I perfected my Mexican Picadillo featuring ground beef, potatoes, onions, and tomatoes, and I sneak in a couple of clever tricks that keep it quick and authentic.

Jump to Recipe

I reach for this Mexican Picadillo when I want dinner that feels honest but also a little mischievous. Ground beef and russet potatoes get into a quiet argument over texture and flavor, and somehow both win.

There are little surprises in each bite that make people ask whats in it, even though its comfort food. I love that it shows up like it means business, not trying too hard but stealing the show anyway.

If you like bold simple food this is for you. Easy Mexican Picadillo Recipe.

Try it, youll be curious what kept you away so long.

Ingredients

Print Recipe (No Advertisments)

Rich in protein and iron, gives savory depth and a little fat
Starchy carbs, filling and soft when cooked, soak up flavors
Bright acidity and juiciness, adds sweetness and tang to sauce
Sweet and savory base, caramelize for extra depth and flavor
Pungent punch, small amount goes a long way, very aromatic
Warm earthy spice, gives that classic Mexican flavor note
Tiny pinch adds subtle warmth and background sweetness
Little sweet bites contrast the savory meat, old school trick
Briny tang, cuts richness and adds salty, slightly funky note
Fresh herb, brightens dish with citrusy green flavor, chop last

Ingredient Quantities

1 lb ground beef (80/20 or 85/15)

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

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 can 14 oz diced tomatoes or 3 roma tomatoes, chopped

1/2 cup tomato sauce (optional if you prefer more sauce)

1/2 cup frozen green peas

1 medium carrot, peeled and diced (optional)

1 small green bell pepper, diced (optional)

1/2 cup beef broth or water

2 tbsp oil, vegetable or olive

1 tsp ground cumin

1/2 tsp dried oregano, mexican oregano if you got it

1/4 tsp ground cinnamon or a small pinch

1 bay leaf (optional)

2 tbsp raisins, golden or regular (optional)

1/4 cup sliced green olives with pimentos (optional)

1 tsp salt, plus more to taste

1/4 tsp ground black pepper

2 tbsp chopped fresh cilantro for garnish (optional)

Cooked white rice or warm corn tortillas for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Peel and cube the potatoes into about 1/2 inch pieces. Heat 1 tablespoon oil in a large skillet over medium high heat and fry the potatoes until golden and just tender, about 8 to 10 minutes; remove and set aside. If you want faster, parboil the cubes 5 minutes then pan fry a few minutes to brown.

2. Add the remaining 1 tablespoon oil to the same skillet, lower heat to medium and add 1 pound ground beef. Break it up with a spoon and season with 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano and a small pinch of cinnamon. Brown the meat well, then drain excess fat if there is a lot.

3. Push the beef to the side and add the chopped onion. Cook until translucent, then stir in the minced garlic and cook 30 seconds until fragrant.

4. Stir in the 14 ounce can diced tomatoes (or chopped roma tomatoes) and 1/2 cup tomato sauce if you want more sauce. Add 1/2 cup beef broth or water and the bay leaf. Scrape up any browned bits from the pan, they add flavor.

5. Return the browned potatoes to the skillet and add the diced carrot and diced green bell pepper if using. Toss in 2 tablespoons raisins and 1/4 cup sliced green olives with pimentos now if you want that classic sweet and salty picadillo vibe.

6. Bring everything to a gentle simmer, cover and cook until the potatoes are tender and flavors meld, about 15 to 20 minutes depending on potato size. Stir occasionally and add a splash more water or broth if it looks dry.

7. Stir in the 1/2 cup frozen green peas during the last 3 to 5 minutes of cooking so they stay bright and not mushy. Taste and adjust salt and pepper.

8. Remove and discard the bay leaf. If the sauce is too thin, simmer a few minutes uncovered to reduce; if too thick add a little more broth.

9. Serve hot topped with 2 tablespoons chopped fresh cilantro if you like, alongside cooked white rice or warm corn tortillas. Don’t over think it, this is comfort food so make it your own.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) with lid, you’ll want one that browns well
2. Chef’s knife, sharp enough to dice potatoes and onions fast
3. Cutting board
4. Vegetable peeler (for the potatoes)
5. Measuring spoons and a 1/2 cup measuring cup
6. Wooden spoon or sturdy spatula to break up and stir the beef
7. Slotted spoon or spider to lift browned potatoes and drain fat
8. Small pot and colander (only if you parboil the potatoes)

FAQ

Q: Can I make this with leaner beef or turkey? A: Yes. If you use 90/10 beef or ground turkey add 1 tbsp oil when browning so it wont be dry. Flavor will be slightly different, add a pinch more cumin and a splash of beef broth for deeper taste.

Q: How do I keep the potatoes from turning mushy? A: Cut them into even 1/2 inch cubes and either fry them first until golden and almost done, or parboil for 5 minutes and drain. Add them to the picadillo near the start of simmering so they finish tender but not falling apart.

Q: My picadillo tastes too sweet because of the raisins. How do I fix it? A: Add a squeeze of lime or a teaspoon of red wine vinegar to balance sweetness, or stir in more diced tomatoes and a pinch more salt. Next time soak the raisins in hot water for 10 minutes then drain, that tames their sweetness.

Q: Can I make this ahead, refrigerate or freeze it? A: Yes. Store in an airtight container in the fridge for up to 3 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth or water until hot. Microwave works too but stir halfway so it heats evenly.

