Mexican picadillo is one of those comfort food recipes that every home cook needs in their back pocket.
It’s hearty, flavorful, and comes together in about 35 minutes with just a handful of pantry staples.
If you’ve never had it before, you’re in for a real treat!
This traditional Mexican dish features seasoned ground beef simmered with tender diced potatoes and tomatoes in a cumin-scented sauce. It’s the kind of meal that tastes like it’s been slow-cooked for hours, but it’s actually super easy to pull off on a busy weeknight.
Trust me, once you try this recipe, it’ll become a regular in your dinner rotation.
What Is Mexican Picadillo?
Picadillo literally means “mince” in Spanish, and it refers to a dish made with ground meat, tomatoes, and various other ingredients depending on the region.
In Mexico, the most classic version combines ground beef with diced potatoes, tomatoes, onion, and garlic. It’s seasoned with cumin, oregano, and bay leaf for that warm, earthy flavor that just hits the spot.
Unlike Cuban-style picadillo, which often includes raisins and olives, the Mexican version keeps things simple and savory. And honestly? That simplicity is what makes it so incredibly good.
Why You’ll Love This Recipe
This recipe is a no-brainer for busy weeknights. You probably already have most of the ingredients in your kitchen right now.
The combination of tender ground beef, crispy-edged potatoes, and that rich tomato sauce is mouthwatering.
It’s also ridiculously versatile. Serve it in tacos, burritos, over rice, or just eat it straight out of the bowl with a spoon. No judgment here!
Tips for the Best Mexican Picadillo
Use 80/20 ground beef. The extra fat adds so much flavor to the dish. Leaner meat can leave it tasting a bit dry.
Dice your potatoes small. Cutting them into small cubes (about half-inch) means they cook through quickly and get those irresistible golden edges.
Don’t skip the cumin. It’s the backbone of the flavor here. Cumin gives this dish that warm, earthy taste that makes it distinctly Mexican.
Let it simmer. Resist the urge to rush the cooking. Letting the picadillo simmer for 15-20 minutes allows the potatoes to get tender and the flavors to really meld together.
What to Serve with Mexican Picadillo
Warm flour or corn tortillas are the classic pairing, and for good reason. They’re the perfect vehicle for scooping up all that saucy, beefy goodness.
Fluffy white rice is another fantastic option. It soaks up the tomato sauce like a dream.
You could also spoon it into taco shells, stuff it into empanadas, or use it as a filling for chiles rellenos. The possibilities are endless!
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days.
To reheat, just warm it up in a skillet over medium heat with a splash of water or broth. The microwave works too, but the stovetop gives you better results.
This dish also freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Mexican Picadillo
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 2 medium russet potatoes, peeled and diced into small cubes
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 bay leaf
- 1/2 cup water or beef broth
- salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet and break it apart with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess fat if needed.
- Add the diced potatoes, diced tomatoes with their juices, cumin, oregano, bay leaf, and water or broth. Stir everything together to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove the bay leaf and season with salt and pepper to taste. Garnish with fresh chopped cilantro and serve hot with warm tortillas or rice.
For extra heat, add a diced jalapeño or serrano pepper along with the onion.
You can substitute ground turkey or ground chicken for a lighter version.
Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months.
Mexican Picadillo
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 2 medium russet potatoes, peeled and diced into small cubes
- 1 (14.5 oz) can diced tomatoes with juices
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 bay leaf
- 1/2 cup water or beef broth
- salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped for garnish
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet and break it apart with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess fat if needed.
- Add the diced potatoes, diced tomatoes with their juices, cumin, oregano, bay leaf, and water or broth. Stir everything together to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove the bay leaf and season with salt and pepper to taste. Garnish with fresh chopped cilantro and serve hot with warm tortillas or rice.
Notes
Nutrition
Final Thoughts
Mexican picadillo is comfort food at its finest. It’s simple, satisfying, and packed with flavor from start to finish.
Whether you’re feeding a hungry family on a weeknight or meal-prepping for the week ahead, this recipe fits the bill perfectly.
Give it a try and I promise you won’t be disappointed!
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