Mexican Picadillo turns everyday ground beef into a deliciously satisfying meal through a blend of bold spices, potatoes, and fresh vegetables! This versatile, one skillet dish adapts to countless variations while maintaining its distinctive savory that the whole family will love!
Jump to:
Ingredients
Here's what you'll need to make this easy ground beef picadillo recipe:
- Ground Beef: Any ground beef will work here! If you use a lean ground beef, just add a little bit of oil to the pan.
- Onion: White onion is best, but yellow onion can also be used.
- Green Bell Pepper: Adds freshness and an earthy flavor. If you like spice, you can use a jalapeño or serrano pepper instead.
- Garlic: Freshly minced garlic adds a deep, savory flavor!
- Tomato Paste: For a rich tomato flavor and to help thicken the sauce.
- Spices: You will need ground cumin, dried oregano, paprika, chile powder, salt and a dash of cayenne pepper to season up this picadillo to perfection!
- Chicken Bouillon Powder: This adds depth and savory flavor! Substitute with beef bouillon or tomato bouillon if preferred.
- Water: To create that gorgeous sauce! If you prefer, you can use chicken broth or beef broth instead of water, and skip the chicken bouillon.
- Potato: Adds a bit of heartiness and absorbs some of the liquid.
- Cilantro: Garnish with fresh cilantro before serving!
See recipe card for quantities.
How to Make Ground Beef Picadillo
- Brown the Beef: In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. If you are using lean ground beef, add a little bit of oil to the pan.
- Add Onion & Green Pepper: Once the ground beef is mostly cooked through, add the diced onion and green pepper to the skillet. Cook for about 4-5 minutes.
- Add Spices: Next, add in the garlic, tomato paste, cumin, oregano, paprika, chile powder, and salt. Also add a dash of cayenne pepper for a little spice. Stir and cook until garlic is fragrant, about 3 minutes.
- Add Liquid & Simmer: Add the chicken bouillon powder, water, and diced potato. Bring to a simmer and cook until the potato pieces are tender and the sauce consistency is to your liking. Finally, stir in the chopped cilantro.
- Serve & Enjoy: Serve warm with a side of rice, avocado, and tortillas if desired. Enjoy!
Tips for Success
- Cut potatoes into uniform small cubes (about ½ inch) for even cooking, to ensure they are all done at the same time!
- Adjust the desired consistency! I like my Mexican picadillo to be a bit saucy, so the rice can soak up some sauce. If you notice the mixture gets too dry during cooking, add water a few tablespoons at a time! If it is too saucy, just let it simmer for a few more minutes.
- For deeper flavor, prepare picadillo a day ahead and reheat—the flavors meld beautifully overnight and it reheats so easily!
Recipe Variations
This Mexican picadillo recipe is incredibly versatile! Here are some common variations or substitutions you can make:
- Vegetable Additions: Make it more nutritious by adding diced carrots, zucchini, or peas—all common additions in Mexico!
- Fresh Tomato Base: Instead of tomato paste, blend a fresh tomato with the onion and garlic for a lighter, fresher sauce. This is typically how it is actually made in Mexico, as opposed to using tomato paste.
- Cuban Style: Transform it into Cuban picadillo by adding green olives, capers, and raisins for a sweet-savory profile.
- Protein: Use ground turkey, chicken, or plant-based meat alternatives for different dietary preferences.
Serving Suggestions
Enjoy this easy Mexican picadillo over fluffy white rice or Mexican rice, wrapped in warm corn tortillas or flour tortillas, or as a hearty filling for empanadas and stuffed peppers. For a more complete meal, serve alongside fried sweet plantains for sweetness, a side of black beans, or with a dollop of bright chimichurri for a burst of flavor. Top with sliced avocado, queso fresco, or Mexican crema to add richness and creaminess!
Storage
Refrigerate any leftover picadillo in an airtight container for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months.
When reheating, add a splash of water or broth to revive the sauce consistency. Thaw frozen picadillo overnight in the refrigerator before reheating!
Frequently Asked Questions
Authentic Mexican picadillo is a flavorful ground beef dish seasoned with a combination of spices including cumin, oregano, and chile powder. It typically features potatoes and sometimes vegetables like bell peppers, carrots, or peas cooked in a savory tomato-based sauce.
Mexican picadillo typically features potatoes and sometimes carrots or peas, while Cuban versions include olives, capers, and often raisins. There are other versions of picadillo across Latin America, that are similar combinations of these ingredients.
More Recipes to Try
Easy Mexican Picadillo
Ingredients
- 1 lb ground beef
- 1 small white onion ½ large white onion, diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 2 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon chile powder
- ½ teaspoon kosher salt
- dash of cayenne pepper
- 1 teaspoon chicken bouillon powder
- 2 cups water
- 1 small potato about 1 cup, peeled and diced
- cilantro freshly chopped, as garnish
Instructions
- In a large skillet, brown the ground beef, breaking it up as it cooks. If you are using a lean ground beef, add a little bit of oil to the pan.
- Once the ground beef is mostly cooked through, add the diced onion and green pepper to the skillet. Cook for about 4-5 minutes.
- Next, add in the garlic, tomato paste, cumin, oregano, paprika, chile powder, and salt. Also add a dash of cayenne pepper for a little spice. Stir and cook until garlic is fragrant, about 3 minutes.
- Add the chicken bouillon powder, water, and diced potato. Bring to a simmer and cook until the potato pieces are tender and the sauce consistency is to your liking. Finally, stir in the chopped cilantro.
- Serve warm with a side of rice, avocado, and tortillas if desired. Enjoy!
Anonymous says