Mexican Picadillo Recipe Ground Beef Potatoes – Comforting, Savory, and Simple

If you’re craving a hearty, homey meal that’s big on flavor and easy to make, this Mexican picadillo is it. Ground beef, tender potatoes, and a tomato-chile base come together in one skillet for a meal the whole family will love. It’s budget-friendly, customizable, and perfect for busy weeknights.

Serve it with warm tortillas, over rice, or spooned into crispy taco shells. Leftovers taste even better the next day.

What Makes This Special

This picadillo leans on simple ingredients you probably already have but still delivers bold, classic flavor. The potatoes soak up the sauce, giving you a hearty bite in every spoonful.

A hint of chipotle or jalapeño brings gentle heat without overpowering the dish. Plus, it cooks in one pan for easy cleanup and fast weeknight cooking.

Shopping List

• Ground beef (1 lb, 80–90% lean)
• Russet or Yukon Gold potatoes (2 medium, diced small)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Tomato sauce (1 cup) or crushed tomatoes
• Beef broth or water (1/2–3/4 cup)
• Tomato paste (1 tablespoon, optional for richness)
• Frozen peas (1/2 cup, optional but traditional)
• Carrot (1 small, diced, optional)
• Jalapeño or serrano (1, minced) or chipotle in adobo (1–2 teaspoons, minced)
• Ground cumin (1 teaspoon)
• Dried oregano (1 teaspoon, preferably Mexican oregano)
• Bay leaf (1)
• Salt and black pepper
• Neutral oil (1–2 tablespoons)
• Fresh cilantro (a handful, chopped, optional)
• Lime wedges (for serving, optional)
• Warm corn or flour tortillas, or cooked white rice

Instructions

1. Prep the potatoes: Peel if you like, then dice into small, even cubes (about 1/2 inch). Rinse and pat dry so they brown better.
2. Brown the beef: Heat oil in a large skillet over medium-high.Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed, leaving about a tablespoon.
3. Sauté aromatics: Add onion and cook until translucent, 3–4 minutes. Stir in garlic and jalapeño or chipotle and cook 30–60 seconds until fragrant.
4. Add spices: Sprinkle in cumin and oregano.Toast briefly to bring out flavor. Add the bay leaf.
5. Build the sauce: Stir in tomato sauce (and tomato paste if using). Add 1/2 cup broth or water to loosen.Bring to a simmer.
6. Cook the potatoes: Add diced potatoes (and carrot if using). Stir, cover, and reduce heat to medium-low. Simmer 12–18 minutes, stirring occasionally, until potatoes are tender.Add a splash more liquid if it looks dry.
7. Finish with peas: Stir in peas and cook 2–3 minutes more. Taste and adjust salt, pepper, and heat.
8. Garnish and serve: Remove bay leaf. Stir in chopped cilantro and a squeeze of lime.Serve with warm tortillas or over rice.

How to Store

Let picadillo cool to room temperature, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth. Potatoes soften in the freezer but the flavor stays great.

Health Benefits

• Protein-rich: Ground beef provides iron, zinc, and B vitamins for energy and muscle support.
• Veggie boost: Potatoes, peas, carrots, and tomatoes add fiber, vitamin C, potassium, and antioxidants.
• Balanced meal: Pairing with tortillas or rice gives a satisfying mix of protein, carbs, and micronutrients.
• Customizable fats: Using leaner beef or draining excess fat helps manage saturated fat intake.

What Not to Do

• Don’t rush the browning: Skipping good browning on the beef means less flavor.
• Don’t cut potatoes too large: Big chunks take longer to cook and can break apart unevenly.
• Don’t drown it in liquid: Picadillo should be saucy, not soupy. Add broth gradually.
• Don’t forget to taste: Adjust salt, acidity (lime), and heat at the end for the best balance.

Variations You Can Try

• Raisins and olives: A sweet-savory twist that’s common in some regions. Add a small handful of raisins and sliced green olives in the last 5 minutes.
• Turkey or chicken: Swap ground beef for lean ground turkey or chicken.Add a bit more oil to prevent dryness.
• Poblano and corn: Roast, peel, and chop a poblano pepper; add with potatoes, plus 1/2 cup corn.
• Extra veg: Bell peppers, zucchini, or spinach stir in well and boost nutrition.
• Low-carb: Replace potatoes with diced zucchini or cauliflower. Cook uncovered to reduce moisture.

FAQ

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics first on the stovetop. Transfer to a slow cooker with the remaining ingredients (except peas and cilantro) and cook on Low for 4–5 hours, adding peas in the last 15 minutes.

What’s the best potato to use?

Yukon Gold holds its shape well and stays creamy. Russets work too but can break down a bit more, which some people prefer for a thicker sauce.

How spicy is this?

It’s mild to medium depending on your chile. Use jalapeño for gentle heat, serrano for more kick, or chipotle for smoky depth. Remove seeds to keep it milder.

Can I make it ahead?

Absolutely. Picadillo reheats beautifully and is even better the next day as flavors meld. Store in the fridge and warm gently before serving.

What do I serve with picadillo?

Warm corn tortillas, rice, black or pinto beans, and a simple side salad are great. Add avocado slices and lime wedges for freshness.

In Conclusion

This Mexican picadillo with ground beef and potatoes is the kind of everyday cooking that never gets old. It’s simple, satisfying, and easy to adapt to your taste or what’s in your pantry. Make a big batch for dinner, then enjoy the leftovers for quick lunches. Comfort in a skillet, ready whenever you are.

Mexican Picadillo Recipe Ground Beef Potatoes - Comforting, Savory, and Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Ground beef (1 lb, 80–90% lean)
• Russet or Yukon Gold potatoes (2 medium, diced small)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Tomato sauce (1 cup) or crushed tomatoes
• Beef broth or water (1/2–3/4 cup)
• Tomato paste (1 tablespoon, optional for richness)
• Frozen peas (1/2 cup, optional but traditional)
• Carrot (1 small, diced, optional)
• Jalapeño or serrano (1, minced) or chipotle in adobo (1–2 teaspoons, minced)
• Ground cumin (1 teaspoon)
• Dried oregano (1 teaspoon, preferably Mexican oregano)
• Bay leaf (1)
• Salt and black pepper
• Neutral oil (1–2 tablespoons)
• Fresh cilantro (a handful, chopped, optional)
• Lime wedges (for serving, optional)
• Warm corn or flour tortillas, or cooked white rice

Method

 

1. Prep the potatoes: Peel if you like, then dice into small, even cubes (about 1/2 inch). Rinse and pat dry so they brown better.
2. Brown the beef: Heat oil in a large skillet over medium-high. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed, leaving about a tablespoon.
3. Sauté aromatics: Add onion and cook until translucent, 3–4 minutes. Stir in garlic and jalapeño or chipotle and cook 30–60 seconds until fragrant.
4. Add spices: Sprinkle in cumin and oregano. Toast briefly to bring out flavor. Add the bay leaf.
5. Build the sauce: Stir in tomato sauce (and tomato paste if using). Add 1/2 cup broth or water to loosen. Bring to a simmer.
6. Cook the potatoes: Add diced potatoes (and carrot if using). Stir, cover, and reduce heat to medium-low. Simmer 12–18 minutes, stirring occasionally, until potatoes are tender. Add a splash more liquid if it looks dry.
7. Finish with peas: Stir in peas and cook 2–3 minutes more. Taste and adjust salt, pepper, and heat.
8. Garnish and serve: Remove bay leaf. Stir in chopped cilantro and a squeeze of lime. Serve with warm tortillas or over rice.