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This homemade Mexican Picadillo is an easy recipe featuring seasoned ground beef and potatoes in a flavorful tomato-based sauce. Perfect for serving with rice, tortillas, or as a stuffing for peppers, this versatile dish brings together simple ingredients with warm Mexican spices for a comforting meal that's ready in under an hour.
Why You'll Love This Recipe
Mexican Picadillo is the perfect combination of comfort food and versatility. The ground beef and potatoes create a hearty base while the blend of spices adds authentic Mexican flavor. It's easily customizable with your choice of meat and vegetables, making it perfect for family meals. Whether served over rice, in tortillas, or stuffed in peppers, this dish delivers satisfying results every time.
Ingredients for Mexican Picadillo
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- For the Base:
- 2 tablespoons olive oil
- 2 medium yellow potatoes, diced
- 1 medium onion, chopped
- 2 jalapeño peppers, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- For the Sauce:
- 2 medium tomatoes, diced
- 1 cup beef broth
- Seasonings:
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- For Serving:
- Cooked white rice or tortillas
- Fresh lime wedges
- Chopped cilantro
Step-by-Step Instructions
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- Prepare the Vegetables
- Heat olive oil in large skillet over medium heat. Add potatoes, onion, and jalapeños. Cook 5 minutes until softened, stirring occasionally.
- Cook the Meat
- Add minced garlic and ground beef. Break up meat with wooden spoon and cook until browned, about 5 minutes.
- Add Sauce and Seasonings
- Stir in diced tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Bring to boil, then reduce heat.
- Simmer to Finish
- Cover partially and simmer 20 minutes until potatoes are tender and sauce thickens. Adjust seasonings to taste.
Pro Tips for Success
Cut potatoes in uniform size for even cooking. Don't overcrowd the pan when browning meat. Adjust spice level by varying jalapeño amount. Use Mexican oregano for authentic flavor. Allow dish to simmer until potatoes are tender but not mushy.
Serving Suggestions
Serve hot over steamed rice or with warm tortillas. Use as filling for stuffed peppers or burritos. Top with fresh lime juice and chopped cilantro. Add sliced avocado or sour cream for richness. Perfect alongside Mexican-style beans or a fresh green salad.
Storage and Make-Ahead Tips
Store leftovers in airtight container in refrigerator up to 5 days. Freeze in portions for up to 3 months. Reheat gently on stovetop or microwave, adding splash of broth if needed. Flavors develop overnight making excellent next-day leftovers.
Frequently Asked Questions
- → Can I use different ground meats?
- Yes, you can substitute the ground beef with ground chicken, turkey, or pork while maintaining the same cooking process.
- → How spicy is this dish?
- It's medium spicy with jalapeño, but you can adjust the heat by adding serrano peppers, using hotter peppers, or including more chili flakes.
- → What can I add to this recipe?
- Traditional additions include parsley, blanched almonds, olives, carrots, and raisins. The recipe is very customizable.
- → How should I serve picadillo?
- It's traditionally served over rice or with warm tortillas, topped with fresh lime juice and optional hot sauce.
- → Can I make it milder?
- Yes, you can reduce the heat by omitting the serrano pepper and using less jalapeño or removing the seeds and membranes.