Made with ground beef, potatoes, tomatoes, and lots of flavor, Mexican picadillo is pure comfort food and a simple dish with ingredients you probably already have on hand!
Picadillo with Ground Beef
This new recipe is the ultimate comfort food I hope you enjoy as much as my family did. It’s a perfect hearty meal to whip up on a busy weeknight and if you love Mexican recipes, you’re going to love this picadillo recipe!
It’s a dish I make when I’m looking for something quick and easy, budget-friendly, and incredibly delicious! With it’s base of ground beef, potatoes, and a tomato sauce, I call my version a Mexican picadillo. But because I use green olives in mine, I’d like to say there’s also a little Cuban picadillo influence!
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What is Picadillo?
Picadillo comes from the word “picar” which means to mince or chop. That is why all ingredients in this recipe are diced into similar size!
Also known as carne molida con papas, this popular Latin American dish is made with ground meat, potatoes, and tomatoes, although picadillo can vary depending on where it’s made. Some have a unique twist by adding olives and raisins and honey.
It can be customized to your taste, so you can make it thicker or soupier, milder or spicier.
Whatever version of picadillo sounds good to you, I encourage you to try them all! It’s so versatile
Mexican Picadillo Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Olive oil: For sauteing the veggies.
- Potatoes: I use Russet potatoes, peeled and diced. Yukon Gold or red potatoes will also work.
- Carrots and red bell pepper: Peel and dice the carrots. Seed and dice the bell peppers.
- Large onion, minced garlic and jalapeno pepper: Dice the onion, mince the garlic, and remove the seeds from the jalapeno pepper before dicing them. I recommend using gloves to do this, or wash your hands well before touching anything (especially your eyes!). Use more jalapenos for extra spiciness.
- Ground beef: Use whatever ground beef you have on hand. Lean ground beef or medium ground beef are both fine.
- Beef broth: This gives the picadillo extra flavor and liquid to help create a bit of a saucy consistency. You can use vegetable broth as well.
- Green olives: Pitted and cut into thirds. Use black olives if you’d like.
- Tomato paste: You can replace this with diced tomatoes if preferred.
- Seasoning: Dried oregano, ground cumin, smoked paprika, salt, and pepper.
- For garnish: Fresh cilantro.
Variations
1. Toss in some frozen peas or chopped green beans.
2. Substitute jalapeño peppers with poblano pepper, serrano pepper, chipotle peppers, or chile peppers instead.
3. Use ground turkey or ground chicken instead.
4. Make it vegetarian. Swap the meat for lentils, diced mushrooms, or plant-based crumbles and use vegetable broth instead of beef broth.
How to Make this Picadillo Recipe
This recipe will come together in a single skillet with simple ingredients in just a little over 30 minutes.
Heat oil in a large skillet over medium heat. Sauté the diced potatoes, carrots, bell pepper, and onion for about 5-7 minutes until the onions soften and become translucent.
Add the jalapeno and minced garlic to cook for another minute or so and then transfer everything to a bowl and set it aside.
To the same skillet, add ground beef and cook for 6-8 minutes to brown it. Use a wooden spoon to break up the meat as it cooks. Add the veggies back into the skillet.
Pour in the broth and add the tomato paste, olives, and seasonings. Stir to combine.
Bring the mixture to a boil and reduce the temperature to low heat. Cover with a lid and let that simmer for 15-20 minutes, stirring occasionally. Serve over rice and top with fresh cilantro. Enjoy!
Tip
If it’s too soupy for your liking, uncover it and let it simmer until it reduces.
How to Serve Picadillo
You can serve it with white rice, Mexican rice, and/or refried beans or black beans, in a tortilla, you name it! If this is your first time trying picadillo, you’re in for a treat!
We love it served on top of coconut rice, cilantro lime brown rice, and even cauliflower rice sometimes!
Or use it as a filling in tacos, corn tortillas, burritos, empanadas, etc.
How to Store Leftovers
Refrigerate: Keep leftover picadillo in an airtight container for up to 4 days.
Freeze: For longer storage, you can freeze it for up to 1 month. Thaw in the refrigerator overnight.
Reheat: This can be reheated in the microwave or a large pan on the stove. You can add a splash of broth to loosen it up if needed.
More Mexican Inspired Recipes
- Mexican Beef and Rice Skillet
- Mexican Chicken Casserole
- Mexican Zucchini Boats
- Stuffed Poblano Peppers
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Easy Mexican Picadillo Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 large russet potato peeled and diced
- 1 large carrot diced
- 1 red bell pepper seeded and diced
- 1 large onion diced
- 1 jalapeno pepper seeded and diced
- 3-5 cloves garlic minced
- 1 pound ground beef
- 1 ½ cups beef broth
- ½ cup green olives sliced into thirds
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, add add 1 tablespoon oil and heat over medium heat.2 tablespoons olive oil
- Add the diced potatoes, carrots, bell pepper, and onion and saute for approximately 5-7 minutes until the onions start to become translucent.1 large russet potato, 1 large carrot, 1 red bell pepper, 1 large onion
- Then add in the diced jalapeño and minced garlic and sauté for an additional 1-2 minutes. Place the cooked veggies in a bowl and set aside.1 jalapeno pepper, 3-5 cloves garlic
- In the same skillet, add the ground beef and cook for 6-8 minutes until browned, crumbling with a spatula or wooden spoon as you cook it to crumble it.1 pound ground beef
- Add the veggies back to the skillet with the browned meat and add the broth, tomato paste, olives, and seasonings and stir to combine well.1 ½ cups beef broth, ½ cup green olives, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 teaspoon smoked paprika
- Bring to a boil then reduce to low , cover with a lid and simmer for 15-20 minutes, stirring occasionally.
- Serve over rice and top with fresh cilantro if desired.Salt and pepper, Fresh cilantro
Notes
Nutrition
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