Key Takeaways:
- This authentic Mexican Picadillo recipe takes just 30 minutes from start to finish
- Perfect for busy weeknights when you need a hearty meal that feeds 4 people
- Learn the simple trick to avoid under-seasoned picadillo
- Discover how to transform this versatile dish into tacos, burritos, or a main course
Why You’ll Love This Mexican Picadillo Recipe
Ever found yourself staring at a package of ground beef with no exciting ideas? We’ve all been there.
This Mexican Picadillo recipe solves that problem completely.
Mexican Picadillo combines savory ground beef with potatoes, carrots, and a flavorful tomato-based sauce that brings warmth and comfort to your table in just 30 minutes. It’s the perfect answer for busy weeknights when you need something delicious but don’t have hours to spend in the kitchen.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Protein | 24g |
| Carbohydrates | 22g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 640mg |
Equipment & Ingredients
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large skillet or frying pan (10-12 inch) | Cooking the picadillo |
| Sharp chef’s knife | Chopping vegetables |
| Cutting board | Prep surface |
| Wooden spoon or spatula | Breaking up meat and stirring |
| Measuring cups and spoons | Accurate measurements |
| Can opener | Opening tomato sauce |
| Colander | Draining excess fat (optional) |
| Timer | Tracking cooking times |
Ingredients List (Serves 4)
| Ingredient | Amount | Preparation |
|---|---|---|
| Ground beef (80/20) | 1 pound | Keep refrigerated until ready to use |
| Russet potato | 1 medium (about 8 oz) | Washed |
| Carrots | 2 medium | Washed |
| White onion | 1 medium | Outer skin removed |
| Garlic cloves | 3 | Peeled |
| Jalapeño pepper (optional) | 1 | Washed |
| Tomatoes | 3 large | Washed |
| Tomato sauce | 8 oz can | Unopened |
| Beef broth | 1/2 cup | Room temperature |
| Green olives (pitted) | 1/4 cup | Drained |
| Ground cumin | 1 tablespoon | |
| Mexican oregano | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Vegetable oil | 2 tablespoons |
Possible Substitutions
- Ground beef: Use ground turkey, chicken, or plant-based ground beef
- Russet potato: Sweet potato or omit for a lower-carb version
- Mexican oregano: Regular oregano works too (use 3/4 teaspoon)
- Fresh tomatoes: One 14.5 oz can of diced tomatoes
- Beef broth: Chicken broth or vegetable broth
- Green olives: Can be omitted if you’re not an olive fan
Step-by-Step Instructions (Beginner-Friendly)
Preparation Phase (10 minutes)
- Set up your workspace
- Clear your countertop to create enough space for cutting vegetables
- Place your cutting board in the center of your workspace
- Set out all measuring cups and spoons
- Put your large skillet on the stove (don’t turn on heat yet)
- Gather ingredients
- Take out all ingredients from the refrigerator and pantry
- Place them on your countertop, grouped by when you’ll use them
- Open the can of tomato sauce with your can opener
- Measure beef broth into a measuring cup and set aside
- Prepare onion (first vegetable to cook)
- Place onion on cutting board
- Cut off both ends and remove outer skin
- Cut onion in half from top to bottom
- Place flat side down and slice into thin strips
- Turn and cut across the strips to create small pieces about 1/4-inch in size
- Transfer diced onion to a small bowl and set aside
- Prepare garlic
- Place garlic cloves on cutting board
- Place the flat side of your knife on each clove and press firmly with your palm to crush slightly
- Remove the papery skin that comes loose
- Finely chop the garlic into tiny pieces
- Set aside with the onion (they’ll be added to the pan together)
- Prepare jalapeño (if using)
- Wear gloves if available to prevent irritation
- Cut off the stem end
- Slice the jalapeño in half lengthwise
- Use the tip of your knife or a spoon to scrape out the seeds and white membrane
- Dice the jalapeño into very small pieces
- Wash hands thoroughly after handling
- Set aside with garlic and onion
- Prepare potatoes and carrots
- Scrub potato under running water (no need to peel)
- Cut potato in half lengthwise, then cut each half lengthwise again
- Slice across into small cubes about 1/4-inch in size
- For carrots, trim off both ends
- Cut in half lengthwise, then cut each half lengthwise again
- Slice across into small pieces similar in size to the potatoes
