This Mexican picadillo recipe blends bold spices, tender ground beef, and golden potatoes into a comforting, flavor-packed dish perfect for weeknight dinners or weekend gatherings.
Mexican picadillo is hearty, simple to make, and versatile—ideal for stuffing tacos, serving over rice, or scooping up with warm tortillas.
What You’ll Need for Flavorful Mexican Picadillo
- Ground beef – The heart of the dish, it brings richness and soaks up all the bold spices.
- Yellow potatoes – Tender and starchy, they balance the beef’s intensity with comforting texture.
- Yellow onion – Adds aromatic depth and a subtle sweetness that builds the flavor base.
- Jalapeño and serrano peppers – Bring heat and vibrancy; use serrano for an extra kick.
- Fresh garlic – Infuses the beef with pungent, earthy flavor as it cooks.
- Tomatoes – Fresh and juicy, they break down into a rich, slightly acidic sauce.
- Beef stock – Adds savory depth and keeps everything moist while simmering.
- Paprika, oregano, and cumin – The spice trio that gives picadillo its warm, unmistakable aroma.
How to Make It: Simple Steps for Mexican Picadillo
Start by sautéing the potatoes, onion, and peppers until they begin to soften and smell amazing.
Next, stir in the garlic and ground beef. Brown the meat gently—this is where it starts to absorb those layered aromatics.
Add the chopped tomatoes, beef stock, and all the spices. Then let the entire mix simmer and bubble away, letting the flavors marry beautifully.
Serve your finished picadillo over fluffy white rice, or tuck it into soft tortillas with lime juice and hot sauce for an irresistible meal.
Tasty Tips & Flavorful Twists
Picadillo is endlessly adaptable, so feel free to make it your own. Stir in chopped carrots or peas for added sweetness and texture. Toss in olives or raisins if you love a sweet-savory contrast—a traditional nod to some regional Mexican versions. Want more heat? A pinch of chili flakes or splash of your favorite hot sauce will do the trick.
You can also swap out the ground beef for ground turkey or pork to suit your taste or lighten things up. And for added richness, some like to stir in a handful of toasted almonds or fresh parsley at the end.
Storing & Reheating Mexican Picadillo
Picadillo makes excellent leftovers, as the flavors deepen overnight. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of stock to loosen it up.
For longer storage, freeze it flat in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as usual for an easy, flavorful meal anytime.
Mexican Picadillo Recipe
Ingredients
- 1 tablespoon olive oil
- 3/4 cup beef stock alternatively chicken or vegetable stock
- 1 teaspoon cumin
- 1 jalapeño pepper finely chopped
- 1 serrano pepper minced (optional for extra heat)
- 2 large tomatoes diced
- Salt and pepper to taste
- 8 ounces yellow potatoes about 3-4 small, cut into small cubes
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 medium yellow onion chopped
- 1 pound ground beef substitute with chicken, pork, or turkey if preferred
- 1 tablespoon Mexican oregano
Instructions
- Warm the olive oil in a wide skillet over medium heat. Add the diced potatoes, chopped onion, and both peppers to the pan and sauté for 5 minutes until they begin to soften.
- Incorporate the minced garlic and ground beef into the pan, breaking the meat apart with a spoon as it browns. Cook for another 5 minutes, just until the beef is lightly seared but not fully cooked through.
- Add in the chopped tomatoes, broth, and all the dry seasonings including paprika, oregano, cumin, salt, and pepper. Lower the heat to a gentle simmer.
- Continue simmering for 20 minutes, allowing the flavors to meld and the potatoes to become fork-tender.
- Serve immediately over steamed rice or alongside warm tortillas, and garnish with fresh lime juice, chili flakes, additional sliced peppers, and your choice of hot sauce.
