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Make your own Mexican Picadillo at home with ground beef, potatoes, and a cozy tomato sauce. Quick and easy, this dish works great with tortillas, over rice, or tucked into bell peppers. You only need simple foods and warm spices, and you’ve got a comforting meal on the table in less than an hour.
What Makes This Extra Special
Mexican Picadillo is all about comfort and options. Potatoes and ground beef make it super filling, and the mix of spices gives classic Mexican flavor. You can swap in other veggies or meats if you want, so it's great for families. Pile it on rice, wrap it in tortillas, or stuff inside peppers—every way turns out totally tasty.
What You’ll Need for Mexican Picadillo
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- For Serving:
- Fresh lime wedges
- Cooked white rice or tortillas
- Chopped cilantro
- Seasonings:
- 1/2 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- Salt and black pepper as you like
- For the Sauce:
- 1 cup beef broth
- 2 medium tomatoes, diced up
- For the Base:
- 1 pound ground beef
- 3 garlic cloves, minced
- 2 jalapeño peppers, chopped
- 1 medium onion, chopped
- 2 medium yellow potatoes, diced
- 2 tablespoons olive oil
Simple Steps to Make It
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- Let Everything Simmer
- Pop a lid on partway and let the whole thing bubble for about 20 minutes until potatoes are soft and the sauce thickens up. Taste, and tweak the seasoning if you think it needs it.
- Mix Sauce and Spices
- Dump in diced tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Let it come to a boil, then drop the heat down.
- Brown the Meat
- Put minced garlic and ground beef in next. Use a spoon to break up the beef and cook till it turns brown—give it around 5 minutes.
- Start with Veggies
- Pour olive oil into a big frying pan and warm up over medium. Toss in potatoes, onion, and jalapeños. Cook and stir for 5 minutes till they begin to soften.
Handy Tips for Best Results
Try to dice potatoes about the same size so they’ll cook evenly. Avoid crowding the pan when searing beef. Play with jalapeños for more or less heat. There’s a special taste from Mexican oregano so try not to skip it. Simmer until the potatoes are done but stay firm.
How to Serve It Up
Dish this up hot with fluffy rice or tuck it into tortillas. Go for stuffed peppers or roll into burritos. Squeeze fresh lime and sprinkle cilantro for a bright finish. Add avocado slices or a spoonful of sour cream for extra creaminess. Goes great with a crisp salad or some Mexican beans.
Keeping Leftovers Fresh
Leftovers stay good for up to 5 days in a sealed container in the fridge. You can freeze portions for up to 3 months too. Warm it back up on the stove or in the microwave—add extra broth if it feels dry. It actually tastes even better the next day as flavors blend together.
Frequently Asked Questions
- → Can I use different ground meats?
- For sure, try ground pork, chicken, or turkey. You don't have to change the way you cook it.
- → How spicy is this dish?
- With jalapeño, it's kinda medium heat. Swap it for a spicier pepper or toss in some chili flakes to turn it up.
- → What can I add to this recipe?
- Mix in olives, raisins, carrots, chopped nuts, or fresh parsley. It's easy to swap extras to your taste.
- → How should I serve picadillo?
- Dish it over hot rice, fill tortillas, then hit it with lime juice and maybe some hot sauce if you like.
- → Can I make it milder?
- Just leave out the serrano or scoop the seeds from your jalapeños. It'll be much less spicy.