- Place diced potatoes and carrots in a bowl together
- Prepare tomatoes
- Core tomatoes by cutting around the stem in a small circle and removing it
- Cut tomatoes in half through the equator (not through the stem end)
- Gently squeeze to remove some of the seeds and excess juice
- Dice into small pieces about 1/2-inch in size
- Place in a separate bowl
- Prepare olives
- If not already pitted, remove pits
- Slice olives into halves or quarters
- Set aside in a small bowl
- Measure spices
- Measure cumin, oregano, salt, and pepper into a small bowl
- Mix together with a spoon
- This makes it easier to add everything at once later
Cooking Phase (25 minutes)
- Brown the ground beef (5-7 minutes)
- Place your skillet on the stove and turn heat to medium-high
- Add 2 tablespoons vegetable oil and let it heat for 30 seconds
- Add the ground beef to the hot pan
- Using your wooden spoon or spatula, break the meat into small pieces
- Important step for beginners: Don’t stir constantly; let the meat sit untouched for about 1 minute to develop browning
- Stir and break up meat again, then let sit for another minute
- Continue this process until the meat is no longer pink, about 5 minutes total
- If there’s a lot of excess fat (more than 2 tablespoons), carefully tilt the pan and spoon off some fat, or drain in a colander if you prefer
- Cook the onion mixture (3 minutes)
- Add the prepared onion to the skillet with the browned meat
- Keep heat at medium-high
- Stir to combine with the meat
- Cook for 2 minutes, stirring occasionally, until onion begins to soften
- Add the minced garlic and jalapeño (if using)
- Stir continuously for 1 minute (be careful not to burn the garlic)
- Beginner tip: If the mixture starts to stick to the pan or brown too quickly, lower the heat slightly
- Add potatoes and carrots (5 minutes)
- Add the diced potatoes and carrots to the skillet
- Stir to combine with the meat and onion mixture
- Cook for 5 minutes, stirring every minute or so
- Visual cue for beginners: The potatoes and carrots will begin to look slightly translucent around the edges
- Temperature check: If vegetables are browning too quickly, reduce heat to medium
- Add tomatoes and seasonings (3 minutes)
- Add the diced tomatoes to the skillet
- Stir to combine with the other ingredients
- Pour in the tomato sauce and beef broth
- Add the pre-measured spice mixture (cumin, oregano, salt, and pepper)
- Stir everything together thoroughly, making sure to scrape the bottom of the pan to incorporate any browned bits (these add flavor!)
- Simmer the picadillo (10-12 minutes)
- Bring the mixture to a gentle bubble (not a full boil)
- Reduce heat to medium-low
- Cover the skillet with a lid
- Cook for 10 minutes
- Check for beginners: After 7 minutes, carefully remove lid and test a piece of potato with a fork – it should offer some resistance but begin to soften
- Replace lid and continue cooking for remaining time
- Add olives and finish cooking (3 minutes)
- Remove lid from skillet
- Add sliced olives to the picadillo
- Stir gently to incorporate
- Cook uncovered for 3 more minutes to allow some liquid to evaporate
- Doneness test: Pierce a potato piece with a fork – it should slide in easily when the picadillo is done
- Final texture adjustment
- If picadillo is too watery, increase heat to medium and cook uncovered for 2-3 more minutes, stirring occasionally
- If picadillo seems too dry, add 2-4 tablespoons of beef broth or water and stir
- Final seasoning check
- Turn off heat
- Taste a small spoonful (careful, it’s hot!)
- If needed, add more salt and pepper (start with 1/4 teaspoon more salt)
- Stir and taste again
Serving Suggestions (5 minutes)
- Prepare serving plates
- Warm 4 plates by running them under hot water and drying them (optional but nice touch)
- For traditional serving: place a portion of picadillo on each plate
- Optional accompaniments
- Warm corn tortillas: stack 8-12 tortillas, wrap in damp paper towels, microwave for 30-45 seconds
- White rice: serve picadillo over or alongside rice
- Fresh cilantro: roughly chop and sprinkle over picadillo
- Lime wedges: serve on the side for squeezing over the top
Troubleshooting
Common Issues and Solutions
Problem: Under-seasoned picadillo
- Solution: Always taste before serving. Add more salt 1/4 teaspoon at a time, cumin 1/4 teaspoon at a time, or a squeeze of lime juice to brighten flavors.
