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Mexican Picadillo Ground Beef

Featured in Recipes the Whole Family Will Love.

This comforting Mexican classic features ground beef and potatoes simmered gently in a rich tomato sauce. Fragrant cumin, Mexican oregano, and coriander provide warmth, while diced onions, garlic, and optional jalapeños bring depth and a gentle kick. Quick to prepare and great served with rice, the mixture develops tender potatoes and savory flavor in under an hour. Fresh cilantro adds a bright finish. Adjust spice to taste and try additions like carrots, peas, or even a touch of sweetness from raisins or honey. Perfect for batch cooking and storing, making it convenient for busy nights.

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Updated on Tue, 20 May 2025 13:36:43 GMT
Mexican Picadillo Pin it
Mexican Picadillo | mellierecipes.com

This classic Mexican Picadillo brings all the satisfying comfort of home-cooked meals with ground beef, potatoes, and warm spices simmered together until every spoonful feels like a hug. I keep this recipe bookmarked for busy nights or when I want to stretch pantry staples into something everyone loves.

I first tried picadillo on a trip to Mexico City and was hooked by the hearty flavors and comforting texture. Now it is my go-to for feeding friends and family with minimal fuss.

Ingredients

  • Olive oil: adds a touch of richness and helps brown the beef look for extra virgin for the best flavor
  • Ground beef: gives body and classic taste choose an 80 20 blend for a perfect balance of juiciness and flavor
  • Yellow onion: brings sweetness and depth opt for firm onions with golden skins
  • Garlic: gives the dish a fragrant base fresh cloves are a must for the brightest flavor
  • Russet potato: soaks up all the flavors and gets buttery soft pick one that feels heavy for its size
  • Jalapeños or green bell pepper: let you control the heat use fresh peppers for best zing
  • Ground cumin: adds earthiness and warmth choose freshly ground for stronger aroma
  • Mexican oregano: lends herbal notes and authenticity if you can find it skip Italian oregano for this dish
  • Ground coriander: adds a subtle citrusy layer always check it smells fresh
  • Tomato sauce: creates the saucy backbone of the dish look for one without extra sugar or additives
  • Beef broth: boosts the savory notes homemade or low sodium is best if possible
  • Salt and pepper: enhance every other flavor use kosher salt and freshly ground black pepper when you can
  • Fresh cilantro: gives a fresh finish choose leaves free from wilting for your garnish

Step-by-Step Instructions

Brown the Beef:
In a large heavy skillet heat the olive oil over medium high. Crumble in the ground beef and cook it thoroughly breaking up any clumps with a wooden spoon. Continue until there is no pink left in the meat. Drain off any excess fat to keep the dish from being greasy.
Build the Base:
Add your diced onion and minced garlic to the browned beef. Stir this mix for about three minutes until the onions turn soft and start to look translucent. Toss in your diced potatoes and jalapeños or green bell pepper. Let everything mingle together so the vegetables begin to absorb some flavor from the beef.
Simmer in Sauce:
Now carefully pour in the tomato sauce and beef broth. Gently stir in your ground cumin Mexican oregano and ground coriander so the spices distribute evenly. Mix until everything is well combined.
Cook Until Tender:
Lower the heat to medium low and cover the skillet with a lid. Let the picadillo simmer gently for ten minutes. The potatoes will start to soften and take on the flavors of the broth and spices.
Finish and Serve:
Uncover the skillet and give everything a good stir. Simmer for another ten minutes until the potatoes are completely tender and most of the sauce has thickened up. Season generously with salt and pepper. Spoon the finished picadillo over warm white rice and shower with fresh chopped cilantro.
Mexican Picadillo Pin it
Mexican Picadillo | mellierecipes.com

You Must Know

  • This meal is budget friendly and stretches easily for a crowd
  • Perfect for meal prep since it reheats beautifully
  • Pairs well with tortillas to make hearty tacos or burritos

I am always amazed at what a handful of pantry spices and one big potato can do for the flavor here. The potatoes are my favorite they soak up all the goodness and remind me of shared Sunday dinners at my grandmother’s house.

