I absolutely love this Mexican Picadillo Recipe because it brings together such a wonderful blend of savory, spicy, and comforting flavors in one pot. When I first tried making picadillo, I was amazed at how the simple ingredients—like ground beef, potatoes, and peppers—transform into something so rich and satisfying. It’s a dish that works beautifully for busy weeknights but also feels special enough for a family dinner or casual gathering.
You’ll find that this Mexican Picadillo Recipe is not only delicious but incredibly versatile. Whether you want to serve it over rice or spoon it into warm tortillas, it’s hearty and easy to customize according to your taste buds. Plus, it uses everyday ingredients that you probably already have in your kitchen, making it a practical recipe to keep in your rotation.
Why You’ll Love This Recipe
- Easy to Make: You’ll appreciate how quickly this comes together with minimal prep and straightforward steps.
- Big Flavor Punch: With aromatic spices and fresh peppers, every bite bursts with authentic Mexican taste.
- Family Friendly: My family goes crazy for this dish, and it’s great for feeding a crowd or meal prepping.
- Customizable Heat: Perfect if you like it mild or want to turn up the spice with more jalapeños or hot sauce.
Ingredients You’ll Need
Every ingredient in this Mexican Picadillo Recipe plays a part in building the flavor profile. From tender diced potatoes to aromatic spices, these components work harmoniously to create a comforting, satisfying dish.
- Olive oil: This helps soften the veggies and adds a lovely richness without overpowering the dish.
- Yellow potatoes: I prefer these for their creamy texture when cooked down—great for soaking up the spices.
- Yellow onion: Adds a mild sweetness and depth of flavor, which balances the heat from the peppers.
- Jalapeño pepper: Brings just the right amount of heat to keep things lively but not overwhelming.
- Serrano pepper (optional): For those who like it spicier, this is a perfect addition to boost the kick.
- Garlic: Minced garlic gives a fragrant and savory note that ties all flavors together.
- Ground beef: You can swap it out for ground turkey, chicken, or pork if you want a leaner or different protein.
- Large tomatoes: Freshly chopped tomatoes add natural sweetness and acidity, making the sauce bright and fresh.
- Beef stock: This enriches the sauce, but chicken or vegetable stock works fine too.
- Paprika: Adds smokiness and a warm color to the dish—don’t skip it!
- Mexican oregano: This imparts a subtle earthy flavor that’s essential in many Mexican recipes.
- Cumin: For that traditional, slightly nutty, and peppery taste.
- Salt and pepper: To round out and enhance all the flavors perfectly.
- Serving items: Cooked rice or warmed tortillas, sliced peppers, chili flakes, fresh lime juice, and hot sauce to amp it up to your liking.
Variations
I love how flexible this Mexican Picadillo Recipe is. Over the years, I’ve played around with adding extra veggies and adjusting spices to suit what I have on hand or my mood. You’ll find it’s easy to make it your own!
- Adding vegetables: Sometimes I toss in carrots or peas for added texture and sweetness, making it a bit more colorful.
- Try raisins and olives: A traditional twist that adds a lovely sweet-and-salty dimension—my husband’s favorite way to eat picadillo.
- Make it with ground turkey: If you want a leaner option, turkey works beautifully and takes on the spices really well.
- Extra heat lovers: Feel free to add more serrano peppers or a splash of your favorite hot sauce at the end.
How to Make Mexican Picadillo Recipe
Step 1: Soften the veggies
Heat the olive oil over medium heat in a large skillet or pan. Toss in the diced potatoes, chopped onions, and jalapeño (and serrano if you use it). Cook for about 5 minutes, stirring occasionally—they should start to soften but not brown. This step builds the base flavor and ensures the potatoes get tender as the dish simmers later.
Step 2: Brown the ground beef with garlic
Next, add the chopped garlic and ground beef to the pan. Use a wooden spoon to break up the meat as it cooks. Brown the beef for about 5 minutes—don’t worry if it’s not completely cooked through yet because it’ll finish simmering later. I always find this step brings out that deep, savory flavor that makes picadillo so comforting.
Step 3: Add tomatoes, stock, and seasonings
Stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Once everything is well combined, reduce the heat to low and let the mixture simmer uncovered for about 20 minutes. This lets the potatoes finish cooking and the flavors to meld together beautifully—plus the sauce thickens up nicely.
Step 4: Serve it up your way
Serve your Mexican Picadillo over fluffy white rice or wrapped inside warm tortillas. I love garnishing with sliced fresh peppers, a squeeze of lime juice, a dash of chili flakes, and of course, a drizzle of hot sauce. This not only adds vibrant color but extra layers of flavor and heat, letting everyone customize their own plate.
Pro Tips for Making Mexican Picadillo Recipe
- Don’t rush the potatoes: Letting them simmer long enough makes all the difference to get that melt-in-your-mouth texture.
- Break up the meat well: This ensures even cooking and a great texture throughout your picadillo.
