Why You’ll Love This Recipe

Mexican Picadillo is a comforting and flavorful ground beef dish simmered with tomatoes, potatoes, and a medley of spices. It’s versatile enough to serve as a main dish, taco filling, or stuffing for empanadas. With its perfect balance of savory, slightly sweet, and mildly spicy notes, this dish brings authentic Mexican home-cooking to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefpotatoes (peeled and diced)roma tomatoestomato saucetomatogarliconionolive oilbeef bouillon cubebay leavescuminoreganochopped cilantrocarrots (optional)peas (optional)saltblack pepperwater

directions

In a large skillet, heat olive oil over medium heat and sauté diced onions until translucent.

Add minced garlic and cook for about 1 minute until fragrant.

Stir in the ground beef, breaking it up with a spoon, and cook until browned.

While the beef cooks, blend tomatoes with a splash of water to create a smooth puree.

Pour the tomato puree and tomato sauce into the skillet with the beef and stir to combine.

Add diced potatoes (and carrots if using), bay leaves, beef bouillon cube, cumin, oregano, salt, and pepper.

Stir in a bit of water to help everything simmer, cover, and cook over low heat for about 15-20 minutes, or until the potatoes are tender.

Add peas and chopped cilantro in the final few minutes of cooking.

Taste and adjust seasoning as needed.

Serve hot with rice, tortillas, or use as a filling for tacos or empanadas.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Add raisins and chopped green olives for a sweet-and-savory Cuban-style twist.

Use ground turkey or chicken for a lighter version.

Include diced bell peppers or zucchini for extra vegetables.

Spice it up with jalapeños or chipotle peppers in adobo.

Top with a fried egg and serve over rice for a hearty meal.

storage/reheating

Store leftover Picadillo in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until warmed through.For longer storage, freeze for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is Picadillo?

Picadillo is a traditional Latin American dish made with ground meat, tomatoes, and regional seasonings—variations exist across countries like Mexico, Cuba, and the Philippines.

Can I make this dish ahead of time?

Yes, Picadillo reheats well and even tastes better the next day as the flavors meld.

Is it spicy?

Mexican Picadillo is typically mild but can be made spicier with the addition of chilies.

Can I use canned tomatoes?

Yes, canned tomatoes or tomato sauce work well if fresh tomatoes aren’t available.

What can I serve with Picadillo?

It pairs wonderfully with white rice, tortillas, or as a filling for tacos, burritos, or empanadas.

Can I skip the peas or carrots?

Absolutely, these are optional and can be adjusted based on your preference or what’s on hand.

How do I prevent it from drying out?

Keep an eye on the moisture level while simmering and add a bit of water or broth as needed.

Is Picadillo gluten-free?

Yes, this dish is naturally gluten-free—just ensure your bouillon or seasonings are also gluten-free.

Can I make it in a slow cooker?

Yes, brown the beef first, then transfer everything to the slow cooker and cook on low for 4-5 hours.

Can I use frozen veggies?

Frozen peas and carrots work perfectly and make preparation even easier.

Conclusion

Mexican Picadillo is a beloved classic that’s rich in flavor and incredibly easy to make. Whether you’re looking for a quick weeknight dinner or a satisfying dish to meal prep, this hearty and delicious recipe will quickly become a staple in your kitchen.