Description
This authentic Mexican Picadillo recipe features a hearty combination of ground beef, tender diced potatoes, and a blend of traditional spices simmered in a savory tomato sauce. Perfect served over cooked rice or warmed tortillas, it’s a comforting and flavorful dish that’s easy to prepare for any meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes (about 3–4 small, diced)
- 1 medium yellow onion (chopped)
- 1 jalapeno pepper (chopped)
- 1 serrano pepper (chopped, optional for spicier)
- 2 cloves garlic (chopped)
- 1 pound ground beef (you can use other ground meats like chicken, turkey, or pork)
- 2 large tomatoes (chopped)
- 3/4 cup beef stock (or chicken or vegetable stock)
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Cooked rice or warmed tortillas
- Sliced peppers
- Chili flakes
- Fresh lime juice
- Hot sauce
Instructions
- Potatoes, Onions and Peppers: Heat the olive oil in a large pan over medium heat. Add the diced potatoes, chopped onion, jalapeno, and serrano peppers. Cook for about 5 minutes until the vegetables soften slightly.
- Garlic and Ground Beef: Stir in the chopped garlic and ground beef. Use a wooden spoon to break up the beef, and cook for 5 minutes until it starts to brown. The meat does not need to be fully cooked at this stage.
- Tomatoes and Seasonings: Add the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Stir everything together well, then reduce the heat to a simmer.
- Simmer: Let the mixture simmer gently for 20 minutes. This allows the potatoes to become tender and the flavors to meld together perfectly.
- Serve: Serve the picadillo hot over cooked rice or alongside warmed tortillas. Garnish with sliced peppers, chili flakes, fresh lime juice, and your favorite hot sauce for an extra kick.
Notes
- You can substitute ground beef with ground chicken, turkey, or pork for a different flavor profile.
- Adjust the number of serrano peppers according to your heat preference or omit them for a milder dish.
- If you prefer, use vegetable or chicken stock instead of beef stock.
- Picadillo also works well as a filling for tacos or empanadas.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Mexican Picadillo, ground beef recipe, Mexican beef stew, easy Mexican dinner, picadillo with potatoes
