Mexican Picadillo is a traditional authentic Mexican dish that features ground beef and diced potatoes simmered in a spicy tomato sauce. An easy weeknight meal that can be on the table in about 40 minutes.
When most people think of Mexican food, their minds probably go to tacos, quesadillas, burritos, and enchiladas. Something they probably don’t think of right off the bat is ground beef and potatoes. I know I didn’t. For years, I associated the idea of beef and potatoes with European and North American dishes. Then, I was introduced to picadillo, and everything changed. This delicious beef and potato dish takes a classic pairing and then loads it up with Mexican flavors that you won’t be able to stop eating. I love serving it as an unexpected addition to Taco Tuesday or anytime I want a beef and potato dish that’s a little off the beaten path from what people might envision.
This delicious recipe starts with roasted tomatoes, jalapenos, serranos, and garlic. Then, they’re pureed to your personal liking and combined with cooked ground beef and onions. Finally, it’s all simmered in a tomato mixture with potatoes until they’re tender. When it’s all finished, you’ll have a hearty meat and potato dish that’s unlike anything you’ve ever had before.
Why You’ll Love This Mexcian Picadillo Recipe
- It’s super easy to make and tastes so delicious.
- It uses simple ingredients that you’ll find easily at your local grocery store.
- It’s a quick and easy weeknight meal that can be on the table in just about 40 minutes.
Mexican Picadillo Ingredients
You’ll only need a quick walk through the produce section and the meat aisle to get everything you need for this recipe. There’s nothing fancy here!
- Ground beef, 80/20
- Black pepper
- Roma tomatoes
- Serrano pepper
- Cloves garlic
- Vegetable oil
How to Make Mexican Picadillo
Making this recipe is a snap. It only takes a bit of stovetop cooking, and the entire thing is ready in under and hour. That’s less than an hour for a full, authentic Mexican meal!
Step 1: Roast the Vegetables
Add a teaspoon of oil to a small frying pan and heat over medium heat. Once hot, add the whole tomatoes, jalapenos, serrano pepper, and garlic. Roast until the skin is charred and blistered. Then place the vegetables in a food processor and pulse until they reach your desired consistency.
Step 2: Cook the Beef
Cook the ground beef, onions, salt, and pepper in a large saucepan or large skillet over medium high heat until the beef is no longer pink.
Step 3: Combine and Simmer
Add the diced potatoes and tomato mixture to the beef and stir. Then, reduce the heat to medium-low, and simmer until the potatoes are tender. Serve with your favorite sides or over rice!
- Never touch your face and always wash your hands when working with hot peppers.
- Cook until the beef is no longer pink. Overcooked ground beef is bland.
- Dice the potatoes no larger than ½-inch cubes. Any large, and they’ll take too long to cook.
- For a bit less heat, remove the seeds from the peppers before blending.
- For even less heat, omit the serrano pepper.
- For a mild version, omit the jalapenos and serrano pepper.
- Try making this dish with chorizo for even more flavor.
- Add bell pepper and diced carrots for additional flavor.
- Ground turkey works great with this recipe for a healthier version
What to Serve with Mexican Picadillo
This delicious dish pairs perfectly with any of your favorite Mexican foods, especially as part of a larger spread. Serve it alongside:
- White rice, Mexican rice, Spanish rice
- Chips and salsa
- Guacamole and salsa
- Pico de Gallo
- Elote casserole
- Green beans, peas, or your favorite vegetables
- Corn tortillas
What is Mexican picadillo?
It’s a traditional recipe that features ground beef and potatoes simmered in a tomato sauce that ranges from mild to spicy.
What is another name for picadillo?
There are versions of picadillo found throughout Latin America and the Philippines. In Cuba, picadillo is called arroz a la cubana. While in the Philippines, it’s called giniling.
Why is it called picadillo?
Picadillo gets its name from the Spanish word, picar, which translates to mince or chop. Since the dish is literally chopped beef and diced potatoes, it’s a fitting name.
What do you eat picadillo with?
Picadillo is commonly served with white rice or with rice and beans.
What is picadillo sauce made of?
Picadills made with a mixture of tomatoes, garlic, and hot peppers such as jalapenos, serrano peppers, or both.
How to Store and Reheat Picadillo Leftovers
Store your picadillo for up to 3 days in an airtight container in the refrigerator. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat, simply place it in a saucepan over medium-low heat until heated through.
Try This Delicious Mexican Picadillo Recipe Today
This Mexican picadillo is hearty, delicious, and so easy. It’s the trifecta! It makes the perfect weeknight meal, addition to any Taco Tuesday spread, or as a potluck item. However and whenever you decide to make it, rest assured that everyone will love it. Try it just once, and you’ll find yourself making it again and again.
More Delicious Mexican Recipes You’ll Enjoy
Easy Beef and Bean Enchiladas – Loaded with deliciously seasoned ground beef, refried beans, lots of cheese, covered in enchilada sauce and baked, these are definitely an easy enchilada recipe the whole family will enjoy.
Easy Spanish Rice – The perfect side dish recipe that pairs with any Mexican dish, beef, chicken and pork recipes too. So flavorful and delicious.
Crock Pot Queso with Italian Sausage – A traditional queso recipe with a twist, the addition of Italian sausage, along with cheese, Rotel and other tasty ingredients create a delicious dip that is great for parties, afternoon snack or to serve with dinner.
Cheesy Ground Beef Empanadas, from Great Grub, Delicious Treats, are loaded with perfectly seasoned ground beef and two types of cheese.
- 1.5 pounds ground beef, 80/20
- 2 medium potatoes, peeled, diced into ½ inch chunks
- ½ cup onions, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 roma tomatoes
- 3 jalapenos, stems removed
- 1 serrano pepper, stem removed
- 2 cloves garlic
- ¼ cup water
- 1 teaspoon oil
- In a small frying pan, add a teaspoon of oil and heat over medium heat.
- Once hot, add whole tomatoes, jalapenos, serrano peppers and garlic.
- Roast in the pan until the skin is charred and blistered.
- Place roasted vegetables in a food processor or chopper and pulse until desired consistency is obtained.
- In a large saucepan, over medium heat, add ground beef, diced onions, salt and pepper. Cook until the meat is no longer pink.
- Next, add diced potatoes, tomato mixture, and stir.
- Reduce heat to medium low and simmer until potatoes are tender.
- Serve with your favorite sides or over rice
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