Storage Tips

Let your picadillo cool completely before storing to maximize flavor and prevent sogginess. Place in an airtight container and refrigerate for up to four days. If you plan to freeze it portion into freezer safe bags or containers and keep for up to three months. For best results thaw overnight in the fridge before reheating on the stovetop with a splash of broth.

Ingredient Substitutions

Feel free to swap ground beef for ground turkey or chicken if you want a lighter option. Yukon gold or white potatoes work nicely for a slightly firmer texture. If you are sensitive to heat use only green bell pepper. You can add frozen peas or diced carrots during the simmer to sneak in more veggies or toss in a handful of raisins for a sweet twist I have seen in many traditional Mexican kitchens.

Serving Suggestions

Picadillo shines over steamed white rice but also works well stuffed into taco shells or burritos. Try spooning it over crisp tostadas or using as a rich filling for empanadas. Add a side of simple black beans or a quick cucumber salad for a cooling contrast.

Cultural Context

Picadillo is a classic dish found in many Latin American homes each family with its own beloved spin. The name comes from the Spanish word for mince or chop and it was originally a way to stretch smaller portions of meat with potatoes and vegetables. It is a dish associated with gatherings and comfort no matter where you make it.

Frequently Asked Questions

→ What cut of potatoes works best?

Russet potatoes create a soft texture, but Yukon gold or white potatoes can be used for a firmer bite. Choose your favorite for desired consistency.

→ Can I make this ahead?

Yes, leftovers keep well in the fridge for up to 4 days and can be frozen for three months. Reheat gently before serving for best results.

→ How can I make it less spicy?

Swap jalapeños for green bell pepper or reduce the amount used. Removing seeds also lessens heat while preserving flavor.

→ What sides pair well?

White rice is traditional, but you can serve with warm tortillas, a green salad, or even use the mixture for tacos or stuffed peppers.

→ Can I add extra vegetables?

Certainly! Diced carrots, peas, or even corn are delicious additions that add color and nutrition to the finished dish.

Mexican Picadillo Ground Beef

Flavor-packed Mexican ground beef with potatoes, tomato, and warm spices, perfect for cozy weeknight dinners.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes


Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 15 ml olive oil
02 450 g ground beef
03 1 large yellow onion, diced
04 3 cloves garlic, minced
05 1 large russet potato, peeled and diced into 1 cm cubes
06 1-2 jalapeños, seeded and finely diced (or green bell pepper, diced, as a milder alternative)
07 1 teaspoon ground cumin
08 1 teaspoon dried Mexican oregano
09 0.5 teaspoon ground coriander
10 240 ml tomato sauce
11 360 ml beef broth
12 Salt and freshly ground black pepper, to taste

→ Garnish

13 Fresh cilantro, chopped (optional)

Instructions

Step 01

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until no longer pink. Drain excess fat if needed.

Step 02

Add diced onion, minced garlic, potato cubes, and jalapeños or bell pepper to the pan. Cook, stirring, until the onion softens, about 3 minutes.

Step 03

Pour in tomato sauce and beef broth. Stir in ground cumin, ground coriander, and Mexican oregano. Combine thoroughly.

Step 04

Reduce heat to medium-low. Cover the skillet and simmer for 10 minutes.

Step 05

Uncover, stir and continue to cook for an additional 10 minutes, or until the potatoes are tender and most of the liquid has evaporated, stirring occasionally. Adjust seasoning with salt and black pepper to taste.

Step 06

Serve hot with steamed white rice and garnish with freshly chopped cilantro as desired.

Notes

  1. For variation, include diced carrots, frozen peas, or a small handful of raisins for sweetness. A teaspoon of brown sugar or honey can also be added during simmering for depth of flavor.
  2. For slow cooker preparation, brown beef and vegetables first, then transfer to a slow cooker with remaining ingredients and cook on high for 4 hours or low for 6 hours, until potatoes are tender.
  3. Russet potatoes provide a soft texture, but white or Yukon gold potatoes can be used as alternatives.
  4. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Tools You'll Need

  • Large skillet
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Wooden spoon or spatula

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435
  • Total Fat: 27 g
  • Total Carbohydrate: 25 g
  • Protein: 24 g