Delicious Mexican Picadillo Recipe

Mexican Picadillo Recipe: Ground beef, potatoes, green bell pepper, garlic, and tomato sauce come together in this easy and flavorful Mexican Picadillo recipe. Perfect with rice or tortillas!

this Recipe

Gluten-Free Disclaimer: This original recipe is not gluten-free. However, gluten-free variations are provided in the recipe card below for easy adaptation.

You know how certain recipes just feel like home? That’s exactly what Mexican Picadillo is for me. It’s the kind of meal that transports me straight to my grandmother’s tiny kitchen, where the stove always seemed to have something bubbling away. I remember her laughing at me for sneaking bites before dinner, saying, “It’s not ready yet, niño, but go ahead.” Honestly, I think she secretly loved that I couldn’t wait.

Fast forward to now, and Picadillo is still my go-to for all the right reasons. It’s comforting, easy to make, and works for literally any occasion. Quick weeknight dinner? Check. Leftovers for the next day? Double check. And every time I make it, I swear I can still hear my grandmother’s voice reminding me not to burn the garlic.

Why You’ll Love This Mexican Picadillo Recipe

Okay, let’s get real—this dish is a winner for so many reasons:

• It’s easy as pie (actually easier because pie crust is tricky). Everything happens in one pan, so you’re not left with a sink full of dishes.
• Potatoes and ground beef together? Need I say more? It’s hearty, filling, and feels like a warm hug on a plate.
• It’s a total flavor bomb, thanks to spices like cumin and coriander.
• You can dress it up or down. Serve it with rice, scoop it into tortillas, or, heck, eat it straight out of the pan. No judgment here.
• It’s the ultimate budget meal—simple ingredients that somehow taste like a million bucks.

Ingredient Notes

Let’s break it down, ingredient by ingredient. I mean, the magic is in the details, right?

• Ground Beef: Go for lean if you don’t want to drain too much grease, but don’t go too lean—flavor lives in a little bit of fat.
• Potatoes: Dice them small so they cook faster. (I’ve made the mistake of leaving them too chunky. Don’t be me.)
• Tomato Sauce: It’s the heart of that rich, savory sauce. Pro tip: Don’t grab the cheapest can on the shelf—it’s worth a splurge.
• Green Bell Pepper: Adds a sweet, subtle crunch that balances the dish.
• Garlic and Onion: These are the backbone of any good Picadillo recipe. Start with fresh—none of that pre-minced jarred stuff, okay?
• Spices (Cumin & Coriander): The unsung heroes of Mexican cooking. They give the dish that warm, earthy depth that makes you go, “Ooh, what’s in this?”

How To Make Mexican Picadillo

Here’s the thing about this recipe—it’s simple enough for a weeknight but flavorful enough to feel special. Here’s how you make it:

1. Brown the Beef: Heat up a big pan and toss in the ground beef. Use a spoon to break it up as it browns—unless you like chunky beef bits, which, hey, no judgment. Once it’s cooked, drain the fat. Or don’t. I mean, a little fat never hurt anyone.
2. Add the Veggies: Stir in your diced potatoes, onion, and green bell pepper. Cook everything until the onion gets all soft and the peppers start to smell amazing. Then, toss in the garlic for that final punch of flavor.
3. Build the Sauce: Pour in the tomato sauce and beef broth. Sprinkle in your spices—salt, pepper, cumin, and coriander. And don’t forget the bay leaf! It’s like the secret ingredient nobody talks about but always includes.
4. Simmer: Cover the pan and let it do its thing for about 10 minutes. This is where the magic happens—the potatoes soak up all that flavor, and the sauce thickens just a little.
5. Finish Strong: Take the lid off and let it simmer for another 10 minutes. The sauce will thicken beautifully, and you’ll be left with a dish that’s downright irresistible.
6. Serve It Up: Spoon it over rice, tuck it into tortillas, or just grab a fork and dig in. Feeling fancy? Garnish with some fresh cilantro or a squeeze of lime.

Storing Options

If you’re lucky enough to have picadillo leftovers, here’s how to keep them fresh:

• Fridge: Store in an airtight container for up to 4 days. It’s even better the next day—promise.
• Freezer: Cool it completely, then freeze in portions. It’ll last up to 3 months, but honestly, who’s waiting that long?
• Reheating: Warm it on the stove with a splash of broth or water to bring back that saucy goodness.

Variations and Substitutions

Let’s talk about how you can make this dish your own:

• Spice Level: Want it hotter? Add some diced jalapeños or a pinch of cayenne. Keep it mild? Skip the pepper altogether.
• Sweet Potatoes: Swap out regular potatoes for sweet ones. They add a nice sweetness that plays well with the spices.
• More Veggies: Toss in some peas or carrots for extra color and texture.
• Different Proteins: Ground turkey, chicken, or even plant-based crumbles work beautifully here.

What to serve with this Mexican Picadillo Recipe

Picadillo is the gift that keeps on giving because it pairs with everything:

• Rice: Any kind works—white, brown, or even cauliflower if you’re into that.
• Tortillas: Flour or corn, warm and soft, are perfect for scooping.
• Beans: Refried beans or black beans on the side? Yes, please.
• Fresh Salad: Something crisp with lime dressing to balance the richness.

