Picadillo Recipe

Picadillo Recipe – Easy Mexican Ground Beef Family Dinner

ByBella Skye
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Picadillo Recipe

A good picadillo recipe is one of the most useful dishes to have in your home cooking rotation. It is made with seasoned ground beef, vegetables, tomatoes, and simple spices, then simmered until everything becomes tender and flavorful. The finished dish is savory, slightly sweet from the vegetables, rich from the beef, and full of the comforting flavors that make Mexican-style home cooking so satisfying.

Easy Dinner Recipes

Picadillo is especially valuable because it does not depend on expensive ingredients. Ground beef provides plenty of flavor, while potatoes, carrots, tomatoes, onions, and garlic stretch the meal into generous portions. This makes it a practical choice when you want something hearty without spending a lot of money.

There are many regional and family versions of picadillo throughout Mexico and Latin America. Some recipes include peas, raisins, olives, or additional spices, while others keep the ingredient list very simple. This version focuses on a balanced Mexican-style preparation that is easy to make on a weeknight while still having enough depth to feel like a proper homemade meal. The technique is straightforward, but a few details make a significant difference. Browning the ground beef properly gives the dish a deeper savory flavor. Cooking the vegetables before adding the liquid helps develop their natural sweetness, while allowing the mixture to simmer gives the potatoes and carrots time to absorb the seasoned tomato sauce.

If you are looking for easy Hispanic dishes that can feed the whole family, this recipe is an excellent place to start. It also fits naturally into a collection of easy Mexican recipes authentic enough to reflect familiar cooking methods while remaining practical for modern home kitchens. Picadillo is also remarkably versatile. You can serve it with warm tortillas, spoon it over rice, use it as a filling for tacos, or turn leftovers into a quick lunch. That flexibility is one reason it remains such a popular home-cooked meal.

Why You’ll Love This Recipe

  • It uses affordable ingredients: Ground beef, potatoes, carrots, tomatoes, and onions are easy to find and can produce a substantial meal without a large grocery bill.
  • It is naturally filling: The combination of protein and vegetables makes this a satisfying dinner without requiring complicated side dishes.
  • The texture is excellent: Tender potatoes and carrots contrast with the small, flavorful pieces of browned beef.
  • The seasoning is balanced: Garlic, cumin, oregano, black pepper, and tomato create a savory base without overpowering the ingredients.
  • It works for busy evenings: Most of the preparation involves chopping and adding ingredients to one pot, making cleanup simple.
  • It is highly adaptable: You can add peas, olives, raisins, jalapeños, or other vegetables according to your preference.
  • It is excellent for leftovers: The flavors develop as the picadillo rests, and leftovers can easily become tacos, burritos, or a filling for tortillas.
  • It fits a budget: If you are collecting cheap Mexican recipes for family meals, this is one of the most practical options because inexpensive ingredients are used efficiently.

Preparation and Cooking Time, Also Serving

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Serving Size: Approximately 1 cup

The exact cooking time may vary slightly depending on how small you cut the potatoes and carrots. Cutting them into evenly sized pieces helps everything become tender at approximately the same time.

Ingredients

  • 1 1/2 pounds ground beef, preferably 85% lean
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 medium Roma tomatoes, finely chopped
  • 1 cup tomato sauce
  • 1 cup low-sodium beef broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 1 tablespoon fresh lime juice

Optional Garnishes

  • Fresh cilantro, chopped
  • Diced white onion
  • Lime wedges
  • Sliced jalapeños
  • Fresh avocado

Substitution Notes

  • Ground beef: Ground turkey or ground chicken can be used, although the finished dish will have a lighter flavor.
  • Potatoes: Yukon Gold or russet potatoes both work well. Yukon Gold potatoes hold their shape particularly well.
  • Carrots: Frozen mixed vegetables can replace the fresh carrots when needed.
  • Fresh tomatoes: Use canned diced tomatoes if fresh tomatoes are unavailable. Drain them slightly if they contain a large amount of liquid.
  • Tomato sauce: Crushed tomatoes can be substituted, although the final texture will be slightly less smooth.
  • Beef broth: Chicken broth or water can be used. Beef broth provides the deepest savory flavor.
  • Mexican oregano: Regular dried oregano can be substituted if necessary.
  • Peas: Frozen peas are convenient, but canned peas can also be used. Add canned peas near the end so they do not become mushy.
  • Lime juice: Fresh lemon juice can provide acidity if limes are unavailable.
  • Ground beef fat level: An 85% lean mixture offers a good balance of flavor and richness. If using very lean beef, you may need slightly more cooking oil.
Picadillo Recipe

Step-by-Step Instructions

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Step 1: Prepare the Vegetables and Seasonings

Prepare all of the vegetables before beginning to cook because the recipe moves quickly once the beef is in the pan. Dice the onion and tomatoes finely, cut the potatoes and carrots into small, even pieces, and mince the garlic. Measure the cumin, oregano, black pepper, and salt so they are ready to add without interrupting the cooking process. Keeping the vegetables close in size is particularly important for the potatoes and carrots because it allows them to cook evenly and prevents some pieces from becoming mushy while others remain firm.

