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.
Try Some of My Other Popular Mexican Recipes
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.
Shannon says
Hi Mike! I have never made Picadillo and excited to try it! I have recently been introduced to Guajillo and Ancho peppers making Birria tacos and LOVE them! Do you have any advice on how many and when to add them in?
Mike Hultquist says
Hi, Shannon. Yes, great peppers! I would rehydrate them first, then puree them with the tomato sauce, stock, and seasonings. Then you can add them in step #3 for simmering. Let me know how it turns out! I have a post on how to rehydrate dried peppers here you can refer to: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers/
Rucker Ruth says
do you serve with white rice or mexican rice?
Mike Hultquist says
Either way! Most people do white rice, but I LOVE it with a good Mexican Rice. I have a recipe for that here: https://www.chilipeppermadness.com/recipes/mexican-rice/
Jeanette says
Want to try this recipe for my kids 7&10, but can I replace the jalapeños for something else? I like spicy but not my kids.
Thanks
Mike Hultquist says
Jeanette, you can use bell peppers, which have no heat. Cut back on any overly spicy seasonings and you should be fine. You could even use their favorite taco seasoning. Let me know how they enjoy it.
Jill says
We call the bell peppers, salad peppers because no heat
Edward says
Lol! Did you mean you like something spicy but you don't like your kids?
Mike Hultquist says
Haha, oops!
Peter says
This recipe is FANTASTIC! So easy to make yet so tasty!
I make it very often because it is so popular in our household.
Thank you for for it so much!
Mike Hultquist says
Great! Glad you all enjoy it, Peter! Definitely a winner here as well!
Deborah Walker says
Made this a few weeks ago. It was goooood.
Mike Hultquist says
Excellent!! Glad you enjoyed it, Deborah! I LOVE this dish.
VECA says
In case you did not get this recipe from a REAL MEXICAN, then you do not know that every time we use ground beef WE ALWAYS add 3/4 the amount of ground pork. The taste is amazingly different and delicious.
Mike Hultquist says
I did, Veca.
Carrie says
Sounds delicious, Veca. However I just today ate a fabulous picadillo quesadilla at a roadside fonda high up in central Mexico's plateau, which inspired me to look at recipes. It did not contain pork. The cook couldn't have been any more Mexican so I don't think all REAL MEXICANS always include pork. I'm confident there are countless regional and familial variations to picadillo.
Donna says
Can frozen hash brown potatoes be used?
Mike Hultquist says
I've never done that, Donna, but can't see why it wouldn't work. I think it would taste quite good. Let me know how it goes if you decide to try it.
Ana says
yuck!
Peyton says
grow up! you type the way a toddler speaks. Have some appreciation for the creativity of others.
Kathleen says
can't wait to try this. love it stuffed into a poblano or hatch chili.
Mike Hultquist says
Enjoy, Kathleen!
Ruth Eggert says
Omg....I just found you on pinterest...love spicy...and every recipe looks delicious...I will have to try several.
Mike Hultquist says
Awesome, Ruth! I hope you find many recipes you enjoy!
Stacy says
Mike
Can I leave the tomatoes out?
Should I substitute something?
Stacy
Mike Hultquist says
Stacy, you can skip the tomatoes. You can add in a bit more stock if you feel it needs more liquid. Enjoy!
Ginger says
yay!! this has to be one of the best and easiest ways to use fridge veggies!! used half jar of Greek peppers with juice and all, 2 Serrano, 3 birds eye and 2 slit jars. a small cam of El Park jalapeño sauce, cut up a can of whole tomatoes and squeezed juice out before, although rotell would've been next choice. added drained can of corn, chopped fresh mushrooms I had, sazon tropical seasoning and cumin. and fresh lime juice along with taters, onions and lean beef as it started with, and it was delish!! served with some Jasmin rice. if I needed to stretch for my big crew would've thinned it and/ added rinsed black, or pinto beans or some refried to can. it made a lot tho, thanks so much for this it was wonderful!!
ginger says
slit japs* jar of El pato*
Mike Hultquist says
Awesome to hear, Ginger! Glad you enjoyed it! I appreciate the comments!
May says
I'm going to try this but I want to make burritos out of it. Do I remove the lid after 15-20 minutes so the liquid can evaporate?
Mike Hultquist says
May, you can remove the lid and simmer if it's too thin, absolutely. Enjoy!!
CatG says
If you do not have fresh tomatoes - would you sub one can of diced tomatoes (14oz)? and dump the juice?
Mike Hultquist says
You can use canned tomatoes. I would not dump the juices, but might simmer it a bit longer if needs thickening. You can always reserve the juices and add in as much as you'd like as you go. Let me know how it goes. Enjoy!