Name: Mexican Picadillo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon oil; ½ medium onion, diced; 2 cloves garlic, minced; 1 pound ground beef (80/20 preferred); 2 medium potatoes, diced small; 1 ½ cups diced tomatoes (canned or fresh); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; ¾ teaspoon salt (or to taste); ½ teaspoon black pepper; ½ cup water or beef broth; 2 tablespoons chopped cilantro (optional)

I grew up with the comforting aroma of Mexican Picadillo wafting through the kitchen—spiced ground beef simmering with tender potatoes and juicy tomatoes. It’s one of those rustic dishes that reminds me of family dinners, laughter at the table, and that unbeatable feeling of coming home. Over the years, I’ve played with different versions, but I always return to this simple, classic take that hits every note just right—hearty, flavorful, and satisfying.

This dish is a true kitchen hero. It’s easy to make, uses basic pantry staples, and comes together in one pan. Whether you’re feeding a crowd, prepping for the week, or just craving a warm and filling dinner, Mexican Picadillo never disappoints. With the perfect balance of spices and textures, it’s a dish I keep in my regular dinner rotation—and once you try it, I think you will too.

Why You’ll Love This Mexican Picadillo

Mexican Picadillo checks all the boxes for a go-to comfort meal. First, it’s incredibly budget-friendly—made with ground beef, potatoes, and tomatoes, it stretches well and fills you up. It’s also adaptable: you can make it spicy, add veggies, or even use it as a filling for tacos, empanadas, or stuffed peppers.

Most of all, it’s the kind of recipe that feels like a hug in a bowl—savory, well-seasoned, and deeply comforting. Whether you’re familiar with Latin cooking or just discovering it, this dish is a perfect way to bring some bold flavor to your kitchen with minimal effort.

What Kind of Ground Beef Should I Use for Mexican Picadillo?

I prefer using 80/20 ground beef—that’s 80% lean, 20% fat—because the little extra fat adds great flavor and helps keep the meat juicy as it simmers. However, if you’re looking to lighten things up a bit, 85/15 or even 90/10 will work just fine. Just be sure to drain any excess grease after browning so it doesn’t make the dish too oily.

You can also swap in ground turkey or ground chicken for a leaner version. Just keep in mind they’ll soak up the seasoning a little differently, so taste as you go and adjust the spices accordingly.

Options for Substitutions

Mexican Picadillo is incredibly forgiving, which makes it ideal for ingredient swaps based on what you have on hand. Here are a few flexible substitutions:

Potatoes: Yukon Gold or red potatoes are ideal, but russets work too—just peel them to avoid a mealy texture.
Tomatoes: Fresh diced tomatoes are great, but canned diced tomatoes (with or without green chiles) are a quick and easy option.
Vegetables: Add carrots, peas, or even chopped zucchini to bulk it up with extra nutrition and texture.
Broth or Water: A splash of beef broth can deepen the flavor, but water works just fine if you’re in a pinch.
Spices: If you’re out of cumin or oregano, a teaspoon of taco seasoning can get the job done. Not traditional, but effective.

This dish is all about flexibility. As long as you have the basic elements—seasoned ground meat, potatoes, and tomatoes—you’re on track for a delicious meal.

Ingredients for This Mexican Picadillo

Each ingredient in this Mexican Picadillo brings something essential to the table—flavor, texture, or heartiness. Here’s what you’ll need and why it matters:

Ground beef: The core of the dish, it provides richness and substance. I use 80/20 for the perfect balance of flavor and tenderness.
Potatoes: These soak up the flavors and add body to the dish. They make the meal hearty and satisfying.
Tomatoes: Fresh or canned, they create the base for a flavorful, slightly tangy sauce that ties everything together.
Onion: Adds sweetness and depth, creating a great aromatic foundation.
Garlic: Just a couple cloves make a big impact, infusing the meat with savory flavor.
Ground cumin: This warm spice gives the Picadillo its signature Mexican profile.
Dried oregano: Adds an herbal note that balances the richness of the beef.
Bay leaf: Simmering with one bay leaf elevates the flavor and adds a subtle earthiness.
Salt and pepper: Essential for seasoning the dish just right.
Oil (for sautéing): Helps soften the onions and garlic, and browns the beef to bring out its best flavor.
Chopped cilantro (optional): A sprinkle on top for freshness and a pop of color right before serving.

This straightforward ingredient list comes together quickly—but the final flavor tastes like something that’s been simmering all day.

Step 1: Sauté the Aromatics

Start by heating a tablespoon of oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the pan, breaking it up with a spoon or spatula. Cook until browned and no longer pink. If there’s excess grease, drain it off before moving to the next step.

Step 3: Add the Tomatoes and Spices

Stir in the diced tomatoes (with their juices), ground cumin, dried oregano, salt, pepper, and a bay leaf. Mix everything well to combine and let the flavors start to meld.

Step 4: Toss in the Potatoes

Add the diced potatoes to the skillet and gently stir them into the meat mixture. Pour in just enough water or beef broth to barely cover the potatoes—about ½ to ¾ cup. This helps them cook while forming a flavorful sauce.

Step 5: Simmer Until Tender

Lower the heat, cover the pan, and let the Picadillo simmer gently for 15–20 minutes, or until the potatoes are fork-tender and the flavors have developed. Stir occasionally and add a splash more liquid if needed to prevent sticking.

Step 6: Adjust and Serve

Remove the bay leaf. Taste and adjust seasoning with more salt or pepper if necessary. Finish with freshly chopped cilantro if you like, and serve hot.