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Step 2: Brown the Ground Beef

Heat the oil in a large heavy skillet, Dutch oven, or wide saucepan over medium-high heat, then add the ground beef and spread it across the bottom of the pan. Let the beef cook undisturbed for a couple of minutes so it can develop some browning before breaking it into smaller pieces with a wooden spoon. Continue cooking until the beef is browned throughout and most of the excess moisture has evaporated, then add the diced onion and cook for 3 to 4 minutes until it begins to soften. Stir in the garlic and cook for about 30 seconds, taking care not to burn it.

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Step 3: Build the Tomato and Spice Base

Add the chopped tomatoes, tomato sauce, cumin, oregano, black pepper, salt, and bay leaf to the browned beef and stir thoroughly so the seasonings are distributed evenly. Cook the mixture for approximately 3 to 5 minutes, allowing the tomatoes to soften and the spices to become aromatic before adding the broth. This short stage is important because it allows the tomato and beef flavors to combine rather than producing a dish that tastes like separate ingredients simply cooked together.

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Step 4: Add the Potatoes, Carrots, and Broth

Add the diced potatoes and carrots to the beef mixture, then pour in the beef broth or water and stir well. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low so the liquid maintains a steady simmer. Cover the pan partially and cook for approximately 20 to 25 minutes, stirring occasionally to prevent the vegetables from sticking and checking the liquid level as they cook. The goal is to allow the potatoes and carrots to become tender while the sauce gradually thickens around the beef.

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Step 5: Finish and Balance the Picadillo

Once the potatoes and carrots are fork-tender, stir in the frozen peas and cook uncovered for another 3 to 5 minutes until the peas are heated through and the excess liquid has reduced into a thick, spoonable sauce. Remove the bay leaf, then taste the picadillo and adjust the salt as needed before adding the fresh lime juice at the end. The finished dish should be moist and saucy without being watery, with the beef well coated in tomato sauce and the vegetables tender but still holding their shape.

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Step 6: Rest and Serve

Turn off the heat and allow the picadillo to rest for approximately 5 minutes before serving so the sauce can settle and the flavors can come together. Spoon the hot mixture into warm bowls or onto plates and finish with fresh cilantro, diced onion, sliced jalapeños, avocado, or lime according to your preference. Serve immediately with warm tortillas, rice, beans, or another simple side, and reserve any leftovers for tacos, burritos, or another quick meal.

How to Serve

  • With warm tortillas: Spoon the picadillo into soft corn or flour tortillas and top with onion, cilantro, and lime.
  • With rice: Serve it over white or Mexican-style rice to make a complete and filling Latin dinner.
  • With beans: Add refried beans or seasoned black beans for extra protein and texture.
  • As tacos: Use the picadillo as a taco filling and add fresh salsa, avocado, cabbage, or pickled onions.
  • For dinner with tortillas: Keep warm tortillas on the table so everyone can make their own soft tacos or fold the picadillo into tortilla wraps.
  • With avocado: Creamy avocado provides a useful contrast to the savory beef and tomato sauce.
  • With salsa: A fresh tomato salsa, salsa verde, or roasted chile salsa can add brightness and heat.
  • For a lighter plate: Serve a smaller portion of picadillo with a crisp green salad and fresh lime.
  • For meal prep: Divide the cooked picadillo into containers with rice, beans, and vegetables for convenient lunches.
Picadillo Recipe

Additional Tips

  • Use a wide pan instead of a very narrow pot so the ground beef can brown rather than steam.
  • Do not constantly stir the beef while it is browning. Give it enough contact with the hot pan to develop color.
  • Drain excess fat if your ground beef produces more than you prefer, but leave a small amount for flavor.
  • Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
  • Avoid cutting the potatoes too small because they can break apart during simmering.
  • Cook the tomato mixture briefly before adding the broth to develop a richer base.
  • Keep the simmer gentle once the vegetables are added. A hard boil can cause the potatoes to break apart.
  • If the picadillo becomes too thick before the vegetables are tender, add a few tablespoons of broth or water.
  • If the finished dish is too watery, remove the lid and simmer for several minutes until the sauce reduces.
  • Add lime juice at the end rather than during the long cooking stage so its fresh acidity remains noticeable.
  • Taste before serving. Ground beef, broth, and tomato sauce can all contain different amounts of salt, so the final seasoning should always be adjusted to the ingredients you actually use.
  • Let leftovers cool properly before refrigerating them in airtight containers.
Picadillo Recipe