Problem: Potatoes still hard after cooking time
- Solution: Every stove is different. If potatoes aren’t tender, cover and cook 5 minutes longer. Add a splash more broth (about 2 tablespoons) if the mixture looks dry.
Problem: Too watery
- Solution: Remove lid and simmer uncovered on medium heat for 5-7 minutes, stirring occasionally, until excess liquid evaporates.
Problem: Too dry
- Solution: Add 1/4 cup more broth or tomato sauce, stir well, and simmer for 2 minutes.
Problem: Meat clumped together in large pieces
- Solution: For next time, break up meat into smaller pieces while it’s cooking. For now, use your wooden spoon to press larger pieces against the side of the pan to break them up.
Problem: Vegetables cooking unevenly
- Solution: Make sure all vegetables are cut to similar sizes. If some pieces are still hard while others are soft, cover and cook on low heat for a few more minutes.
Variations & Substitutions
Easy Recipe Adaptations
Spicy Picadillo:
- Add 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper with the other spices
- Leave jalapeño seeds in for extra heat
Extra Veggie Version:
- Add 1 diced zucchini and 1/2 cup green beans with the potatoes
- Increase broth to 3/4 cup
Potato-Free:
- Skip the potatoes and use 2 carrots plus 1 bell pepper instead
- Reduce cooking time by 3-4 minutes
Cuban-Style:
- Add 1/4 cup raisins and increase olives to 1/2 cup
- Add 1/4 teaspoon ground cinnamon with the spices
Storage & Reheating
Keep Your Picadillo Fresh
Refrigerator Storage:
- Allow picadillo to cool completely before storing (no more than 2 hours at room temperature)
- Transfer to airtight containers with lids
- Refrigerate promptly
- Keeps for 3-4 days in the refrigerator
Freezer Storage:
- Portion cooled picadillo into freezer-safe containers
- Leave about 1/2 inch of space at the top for expansion
- Seal tightly and label with “Mexican Picadillo” and the date
- Freeze for up to 3 months
Reheating Instructions:
Microwave Method:
- Place desired portion in a microwave-safe bowl
- Cover loosely with a microwave-safe lid or paper towel
- Heat for 1 minute on high
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout (165°F)
- Let stand for 1 minute before eating
Stovetop Method:
- Place picadillo in a skillet
- Add 2 tablespoons water or broth per cup of picadillo
- Cover with a lid
- Heat on medium-low for 5-7 minutes, stirring occasionally
- Ensure it reaches 165°F before serving
Safety Notes & Tips
Kitchen Safety
- Always wash hands with soap and warm water for 20 seconds before and after handling raw meat
- Use separate cutting boards for meat and vegetables (color-coded boards help)
- Sanitize countertops, cutting boards, and utensils after preparing raw meat
- Cook ground beef to an internal temperature of 160°F (71°C)
- Refrigerate leftover picadillo within 2 hours of cooking
Pro Tips for Beginners
- Prep ahead: Chop all vegetables the night before and store in sealed containers in the refrigerator
- Flavor boost: Add 1 tablespoon tomato paste for deeper flavor
- Serving idea: Warm corn tortillas make this a complete meal
- Leftover magic: Use leftover picadillo as a filling for burritos, enchiladas, stuffed bell peppers, or topping for nachos
- Time-saver: Use pre-chopped garlic and onions from the produce section
- Heat management: If you’re unsure about heat levels, start with a medium setting and adjust up or down based on how quickly things are cooking
- One-pan meal: This entire dish cooks in a single pan to minimize cleanup
- Tasting tip: Always taste your food before serving and adjust seasonings to your preference
This Mexican Picadillo recipe combines simple ingredients into a hearty, flavorful dish perfect for weeknight dinners. The savory ground beef mixed with potatoes, carrots, and warm spices creates a comforting meal the whole family will enjoy. Serve with warm tortillas for a complete dinner that satisfies everyone at the table.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 4
Note: This recipe contains beef. For vegetarian options, substitute plant-based ground beef and vegetable broth.
