Name: Mexican Picadillo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; ½ cup onion, diced; 1 green bell pepper, diced; 2 cups potato, peeled and diced; 4 cloves garlic, minced; 8 ounces tomato sauce; 1½ cups beef broth; 1 tsp salt; ¼ tsp ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 bay leaf

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Introduction

Mexican Picadillo is a flavorful ground beef dish simmered with vegetables and spices, perfect for a comforting meal. This hearty recipe combines tender potatoes, savory tomato sauce, and warm seasonings for an authentic taste of Mexico.

A white plate holds three main parts: on the left is a layer of cooked ground beef mixed with cubed golden potatoes and bits of green herbs, creating a rich brown and yellow textured mixture; next to it, on the right, is a layer of fluffy white rice sprinkled with small pieces of green cilantro; beside the rice are two folded white tortillas with light brown grill marks. A silver fork with a dark wooden handle rests on the left side of the plate, and the plate sits on a white marbled surface. Green herb leaves and a wooden bowl with coarse salt are partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
½ cup onion, diced
1 green bell pepper, diced
2 cups potato, peeled and diced
4 cloves garlic, minced
8 ounces tomato sauce
1½ cups beef broth
1 tsp salt
¼ tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf

Instructions

Step 1: Heat a large skillet over medium heat and add the ground beef. Cook while breaking up the meat until it is mostly browned. Drain the grease and return the meat to the heat.
Step 2: Add the diced onion, green bell pepper, and potatoes to the skillet. Cook over medium heat until the onion and peppers are softened. Add the minced garlic and cook for an additional 30 seconds.
Step 3: Pour in the tomato sauce and beef broth. Stir in the salt, black pepper, cumin, and coriander. Add the bay leaf and stir to combine.
Step 4: Bring the mixture to a simmer. Cover the skillet and let it cook for 10 minutes.
Step 5: Remove the lid, stir the picadillo, and continue cooking uncovered for another 10 minutes or until the potatoes are tender and most of the liquid has evaporated.
Step 6: Serve the picadillo warm, ideally with flour tortillas and rice for a complete meal.

Tips & Variations

For extra depth, try adding a splash of lime juice or chopped olives before serving.
Swap beef broth with chicken broth or vegetable broth if preferred.
Use ground turkey or pork as an alternative to ground beef for a different flavor.
Make it spicier by adding a pinch of chili flakes or chopped jalapeños.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave until heated through. You can also freeze it for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white pot filled with a thick mixture of brown ground meat and chunks of cooked yellow potatoes, mixed with small green vegetable pieces and a few visible bay leaves. The food has a rich, glossy reddish-brown sauce coating the ingredients. A light-colored wooden spoon rests inside the pot, partially stirring the mix, with sauce marks around the edges of the pot. The pot is placed on a white marbled surface with a folded brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mexican Picadillo vegetarian?

Yes, you can replace the ground beef with plant-based crumbles or cooked lentils for a vegetarian version.

What can I serve with picadillo?

Picadillo pairs well with flour tortillas, steamed rice, or even as a filling for tacos, empanadas, or stuffed peppers.