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mexican picadillo
Sofia

mexican picadillo

A savory and comforting one-pan dish made with ground beef, tender potatoes, tomatoes, and warm spices. This classic Mexican Picadillo is quick to make and perfect with rice, tacos, or stuffed in empanadas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Course: lunch, Main Course
Cuisine: Mexican, Latin American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • ½ small onion finely chopped
  • 2 garlic cloves minced
  • 2 medium potatoes peeled and diced small
  • 1 14.5 oz can diced tomatoes (or 2 ripe tomatoes, chopped)
  • ½ cup tomato sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika or chili powder
  • Salt and black pepper to taste
  • ¼ cup water or beef broth as needed
  • Optional: ½ cup frozen peas or chopped carrots
  • Fresh cilantro for garnish

Method
 

  1. Cook the Ground Beef
  2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks (about 5–6 minutes). Drain excess fat if needed.
  3. Add Onion and Garlic
  4. Stir in chopped onion and garlic. Cook for 2–3 minutes until softened and fragrant.
  5. Add Potatoes and Tomatoes
  6. Stir in the diced potatoes, canned tomatoes (with juice), and tomato sauce. Add cumin, oregano, paprika, salt, and pepper. Mix well to combine.
  7. Simmer
  8. Add ¼ cup water or broth if the mixture looks too dry. Lower heat, cover, and simmer for 15–20 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking.
  9. Add Optional Veggies
  10. If using peas or carrots, stir them in during the last 5 minutes of cooking. Continue to cook uncovered until everything is heated through and the sauce thickens slightly.
  11. Serve
  12. Garnish with fresh cilantro and serve warm with rice, tortillas, or as a taco filling.

Notes

  • Customize It: You can also add green olives or raisins for a more traditional variation.
  • Make It Spicy: Add chopped jalapeños or a pinch of cayenne for heat.
  • Storage: Keeps well in the fridge for up to 4 days. Great for meal prep or freezing up to 2 months.
  • Serving Ideas: Serve with warm tortillas, over rice, or stuffed into empanadas, tacos, or tostadas.