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Large pan filled with Mexican style picadillo with ground beef, potato, carrots, and peas, in a seasoned tomato sauce.
5 from 2 votes

Mexican Picadillo Recipe

This quick and easy Mexican Picadillo Recipe is a warm and hearty dish of ground beef, potatoes, and vegetables simmered in a warm and flavorful tomato-based sauce. Serve in tacos or with rice and beans for a full and flavorful meal!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4 servings
Calories: 459kcal
Chef: Jessica Randhawa

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

For the Picadillo

  • 1 tablespoon olive oil
  • ½ white onion - diced
  • 2 cloves garlic - minced
  • 1 pound ground beef
  • 3 Yukon Gold (Idaho) potatoes - peeled and diced
  • 2 carrots - peeled and diced
  • 1 bay leaf
  • ½ cup green peas

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.
    Blender filled with pureed garlic cloves, jalapeno, tomatoes, whole pieces of onion, oregano, beef bouillon, salt, pepper, ground cumin, and two cups of water.
  • 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.
    Large skillet with olive oil and diced white onion.
  • Add the ground beef. Crumble into smaller pieces and cook until browned. Drain any excess grease from the pan and return to heat.
    Large skillet with softened white onion and raw ground beef.
  • 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.
    Large skillet filled with cooked ground beef and softened onion with homemade tomato sauce made from blended garlic cloves, jalapeno, tomatoes, whole pieces of onion, oregano, beef bouillon, salt, pepper, ground cumin, and two cups of water.
  • 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.
    Diced potatoes, carrots, and peas added to a large skillet filled with simmering ground beef in homemade tomato sauce.
  • Serve hot with red rice, tortillas, and fresh cilantro if desired.
    Large skillet filled with homemade Mexican-style picadillo.

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.

Nutrition

Calories: 459kcal | Carbohydrates: 31g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 690mg | Potassium: 1103mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1393IU | Vitamin C: 47mg | Calcium: 67mg | Iron: 4mg
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