Hearty Mexican Beef and Potato Picadillo

Mexican cuisine is known for its colorful, hearty, and comforting flavors—and Picadillo is a shining example of this culinary richness. Traditionally made with ground meat, potatoes, vegetables, and a savory tomato base, Picadillo is a staple in many Latin households. It’s a dish that brings families together and fills the home with a warm, spicy aroma that signals a satisfying meal is on the way.

This version of Mexican Picadillo is centered around ground beef, rich tomato flavors, and soft chunks of potato, all cooked together in one pan. It’s a recipe that’s both economical and full of flavor, making it ideal for busy weeknights, meal prep, or feeding a crowd. No pork or ham is included, and if a smoky touch is needed, chicken or beef may be added as a substitute where bacon is traditionally used.

Whether served with rice, wrapped in a warm tortilla, or spooned over crispy tostadas, this dish is a reliable and delicious option. If you’re new to Mexican home cooking, this Picadillo is a great place to start.

Ingredients and Preparation

Here is everything you’ll need to make a flavorful Mexican Beef and Potato Picadillo:

Main Ingredients

• 1 tablespoon olive oil – for sautéing
• 1 pound ground beef (80/20) – gives a good balance of flavor and fat
• ½ large white or yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 large russet potato, peeled and diced (about 8 oz)
• 1 medium carrot, peeled and diced (optional)
• 1 jalapeño or serrano pepper, seeded and finely chopped (optional – adjust based on spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground coriander (optional)
• ¼ teaspoon ground cinnamon (optional – for depth and warmth)
• 1 cup tomato sauce or blended fresh tomatoes
• 1 to 1¼ cups beef broth or chicken broth
• ½ cup frozen peas (optional – for texture and color)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped – for garnish
• Lime wedges – for serving

Preparation Tips

• Dice the potatoes and carrots evenly to ensure even cooking.
• If using fresh tomatoes, blend them until smooth and strain if you want a finer texture.
• Adjust broth levels depending on how saucy or dry you want your final dish.
• For extra flavor, you can sear diced chicken or beef sausage as a bacon substitute and mix it in with the beef.

Step-by-Step Instructions

1. Brown the Ground Beef

• Heat the olive oil in a large skillet or sauté pan over medium-high heat.
• Add the ground beef, breaking it up with a spatula.
• Cook until no longer pink and starting to brown (about 6 to 8 minutes).
• Season lightly with salt and pepper.
• If there is excess fat, carefully drain it before moving to the next step.

2. Sauté the Aromatics

• Add the chopped onions and garlic to the pan.
• Stir well and cook for about 2 to 3 minutes until fragrant and soft.
• If you’re using jalapeño or serrano pepper, add it at this stage and sauté for another minute.
• These ingredients lay the foundation for a rich, savory flavor.

3. Add Vegetables and Seasonings

• Add the diced potatoes and carrots.
• Stir them into the meat mixture so they absorb flavor from the pan.
• Sprinkle in the ground cumin, oregano, coriander (if using), and cinnamon.
• Stir well to evenly distribute the spices.

4. Pour in Tomato Sauce and Simmer

• Add the tomato sauce or blended tomatoes to the skillet.
• Stir to coat all the ingredients in the sauce.
• Pour in about 1 cup of broth to loosen the mixture.
• Bring the entire pan to a gentle simmer.

5. Simmer Until Tender

• Cover the pan with a lid and reduce the heat to low.
• Simmer for about 15 to 20 minutes, stirring occasionally.
• Check the potatoes for doneness with a fork—they should be tender but not falling apart.
• If the mixture looks dry, add more broth, a few tablespoons at a time.

6. Stir in Peas and Final Seasoning

• Once the potatoes are cooked through, stir in the frozen peas.
• Simmer for another 5 minutes uncovered to reduce any excess liquid.
• Taste and adjust seasoning with salt and pepper as needed.

7. Garnish and Serve

• Remove the pan from heat.
• Garnish with freshly chopped cilantro.
• Serve with lime wedges on the side.

Beginner Tips and Notes

If you’re making Picadillo for the first time, these tips will help you avoid common pitfalls:

• Don’t rush the simmering: Letting the potatoes and carrots simmer slowly in the tomato broth is key to developing rich flavor and tender texture.
• Spice control: If you’re cooking for children or spice-sensitive guests, omit the hot peppers or reduce them significantly.
• Add depth with stock: While water works in a pinch, beef or chicken broth adds more flavor to the final dish.
• Flexible vegetables: Don’t hesitate to swap the carrot and peas for corn, green beans, or chopped zucchini.
• Storage tips: This dish stores well in the fridge for 3–4 days and also freezes nicely for up to 2 months.
• No pork or bacon? No problem: For a smoky touch without using pork or bacon, you can add a small amount of smoked paprika or smoked beef sausage.

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Serving Suggestions

Picadillo is versatile and pairs well with many sides. Here are a few serving ideas to make your meal complete:

• With rice: Serve the Picadillo over white rice, brown rice, or even cilantro-lime rice.
• Tortilla filling: Use as a filling for tacos, burritos, or quesadillas.
• Tostadas: Spoon the mixture over crunchy tostada shells and top with shredded lettuce, crema, and cheese.
• Stuffed peppers: Use leftover Picadillo to fill bell peppers for a second-day meal.
• Egg topper: Serve alongside scrambled or fried eggs for a savory breakfast.
• Bread on the side: Warm flour tortillas, corn tortillas, or crusty bread work well to scoop up the sauce.

No matter how you serve it, this dish adapts easily and satisfies every appetite.

Final Thought

Mexican Picadillo is a simple yet satisfying meal that turns humble ingredients into something truly comforting. It’s a dish that balances the heartiness of ground beef and potatoes with the zesty brightness of tomatoes and spices. With its one-pan simplicity, short cooking time, and flexible ingredients, it’s no surprise that Picadillo has earned a place in kitchens around the world.

This recipe honors tradition while keeping it practical for today’s home cook—especially with no pork or ham involved. It’s rich, flavorful, and easily customizable for your family’s preferences. Whether served on a weeknight or prepped ahead for lunchboxes, this Picadillo will likely become one of your go-to meals.

Enjoy it fresh, savor the leftovers, and share it with others—it’s comfort food, Mexican-style.