or pork) cooked with an array of aromatic spices such as cumin, cinnamon, and cloves. It’s typically simmered with tomatoes, onions, and garlic, and often includes diced carrots and potatoes, or peas for added texture and flavor — although many Latin countries put their own spin on this dish!
Mexican picadillo is unique because it’s made by cooking the ground beef with aromatic spices, tomatoes, onions, and often includes diced carrots and potatoes.
Like many of the hispanic-based recipes I share, this recipe for Mexican Picadillo has a lot of nostalgia for me. It was often in rotation for quick weeknight dinners that my dad would throw together. It’s hearty and flavorful, and he would always serve it with his homemade flour tortillas and Mexican rice.
Jenny’s Tip: There are a ton of ways to make Mexican Picadillo and they all generally vary by family and region. I am sharing the recipe as my family makes it. If your family makes it differently, that’s okay!
My Top Tips for the Best Tasting Picadillo
- Don’t shy away from salt. Both the potatoes and ground sirloin will absorb it and under-seasoned picadillo will be a real disappointment. Taste and season as you go in increments instead of seasoning all at once at the end.
- Simmer to allow the flavors to meld. Allow your picadillo to simmer on low heat for some time to allow the flavors to meld and develop. This will result in a more flavorful and delicious dish.
- Use high-quality ground beef. Choose fresh and lean ground beef for your picadillo. The quality of the meat will greatly impact the flavor and texture of the dish. I like ground sirloin because it has just enough fat to keep the dish moist with plenty of robust beefy flavor.
Tools You’ll Need
Key Ingredients to Note
- Ground beef. I like using ground sirloin (90/10) for this recipe to cut down on a bit of fat content, but you can use whatever ground beef or meat you like.
- Onion and garlic. Yellow or white onion is best here. I like using fresh minced garlic, but you can also use pre-chopped garlic or garlic paste.
- Poblano. I’m not a huge fan of bell peppers, but I love the bit of heat that poblano adds to this dish.
- Serrano. You can use minced serrano for a bit of heat or use a jalapeño for less heat.
- Tomatoes. Tomatoes are classic in Mexican picadillo and help create the sauce base. You can use fresh or canned diced tomatoes–I like to use fresh roma tomatoes.
- Veggies. In addition to the onions and poblano, I add diced carrot, yellow potato, corn, and some frozen peas at the end for heartiness.
- Spices. Ancho chile powder, cumin, and dried Mexican oregano are classic.
- Tomato bouillon. Tomato bouillon is a staple in Mexican cooking! You can also use plain chicken bouillon if you can’t find tomato.
Making Authentic Mexican Picadillo with Ground Beef and Potatoes
Jenny’s Tip: This recipe makes 6 generous servings. If your skillet isn’t large enough, it will quickly overflow and you’ll make a mess. Use a large 11- to 12-inch skillet to comfortably fit all of the ingredients.
- Brown the meat. Ground beef takes anywhere from 5 to 10 minutes to brown. Try to break it up as finely as possible to create tiny crumbles.
- Add the veggies. Do your best to dice the veggies evenly so they cook at the same rate. You’re looking for them to just start to soften before you stir in the spices.
- Add the tomato. We’re using three different tomato products, including tomato paste, diced fresh tomatoes, and a tomato bouillon cube. Cook over a low heat until the tomatoes begin breaking down and releasing their juices.
- Simmer low and slow. Once the broth and remaining veggies are added to the skillet, pop the lid on and simmer until softened. Add the frozen corn and peas last, then simmer for an additional 10 minutes.
Recipe Variations
- Give this recipe a leaner twist by swapping in lean ground beef or ground turkey.
- Swap in diced sweet potato for regular potato to add some fiber and healthy complex carbohydrates.
- Use Impossible or Beyond Meat plant-based ground beef to make this recipe vegan.
- Add in some additional veggies like diced zucchini or chopped green beans for extra greens.
Storage Instructions
To store: Mexican ground beef picadillo is a great make-ahead dish. You can prepare it in advance and store it in the refrigerator for up to 2-3 days or freeze it for longer storage. Just reheat it before serving and adjust the seasoning as needed.
To reheat: It’s best reheated in a skillet (add a bit of water or broth as needed). You can also microwave it in increments until warmed-through.
To freeze: Picadillo can easily be frozen for up to 2-3 months. Just transfer it to an airtight container or freezer bag, and label it with the date before freezing. Thaw in the refrigerator before reheating.
What to Serve with Mexican Picadillo
Picadillo is often served with rice, tortillas, or as a filling for tacos, empanadas, or tamales.
Consider serving it with traditional Mexican accompaniments like cilantro, lime, avocado, or queso fresco to enhance the flavors of the dish and make it that much better.
Specific sides and toppings to serve with the picadillo include:
- Stovetop Mexican Rice or Arroz Verde
- Instant Pot Refried Beans or Borracho Beans
- 5-Ingredient Guacamole
- Salsa Verde
- Homemade Churros
Wash down this delicious dinner with a fresh Watermelon Margarita or a Coconut Margarita!
When the mood strikes for curling up with a bowl of comfort food, give this Mexican Picadillo a try! It’s an easy one-pan recipe that comes together in no time at all. If you do give it a try, be sure to let me know!
Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Mexican Recipes to Try Now
- Sopa de Fideo (Mexican Noodle Soup)
- Red Chilaquiles
- Shrimp Tacos with Slaw
- Chicken Flautas
- Carne Asada
- Green Ground Beef Enchiladas
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Authentic Mexican Picadillo Recipe
Ingredients
- 1 tablespoon olive oil
- 1 1/2 lbs ground sirloin (90/10)
- 1 yellow onion, diced
- 1 poblano pepper, seeded and diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 serrano pepper, minced
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 3 roma tomatoes, diced
- 3 tablespoons tomato paste
- 1 tomato bouillon cube
- 2 cups chicken broth or water
- 2-3 gold potatoes, diced
- 1 cup frozen peas
- 3/4 cup corn kernels
- kosher salt
- freshly cracked pepper
Instructions
- Brown the meat. Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the ground sirloin and cook for 5-10 minutes, breaking the meat up really finely as it cooks.
- Add the veggies. Once the meat is really finely browned, add the onions, serrano, garlic, carrot, and diced poblano. Cook for 3-4 minutes, until the veggies are starting to soften. Stir in the ancho chile powder, cumin, and oregano with some salt and pepper.
- Add the tomato products. Stir in the tomato paste, tomato bouillon cube, and diced tomato and cook for 1-2 minutes, stirring often. Simmer for 5 minutes until the tomatoes start to break down and release their juices.
- Add the broth and remaining veggies. Add the broth or water and stir to combine. Add the diced potato and season with a bit more salt and pepper.
- Simmer. Cover and simmer 20 minutes over low heat. Add in the frozen peas and the corn kernels, cover, and simmer 10 minutes more. Season to taste with salt and pepper.
- Serve. Serve with rice, tortillas, shredded lettuce, limes, and fresh cilantro on the side.
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Rate & Review This Recipe
Loved this! It was so easy to make (I really liked that as one thing cooked, I had enough time to chop up whatever was going in next) and the flavor is amazing. I served it over rice but will definitely try using it to fill enchiladas next time.
So happy you enjoyed it!
I substituted green beans for the peas. Delicious. My local Trader Joe’s checker suggested i make this recipe as I was purchasing all the ingredients. Don’t be shy with the salt. I used a tablespoon and 1 large teaspoon of black pepper.
That’s awesome! Love the green bean swap, so happy you enjoyed it! Totally agree on the salt–between the meat, potatoes, and veggies you need a decent amount or it can be very bland.