- Use fresh tomatoes if possible: They brighten the sauce more than canned, and you’ll taste the difference.
- Adjust heat at the end: Adding chili flakes or hot sauce after cooking helps control spice without overpowering the dish.
How to Serve Mexican Picadillo Recipe
Garnishes
I always serve this picadillo with some fresh lime wedges on the side because that little citrus burst lifts the whole dish. Thinly sliced fresh peppers and a sprinkle of chili flakes add great color and an extra touch of heat if you want it. Sometimes, I throw on a handful of chopped cilantro for that fresh green finish—makes it look and taste amazing.
Side Dishes
This Mexican Picadillo Recipe pairs perfectly with warm tortillas or fluffy white rice to soak up all those saucy delicious juices. If you want to round out the meal, simple beans or a crisp side salad with avocado are my go-to choices. It’s all about balancing the hearty main with something fresh and light.
Creative Ways to Present
For a fun twist at parties, I’ve spooned picadillo into small taco shells or even served it over toasted plantain chips for a crispy bite. Another favorite is layering it in a burrito bowl with beans, rice, guacamole, and a dollop of sour cream — it’s a guaranteed crowd pleaser. Presentation really amps up the enjoyment of this humble dish making it feel festive and fresh.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Picadillo keeps beautifully in an airtight container in the fridge for about 3-4 days. I usually split it into portions right after cooking so I have ready meals on hand for busy nights. Just be sure it cools before sealing to keep the flavors fresh.
Freezing
When I make a big batch, I freeze some for up to 3 months. It freezes really well—just cool completely and pack portions into freezer-safe containers or bags. When you thaw it, the flavors are just as vibrant as freshly made.
Reheating
I reheat picadillo gently on the stove over low heat with a splash of water or stock if it looks dry. This helps it warm evenly and keeps the potatoes tender, avoiding overcooking the meat. Reheating in the microwave works too; just cover it to retain moisture and stir halfway through.
FAQs
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What is Mexican Picadillo?
Mexican Picadillo is a traditional ground meat dish typically made with beef, potatoes, tomatoes, and a mix of spices. It’s a hearty and flavorful meal popular in Mexican households, often served with rice or tortillas.
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Can I make Mexican Picadillo vegetarian?
Absolutely! You can substitute the ground beef with plant-based meat alternatives or use lentils and extra vegetables like mushrooms and zucchini to maintain a similar texture and savoriness.
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How spicy is this Mexican Picadillo Recipe?
The recipe has a moderate heat level because of the jalapeño and optional serrano peppers, but you can easily adjust the spiciness by adding or reducing peppers and using chili flakes or hot sauce to suit your taste.
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What can I serve with Mexican Picadillo?
It goes great with rice, tortillas, beans, or even mashed potatoes. Fresh lime wedges, sliced peppers, and hot sauce make perfect accompaniments to brighten and spice things up.
Final Thoughts
This Mexican Picadillo Recipe has become one of my absolute favorites because it’s both comforting and full of exciting flavors. I love how it’s simple enough for weeknight dinners but still impressive when friends come over. If you’re looking for a hearty dish that’s easy to make, adaptable, and downright delicious, I highly recommend giving this recipe a try—you won’t be disappointed!
Print
Mexican Picadillo Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Picadillo recipe is a flavorful and hearty ground beef dish simmered with diced potatoes, tomatoes, and a blend of traditional Mexican spices. Perfect for serving over rice or with warm tortillas, it offers a comforting meal that’s easy to prepare and customizable with additional ingredients like olives or raisins.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes (about 3-4 small), diced
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier)
- 2 cloves garlic, chopped
- 1 pound ground beef (can substitute ground chicken, turkey, or pork)
- 2 large tomatoes, chopped
- 3/4 cup beef stock (or chicken or vegetable stock)
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Cooked rice or warmed tortillas
- Sliced peppers
- Chili flakes
- Fresh lime juice
- Hot sauce
Instructions
- Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Add diced potatoes, chopped onion, jalapeno, and serrano peppers. Cook and stir for about 5 minutes until the vegetables begin to soften.
- Brown the Meat: Add chopped garlic and ground beef to the pan. Use a wooden spoon to break up the beef. Cook for about 5 minutes until the beef is browned but not fully cooked through.
- Add Tomatoes and Seasonings: Stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Mix well to combine all ingredients.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 20 minutes, allowing the flavors to meld and the potatoes to become tender.
- Serve: Spoon the picadillo over cooked rice or serve it alongside warmed tortillas. Garnish with sliced peppers, chili flakes, fresh lime juice, and your favorite hot sauce for extra flavor and heat.
Notes
- Heat Factor: Medium, but you can easily increase the spiciness by adding hotter peppers, more chili flakes, or your favorite hot sauce.
- Customization: Traditional Mexican picadillo recipes often include additional ingredients such as parsley, blanched almonds, olives, carrots, and raisins to add complexity and texture.
