Mexican Picadillo

Mexican Picadillo

Mexican Picadillo is warm, hearty, and full of simple comfort. It brings tender potatoes, juicy ground beef, and bright tomatoes into one big skillet. The spices are gentle and cozy. Cumin and paprika build a deep, rich taste. Onion and garlic make the base sweet and savory. Every bite feels homey and satisfying.

You can serve this dish in many ways. Spoon it over rice. Tuck it into tortillas. Use it as a filling for tacos or empanadas. It works for a fast weeknight dinner. It also fits a relaxed weekend meal with the family. You can double the batch and freeze it for later. It reheats well and keeps good texture. This means less stress on busy days.

This recipe uses basic pantry items. You likely have most of them on hand. The method is easy to follow. You cook in one skillet. You add things in simple steps. You do not need special tools. You do not need fancy skills. You just need a little time on the stove and a wooden spoon.

The taste is classic and friendly. Kids enjoy the mild spice and soft potatoes. Adults like the balanced flavor and the hearty feel. It is budget-friendly. It stretches well. Potatoes add volume. Tomatoes add body. Ground beef brings protein. The dish satisfies without breaking the bank.

If you want to explore Mexican flavors in a simple way, start here. Picadillo gives you a reliable base. You can keep it easy and mild. You can also add a bit of heat if you like. You can toss in veggies you need to use. You can make it your own while you keep the heart of the dish the same.

In short, Mexican Picadillo is a cozy, flexible, and dependable recipe. It shows how simple food can taste rich and feel special. It turns a few basic ingredients into a full meal that everyone wants to eat.

Why Make This Recipe

• It uses simple ingredients. You can find ground beef, potatoes, tomatoes, onion, and garlic anywhere. Spices like cumin and paprika are basic and affordable.
• It is fast and easy. You brown the beef, add the rest, cover, and finish cooking. One skillet does all the work. Cleanup stays light.
• It fits many meals. Serve it with rice. Wrap it in tortillas. Stuff it into tacos or empanadas. Place it over a baked potato. Put it next to eggs for a cozy brunch. It works for lunch boxes and meal prep.
• It pleases a crowd. The flavors are mild but rich. The texture is soft and hearty. Kids and adults like it. You can keep it mild or add heat at the table.
• It stretches your budget. Potatoes and tomatoes bulk up the beef. You get many servings from one pound of meat. Leftovers taste great and help with future meals.
• It stores and reheats well. You can make it ahead. It keeps in the fridge for days. You can freeze it for longer. It still tastes good when you reheat it.
• It invites small twists. If you like a sweet note, add a few raisins. If you want briny taste, add olives. If you want some kick, add chopped jalapeño or chili flakes. You can keep the base and change the extras.
• It builds basic cooking skills. You learn to sauté onion and garlic. You learn to brown meat. You learn to simmer until the potatoes turn tender. These steps help you with many other dishes.

How to Make Mexican Picadillo

You cook Mexican Picadillo in a large skillet on the stove. The flow stays simple. You start with oil, onion, and garlic. You cook them until they turn soft and smell sweet. Then you add the ground beef and brown it. Browning brings deep taste. It also adds color and a bit of texture.

After the beef browns, you add the rest of the ingredients. You stir in diced potatoes and canned tomatoes. You add cumin and paprika for warm spice. You season with salt and pepper. You mix everything well so the spices touch each piece. Then you cover the skillet. You lower the heat to let the potatoes cook through.

The potatoes are the slowest part to cook, so give them time. The tomatoes release juice. That juice helps steam and soften the potatoes. If the mixture seems too dry before the potatoes are tender, you can add a splash of water or broth. You do not need much. A few tablespoons often do the job. Keep the lid on so steam stays inside.

Check a potato piece after 15 minutes. If it cuts easily with a spoon, you are ready. If not, cover and cook a bit more. Stir now and then so nothing sticks. Adjust salt and pepper to your taste. If you like a little more warmth, add a pinch more cumin or paprika. If you like a bright finish, squeeze a bit of lime at the end, though lime is optional and not part of the base recipe.

You can serve the picadillo right from the skillet. It sits well on low heat for a few minutes while you warm tortillas or make rice. If you plan to use it as a filling, let it thicken a bit more so it does not drip. You can cook uncovered for a couple of minutes to let extra liquid cook off.

The whole process is smooth and clear:

• Heat oil.
• Soften onion and garlic.
• Brown beef.
• Add potatoes, tomatoes, and spices.
• Cover and cook until tender.
• Serve in the way you like.

That is it. You get a rich, cozy dish with very little fuss.

Ingredients

• 1 lb ground beef
• 2 medium potatoes, diced
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent.
3. Add the ground beef and cook until browned.
4. Stir in diced potatoes, canned tomatoes, cumin, paprika, salt, and pepper.
5. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
6. Serve with rice, tortillas, or use as filling for tacos and empanadas.