How Long to Cook the Mexican Picadillo

The entire cooking process takes around 35 to 40 minutes from start to finish. Here’s how it breaks down:

Prep time: 10 minutes for chopping vegetables and measuring spices.
Cooking time: 25–30 minutes, which includes sautéing, browning the meat, and simmering everything until the potatoes are tender.

The key is to let the simmering stage do the heavy lifting—it allows all the flavors to blend together beautifully while softening the potatoes just right.

Tips for Perfect Mexican Picadillo

Dice potatoes evenly: Cutting the potatoes into small, uniform cubes ensures they cook at the same rate and soak up more flavor.
Use fresh aromatics: Fresh onion and garlic really bring this dish to life. Don’t skip or skimp on them.
Don’t overcook the beef: Brown it until just done. Overcooking at the beginning can make it dry.
Simmer gently: A low simmer helps the potatoes cook through without turning to mush and allows the sauce to thicken nicely.
Adjust liquid as needed: Depending on your skillet and heat level, you may need to add a splash more broth or water to prevent sticking.
Let it rest: Once it’s off the heat, let the Picadillo sit for 5 minutes before serving—it thickens slightly and tastes even better.

With a little attention to detail, this humble dish turns into something incredibly satisfying every single time.

Watch Out for These Mistakes While Cooking

Even though Mexican Picadillo is a pretty forgiving dish, a few small missteps can throw it off. Here’s what to avoid:

Overcrowding the pan: If your skillet is too small, the beef will steam instead of brown. Use a wide pan so everything cooks evenly.
Skipping the drain step: Leaving too much grease in the pan can make the dish oily and heavy. Always drain excess fat after browning the meat.
Undercooked potatoes: Make sure the potato cubes are small and check them with a fork. Undercooked chunks will ruin the texture.
Over-seasoning early on: Wait until the final minutes to do a taste check—liquid reduction can intensify saltiness.
Cooking too fast: Cranking up the heat can burn the aromatics or dry out the beef. A gentle simmer is key.
Not stirring occasionally: Stir every few minutes to avoid anything sticking to the bottom, especially as the liquid reduces.

What to Serve With Mexican Picadillo?

This dish is incredibly versatile, and it pairs beautifully with a variety of sides. Here are some delicious ideas:

Warm Corn Tortillas

Soft and toasty, they’re perfect for scooping or turning the Picadillo into quick tacos.

Mexican Rice

A fluffy, tomato-based rice on the side soaks up all that delicious sauce.

Refried Beans

Creamy and savory, they add richness and round out the meal perfectly.

Fried Plantains

Sweet and crispy on the outside, soft on the inside—an excellent contrast to the savory beef.

Avocado Slices or Guacamole

Cool, buttery avocado balances the heat and adds freshness to every bite.

Pickled Red Onions

A tangy pop of acidity that cuts through the richness beautifully.

Crispy Tortilla Chips

Great for a crunchy texture or as an easy utensil when you’re feeling casual.

Simple Green Salad

A light salad with lime vinaigrette adds brightness and a fresh crunch to your plate.

Storage Instructions

Mexican Picadillo stores like a dream, making it perfect for meal prep or next-day leftovers. Here’s how to keep it fresh:

Refrigerator: Allow the Picadillo to cool completely before transferring it to an airtight container. It will stay good in the fridge for up to 4 days.
Freezer: This dish freezes very well. Store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave in 1-minute intervals, stirring in between.

Picadillo actually tastes even better the next day as the flavors continue to develop, so don’t hesitate to make a big batch!

Estimated Nutrition

Here’s a general breakdown for a 1-cup serving of Mexican Picadillo. Keep in mind these are approximate values and can vary based on exact ingredients used:

Calories: 290
Protein: 18g
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 55mg
Sodium: 420mg

This dish is well-balanced and filling, especially when paired with veggies or a light salad.

Frequently Asked Questions

Can I make Mexican Picadillo ahead of time?

Yes! It reheats beautifully and actually tastes better the next day. Make it up to 3 days in advance and store it in the fridge.

Can I use sweet potatoes instead of regular potatoes?

Absolutely. Sweet potatoes add a slight sweetness that pairs well with the spices. Just keep an eye on cook time—they soften faster than regular potatoes.

Is this recipe spicy?

Traditionally, Mexican Picadillo isn’t very spicy, but you can add chopped jalapeños, chili flakes, or chipotle if you like heat.

What can I do if the Picadillo is too watery?

Just simmer uncovered for a few extra minutes. The liquid will reduce and thicken into a delicious sauce.

Can I use this as a filling for tacos or empanadas?

Yes, and it’s amazing that way! Let the mixture cool slightly and use it as a savory filling—it’s super versatile.

How can I make it vegetarian?

Swap the ground beef for lentils, plant-based meat, or finely chopped mushrooms. Use veggie broth instead of beef broth.

Do I have to peel the potatoes?

Not necessarily. If you’re using thin-skinned potatoes like red or Yukon gold, you can leave the skins on. Just wash them well.

Can I double the recipe?

Definitely. Just use a large enough pan to handle the volume, and increase simmering time slightly if needed to ensure everything cooks evenly.

Conclusion

Mexican Picadillo is one of those comfort meals that manages to be both humble and full of bold flavor. It’s easy enough for a weeknight dinner, but rich and satisfying enough to feel special. Whether you serve it over rice, stuffed into tortillas, or just by the spoonful, it delivers every time. With minimal prep and maximum flavor, this is a recipe that deserves a permanent spot in your rotation.