Recipe Variations

  • Picadillo With Raisins: Add 1/4 cup raisins during the simmering stage for a subtle sweet contrast that appears in some regional and family-style versions of picadillo.
  • Picadillo With Olives: Add 1/3 cup sliced green olives during the final 5 minutes of cooking for a salty, briny flavor.
  • Spicy Mexican Picadillo: Add one finely diced jalapeño with the onion or stir in a little chopped chipotle pepper for smoky heat.
  • Picadillo With Zucchini: Add diced zucchini during the final 10 minutes of cooking so it remains tender without becoming overly soft.
  • Turkey Picadillo: Replace ground beef with ground turkey and use chicken broth for a lighter variation.
  • Breakfast Picadillo: Reheat leftover picadillo and serve it with fried or scrambled eggs, tortillas, and avocado.
  • Picadillo Tostadas: Spread refried beans over crisp tostadas, add warm picadillo, and finish with lettuce, crema, cheese, salsa, and avocado.
  • Stuffed Peppers: Spoon cooked picadillo into halved bell peppers, top with cheese, and bake until the peppers are tender.

Freezing and Storage

  • Refrigerator: Cool the picadillo properly and transfer it to an airtight container within two hours of cooking. Refrigerate for up to 3 to 4 days.
  • Freezer: Divide the cooled picadillo into meal-sized portions and store in freezer-safe containers or heavy freezer bags.
  • Freezer quality: For the best texture and flavor, use frozen picadillo within approximately 2 to 3 months.
  • Thawing: Thaw overnight in the refrigerator before reheating.
  • Stovetop reheating: Place the picadillo in a skillet over medium-low heat and add a splash of water or broth if the sauce has thickened.
  • Microwave reheating: Cover loosely and heat in short intervals, stirring between each interval so the meat and vegetables heat evenly.
  • Avoid overheating: Excessive heat can cause the potatoes to become mushy and the beef to lose moisture.
  • Meal preparation: Portion the picadillo with rice, beans, or tortillas into separate containers for convenient weekday meals.

Nutritional Information

The following values are approximate and based on six servings without tortillas, rice, cheese, avocado, or additional toppings.

  • Calories: Approximately 390
  • Protein: Approximately 28 grams
  • Total Fat: Approximately 23 grams
  • Saturated Fat: Approximately 8 grams
  • Carbohydrates: Approximately 23 grams
  • Fiber: Approximately 4 grams
  • Sugar: Approximately 6 grams
  • Sodium: Approximately 650 milligrams
  • Cholesterol: Approximately 85 milligrams

Actual nutrition will vary depending on the fat content of the ground beef, the type of broth used, and the exact quantities of vegetables and seasonings.

Final Words

This picadillo recipe is the kind of practical home-cooked meal that earns a permanent place in a family recipe collection. It combines affordable ground beef with everyday vegetables and a simple tomato-based sauce, yet the finished dish has enough depth to feel far more substantial than the ingredient list suggests.

The key is to treat each stage with care. Brown the beef instead of simply boiling it, allow the onion and garlic to develop flavor, cook the tomato and spices together before adding the broth, and simmer the vegetables gently until tender. These small decisions are what transform basic ingredients into a satisfying dinner.

Picadillo is also an excellent choice when you are looking for easy Mexican dishes authentic enough to feel connected to traditional home cooking while still being realistic for a busy weeknight. It fits naturally among easy recipes ground beef enthusiasts can rely on, especially when you want meals with ground meat that stretch into several servings.

For families shopping on a budget, this dish also belongs among cheap Mexican recipes because inexpensive ingredients can be combined into a generous meal. It works particularly well when served with tortillas, rice, and beans, making it one of those cheap Mexican dinners that can feed several people without requiring specialty ingredients.

More importantly, picadillo teaches a useful cooking principle: you do not need expensive cuts of meat or complicated sauces to make excellent food. Good browning, proper seasoning, balanced acidity, and careful cooking can make simple ingredients taste exceptional.

Whether you serve it as a Latin dinner with rice and beans, turn it into tacos, or save the leftovers for breakfast, this recipe gives you plenty of options. Once you learn the basic method, you can adjust the vegetables, heat level, and seasonings to suit your household while keeping the comforting character of the dish intact.