Q: When should I add frozen peas and olives? A: Add frozen peas in the last 5 minutes of cooking so they stay bright and not mushy. Add olives near the end too, since theyre already salty and you dont want to cook away their texture or make the dish overly salty.

Q: How do I make it thicker or saucier? A: For thicker, simmer uncovered until liquid reduces, or mash a few potato cubes into the sauce to thicken naturally. For more sauce, stir in the optional 1/2 cup tomato sauce or an extra 1/4 cup beef broth and simmer 5 to 10 minutes.

Picadillo Recipe (Mexican Style Beef And Potatoes) Substitutions and Variations

Ground beef: swap with ground pork or ground turkey (pork gives a richer, fattier taste; turkey is leaner), or use chorizo if you want more spice. If using lean turkey add a tablespoon of oil so it wont dry out.
Russet potatoes: try Yukon Gold for a creamier bite, red potatoes for firmer cubes, or peeled sweet potatoes for a sweeter, earthier twist.
Frozen green peas: replace with frozen corn, chopped green beans, or shelled edamame. Fresh peas work too, just add them near the end so they stay bright and firm.
Raisins: substitute chopped dried apricots, dried cranberries, or golden raisins, or skip them and stir in a teaspoon of brown sugar or a splash of orange juice for that sweet balance.

Pro Tips

1. Parboil the potatoes for five minutes if you wanna speed things up, then pat them very dry before frying so they actually get golden and not soggy. If you dont dry them theyll steam and never crisp.

2. Let the ground beef brown properly, dont stir it every two seconds. Push it around only once or twice so big brown bits form, theyre where most of the flavor is; drain excess fat but leave a tablespoon for taste.

3. Add raisins and olives late in the simmer so the raisins plump but dont melt away and the olives keep some bite. If the sweetness is too much, a splash of red wine vinegar or lime juice at the end wakes the dish up.

4. Toss the frozen peas in the last three to five minutes to keep them bright and slightly firm. If the sauce is thin, mash a few potato cubes against the pan to thicken it naturally, if its too thick add a little broth or water.

Picadillo Recipe (Mexican Style Beef And Potatoes)

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Mexican Picadillo featuring ground beef, potatoes, onions, and tomatoes, and I sneak in a couple of clever tricks that keep it quick and authentic.

Servings

servings

Calories

540

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) with lid, you’ll want one that browns well
2. Chef’s knife, sharp enough to dice potatoes and onions fast
3. Cutting board
4. Vegetable peeler (for the potatoes)
5. Measuring spoons and a 1/2 cup measuring cup
6. Wooden spoon or sturdy spatula to break up and stir the beef
7. Slotted spoon or spider to lift browned potatoes and drain fat
8. Small pot and colander (only if you parboil the potatoes)

Ingredients

1 lb ground beef (80/20 or 85/15)
2 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 can 14 oz diced tomatoes or 3 roma tomatoes, chopped
1/2 cup tomato sauce (optional if you prefer more sauce)
1/2 cup frozen green peas
1 medium carrot, peeled and diced (optional)
1 small green bell pepper, diced (optional)
1/2 cup beef broth or water
2 tbsp oil, vegetable or olive
1 tsp ground cumin
1/2 tsp dried oregano, mexican oregano if you got it
1/4 tsp ground cinnamon or a small pinch
1 bay leaf (optional)
2 tbsp raisins, golden or regular (optional)
1/4 cup sliced green olives with pimentos (optional)
1 tsp salt, plus more to taste
1/4 tsp ground black pepper
2 tbsp chopped fresh cilantro for garnish (optional)
Cooked white rice or warm corn tortillas for serving (optional)

Directions

Peel and cube the potatoes into about 1/2 inch pieces. Heat 1 tablespoon oil in a large skillet over medium high heat and fry the potatoes until golden and just tender, about 8 to 10 minutes; remove and set aside. If you want faster, parboil the cubes 5 minutes then pan fry a few minutes to brown.
Add the remaining 1 tablespoon oil to the same skillet, lower heat to medium and add 1 pound ground beef. Break it up with a spoon and season with 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano and a small pinch of cinnamon. Brown the meat well, then drain excess fat if there is a lot.
Push the beef to the side and add the chopped onion. Cook until translucent, then stir in the minced garlic and cook 30 seconds until fragrant.
Stir in the 14 ounce can diced tomatoes (or chopped roma tomatoes) and 1/2 cup tomato sauce if you want more sauce. Add 1/2 cup beef broth or water and the bay leaf. Scrape up any browned bits from the pan, they add flavor.
Return the browned potatoes to the skillet and add the diced carrot and diced green bell pepper if using. Toss in 2 tablespoons raisins and 1/4 cup sliced green olives with pimentos now if you want that classic sweet and salty picadillo vibe.
Bring everything to a gentle simmer, cover and cook until the potatoes are tender and flavors meld, about 15 to 20 minutes depending on potato size. Stir occasionally and add a splash more water or broth if it looks dry.
Stir in the 1/2 cup frozen green peas during the last 3 to 5 minutes of cooking so they stay bright and not mushy. Taste and adjust salt and pepper.
Remove and discard the bay leaf. If the sauce is too thin, simmer a few minutes uncovered to reduce; if too thick add a little more broth.
Serve hot topped with 2 tablespoons chopped fresh cilantro if you like, alongside cooked white rice or warm corn tortillas. Don't over think it, this is comfort food so make it your own.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.