This Mexican picadillo recipe has ground beef and potatoes with a ton of delicious flavors. If you love Mexican food, you’re going to love this recipe! It’s simple to make and your mouth will be watering the entire time you’re making it. Once it’s done, you won’t be able to get enough!
What Is Mexican Picadillo?
If you’ve been looking for a delicious weeknight meal that’s simple to make after a busy workday, look no further. This Mexican picadillo recipe satisfies both flavor and convenience!
Now, I chose to make a Mexican version of picadillo because it’s on the sweeter side. I love the blend of veggies and spices that give it the classic Mexican flavors you’d expect. If you were wondering, there is another type of picadillo that’s pretty popular. Traditional Cuban picadillo tends to be more tart and briny, and it’s a classic Latin American dish.
Anyway, I love this Mexican one because it has a blend of ground beef, potatoes, bell peppers, and carrots stewed in savory flavors of chili, cumin, and oregano. I think the combination is perfect, and it makes for a hearty meal that’s pretty versatile, too! Even your pickiest eater is going to fall in love at first bite!
Ingredients
Don’t be intimidated by the amount of ingredients you need for this recipe. They are all quite simple and can be easily found at any grocery store!
Check out what you need:
- 3 tablespoon olive oil
- ½ cup onion, chopped
- 2 clove garlic, minced
- 1 cup potatoes, peeled and small cubed
- ¾ cup red bell pepper, diced
- ¾ cup carrots, peeled and cubed
- 1 jalapeño pepper, dice
- 1 lb.lean ground beef
- ½ tablespoon ground cumin
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chipotle powder
- 1 bay leaf
- salt and pepper to taste
- 2 cups crushed tomatoes
- ½ cup water or beef broth
- Fresh Coriander
How To Make Mexican Picadillo
Step 1: First, heat some oil in a large skillet over medium-high heat and once it’s hot, you can add all of the veggies to it.
Cook them for about 5 minutes, stirring often, until the onions are translucent and the potatoes are nice and soft. Then, you can transfer the veggies to a dish and set them aside.
Step 2: In the same skillet, add the ground beef, cumin, oregano, chili powder, salt, and black pepper.
Cook for about 8 minutes or until the beef has browned on all sides. You’ll want to break the beef apart as it cooks and mix it around the skillet to incorporate the spices.
Step 3: Next, you can add the veggies, bay leaf, and tomato sauce to the ground beef. Reduce the heat and simmer the mixture for about 20 minutes until most of the liquid from the sauce is absorbed.
Let it sit for 5 minutes before serving to allow the flavors to blend together more. Finally, serve with a side of Mexican red rice and garnished with fresh cilantro.
My Favorite Recipe Variations
- Substitute the Yukon gold potatoes with sweet potatoes instead.
- Make Picadillo tacos by filling flour tortillas with the picadillo filling and topping them with your favorite taco extras, such as sour cream, shredded lettuce, and shredded cheese.
- Make this picadillo recipe with ground turkey for leaner meat, and use canned diced tomatoes for a heartier consistency.
How To Store Leftover Picadillo
This Mexican picadillo recipe makes 4 servings that are so delicious I doubt you’ll have leftovers. But if you do, transfer the leftover picadillo to an airtight container and store it in the fridge for up to 4 days.
How To Reheat
To reheat quickly, place it in the microwave in 30-second increments until heated through. Or you can heat it on medium-low heat on the stovetop for about 5 minutes or until it’s reheated.
More Mexican Recipes
- Crockpot Mexican Street Corn
- Mexican Lasagna
- Mexican Spaghetti
- Mexican Tater Tot Casserole
Yield: 4 servings
Mexican Picadillo (Everything Cooks In One Skillet)
This Mexican picadillo recipe has ground beef and potatoes with a ton of delicious flavors. If you love Mexican food, you're going to love this recipe! It's simple to make and your mouth will be watering the entire time you're making it. Once it's done, you won't be able to get enough!
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 3 tablespoon olive oil
- ½ cup onion, chopped
- 2 clove garlic, minced
- 1 cup potatoes, peeled and small cubed
- ¾ cup red bell pepper, diced
- ¾ cup carrots, peeled and cubed
- 1 jalapeño pepper, dice
- 500 gr lean ground beef
- ½ tablespoon ground cumin
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chipotle powder
- 1 bay leaf
- salt and pepper to taste
- 2 cups crushed tomato sauce
- ½ cup water
- Fresh Coriander
Instructions
- Heat oil in a large skillet over medium-high heat. Cook and stir all the veggies until they are transparent, about 5 minutes. Reserve.
- In the same skillet add the meat and cumin, oregano, chiplote powder, salt and black pepper to taste. Cook until browned.
- Add the veggies to the meat, bay leaf and the tomato sauce. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
- Serve with fresh coriander and white rice.
Nutrition Information:
Serving Size:
1 cup
Amount Per Serving:
Calories: 249Total Fat: 12gSaturated Fat: 4gCholesterol: 70mgSodium: 1,531mgCarbohydrates: 11gProtein: 25g
© I’m Hungry For That
Cuisine:
Mexican
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Category: Dinner
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