Frequently Asked Questions

What is Mexican Picadillo?

It’s a classic Mexican dish made with ground beef, potatoes, and a tomato-based sauce. Think of it as the ultimate comfort food—simple, flavorful, and oh-so-satisfying.

Can you adjust the spice?

Absolutely! Add jalapeños or cayenne for heat, or leave them out for a milder version.

How long does it last in the fridge?

Up to 4 days, but good luck keeping it around that long—it’s usually gone by day two in my house.

What should we eat with Mexican picadillo?

Picadillo is most commonly eaten with white rice, but Cilantro Lime Rice is a delicious alternative. However, I would avoid Mexican rice since there are too many competing flavors. It goes well with quinoa, cauliflower rice, or spaghetti squash if you’re watching your carb intake.

What Are Some Other Popular Mexican Recipes to Try?

If you’re eager to explore more delicious Mexican dishes, here are some tasty options you shouldn’t miss:

• Rich Red Enchilada Sauce: A flavorful base perfect for any enchilada dish.
• Spicy Chicken Enchiladas Rojas: A mouth-watering combination of tender chicken wrapped in corn tortillas and drenched in a vibrant red sauce.
• Zesty Green Enchilada Sauce: This tangy and fresh sauce is essential for many authentic Mexican meals.
• Cheesy Chicken Enchiladas Verde: Juicy chicken enveloped in a green sauce and baked to perfection with gooey cheese.
• Creamy Rajas Poblanas: Savory roasted poblano strips swimming in a delectable cream sauce.
• Slow Cooker Pork Carnitas: Tender, flavorful pork marinated and slow-cooked to infuse bold Mexican spices.
• Savory Mexican Chicken Tortas: Enjoy a hearty sandwich filled with succulent chicken and various toppings.
• Classic Mexican Rice: A popular side dish that perfectly complements any main course with its rich and aromatic flavors.

Experiment with these options for an unforgettable culinary journey into Mexican cuisine.

So, what do you think? Ready to give Mexican Picadillo a try? It’s one of those dishes that instantly feels like home, even if it’s your first time making it. And hey, if you do try it, let me know—did you make it spicy? Did you go for tortillas or rice? I’m all ears!

5 from 1 vote

Delicious Mexican Picadillo Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

This quick and easy meal requires only a few ingredients. Cubed potatoes and ground meat are cooked slowly in a tomato sauce. Perfect to serve with rice and flour tortillas.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 4 cloves garlic minced
• ½ c. onion diced
• 1 pound ground beef
• 1 green bell pepper diced
• 2 c. potato peeled and diced
• 1½ c. beef broth
• 8 oz. tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Cook ModePrevent your screen from going dark

Instructions

 

1. Put the ground beef in a large pan and cook it over medium heat. Using a wooden spoon, break up the meat while it cooks over medium heat. Brown most of the meat, then remove excess fat and return it to the stovetop.
2. Mix in the potatoes, onions, and green pepper. To soften the onion and peppers, keep cooking them over medium heat. Add garlic and continue cooking for 30 seconds.
3. Add the tomato paste and beef broth. Season with salt, pepper, cumin, and coriander. Stir everything together. Then, toss in the bay leaf.
4. Bring everything to a simmer, cover, and cook for 10 minutes.
5. When potatoes have softened, and most of the liquid has been absorbed, take off the cover, stir, and simmer with the lid off for an additional 10 minutes.
6. Take the pan off the heat and spoon the picadillo onto serving plates. Serve warm with rice and flour tortillas. Enjoy!

Notes

You can add additional vegetables, such as peas and carrots. Add the veggies to the pan along with the tomato sauce and beef broth. Allow simmering until the veggies are tender.

You can substitute tomato sauce with fresh Roma tomatoes. Finely dice, then saute with the potatoes, onion, and pepper. Or blend and add along with the beef broth.

You can use either russet or gold potatoes in this recipe.

Gluten-Free Variations:

1. Tortillas:
   • Use gluten-free corn tortillas or certified gluten-free flour tortillas.
2. Beef Broth:
   • Make sure the beef broth is labeled gluten-free. Some broths contain hidden gluten from flavoring or thickening agents.
3. Tomato Sauce:
   • Double-check that the tomato sauce is gluten-free. Most are naturally gluten-free, but some brands may add gluten as a stabilizer.
4. Spices:
   • Cumin, coriander, and bay leaves are naturally gluten-free, but always check spice labels to ensure no cross-contamination.
5. Thickener (Optional):
   • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch (gluten-free) with cold water and stir it in during the last 5 minutes of simmering.

Substitution Ideas:

• Flour Alternatives: If you need to thicken the sauce, skip traditional flour and use gluten-free flour blends, tapioca starch, or arrowroot powder.
• Soy Sauce (Optional): If you add soy sauce for extra umami, replace it with tamari (gluten-free soy sauce).

This version keeps all the comforting, homey vibes of traditional Picadillo while making sure it’s safe for anyone avoiding gluten.

Nutrition

Serving: 1serving | Calories: 283kcal | Carbohydrates: 20g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 845mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 3mg

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/