How to Serve Mexican Picadillo

• Serve with warm rice: Spoon picadillo over fluffy white rice or brown rice. The rice soaks up the sauce. It stretches the dish and keeps it filling.
• Fill tacos: Warm soft corn or flour tortillas. Add picadillo, then top with chopped onion, cilantro, and a squeeze of lime if you like. You can also add shredded lettuce or a spoon of salsa.
• Make burritos: Wrap picadillo and rice in large flour tortillas. Add cheese if you like. Fold, grill lightly in a dry skillet to warm through.
• Use as empanada filling: Let the picadillo cool a bit so it thickens. Spoon it into empanada dough, seal, and bake or fry until crisp and golden.
• Top baked potatoes: Split baked potatoes and fill with hot picadillo. Add a bit of shredded cheese if you like. This makes a heavy, cozy meal.
• Serve with eggs: Put picadillo next to scrambled or fried eggs for a hearty breakfast or brunch. Add warm tortillas on the side.
• Plate with simple sides: Serve with a side salad, sliced avocado, or quick pickled onions. The fresh sides balance the rich meat and potatoes.
• Family-style: Place the skillet on the table on a trivet. Set out rice, tortillas, and toppings. Let everyone build their own plate.

How to Store Mexican Picadillo

• Cool it first: Let the picadillo cool to room temperature for about 20–30 minutes. Do not leave it out for more than 2 hours.
• Refrigerate: Store in airtight containers. Keep in the fridge for up to 4 days. Divide into meal-size portions if you plan to use it for lunches.
• Freeze: Place in freezer-safe containers or freezer bags. Flatten bags for fast freezing and easy stacking. Freeze for up to 3 months. Label with the date.
• Reheat on stovetop: Warm the picadillo in a skillet over medium heat. Add a splash of water if it looks too dry. Stir often until hot.
• Reheat in microwave: Place in a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel. Heat in 60–90 second bursts, stirring between bursts, until hot.
• Thaw safely: If frozen, thaw overnight in the fridge for best texture. You can also reheat from frozen on low heat on the stove with a little water and a lid. Stir now and then until hot.
• Keep freshness: If you plan to use it for tacos or empanadas, reheat until most extra liquid cooks off. This prevents soggy tortillas or pastry.

Tips to Make Mexican Picadillo

• Cut even potato pieces: Dice potatoes into even, small cubes. Small cubes cook faster and more evenly. Aim for bite-size pieces.
• Brown the beef well: Let the beef sit in the skillet for a minute before stirring. Give it time to brown. Browning adds flavor and color.
• Drain extra fat if needed: If your beef releases a lot of fat, spoon some out after browning. This keeps the final dish rich, not greasy.
• Season in layers: Add a pinch of salt when you add the beef. Add more with the tomatoes and potatoes. Taste and adjust at the end.
• Watch the moisture: The canned tomatoes bring liquid. If the mixture turns dry before the potatoes soften, add a small splash of water. If it turns too wet, cook uncovered for a few minutes to reduce.
• Keep heat moderate: Medium heat works best. It gives you nice browning at the start and gentle simmer later. High heat can burn onions or dry out the beef.
• Use a lid: Cover the skillet after adding potatoes and tomatoes. The lid traps steam. The potatoes cook faster and more evenly.
• Stir gently: Stir now and then to prevent sticking. Do not mash the potatoes. Keep cubes whole for the best texture.
• Taste before serving: Check salt and pepper at the end. A small pinch of salt can wake up the whole dish.
• Add a small finish if you like: A squeeze of lime or a sprinkle of chopped cilantro at the table can add brightness. This is optional and not part of the base list, but it can lift the flavor.
• Pick the right pan: Use a large, wide skillet. A wide surface helps the beef brown and the liquid reduce in the end.
• Meal prep friendly: Make a double batch. Use half for dinner, and freeze the rest. You save time on a busy night.
• Keep it mild or spicy: The base recipe is mild. If you like heat, add chili flakes, chopped jalapeño, or serve with hot sauce on the side.
• Avoid mushy potatoes: Do not overcook. Start checking at 15 minutes. When a spoon slides in easily, you are done.
• Choose the potato type: Use a firm potato that holds shape, like Yukon Gold or red potatoes. Russet works too but can break down more. Dice and cook gently.

Variation (if any)

You can customize picadillo in many small ways while you keep the heart of the dish the same. Try one or two of these at a time so you keep balance.

