Mexican Picadillo is a savory and satisfying ground beef dish simmered with potatoes, tomatoes, and warm spices. It’s a comforting, one-pan recipe that’s incredibly versatile—serve it with rice, stuff it into tacos, or use it as a filling for empanadas or burritos.

This traditional Latin American dish varies by region, but the Mexican version is known for its balance of meatiness and heartiness from potatoes, with mild spice and a slightly sweet undertone from tomatoes and sometimes raisins. It’s budget-friendly, quick to prepare, and perfect for busy weeknights or meal prep.

For more quick and flavorful meals, try these Korean Ground Beef Egg Rolls or the spicy and slurpable 10-Minute Garlic Chili Oil Noodles.

Credit: Pinterest

Ingredients You’ll Need

For the Picadillo:

1 lb ground beef (80/20 preferred)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1–2 medium potatoes, diced small
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
1/4 cup tomato sauce or 2 tablespoons tomato paste
1 large tomato, chopped (or 1/2 cup canned diced tomatoes)
1 cup beef broth or water
1/4 cup frozen peas (optional)
1/4 cup raisins (optional, for subtle sweetness)
2 tablespoons chopped cilantro (for garnish)

Cooking Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4

Equipment Needed

Large skillet or sauté pan
Wooden spoon or spatula
Knife and cutting board
Measuring spoons and cups

How to Make Mexican Picadillo: Step-by-Step

1. Sauté Aromatics

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until soft. Stir in garlic and sauté for another 30 seconds until fragrant.

2. Brown the Ground Beef

Add the ground beef to the skillet. Cook, breaking it up with a spatula, until browned and fully cooked through—about 5–7 minutes. Drain excess grease if needed.

3. Add Potatoes and Seasonings

Stir in the diced potatoes, cumin, oregano, paprika, salt, and pepper. Cook for 3–4 minutes, allowing the potatoes to absorb some flavor and slightly soften.

4. Simmer with Tomatoes

Add chopped tomato and tomato sauce (or paste). Stir to coat everything evenly, then pour in the beef broth or water. Bring to a simmer.

5. Cook Until Tender

Cover the skillet and let the mixture simmer for 15–18 minutes, or until the potatoes are fork-tender and the liquid is mostly absorbed. Stir occasionally.

6. Add Optional Ingredients

If using, stir in peas and raisins during the last 5 minutes of cooking. Adjust seasoning to taste.

7. Garnish and Serve

Top with chopped cilantro and serve hot with your favorite sides.

Nutritional Information (Per Serving)

Calories: 380
Protein: 23g
Fat: 21g
Carbohydrates: 25g
Fiber: 3g
Sugar: 4g
Sodium: 480mg
Cholesterol: 70mg

Tips for Success

Dice Potatoes Small: Smaller potato cubes cook faster and help thicken the mixture slightly.
Use Tomato Paste for Depth: If you want a more intense tomato flavor, use tomato paste instead of sauce.
Simmer Low and Slow: Let the mixture simmer until the potatoes are perfectly tender and the sauce thickens naturally.
Customize the Heat: Add diced jalapeños or chili powder if you like things spicy.
Balance the Flavors: Raisins add a sweet contrast to the savory spices, but you can skip them if you prefer a purely savory dish.

Delicious Variations

Picadillo with Carrots: Add finely diced carrots along with the potatoes for extra color and nutrition.
Ground Turkey or Chicken: A leaner alternative that works just as well with all the same seasonings.
Add Olives: Green olives are commonly added in other versions (like Cuban picadillo) and give a salty bite.
Make it Saucy: Increase the broth by 1/2 cup if you want a more stew-like consistency for serving over rice.

Storage and Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Let cool completely and freeze in freezer-safe containers or bags for up to 2 months.

To Reheat:
Reheat on the stovetop with a splash of water or broth, or microwave in 1–2 minute increments until hot.

Why You’ll Love This Recipe

Mexican Picadillo is the kind of meal that checks all the boxes: it’s flavorful, hearty, easy to prepare, and budget-conscious. The combination of ground beef, potatoes, and tomatoes creates a rich, comforting base, while the customizable ingredients like peas or raisins let you adjust it to suit your taste.

It’s also incredibly flexible—you can spoon it over rice, tuck it into tacos, wrap it in burritos, or even serve it with fried eggs for breakfast. Whether you’re meal prepping for the week or serving up a cozy dinner, this recipe is a keeper.

Final Thoughts

Mexican Picadillo is the epitome of simple comfort food with layers of bold flavor. Its one-pan convenience, family-friendly appeal, and incredible versatility make it a regular rotation favorite. Once you try it, you’ll understand why this humble dish has stood the test of time across generations and cultures.

So grab your skillet, some ground beef, and a few pantry staples—it’s time to bring the warmth of a traditional Mexican kitchen to your table tonight.

Credit: Pinterest

Frequently Asked Questions

Can I make picadillo ahead of time?
Yes! Picadillo tastes even better the next day as the flavors continue to develop.

What’s the best side for picadillo?
Rice, tortillas, or even mashed potatoes work great. It’s also delicious with a side of beans or a simple salad.

Is this recipe spicy?
The base recipe is mild. You can make it spicy by adding jalapeños, chipotle, or chili powder.

Can I use sweet potatoes instead of white potatoes?
Absolutely! Sweet potatoes offer a slightly sweeter and more colorful twist.

How do I keep the potatoes from getting mushy?
Dice them evenly and don’t overcook. Simmer just until fork-tender for the perfect texture.

And if you’re in the mood for something equally hearty and full of rustic Italian flavor, don’t miss this Tuscan Ragu.

Sofia