Simplify your dinner routine with our easy and delicious authentic one-pan Mexican Picadillo recipe. Savory ground beef cooked with aromatic spices, tomatoes, onions, and veggies all in a single pan, creating a hearty and flavorful dish that’s perfect for busy weeknight dinners.

Mexican Picadillo is delicious over rice, served as a taco, or even as an empanada filling! However you choose to serve it, this picadillo recipe will become an easy staple for weeknight dinners.

Mexican Picadillo

Like many of the hispanic-based recipes I share, this recipe for Mexican Picadillo has a lot of nostalgia for me. This recipe was often in rotation for quick weeknight dinners that my dad would throw together. It’s hearty and flavorful and he would always serve it with his homemade flour tortillas and Mexican rice.

Mexican picadillo is so comforting and delicious. It’s one of those dinners that I turn to when I’m craving comfort foods.

There are a ton of ways to make Mexican Picadillo and they all generally vary by family and region. I am sharing the recipe as my family makes it. If your family makes it differently, that’s okay!

What is Mexican Picadillo?

Mexican picadillo is a popular dish made with ground beef cooked with aromatic spices, tomatoes, onions, and often includes diced carrots and potatoes.

It’s a dish made throughout many Latin countries with different variations. In cuban Picadillo, you’ll often see the addition of raisins and olives.

The origin of picadillo is believed to be from Spain, but it has been adapted and evolved over time to become a staple in Mexican cooking.

Picadillo, which comes from the Spanish word “picar” meaning to chop or mince, traditionally consists of ground meat, often beef or pork, cooked with an array of aromatic spices such as cumin, cinnamon, and cloves. It is typically simmered with tomatoes, onions, and garlic, and often includes diced carrots and potatoes, or peas for added texture and flavor.

How to Make Mexican Picadillo

Mexican Picadillo is so easy to throw together any night of the week! Make sure you’re using a sufficiently large enough skillet (11-12 inches) to hold all the meat and veggies.

Tools Needed

• 11-12 inch Skillet with Lid
• Sharp Knife
• Cutting Board
• Silicone Spoon

Ingredients and Substitutions

• Ground Beef. I like using ground sirloin (90/10) for this recipe to cut down on a bit of fat content but you can use whatever ground beef or meat you like.
• Onion and garlic. Yellow or white onion is best here. I like using fresh minced garlic, but you can also use pre-chopped garlic or garlic paste.
• Poblano. I’m not a huge fan of bell peppers but I love the bit of heat that poblano adds to this dish.
• Serrano. You can use minced serrano for a bit of heat or use a jalapeño for less heat.
• Tomatoes. Tomatoes are classic in Mexican picadillo and help create the sauce base. You can use fresh or canned diced tomatoes–I like to use fresh roma tomatoes.
• Veggies. In addition to the onions and poblano, I add diced carrot, yellow potato, corn, and some frozen peas at the end for heartiness.
• Spices. Ancho chile powder, cumin, and dried Mexican oregano are classic.
• Tomato bouillon. Tomato bouillon is a staple in Mexican cooking! You can also use plain chicken bouillon if you can’t find tomato.

The Process

1. Brown the meat. Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the ground sirloin and cook for 5-10 minutes, breaking the meat up really finely as it cooks.
2. Add the veggies. Once the meat is really finely browned, add the onions, serrano, garlic, carrot, and diced poblano. Cook for 3-4 minutes, until the veggies are starting to soften. Stir in the ancho chile powder, cumin, and oregano with some salt and pepper.
3. Add the tomato. Stir in the tomato paste, tomato bouillon cube, and diced tomato and cook for 1-2 minutes, stirring often. Simmer for 5 minutes until the tomatoes start to break down and release their juices.
4. Add the broth and remaining veggies. Add the broth or water and stir to combine. Add the diced potato and season with a bit more salt and pepper.
5. Simmer. Cover and simmer 20 minutes over low heat. Add in the frozen peas and the corn kernels, cover, and simmer 10 minutes more. Season to taste with salt and pepper.

Tips and Tricks

Mexican Picadillo is a breeze to make, but if this is your first time making it be sure to follow my expert tips and tricks below for a perfect dinner every time.

1. Don’t shy away from salt. Both the potatoes and ground sirloin will absorb it and under-seasoned picadillo will be a real disappointment. Taste and season as you go in increments instead of seasoning all at once at the end.
2. Use high-quality ground meat. Choose fresh and lean ground beef or pork for your picadillo. The quality of the meat will greatly impact the flavor and texture of the dish. I like ground sirloin because it has just enough fat to keep the dish moist with plenty of robust beefy flavor.
3. Simmer for flavors to meld. Allow your picadillo to simmer on low heat for some time to allow the flavors to meld and develop. This will result in a more flavorful and delicious dish.
4. Serve with traditional accompaniments. Picadillo is often served with rice, tortillas, or as a filling for tacos, empanadas, or tamales. Consider serving it with traditional Mexican accompaniments like cilantro, lime, avocado, or queso fresco to enhance the flavors of the dish and make it that much better.

Remember, making picadillo is a culinary adventure, so feel free to experiment and make it your own! Enjoy the process of creating this delicious Mexican dish and savor the rich flavors of this cherished culinary tradition.

Recipe Variations

• Give this recipe a healthy twist by swapping in lean ground beef or ground turkey.
• Swap in diced sweet potato for regular potato to add some fiber and healthy complex carbohydrates.
• Use Impossible or Beyond Meat plant-based ground beef to make this recipe vegan!
• Add in some additional veggies like diced zucchini or chopped green beans for extra health benefits.

What to Serve with Mexican Picadillo

Mexican Picadillo is great on its own, but I love serving it with all of my favorite accoutrements or as a whole spread. If I’m cooking up some picadillo, then my Stovetop Mexican Rice is a must! I can’t let a dinner pass without my Instant Pot Refried Beans, either!

This recipe for 5-Ingredient Guacamole never goes amiss and if you’re looking for a homemade salsa to serve on the side, give this Salsa Verde recipe a try.

No dinner is complete without dessert and these Homemade Churros with Mexican chocolate sauce are to die for!

Wash this delicious dinner down with a fresh Watermelon Margarita or a Coconut Margarita!

Storage Instructions

Mexican picadillo is a great make-ahead dish. You can prepare it in advance and store it in the refrigerator for up to 2-3 days or freeze it for longer storage. Just reheat it before serving and adjust the seasoning as needed.

Picadillo is best reheated in a skillet, adding a bit of water or broth as needed. You can also microwave it in increments until warmed-through.

Picadillo can easily be frozen for up to 2-3 months. Just transfer it to an airtight container or freezer bag, and label it with the date before freezing. Thaw in the refrigerator before reheating.

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When the mood strikes for curling up with a bowl of comfort food, give this Mexican Picadillo a try! It’s an easy one-pan recipe that comes together in no time at all. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

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