This easy Mexican picadillo recipe is made with ground beef, potatoes and plenty of seasonings, great over rice or served with tortillas for a full meal. Big on flavor!
Mexican Picadillo Recipe
We're cooking up a Mexican style picadillo recipe in the Chili Pepper Madness kitchen today, my friends. Prepare yourself for amazing flavor.
If you've never tried picadillo before, this is a recipe you'll want to add to your recipe collection. Mexican Picadillo is quick and easy to make, it's big on flavor, and you can really customize it with many other potential ingredients.
Picadillo is a dish you'll find in many different countries around the world, particularly in Latin America, where you'll find Puerto Rican picadillo, Cuban picadillo, and many others.
This is a Mexican style picadillo, and I hope you love it.
What is Mexican Picadillo?
Mexican picadillo is a flavorful of dish of meat and potatoes with tomatoes, peppers, and seasonings. There are many variations throughout Mexican, with different regions including different ingredients, and each of them vary wildly.
Some regional versions include like carrots, olives, almonds and raisins, which is similar to Cuban style. Ground meat is used in most recipes, though chicken or seafood are interesting variations.
Guajillo or ancho peppers are another variation, which add a deep, earthy flavor that I love. I sometimes include them.
Some regions include sweet elements, like honey, which change the texture, and make it flavorful in a completely different way. Picadillo is one of those recipes that changes based on your location and on the cook, so feel free to adapt it to your own preference.
It is often served with rice or tortillas, though it is popular stuffed into roasted peppers or stuffed into pastries.
This version is a simple one, focusing on the meat and potatoes aspect, as well as the seasonings, though you can include other ingredients as desired. Consider this a base picadillo recipe.
Let's discuss how to make picadillo, shall we?
Mexican Picadillo Ingredients
- Olive Oil. For cooking.
- Potatoes. I'm using yellow potatoes.
- Onions, Garlic.
- Peppers. I'm using jalapeno peppers here, but toss in a serrano pepper for extra heat. Use bell peppers for a milder version.
- Ground Beef. You can use other ground meats, like chicken, turkey, or pork.
- Tomatoes. I like to use fresh tomatoes, but tomato sauce is great, too.
- Stock. I'm using beef stock, but chicken stock or vegetable stock are great, too.
- Seasonings. Paprika, Mexican oregano, cumin, salt and black pepper.
- For Serving. Cooked rice or warmed tortillas, sliced peppers for garnish, chili flakes, fresh chopped herbs, lime juice, hot sauce.
How to Make Picadillo (Mexican Style) - the Recipe Method
Potatoes, Onion and Peppers. Heat the oil in a large pan to medium heat. Add the onion, potatoes, and peppers and cook for 5 minutes to soften.
Garlic and Ground Beef. Add the garlic and add ground beef. Break up the ground beef with a wooden spoon and brown it up for 5 minutes. The meat doesn't need to be cooked all the way through.
Add Tomatoes, Stock and Seasonings. Stir in the tomatoes, beef broth, and seasonings. Bring to a boil over high heat, then reduce the heat to simmer.
Simmer the Picadillo. Cook, stirring occasionally at a simmer for 20 minutes to cook through and let the potatoes soften up. Check it at 15 minutes for doneness. Adjust for salt and pepper.
Serve the Picadillo. Serve over cooked white rice or with warmed corn tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.
Boom! Done! Looks wonderful, doesn't it? I love a good picadillo. So easy to make, right? I love that.
Recipe Notes & Tips
- The Seasonings. I've used a simple blend of seasonings, but other popular additions include bay leaves or parsley. Try this Homemade Taco Seasoning Blend Recipe that I love.
Picadillo Variations
Customize your picadillo with other ingredients. Some traditional Mexican picadillo recipes include parsley, blanched almonds, raisins, olives, green olives potatoes and carrots, green peas, bay leaf and others.
Make it with ground turkey or chicken for a lighter version of this classic comfort food.
Swap the potatoes for other root vegetables, like rutabaga, yellow beats, or sweet potatoes.
Here is a photo of my variation with ancho peppers added in. I love it!
Serving Suggestions
Serve picadillo as a side dish to many Mexican dishes, but it's also versatile in other dishes. Consider serving your picadillo in the following ways:
- Tacos. Serve it with tortillas and enjoy them taco style.
- Nachos. Serve it over crispy tortilla chips and top with melted cheese. Perfection!
- Stuffed Peppers. Try my picadillo stuffed peppers recipe. I think you'll love it.
Storage Info & Leftovers
Store any leftover picadillo in airtight containers in the refrigerator for up to 5 days. To enjoy it again, simple warm it up in a hot pan.
You can also freeze it in vacuum sealed bags or containers for 3 months or longer.
