Authentic Mexican Picadillo Recipe (Ground Beef & Potatoes) n”1

This authentic Mexican picadillo recipe transforms simple ground beef and potatoes into a soul-warming family dinner that’s ready in just 35 minutes. Passed down through generations of Mexican families, this picadillo with potatoes delivers rich, comforting flavors using pantry staples you likely already have. Perfect for busy weeknights when you need a satisfying Mexican ground beef recipe that feeds a crowd.

---

What is Mexican Picadillo? The Story Behind This Beloved Dish

Mexican picadillo (pronounced “pee-kah-DEE-yoh”) is more than just a recipe—it’s a cornerstone of Mexican home cooking that varies beautifully from region to region. At its heart, this traditional Mexican ground beef and potatoes dish represents the essence of Mexican comfort food: humble ingredients transformed into something deeply satisfying.

Unlike Cuban or Filipino picadillo, the Mexican version typically features tender potatoes that absorb the rich tomato-based sauce, creating a hearty one-pot meal that stretches the meat and fills hungry bellies. Every Mexican grandmother has her own secret touches, whether it’s a pinch of cinnamon, a splash of beer, or perfectly diced vegetables that make her version unforgettable.

---

Why This Mexican Picadillo Recipe Works Every Time

Perfect Texture Balance: The potatoes become creamy while maintaining their shape, the ground beef stays tender (never dry), and the sauce reduces to just the right consistency.

Authentic Flavor Profile: We use traditional Mexican seasonings—cumin, Mexican oregano, and bay leaves—that create the complex, warm flavors you’d find in Mexican households.

Family-Friendly: Mild enough for children but with enough depth to satisfy adult palates. Easily adjustable for heat preferences.

Budget-Conscious: Transforms affordable ground beef into a filling meal that serves 6-8 people generously.

---

Essential Ingredients for Perfect mexican picadillo recipe

The Protein & Vegetables | mexican picadillo recipe

• 2 lbs ground beef (80/20 blend) – The fat content keeps the meat juicy and flavorful
• 2 lbs Yukon Gold potatoes – Hold their shape better than russets; peel and cube into 1-inch pieces
• 1 large white onion, diced – Sweet onions work too, but white onions are traditional
• 1 large poblano pepper, diced – Adds mild heat and authentic flavor
• 4 Roma tomatoes, diced – Fresh tomatoes provide better texture than canned
• 4 garlic cloves, minced – Use fresh, never pre-minced

The Flavor Foundation | mexican picadillo recipe

• 2 cups beef broth (low-sodium) – Homemade bone broth elevates this dish significantly
• 2 tablespoons tomato paste – Concentrates the tomato flavor
• 2 teaspoons ground cumin – The signature Mexican spice
• 1 teaspoon Mexican oregano – Different from Mediterranean oregano, more floral
• 2 bay leaves – Remove before serving
• 1 teaspoon smoked paprika – Adds depth without heat
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

Smart Substitutions & Upgrades | mexican picadillo recipe

• Ground Turkey/Chicken: Use 85/15 blend to prevent dryness
• Sweet Potatoes: Try our Sweet Potato Picadillo variation for extra nutrition
• Tomatoes: Substitute with 1 can (14.5 oz) fire-roasted diced tomatoes, drained
• Heat Level: Add 1-2 jalapeños for medium heat, or 1 serrano for spicy
• Extra Vegetables: Carrots, peas, or green beans work beautifully
• Liquid: Replace 1/2 cup broth with Mexican beer for extra flavor

---

Step-by-Step: How to Make the Best mexican picadillo recipe

Step 1: Prepare Your Mise en Place (5 minutes)

Dice all vegetables into uniform 1/2-inch pieces. This ensures even cooking. Pat the ground beef dry with paper towels—this helps it brown properly instead of steaming.

Step 2: Brown the Beef Properly (5-7 minutes)

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and don’t stir for the first 3-4 minutes. This creates a beautiful fond (browned bits) that adds incredible flavor. Break up meat with a wooden spoon, season with salt and pepper, then cook until mostly browned. Don’t drain the fat—it carries flavor.

Step 3: Build the Flavor Base (5 minutes)

Push beef to one side of pot. Add onions and poblano pepper to the cleared space. Cook until softened and fragrant, about 4 minutes. Add garlic and tomato paste, stirring constantly for 30 seconds until fragrant. This technique prevents the garlic from burning.

Step 4: Add Potatoes and Liquids (2 minutes)

Stir in cubed potatoes, diced tomatoes, beef broth, cumin, Mexican oregano, smoked paprika, and bay leaves. The liquid should just barely cover the ingredients—add more broth if needed.

Step 5: The Perfect Simmer (20 minutes)

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, then remove lid and simmer uncovered for 5-10 minutes until potatoes are tender and liquid has reduced to a saucy consistency. Pro tip: The picadillo is done when a fork easily pierces the potatoes and the sauce coats the back of a spoon.

Step 6: Final Seasoning (2 minutes)

Remove bay leaves. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Let rest for 5 minutes before serving—this allows flavors to meld.

---

Serving Suggestions: Make It a Complete Mexican Meal

Traditional Presentations

• Soft Flour Tortillas: Warm tortillas and let everyone build their own tacos
• Over Rice: Serve over Mexican rice, cilantro-lime rice, or simple white rice
• With Beans: Pair with refried beans or black beans for protein variety

Modern Twists

• Picadillo Bowls: Serve over cauliflower rice with avocado and fresh salsa
• Stuffed Peppers: Use as filling for bell peppers or poblanos
• Picadillo Quesadillas: Use as filling with cheese for crispy quesadillas
• Breakfast Hash: Top with fried eggs for a hearty breakfast

Essential Garnishes

• Fresh chopped cilantro
• Diced white onion
• Crumbled queso fresco or cotija cheese
• Sliced avocado
• Lime wedges
• Mexican crema or sour cream

---

Storage, Reheating & Meal Prep Tips | mexican picadillo recipe

Refrigerator Storage

Store cooled picadillo in airtight containers for up to 5 days. The flavors actually improve after a day as they have time to meld together.

Freezer Storage

Freeze in portion-sized containers for up to 4 months. Freezes beautifully and makes excellent meal prep. Thaw overnight in refrigerator before reheating.

Reheating Instructions

• Stovetop: Add a splash of broth and reheat gently over medium-low heat, stirring occasionally
• Microwave: Cover and heat in 1-minute intervals, stirring between, until heated through
• Oven: Cover with foil and reheat at 350°F for 15-20 minutes

Meal Prep Strategy

Make a double batch on Sunday and use throughout the week for tacos, burrito bowls, stuffed peppers, or quick weeknight dinners.

---

Frequently Asked Questions About mexican picadillo recipe:

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef first, then add all ingredients to slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours.

Q: Why are my potatoes mushy?
A: Cut them larger (1-inch pieces) and don’t overcook. Yukon Gold potatoes hold their shape better than russets.

Q: Is this dish spicy?
A: This version is mild. Poblano peppers add flavor without significant heat. Add jalapeños or serranos for more spice.

Q: Can I make this ahead for a party?
A: Absolutely! It’s even better the next day. Make 1-2 days ahead and reheat gently.

---

Nutritional Benefits & Dietary Modifications

High in Protein: Each serving provides approximately 25g of protein from the ground beef.

Rich in Potassium: Potatoes and tomatoes provide heart-healthy potassium.

Gluten-Free: Naturally gluten-free when served over rice or with corn tortillas.

Keto-Friendly Option: Replace potatoes with cauliflower florets for a low-carb version.

Dairy-Free: This recipe is naturally dairy-free; add cheese only as garnish if desired.

---

Ready to make this authentic Mexican picadillo? The combination of tender ground beef, perfectly cooked potatoes, and rich tomato sauce will transport your kitchen straight to Mexico. This recipe serves 6-8 people and pairs beautifully with warm tortillas and your favorite Mexican sides.

mexican picadillo recipe

| Pin to Pinterest | Share on Facebook
follow us on : facebook and pintrest

Print