Mexican Picadillo is a quick, easy, and budget-friendly dish made with ground beef, potatoes, tomatoes, and flavorful spices. Serve it with rice, tortillas, or beans for a delicious, authentic Mexican comfort food the whole family will love!
If you love this recipe, check out its salty-sweet relative, Cuban picadillo.
About this Recipe
Picadillo is a traditional dish popular throughout Latin America and the Caribbean. Each version varies by region, but common ingredients include ground meat, tomatoes, and vegetables. It can be served as a main dish or as a filling for tacos, empanadas, or pastries. Today, we’re making Mexican-style picadillo. Big on flavor and fully customizable, this incredible family dinner is quick and easy to make.
What is Mexican Picadillo?
Mexican picadillo is a traditional dish of ground meat and potatoes in a flavorful tomato-based sauce. In this simple “baseline” variation, ground beef, onion, potatoes, carrots, and peas are simmered in a homemade tomato sauce seasoned with garlic, Mexican oregano, cumin, and crushed red pepper. Although I chose not to include it in this recipe, some versions may contain fruits like raisins or seasoning like cloves or cinnamon for depth.
It is often served with red rice and warm tortillas or as a filling for tacos and empanadas. If you love Picadillo, be sure to check out my Slow Cooker Picadillo Pot Roast Recipe:
How to Make Mexican Picadillo
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
You can adjust the heat by adding more or less jalapeño to taste. If you want to make it even spicier, mix in crushed red pepper flakes or a pinch of cayenne. Although I chose not to include it in this recipe, some versions may contain fruits like raisins or seasoning like cloves or cinnamon for warmth and depth of flavor. If the consistency is too thick, add a splash of water or broth; if it’s too thin, let it simmer uncovered for a few minutes.
- Prepare the tomato sauce: Add the tomatoes, five whole garlic cloves, jalapeno, half an onion (roughly chopped), Mexican oregano, beef bouillon, salt, black pepper, and ground cumin to a large blender with two cups of water. Process until blended, then Set aside.
- Soften the onion: Add the olive oil to a large skillet set over medium heat. Cook the onion until translucent. Add the minced garlic (two cloves) and continue to cook for an additional 30 seconds.
- Brown the meat: Add the ground beef. Crumble into smaller pieces and cook until browned. Drain any excess grease from the pan and return to heat.
- Add the tomato sauce and cook the veggies: Add the tomato sauce, mixing well to combine with the cooked meat. Bring to a simmer, cover, and cook for 10 minutes. If necessary, reduce the heat to prevent burning.
- Add the potatoes, carrots, bay leaf, and peas. Place the heat on medium, cover, and cook for approximately 25-30 minutes or until the potatoes and carrots are cooked to your liking.
- Serve hot with red rice, tortillas, and fresh cilantro if desired.
Storage and Leftovers
Transfer leftover cooked picadillo to an airtight container and place in the refrigerator for up to 3-4 days or in the freezer for up to 4 months.
Thaw frozen leftovers overnight in the refrigerator and reheat them on the stovetop or in the microwave. Reheat until the leftovers reach an internal temperature of 165°F (74°C) as measured by a digital meat thermometer.
Leftovers are delicious scrambled together with eggs or added to huevos rancheros and chilaquiles. It can also be used as a filling for empanadas, tamales, or burritos.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Mexican picadillo, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Mexican Picadillo Recipe
Ingredients
For the Tomato Sauce
- 4 Roma tomatoes - quartered
- 1 jalapeño - seeded and halved, optional
- ½ white onion - halved
- 3 cloves garlic - peeled
- 1 teaspoon Mexican oregano - see notes
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water - or beef broth
Instructions
- Add the tomatoes, jalapeño, garlic, onion, Mexican oregano, beef bouillon, salt, black pepper, and ground cumin to a large blender with two cups of water or broth. Process until blended, then set aside.
- Heat the olive oil in a large skillet set over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional 30 seconds or until fragrant.
- Add the ground beef. Crumble into smaller pieces and cook until browned. Drain any excess grease from the pan and return to heat.
- Add the tomato sauce, mixing well to combine with the cooked meat. Bring to a simmer, cover, and cook for 10 minutes, reducing the heat, if necessary, to prevent burning.
- After the sauce has had time to simmer, add the potatoes, carrots, bay leaf, and peas, mixing well. Place the heat on medium, cover, and cook for approximately 25-30 minutes or until the potatoes and carrots are cooked to your liking.
- Serve hot with red rice, tortillas, and fresh cilantro if desired.
Jessica’s Notes
- Mexican oregano is not the same as Italian oregano. I do not recommend using them interchangeably.
- Ground beef is the most common meat for Mexican-style picadillo, although it is not uncommon for it to be made with a combination of ground pork and beef. Ground chicken or turkey can be substituted for a lighter dish.
- Optional additions: Serrano pepper (for more heat!), squash, green beans, olives, or raisins.
- Store leftovers for up to 4 days in the refrigerator or 4 months in the freezer.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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