Mexican Picadillo – Savory Ground Beef and Potatoes in Spiced Tomato Sauce

Warm, comforting, and brimming with flavor, Mexican Picadillo is a classic dish that brings together humble ingredients to create something truly satisfying. This traditional ground beef and potato skillet simmered in a fragrant tomato-based sauce is a staple in Mexican kitchens and is beloved for its versatility, simplicity, and bold flavor.

Whether tucked into tacos, served with rice, or stuffed into empanadas, this one-pan dish is a go-to for busy weeknights, family gatherings, and cozy home cooking.

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What Is Mexican Picadillo?

“Picadillo” comes from the Spanish word picar, meaning “to mince” or “to chop.” Mexican Picadillo is a rustic, ground beef dish made with chopped potatoes, tomatoes, and sometimes peas or carrots, all simmered in a lightly spiced sauce.

Unlike Cuban or Filipino versions, which may include olives, raisins, or sweet notes, Mexican Picadillo leans more savory and earthy, often seasoned with cumin, garlic, and chili powder. It’s incredibly customizable and typically served with rice, beans, or tortillas.

This comforting dish has deep roots in Mexican home cooking—handed down through generations and cooked with love in simple kitchens across the country.

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Ingredient Breakdown: What You’ll Need and Why

Each element in Picadillo contributes to its hearty, well-balanced flavor profile. Let’s look at the essential ingredients and their roles.

Ground Beef

Lean ground beef (85% or 90%) is traditional and provides the savory base. Ground turkey or pork are also acceptable variations.

Potatoes

Diced Yukon Gold or Russet potatoes give the dish body and absorb the savory tomato sauce beautifully. Cut them small so they cook evenly with the meat.

Onion and Garlic

These foundational aromatics set the flavor base and are sautéed with the beef to infuse the entire dish.

Tomatoes or Tomato Sauce

Fresh Roma tomatoes blended into a purée are traditional, but canned tomato sauce or crushed tomatoes work perfectly for convenience.

Green Bell Pepper (Optional)

Adds freshness and a slight sweetness that balances the richness of the beef and potatoes.

Peas and Carrots (Optional but common)

These brighten the dish visually and add a tender-sweet bite that contrasts the more robust flavors.

Spices: Cumin, Chili Powder, Oregano

A trifecta of bold, earthy flavor:

• Cumin adds warmth

• Chili powder introduces mild heat and color

• Oregano brings balance and depth

Beef Broth or Water

Adds moisture for simmering and helps meld the flavors together. Broth enhances the savory taste; water works in a pinch.

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How to Make Traditional Mexican Picadillo

This dish is made entirely on the stovetop and comes together in under an hour.

1. Sauté the Ground Beef

Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no longer pink. Drain any excess fat.

2. Add Onion, Garlic, and Bell Pepper

Stir in chopped onion, minced garlic, and bell pepper. Cook for about 5 minutes, or until softened and fragrant.

3. Add Potatoes and Spices

Toss in the diced potatoes and sprinkle in cumin, chili powder, oregano, salt, and pepper. Stir to coat everything in the spices.

4. Add Tomato Sauce and Broth

Pour in the tomato sauce (or puréed tomatoes) and broth. Stir well. The liquid should just cover the meat and potatoes. Bring to a simmer.

5. Simmer Until Tender

Reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce is thickened.

Tip: If the sauce reduces too quickly, add a bit more broth or water.

6. Stir in Peas and Carrots (Optional)

Add thawed peas and carrots during the last 5 minutes of cooking if using. They should be just heated through, not overcooked.

7. Serve and Garnish

Taste and adjust seasoning. Serve hot, garnished with chopped cilantro or a squeeze of lime for brightness.

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Variations, Substitutions & Tips

Common Variations:

• With Raisins or Almonds – A nod to Cuban-style picadillo

• With Green Olives – Adds briny contrast

• With Chorizo – Mix in for a spicy, smoky depth

Ingredient Swaps:

• Ground turkey for a leaner option

• Sweet potatoes instead of white potatoes for a nutrient boost

• Frozen mixed vegetables for a quick shortcut

Flavor Boosters:

• Add a pinch of cinnamon or clove for warmth

• Use chipotle powder or smoked paprika for smoky flavor

• Stir in a splash of apple cider vinegar at the end for acidity

Pro Tips:

• Cut potatoes small (½-inch) so they cook quickly and evenly

• Let the sauce simmer uncovered if it’s too watery

• Leftovers taste even better the next day—make a big batch!

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Serving Ideas & Perfect Pairings

Mexican Picadillo is incredibly versatile. Here are some delicious ways to serve it:

Classic Serving Styles:

• Over white or Spanish rice

• With warm corn or flour tortillas

• As a filling for tacos, gorditas, or burritos

• Stuffed into empanadas or poblano peppers

• With a fried egg on top for a rustic breakfast

Delicious Sides:

• Refried beans

• Sliced avocado or guacamole

• Pickled jalapeños or red onions

• Queso fresco or cotija cheese

• Warm tostadas or tortilla chips

Perfect for:

• Weeknight dinners

• Meal prep

• Freezer meals

• Family gatherings and casual celebrations

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Nutrition & Health Notes

Mexican Picadillo is packed with:

• Protein from ground meat

• Potassium and fiber from potatoes

• Lycopene and vitamin C from tomatoes and bell peppers

• Iron and B vitamins from beef

To lighten the dish:

• Use ground turkey or lean beef

• Skip the peas and serve with cauliflower rice

• Reduce sodium by using low-sodium broth

It’s naturally gluten-free, easy to make dairy-free, and adjustable for Whole30 or paleo by omitting rice and peas.

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FAQ – Mexican Picadillo

1. What does “picadillo” mean?

“Picadillo” comes from picar, which means “to chop.” It refers to dishes made with ground or finely chopped meat, typically combined with vegetables and sauce.

2. Can I make Mexican Picadillo ahead of time?

Yes! It stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently and add a splash of broth if it thickens too much.

3. Do I have to use potatoes?

Potatoes are traditional, but you can substitute sweet potatoes, carrots, or even zucchini. For a low-carb option, use cauliflower rice.

4. Can I make this vegetarian?

Absolutely. Swap the meat for lentils, chopped mushrooms, or plant-based crumbles, and use vegetable broth.

5. Is picadillo spicy?

It’s usually mild but flavorful. You can adjust the heat by adding more chili powder, jalapeños, or chipotle. Or keep it kid-friendly by leaving out extra spice.

6. How do I use leftovers?

Leftover picadillo makes a fantastic filling for:

• Empanadas

• Tacos or burritos

• Tamales

• Enchiladas
  Or spoon it over rice and top with a fried egg for a delicious breakfast.

7. Can I make this in the slow cooker?

Yes. Brown the meat first, then add all ingredients to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add peas near the end.

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