Mexican Picadillo Recipe

This hearty Mexican Picadillo is a comforting blend of seasoned ground beef, tender potatoes, and savory vegetables simmered in a flavorful tomato broth. Ready in just 40 minutes, it’s the perfect weeknight dinner that delivers authentic Mexican flavors without hours in the kitchen. The combination of aromatic spices with the satisfying textures makes this dish an absolute family pleaser!

Ingredients You’ll Need

• Ground Beef: The star protein that provides richness and satisfying texture. Choose a leaner option if you prefer, but 80/20 gives the best flavor.
• Onion: Creates an aromatic foundation and adds natural sweetness as it cooks down with the beef.
• Green Bell Pepper: Adds a fresh, slightly tangy crunch that balances the richness of the meat perfectly.
• Potato: These little cubes become tender pockets of comfort that absorb all the amazing flavors while adding hearty substance to the dish.
• Garlic: Fresh minced garlic provides that unmistakable aromatic punch that takes the flavor profile to the next level.
• Tomato Sauce: Creates the base for the sauce, providing rich tomato flavor and helping to bind all the ingredients together.
• Beef Broth: Adds depth and richness while providing enough liquid for the potatoes to cook properly.
• Salt and Pepper: The essentials that enhance all the other flavors—don’t skimp on proper seasoning!
• Cumin: This warm, earthy spice is crucial for authentic Mexican flavor and adds wonderful depth.
• Coriander: Often overlooked, ground coriander brings a bright, slightly citrusy note that complements the cumin beautifully.
• Bay Leaf: This unassuming ingredient works magic in the background, infusing the dish with subtle complexity as it simmers.

You can substitute with 2 fresh tomatoes, blended, if you don’t have tomato sauce on hand.

Variations

Spicy Picadillo

Add 1-2 diced jalapeños with the bell pepper or stir in a few dashes of your favorite hot sauce at the end. A pinch of red pepper flakes works wonderfully too if you want just a hint of heat.

Veggie-Packed Version

Toss in a cup of frozen peas, diced carrots, or corn during the last 5 minutes of cooking. More vegetables never hurt anybody, and they add beautiful color and nutrition.

Picadillo with Olives and Raisins

For a Cuban-inspired twist, add ¼ cup of sliced green olives and 2 tablespoons of raisins with the broth. The sweet-savory combo is absolutely incredible.

Turkey Picadillo

Swap the beef for ground turkey for a lighter version that’s still packed with flavor. Just add an extra tablespoon of oil when cooking the turkey since it’s leaner.

How to Make Mexican Picadillo

Step 1: Brown the Beef

Heat a large skillet over medium heat and add the ground beef. Break it up with a wooden spoon as it cooks until it’s mostly browned. Drain the excess grease and return the skillet to the heat.

Step 2: Add Vegetables

Add the diced onion, green bell pepper, and potatoes to the browned beef. Cook for about 5-7 minutes until the onions and peppers begin to soften. Add the minced garlic and cook for just 30 seconds more—any longer and the garlic might burn.

Step 3: Add Liquids and Seasonings

Pour in the tomato sauce and beef broth, then add the salt, pepper, cumin, and coriander. Stir everything thoroughly to combine. Drop in the bay leaf.

Step 4: Simmer Covered

Bring the mixture to a simmer, then cover and cook for 10 minutes. This initial covered cooking helps the potatoes begin to soften and allows the flavors to meld.

Step 5: Reduce and Finish

Remove the lid, give everything a good stir, and continue cooking uncovered for another 10 minutes. This allows excess liquid to evaporate and concentrates the flavors while the potatoes finish cooking until tender.

Step 6: Serve

Remove the bay leaf, taste and adjust seasonings if needed, then serve your picadillo hot with warm flour tortillas and rice for a complete meal.

How to Serve

Main Course Options

Serve picadillo over a bed of fluffy Mexican rice with warm flour tortillas on the side. The rice soaks up the savory sauce beautifully while the tortillas are perfect for scooping up every last morsel.

Filling for Other Dishes

This versatile mixture makes an incredible filling for burritos, empanadas, or stuffed bell peppers. You can even use it to top nachos for an irresistible snack.

Breakfast Remix

Reheat leftover picadillo and serve with fried eggs on top for a hearty breakfast. The runny yolks create a luxurious sauce that takes this dish to new heights.

Taco Night

Spoon the picadillo into crispy taco shells and top with shredded lettuce, diced tomatoes, and a dollop of sour cream for an easy taco night that will have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Store cooled picadillo in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they have more time to meld together.

Freezing

This dish freezes beautifully! Portion cooled picadillo into freezer-safe containers or bags and freeze for up to 3 months. Be sure to label with the date and contents.

Reheating

For refrigerated leftovers, reheat in a skillet over medium heat with a splash of water or broth to prevent drying out. For frozen picadillo, thaw overnight in the refrigerator before reheating, or reheat directly from frozen in a covered pot with a little extra liquid added.

FAQs

Final Thoughts

This Mexican Picadillo is truly one of those magical recipes that delivers maximum flavor with minimal effort. It’s the kind of satisfying, homestyle cooking that creates memories around the dinner table. The combination of tender potatoes soaking up all those savory spices alongside the seasoned ground beef creates a dish that’s greater than the sum of its parts. Whether you’re looking for a quick weeknight dinner or something to feed a hungry crowd, this picadillo won’t disappoint. Give it a try tonight—I bet it becomes a regular in your meal rotation!

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