That's it! I hope you LOVE this as much as I do! SO. GOOD! Let me know if you make it. Send pics! I want to hear!! -- Mike H.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.
Mexican Picadillo Recipe
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 (you can use other ground meats, like chicken, turkey or pork)
- 2 large tomatoes chopped
- 3/4 cup beef stock (or use 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
- Heat the oil in a large pan to medium heat. Add the potatoes, onion and peppers and cook them down for 5 minutes to soften.
- Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up for 5 minutes. The meat doesn't need to be cooked all the way through.
- Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.
- Simmer for 20 minutes to cook through and let the potatoes soften up.
- Serve over cooked rice or with tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/5/23 to include new information, photos, and video. It was originally published on 4/18/18.
Ursula says
This was so good! I just eyeballed the measurements because that's how I cook but wow. It had so much flavor! This was my first experience making this dish and I certainly saved your recipe for the future. It was easy to do and delicious. Thank you so much for sharing it! I truly enjoyed it and am happy to have tried it.
Mike H. says
I am glad to read your feedback, Ursula. Happy you've enjoyed it!
Erica says
Wow...this truly is packed with flavor! Very pleasantly surprised by this recipe. For how simple it is and for how few ingredients (especially seasonings) this is fantastic. I used a red bell pepper (because of our 2 year old), a red onion (that's all I had), a full cup of broth (why not?), and a little chili powder in place of the paprika. I had to cover it and let it simmer for closer to 45 minutes (my skillet was pretty full) to get the potatoes cooked. Served it with tortillas. I'm shocked we had leftovers, but I'm pretty sure my husband was holding back after 3 "tacos". We will make again...thanks for the recipe!
Mike Hultquist says
Glad you all enjoyed it, Erica! Thanks so much!!
Olivia says
Im soooo happy i made this it was sooooo delicious!
Mike Hultquist says
Great! Thanks, Olivia!!
Steven says
I love the recipe but is there anyway to add in some shell or elbow macaroni noodles into the recipe?
Mike H. says
Sure. par-cook the pasta first, then after you've browned the beef, toss it in together with tomatoes and stock. Simmer until tender. Serve as usual.
Donna Bishop says
It was a wet day here, and I was in the mood for some comfort food. I ran across this recipe, and it hit the spot! I didn’t have enough fresh tomatoes, so I used diced canned, and one large jalapeño pepper. The flavor was delicious and exactly what I was looking for. I actually subscribed to your site and will attempt other recipes. My husband said this was a definite "do over" meal. Thank you!
Mike Hultquist says
Thanks so much, Donna!
Angie says
This was sooooo yummy and full of flavor! Thank you for sharing!!
Mike Hultquist says
Awesome! Thanks so much, Angie!
Angie says
So good !!! Question do you close the lid while it simmers ? Beginner cook over here and this was so easy and yummy ! Thank you 🙂
Mike Hultquist says
Angie, I don't use a lid for this recipe while it's simmering. It will help it thicken better. Glad you enjoyed it!!
alana says
Thank you for the recipe, I was able to make it with what I had at home (poblanos) and also made a side of pinto beans, and had rice and tortilla as well. Thanks!
Mike H. says
Happy you've enjoyed it, Alana. Thank you for the review!
Sherry says
This is going to be Amazing. I can’t wait to make this for my family. We love Mexican Food.
Mike Hultquist says
Enjoy, Sherry! This is one of our favorites!
Dolores says
This Dish is Amazing, our only addition was halved green olives. We used fresh Tomatoes and Coolapenos (Jalapeno are a little to hot for my hubby)from our Garden.
Served with Basmati Brown Rice and Slightly Toasted Corn Tortillas.
Definitely Will Be Making it Again.
Mike Hultquist says
I love it, Dolores! Glad you both enjoyed it! It's a favorite in our home for sure.
James says
Around how many oz is a serving size? I see the calorie breakdown but not the serving size. Super tasty! Thanks!
Mike Hultquist says
James, the serving size is quite large, 6-8 ounces or so, if served as a main. Basically 1/4 panful. You can serve smaller portions as a side. Glad you enjoyed it!
Trixie says
11/10 stars, DELICIOUS!!!!! This is the closest recipe I’ve ever found to my favorite Mexican restaurant’s picadillo, and each time I make it my heart sings. My husband and I have to stop each other from finishing this in one day. We use it for tacos, nachos, enchiladas, we put it on baked potatoes with cheese, we use it on top of tater tots, you can even make a grilled cheese sandwich with it or pair with spaghetti noodles, sometimes we even use it in our ramen! I cannot say enough good things about this recipe. Thank you so very much for posting it, truly it is divine.
Mike Hultquist says
Wow!! High praise, Trixie! Super happy you both love it! Thanks for sharing this!