• Add green bell pepper: Sauté diced bell pepper with the onion and garlic for a fresh, slightly sweet edge.
• Fold in peas: Add a handful of frozen peas in the last 5 minutes for color and a touch of sweetness.
• Add olives: Stir in chopped green olives near the end for a briny bite.
• Add raisins: A small handful of raisins adds a light, sweet note. This pairs well with the warm spices.
• Spice shift: Swap paprika for smoked paprika for a deeper, smoky tone. Keep amounts the same to stay balanced.
• More heat: Add chili powder or a pinch of cayenne with the cumin and paprika. You can also add a chopped jalapeño with the onion and garlic.
• Lean meat: Use lean ground beef if you prefer. You may need a tiny bit more olive oil to sauté the onion and garlic.
• Turkey or chicken: You can swap ground beef for ground turkey or ground chicken. Brown well and season a touch more at the end because poultry can taste lighter.
• Vegetarian idea: Use plant-based ground “meat” and vegetable broth as needed to keep moisture. The method stays the same. Potatoes and tomatoes still lead the dish.
• Extra tomato body: If you like a saucier picadillo, add a spoon or two of tomato paste when you add the canned tomatoes. Cook for a minute to deepen flavor.
• Herb finish: Sprinkle chopped cilantro or parsley just before serving for a fresh finish.
• Crisp finish: For tacos, reduce the picadillo a bit more until thick. Then spoon into tortillas and pan-fry the filled tacos in a little oil until crisp on both sides.

Each variation keeps the core steps the same: sauté, brown, simmer, and finish. Pick the one that fits your taste or what you have in your kitchen.

FAQs

Q: What is Mexican Picadillo?
A: It is a simple, home-style dish with ground beef, potatoes, tomatoes, onion, garlic, and warm spices. You cook it in one skillet until the potatoes are tender and the mix is saucy and rich.

Q: How long does it take to cook?
A: It takes about 30–40 minutes total. You spend a few minutes sautéing onion and garlic, then browning the beef, and about 15–20 minutes simmering with potatoes and tomatoes.

Q: Can I make it ahead?
A: Yes. Picadillo keeps well. Make it up to 3–4 days in advance and store it in the fridge. Reheat on the stove or in the microwave. You can also freeze it for up to 3 months.

Q: What should I serve it with?
A: Serve with rice, tortillas, or use as filling for tacos and empanadas. You can also top baked potatoes, fill burritos, or serve with eggs for breakfast.

Q: How do I keep the potatoes from getting mushy?
A: Cut even, small cubes and cook on medium heat. Keep the skillet covered while simmering, and start checking for doneness at 15 minutes. Stop cooking as soon as they are tender.

Q: Can I add more vegetables?
A: Yes. You can add bell peppers, peas, or carrots. Add firm vegetables earlier so they cook through. Add tender ones, like peas, in the last few minutes.

Q: What if the mixture looks too dry?
A: Add a small splash of water or broth, cover, and keep cooking until the potatoes are tender. If it looks too wet at the end, remove the lid and simmer a few minutes to reduce.

Q: Can I make it spicy?
A: Yes. Add chili flakes, cayenne, or chopped jalapeño. You can also serve hot sauce on the side so everyone can adjust heat at the table.

Q: What kind of potato works best?
A: Yukon Gold or red potatoes hold their shape well. Russets work too but can break down more. Dice them small and cook gently.

Q: Can I use fresh tomatoes?
A: Yes. Use chopped fresh tomatoes if you like. You may need to add a bit of water if they do not release enough juice. Canned diced tomatoes make it easy and consistent.

Q: Can I use ground turkey or chicken?
A: Yes. Brown it well and taste at the end. You might add a pinch more salt and spice since poultry is lighter than beef.

Q: How do I freeze it?
A: Cool it, place it in freezer-safe bags or containers, label, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove with a splash of water if needed.

Q: How can I thicken the picadillo for taco filling?
A: Simmer uncovered for a few extra minutes at the end to let extra liquid cook off. Stir often so it does not stick.

Q: Can I double the recipe?
A: Yes. Use a large, wide skillet so the meat browns well. If your skillet is small, brown the beef in batches. Then combine and simmer.

Q: Is this dish kid-friendly?
A: Yes. The spices are mild and the flavors are warm, not hot. Kids usually enjoy the soft potatoes and tender beef. You can add heat only to the adult plates if needed.

Mexican Picadillo

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

Pin Recipe

Pin Recipe

Description

A warm, hearty dish featuring ground beef, tender potatoes, and bright tomatoes, seasoned with mild spices.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 2 medium potatoes, diced
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

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Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent.
3. Add the ground beef and cook until browned.
4. Stir in diced potatoes, canned tomatoes, cumin, paprika, salt, and pepper.
5. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
6. Serve with rice, tortillas, or use as filling for tacos and empanadas.

Notes

Can be customized with various veggies or spices. Great for meal prep and freezes well.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Mexican, Picadillo, Comfort Food, Ground Beef, Easy Recipes