FAQs

Picadillo is a ground-meat dish commonly prepared throughout Mexico, Latin America, and other regions with their own variations. Mexican-style versions often combine ground beef with potatoes, carrots, tomatoes, onion, garlic, and spices.

An 85% lean ground beef works particularly well because it provides enough fat for flavor without producing an excessively greasy dish. Leaner beef can also be used, but you may need slightly more oil.

Traditional versions can range from mild to spicy depending on the household and region. This recipe is moderately seasoned rather than extremely hot. You can add jalapeño, serrano, chipotle, or another chile if you prefer more heat.

Potatoes and carrots are common choices for this style of picadillo. Peas, zucchini, bell peppers, tomatoes, and other vegetables can also be added depending on the recipe.

Warm tortillas, Mexican rice, refried beans, black beans, avocado, fresh salsa, and a simple salad all work well. Dinner with tortillas is especially easy because everyone can make tacos or tortilla wraps at the table.

Picadillo Recipe - Easy Mexican Ground Beef Family Dinner
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Picadillo Recipe – Easy Mexican Ground Beef Family Dinner

Recipe by Bella SkyeCourse: Dinner Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

390

kcal

Ingredients

  • 1 1/2 pounds ground beef, preferably 85% lean

  • 2 tablespoons olive oil or neutral cooking oil

  • 1 medium yellow onion, finely diced

  • 3 garlic cloves, minced

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes

  • 2 medium carrots, peeled and cut into 1/2-inch pieces

  • 2 medium Roma tomatoes, finely chopped

  • 1 cup tomato sauce

  • 1 cup low-sodium beef broth or water

  • 1 teaspoon ground cumin

  • 1 teaspoon dried Mexican oregano

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon kosher salt, plus more to taste

  • 1 bay leaf

  • 1/2 cup frozen peas

  • 1 tablespoon fresh lime juice

  • Optional Garnishes

  • Fresh cilantro, chopped

  • Diced white onion

  • Lime wedges

  • Sliced jalapeños

  • Fresh avocado

Directions

  • Prepare all of the vegetables before beginning to cook because the recipe moves quickly once the beef is in the pan. Dice the onion and tomatoes finely, cut the potatoes and carrots into small, even pieces, and mince the garlic. Measure the cumin, oregano, black pepper, and salt so they are ready to add without interrupting the cooking process. Keeping the vegetables close in size is particularly important for the potatoes and carrots because it allows them to cook evenly and prevents some pieces from becoming mushy while others remain firm.
  • Heat the oil in a large heavy skillet, Dutch oven, or wide saucepan over medium-high heat, then add the ground beef and spread it across the bottom of the pan. Let the beef cook undisturbed for a couple of minutes so it can develop some browning before breaking it into smaller pieces with a wooden spoon. Continue cooking until the beef is browned throughout and most of the excess moisture has evaporated, then add the diced onion and cook for 3 to 4 minutes until it begins to soften. Stir in the garlic and cook for about 30 seconds, taking care not to burn it.
  • Add the chopped tomatoes, tomato sauce, cumin, oregano, black pepper, salt, and bay leaf to the browned beef and stir thoroughly so the seasonings are distributed evenly. Cook the mixture for approximately 3 to 5 minutes, allowing the tomatoes to soften and the spices to become aromatic before adding the broth. This short stage is important because it allows the tomato and beef flavors to combine rather than producing a dish that tastes like separate ingredients simply cooked together.
  • Add the diced potatoes and carrots to the beef mixture, then pour in the beef broth or water and stir well. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low so the liquid maintains a steady simmer. Cover the pan partially and cook for approximately 20 to 25 minutes, stirring occasionally to prevent the vegetables from sticking and checking the liquid level as they cook. The goal is to allow the potatoes and carrots to become tender while the sauce gradually thickens around the beef.
  • Once the potatoes and carrots are fork-tender, stir in the frozen peas and cook uncovered for another 3 to 5 minutes until the peas are heated through and the excess liquid has reduced into a thick, spoonable sauce. Remove the bay leaf, then taste the picadillo and adjust the salt as needed before adding the fresh lime juice at the end. The finished dish should be moist and saucy without being watery, with the beef well coated in tomato sauce and the vegetables tender but still holding their shape.
  • Turn off the heat and allow the picadillo to rest for approximately 5 minutes before serving so the sauce can settle and the flavors can come together. Spoon the hot mixture into warm bowls or onto plates and finish with fresh cilantro, diced onion, sliced jalapeños, avocado, or lime according to your preference. Serve immediately with warm tortillas, rice, beans, or another simple side, and reserve any leftovers for tacos, burritos, or another quick meal.