This authentic Mexican Picadillo is a hearty and flavorful dish made with ground beef, potatoes, and a spicy tomato sauce. Quick and easy to prepare, it’s a comforting one-pan meal perfect for serving with rice, tortillas, or as a filling for tacos and empanadas.
Why You’ll Love This Recipe
- Rich and savory – A perfect balance of spice, heartiness, and warmth.
- Easy and quick – Ready in under an hour with minimal prep.
- Versatile – Serve over rice, in tacos, or alongside beans and tortillas.
- Authentic flavors – Roasted chiles and tomatoes bring a deep, smoky taste.
- Budget-friendly – Uses simple and affordable ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Picadillo:
- 1.5 pounds ground beef (80/20)
- 2 medium potatoes, peeled and diced into ½-inch cubes
- ½ cup onions, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Spicy Tomato Sauce:
- 2 roma tomatoes
- 3 jalapeños, stems removed
- 1 serrano pepper, stem removed
- 2 garlic cloves
- ¼ cup water
- 1 teaspoon oil
Directions
Prepare the Spicy Tomato Sauce
- Heat 1 teaspoon oil in a small frying pan over medium heat.
- Add whole tomatoes, jalapeños, serrano pepper, and garlic. Roast until the skins are charred and blistered.
- Transfer the roasted vegetables to a food processor and pulse until smooth. Set aside.
Cook the Beef and Potatoes
- In a large saucepan over medium heat, add the ground beef, onions, salt, and pepper. Cook until the beef is no longer pink (do not overcook).
- Add the diced potatoes and tomato sauce mixture, then stir to combine.
Simmer and Serve
- Reduce the heat to medium-low and let the mixture simmer until the potatoes are tender (about 15 minutes).
- Serve hot with rice, tortillas, or beans, and enjoy!
Servings and Timing
- Servings: 4
- Preparation Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
Variations
- Mild Version – Use only jalapeños and remove seeds for less heat.
- Extra Spicy – Add another serrano pepper or a pinch of cayenne pepper.
- Vegetable Additions – Mix in carrots, peas, or bell peppers for more texture.
- Protein Swap – Use ground turkey, chicken, or pork instead of beef.
- Mexican Picadillo with Raisins – Add ¼ cup raisins for a hint of sweetness, a common variation.
Storage & Reheating
- Refrigeration – Store in an airtight container for up to 4 days.
- Freezing – Freeze for up to 3 months in a freezer-safe container.
- Reheating – Warm on the stovetop over low heat or in the microwave in 30-second intervals.
FAQs
1. What is Mexican Picadillo traditionally served with?
It pairs well with white rice, warm tortillas, refried beans, or in tacos and empanadas.
2. Can I make this dish ahead of time?
Yes! The flavors develop even more when made ahead and stored in the fridge.
3. How do I make the sauce smoother?
Blend the roasted vegetables with extra water or broth for a smoother texture.
4. Can I use canned tomatoes instead of fresh?
Yes, but roasting fresh tomatoes enhances the flavor significantly.
5. Is Picadillo spicy?
It can be, depending on the amount of jalapeños and serrano peppers used.
6. Can I make this in a slow cooker?
Yes! Brown the beef first, then cook everything in the slow cooker on low for 4-6 hours.
7. What type of potatoes work best?
Yukon Gold or Russet potatoes hold up well in the dish.
8. Can I make Picadillo without potatoes?
Yes! Substitute with carrots, zucchini, or bell peppers.
9. How do I make this dish less greasy?
Use leaner ground beef or drain excess fat after browning the meat.
10. What’s the difference between Mexican Picadillo and Cuban Picadillo?
Cuban Picadillo often includes olives, capers, and raisins, while Mexican Picadillo focuses on potatoes and spicy tomato sauce.
Conclusion
This Mexican Picadillo is a quick, hearty, and flavorful dish that’s perfect for any meal. Made with simple ingredients, it delivers bold and authentic flavors in every bite. Serve it with rice, tortillas, or enjoy it on its own for a satisfying meal. Try this recipe today for a true taste of Mexican home cooking!
Print
Mexican Picadillo
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Authentic Mexican Picadillo is a flavorful and hearty dish made with ground beef, potatoes, and a spicy tomato sauce. Simmered to perfection, this classic Mexican comfort food is easy to make and perfect for serving with rice, tortillas, or as a filling for tacos and empanadas!
Ingredients
For the Picadillo
- 1.5 lbs ground beef (80/20)
- 2 medium potatoes, peeled and diced (1/2-inch cubes)
- 1/2 cup onions, diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oil
For the Spicy Tomato Sauce
- 2 Roma tomatoes
- 3 jalapeños, stems removed
- 1 serrano pepper, stem removed
- 2 cloves garlic
- 1/4 cup water
Instructions
1. Roast the Peppers & Tomatoes
- Heat 1 tsp oil in a small pan over medium heat.
- Add whole Roma tomatoes, jalapeños, serrano pepper, and garlic.
- Roast until the skins are charred and blistered, turning occasionally.
2. Blend the Sauce
- Transfer the roasted vegetables to a food processor and pulse until you reach a smooth but slightly chunky consistency.
3. Cook the Beef & Onions
- In a large pan over medium heat, cook ground beef, onions, salt, and pepper until the beef is no longer pink. Do not overcook.
4. Simmer with Potatoes
- Add the diced potatoes and the blended tomato sauce to the pan.
- Reduce heat to medium-low and simmer until the potatoes are tender (about 15-20 minutes).
5. Serve & Enjoy!
- Serve hot with rice, tortillas, or use as a filling for tacos and empanadas.
Notes
- Be careful with chiles – Avoid touching your face and wash your hands after handling.
- Don’t overcook the beef – Cook until just browned to keep it tender.
- Dice potatoes small – No larger than ½ inch to ensure they cook evenly.
- Make it mild – Reduce or omit the serrano and jalapeños for a less spicy version.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican
