Name: Mexican Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 medium Yukon Gold potatoes, diced; 1 cup diced tomatoes (fresh or canned); 1 small white onion, diced; 2 cloves garlic, minced; 1/2 cup tomato sauce; 1 cup beef broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder or paprika; Salt and pepper, to taste; 2 tablespoons chopped fresh cilantro (optional)

When you think of ultimate comfort food with bold, homey flavors, Mexican Picadillo instantly makes the list. This one-pan dish is a classic in many Latin American kitchens for good reason: it’s hearty, simple, and loaded with flavor. Ground beef, tender potatoes, tomatoes, and warm spices come together in a rich, savory blend that tastes like a cozy hug.

Whether you serve it over rice, tuck it into tacos, or simply scoop it with warm tortillas, Mexican Picadillo is one of those flexible dishes that feeds a crowd and tastes even better the next day. It’s also a fantastic meal prep option since it reheats like a dream and pairs easily with other sides.

Preparation Phase & Tools to Use

To prepare an authentic Mexican Picadillo, having the right tools makes the process quicker and easier:

Large Skillet or Sauté Pan: This is essential for browning the ground beef evenly and allowing enough room for the potatoes and tomatoes to simmer together with the spices.
Wooden Spoon or Spatula: Helps break apart the beef and stir everything without scratching your cookware.
Cutting Board & Sharp Knife: You’ll need to cube the potatoes and chop onions or other fresh additions with precision.

Measuring Spoons: Because getting those spices just right makes all the difference.
Colander (optional): If your ground beef renders a lot of fat, this tool helps you drain it quickly without losing flavor.

These tools help streamline cooking and ensure each component of your Picadillo is cooked to perfection.

Ingredients for the Mexican Picadillo

Each ingredient in Mexican Picadillo plays a specific role in building that signature comforting flavor and texture:

Ground Beef: The base protein that gives the dish richness and hearty texture.
Yukon Gold Potatoes: These hold their shape while soaking up all the delicious spices and juices.

Diced Tomatoes (fresh or canned): Add brightness, acidity, and a slight sweetness to balance the meat.
White Onion: A foundational aromatic that brings depth and a subtle sweetness when sautéed.
Garlic: A must-have for its warm, robust background flavor.

Tomato Sauce: Provides moisture and enhances the umami body of the dish.
Beef Broth: Adds flavor and keeps everything moist while simmering.
Cumin & Oregano: Classic Mexican spices that bring earthy, herbal notes.

Chili Powder or Paprika: For just the right hint of heat and color.
Salt & Pepper: To balance and amplify the other flavors.
Fresh Cilantro (optional): Sprinkled at the end for a fresh, herbal finish.

How To Make the Mexican Picadillo

Step 1: Brown the Beef

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon until it’s fully browned and no longer pink. Drain excess fat if necessary.

Step 2: Sauté the Aromatics

Add chopped onion and garlic to the pan. Stir and cook until the onion is soft and translucent, about 3-4 minutes.

Step 3: Add Tomatoes and Spices

Stir in the diced tomatoes, tomato sauce, cumin, oregano, chili powder, salt, and pepper. Let it all mingle and cook for about 2 minutes to deepen the flavors.

Step 4: Simmer with Potatoes

Toss in the diced potatoes and pour in the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.

Step 5: Finish and Garnish

Once the potatoes are soft and the mixture has thickened slightly, give it a final taste. Adjust seasoning as needed. Garnish with fresh cilantro if using.

How to Serve and Store Mexican Picadillo

Mexican Picadillo is incredibly versatile, which makes serving it a breeze. You can spoon it over fluffy white rice for a classic comfort meal, stuff it into taco shells or burritos, or serve it alongside warm tortillas for a family-style dinner. It also works wonderfully as a filling for empanadas or stuffed peppers.

When it comes to storing leftovers, Picadillo holds up beautifully. Simply let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. To freeze, portion it into freezer-safe bags or containers, label the date, and store for up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth if needed.

Frequently Asked Questions

How spicy is Mexican Picadillo?

Traditional Picadillo is mildly spiced, focusing more on warmth and savoriness than heat. You can easily adjust the spice level by adding more chili powder or even a diced jalapeño.

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken makes a leaner version of Picadillo. Just keep in mind that you may need to increase the seasonings slightly to match the richness of beef.

What kind of potatoes are best?

Yukon Golds are perfect because they hold their shape without turning mushy. Russets work too but might break down more easily.

Can I make this dish ahead of time?

Yes! In fact, Picadillo tastes even better after resting a day in the fridge as the flavors deepen. Just reheat and enjoy.

Is this dish kid-friendly?

Definitely. Its mild spices and soft textures make it an easy win for picky eaters. Skip the chili powder or use paprika for zero heat.

How do I make it vegetarian?

You can substitute the beef with lentils or a meatless ground alternative and use vegetable broth instead of beef broth for a plant-based twist.

Want More One-Pan Dinner Ideas?

If you loved this hearty Mexican Picadillo, check out these other flavorful, fuss-free dinners from Life With Olivia:

Cheesy Spinach Stuffed Shells for a creamy vegetarian classic.

Taco Ranch Bites — perfect for game nights or snacky dinners.
Philly Cheesesteak Sloppy Joes when you crave a sandwich-style comfort meal.
Mexican Cornbread Casserole with layers of beefy, cheesy goodness.

One Skillet Smoky Honey Chili Beef & Rice for a spicy-sweet twist in one pan.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so it’s easy to find next time you need a warm, filling meal on the table.

And don’t forget to comment below after you try it! Did you add peas or carrots? Maybe gave it a spicy kick? I’d love to hear how you made this dish your own.

Questions? Substitutions? Drop them in the comments — let’s make dinnertime easier, together.

Mexican Picadillo

Author: Olivia McKenney
Total Time: 40 minutes

Yield: 4 servings

Print Recipe

Description

Mexican Picadillo is a warm, savory one-pan dish made with ground beef, potatoes, tomatoes, and traditional Mexican spices. Perfect for quick dinners, meal prep, or family-style meals with tortillas, it’s a flexible and satisfying recipe that reheats beautifully.

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon until it’s fully browned and no longer pink. Drain excess fat if needed.

2. Add the chopped onion and minced garlic. Stir and cook for about 3–4 minutes until softened.

3. Stir in the diced tomatoes, tomato sauce, cumin, oregano, chili powder, salt, and pepper. Cook for 2 minutes to develop flavor.

4. Add the diced potatoes and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes or until potatoes are fork-tender.

5. Taste and adjust seasoning. Garnish with fresh cilantro if desired and serve warm.