Can I make Mexican Picadillo in a slow cooker?

Absolutely! Brown the beef first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender. This is a fantastic option for busy days when you want to come home to dinner ready to serve.

My picadillo seems too watery. How can I thicken it?

Simply remove the lid and increase the heat slightly to medium-high. Let it simmer for 5-10 additional minutes, stirring occasionally until the excess liquid evaporates. The starch from the potatoes will also help thicken the sauce as it reduces.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes make a delicious variation with a hint of natural sweetness that pairs wonderfully with the savory flavors. Just note that they tend to cook a bit faster than regular potatoes, so check for doneness around the 15-minute mark.

As written, this picadillo is flavorful but mild, making it family-friendly. If you enjoy heat, add diced jalapeños when cooking the vegetables or serve with hot sauce at the table so everyone can adjust to their preference.

Mexican Picadillo Recipe

Name: Mexican Picadillo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; ½ cup onion, diced; 1 green bell pepper, diced; 2 cups potato, peeled and diced; 4 cloves garlic, minced; 8 ounces tomato sauce; 1½ cup beef broth; 1 tsp salt; ¼ tsp ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 bay leaf

Description

This Mexican Picadillo recipe is a comforting one-pot wonder that combines ground beef, hearty potatoes, and flavorful spices in a rich tomato-based sauce. A beloved traditional dish, it delivers a burst of authentic flavors in every bite. Perfect paired with warm tortillas and rice, this easy-to-make recipe is a crowd-pleaser for weeknight dinners.

Ingredients

Units Scale

Main Ingredients

1 lb ground beef
1/2 cup onion, diced
1 green bell pepper, diced
2 cups potato, peeled and diced
4 cloves garlic, minced

Liquids and Seasonings

8 ounces tomato sauce
1 1/2 cup beef broth
1 tsp salt
1/4 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf

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Instructions

Cook the Ground Beef:
Heat a large skillet over medium heat, add the ground beef. Cook the beef while breaking it up with a spatula. Continue cooking until it is mostly browned. Drain any excess grease and return the skillet to the heat.
Sauté Vegetables:
Add the diced onion, green bell pepper, and potatoes to the skillet. Continue to cook over medium heat until the onion and bell pepper are softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the Liquids and Spices:
Pour in the tomato sauce and beef broth. Stir in the salt, black pepper, cumin, and coriander to combine the flavors evenly. Add the bay leaf to the mixture to enhance the flavor profile.
Simmer the Mixture:
Bring the mixture to a simmer. Cover the skillet and let it cook for 10 minutes, allowing the flavors to meld together.
Thicken the Sauce:
Remove the lid, stir the mixture, and continue cooking uncovered for an additional 10 minutes. This step ensures the potatoes are fully softened and most of the liquid has evaporated, leaving a rich and flavorful filling.
Serve:
Remove the bay leaf before serving. Serve warm alongside flour tortillas and rice for a complete meal.

Notes

Add Heat: To spice up the Picadillo, dice and include a jalapeño or serrano pepper along with the bell pepper.
Veggie Substitutions: You can swap potatoes with sweet potatoes or add peas for more texture and flavor variety.
Tomato Sauce Alternative: If you don’t have tomato sauce, use canned crushed tomatoes or even a blend of fresh tomatoes pureed with a bit of water.
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave until warmed through.

Nutrition

Serving Size: 1 Serving
Calories: 240kcal
Sugar: 4g
Sodium: 480mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg