Mexican Picadillo Recipe
Mexican Picadillo is one of those cozy, irresistibly satisfying dishes that feels like a warm hug from the very first bite. Bursting with ground beef, tender potatoes, sweet carrots, peas, and a blend of tomatoes and savory spices, this colorful meal brings together the flavors of Mexico in the most comforting way. Whether you serve it over rice, spoon it into tacos, or use it as the heart of empanadas, Mexican Picadillo is pure magic for busy weeknights and effortless entertaining alike.
Ingredients You’ll Need
The beauty of Mexican Picadillo lies in its honest, down-to-earth ingredients. You probably have many of these in your pantry already! Every item on this list adds unique flavor, texture, and color; together, they create a harmony that keeps everyone coming back for seconds.
- Olive oil: Just a tablespoon helps everything sizzle and brings out deeper flavors from the meat and vegetables.
- Ground beef: The main protein, juicy and savory, giving that hearty bite Picadillo is famous for.
- Onion: Adds sweetness and depth, mellowing out as it cooks into the sauce.
- Garlic: Just two cloves provide a fragrant, unmistakable base note that sings with every bite.
- Tomatoes: Fresh or canned, tomatoes offer rich acidity and body to the sauce—don’t skip them!
- Potato: Diced small so it cooks through and soaks up all those delicious juices; it also adds great texture.
- Peas: Stirred in at the end for a pop of sweetness and vibrant color.
- Carrots: Another hit of color and mild earthy sweetness; dice them small so they cook evenly.
- Tomato sauce: Brings everything together and makes the sauce velvety.
- Beef broth or water: Adds moisture so everything simmers perfectly—broth gives extra flavor!
- Ground cumin: That distinctly warm, earthy spice essential to classic Mexican flavor.
- Dried oregano: Brings gentle herbal notes that balance the richness of the beef.
- Chili powder (optional): For a bit of warmth and a subtle kick, add or skip to suit your tastes.
- Salt: The must-have ingredient to make all those flavors sparkle.
- Black pepper: Adds a little bite that rounds out the dish beautifully.
How to Make Mexican Picadillo
Step 1: Brown the Beef
Start by heating olive oil in a roomy skillet over medium heat. When it’s nice and hot, add your ground beef and use a sturdy spoon to break it up as it cooks. Let it sizzle until it’s fully browned and little crispy bits form—that’s pure flavor! If there’s extra fat in the pan, feel free to drain it off quickly before you move on. This sets up the tastiest base for your Mexican Picadillo.
Step 2: Sauté Onion and Garlic
Toss in the chopped onion and garlic next. Let everything cook for a minute or two, just until the onion softens and your whole kitchen smells amazing. This step is all about building a foundation of flavor.
Step 3: Add Tomatoes, Potatoes, Carrots, and Seasonings
Now comes the time for color and heartiness! Stir in your diced tomatoes, potatoes, carrots, tomato sauce, beef broth (or water), cumin, oregano, chili powder (if you’re using it), plus salt and black pepper. Everything should be in the pan except the peas. Give it a good mix—this is where your Picadillo truly starts coming together.
Step 4: Simmer Until Tender
Lower the heat so your mixture gently bubbles, then cover the pan. Let it all cook for 15 to 20 minutes, popping over now and then to stir. When your potatoes and carrots are fork-tender and the sauce is thick and savory, you’re almost there!
Step 5: Add the Peas
About five minutes before you’re ready to serve, toss in the peas. They just need a little time to heat through and keep their lovely color. Give everything a taste and adjust the seasoning if you’d like—then get ready to eat!
How to Serve Mexican Picadillo
Garnishes
Don’t underestimate the power of the right garnish! A sprinkle of fresh cilantro brings brightness, while diced onion and a squeeze of lime add zip. Some people love to top Mexican Picadillo with sliced avocado or a scattering of Cotija cheese for extra creaminess. A little something on top always makes dinner feel special.
Side Dishes
Mexican Picadillo is fantastic with fluffy white rice—that’s classic! You can also serve it alongside warm corn or flour tortillas, so everyone can scoop up the goodness. Looking for more veggies? A crisp green salad with tangy dressing pairs nicely, or keep it simple with refried beans for a heartier meal.
Creative Ways to Present
This dish is as versatile as it gets! Spoon Mexican Picadillo into taco shells, stuff it into empanada dough, or use it as a filling for enchiladas. Try topping baked potatoes with a ladle of Picadillo for a fun twist, or even layer it in a casserole for something the whole family will love. It’s a staple you can reinvent all week long.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Let your Mexican Picadillo cool to room temperature, then pop it in an airtight container. It will stay fresh in the fridge for up to four days—plenty of time for a quick lunch or another easy dinner.
Freezing
Mexican Picadillo is a dream for meal prepping because it freezes beautifully. Simply transfer cooled leftovers to a freezer-safe bag or container, label it, and freeze for up to three months. When the craving strikes, just thaw it overnight in the refrigerator.
Reheating
To reheat, warm your Picadillo gently on the stove with a splash of water or broth to loosen it up, stirring occasionally until heated through. You can also microwave individual portions—just cover with a microwave-safe lid to keep the best texture.
FAQs
Can I use ground turkey or pork instead of beef?
Absolutely! Mexican Picadillo is flexible, and both ground turkey and pork work beautifully in place of beef. They absorb the seasonings just as well and make for a lighter or slightly different take, depending on your preference.
Is Mexican Picadillo spicy?
That’s totally up to you! The recipe includes chili powder as an optional ingredient for a mild kick, but you can leave it out or add more if you like things spicy. It’s easy to customize to suit your family’s taste buds.
Can I add other vegetables?
Definitely. While peas, carrots, and potatoes are traditional, Mexican Picadillo is a great way to use up whatever veggies you have on hand. Bell peppers, corn, or even chopped zucchini work well—feel free to get creative!
What’s the best way to serve Mexican Picadillo to a crowd?
Set up a make-your-own taco or rice bowl bar with bowls of Picadillo, freshly chopped toppings, tortillas, and sides. Guests can build their own dinner, which makes serving a crowd easy and interactive!
How do I make it vegetarian?
Replace the ground beef with cooked lentils or a plant-based protein “meat” substitute. Use vegetable broth instead of beef, and load up on extra veggies for a delicious vegetarian take on Mexican Picadillo.
Final Thoughts
I can’t recommend making Mexican Picadillo enough—it’s truly a dish that brings comfort, flavor, and color to the dinner table. Whether you need a one-pan weeknight wonder or want to impress friends with a taste of Mexican home cooking, this recipe always delivers. Give it a try, and watch it earn a spot in your regular rotation!
Print
Mexican Picadillo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of Mexico with this delicious Mexican Picadillo recipe. It’s a comforting and hearty dish made with ground beef, potatoes, peas, and a flavorful blend of spices. Perfect for a family dinner or a casual gathering with friends.
Ingredients
Ground Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Vegetable Mix:
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 medium potato, diced small
- 1/2 cup frozen peas
- 1/2 cup diced carrots
Sauce and Seasonings:
- 1/4 cup tomato sauce
- 1/4 cup beef broth or water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Ground Beef: Heat olive oil in a skillet, brown the ground beef, and drain excess fat.
- Add Vegetables: Cook onions and garlic, then add tomatoes, potatoes, peas, carrots, tomato sauce, beef broth, and seasonings.
- Simmer: Cover and cook for 15–20 minutes until vegetables are tender, adding peas in the last 5 minutes.
- Adjust and Serve: Adjust seasoning to taste and serve warm.
Notes
- Mexican Picadillo pairs well with rice, tacos, or empanadas.
- Ground turkey or pork can be substituted for beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
