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.
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)
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.
Notes
Swap beef with ground turkey or lentils for a leaner or vegetarian option.
Let the Picadillo rest for 10 minutes before serving to help flavors settle.
If storing, add a splash of broth when reheating to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Mexican picadillo, ground beef dinner, one-pan meal