Easy Mexican Picadillo Recipe

If you’re craving a hearty, comforting dish that brings all the flavors of home-cooked Mexican food to your kitchen, you’re going to love this Easy Mexican Picadillo Recipe. It’s a delicious mix of savory ground beef, tender potatoes, and a vibrant tomato sauce that feels like a big warm hug on a plate. Whether you’re feeding a hungry family or just want a reliable weeknight dinner, this recipe will quickly become one of your favorites.

this …

Ingredients You’ll Need

Each ingredient in this Easy Mexican Picadillo Recipe plays a special role — from the smoky oregano in the sauce to the creamy potatoes that soak up the rich flavors. I like to use fresh Roma tomatoes for the sauce because they give the perfect balance of acidity and sweetness, but canned tomatoes can work in a pinch.

• Roma Tomatoes: Fresh and ripe gives that vibrant, fresh-tasting sauce.
• Jalapeño: Adds a subtle heat; you can skip it if you want the dish milder.
• White Onion: Used in both the sauce and picadillo for layered flavor.
• Garlic: Fresh cloves bring that classic punch that wakes up the whole dish.
• Mexican Oregano: Trust me, it’s way different from Italian oregano – earthy and citrusy.
• Beef Bouillon: Adds umami that makes the sauce super savory without a long simmer.
• Spices (Salt, Black Pepper, Ground Cumin): The simple trio that perfectly seasons the sauce and meat.
• Olive Oil: For sautéing the meat and veggies without overpowering the dish.
• Ground Beef: I use 80/20 for the right balance of flavor and moisture.
• Yukon Gold Potatoes: Creamy texture and they hold up well while cooking.
• Carrots: They add a slightly sweet crunch and beautiful color contrast.
• Bay Leaf: Subtle aromatic that deepens the overall flavor.
• Green Peas: For a pop of freshness and color — add toward the end so they stay tender.

Variations

I love how adaptable this Easy Mexican Picadillo Recipe is — you can tweak it to fit whatever you have on hand or your personal taste. Feel free to get creative and make it your own.

• Add Heat: When I want a spicier kick, I toss in a serrano pepper with the jalapeño or add crushed red pepper flakes. It wakes up the dish without overwhelming it.
• Meat Swaps: I’ve made it with ground turkey and it still turns out flavorful and moist — perfect for a lighter version.
• Veggie Boost: Sometimes I add diced zucchini or green beans because they soak up all that rich tomatoey goodness.
• Sweet Touch: If you like a little sweetness, tossing in a handful of raisins adds a lovely texture and contrast (my family loves this twist!).

How to Make Easy Mexican Picadillo Recipe

Step 1: Blend the Sauce Ingredients

Start by adding the quartered Roma tomatoes, halved jalapeño (if using), garlic cloves, half an onion, Mexican oregano, beef bouillon, salt, black pepper, and cumin to the blender. Pour in 2 cups of water or beef broth, then blend everything until smooth. I like to taste the sauce at this point—sometimes adjusting salt or spice before cooking really helps get the flavor just right.

Step 2: Sauté Onion and Garlic

Heat the olive oil over medium heat in a large skillet. Toss in the diced onion and cook until it’s translucent, about 5 minutes. This softening is key because it mellows out the sharpness and adds sweetness. Then add the minced garlic and cook just 30 seconds more, enough to release its fragrance without burning it.

Step 3: Brown the Ground Beef

Next up, add the ground beef. Break it up with your spatula and cook until it’s nicely browned, about 7-8 minutes. I like to drain any excess grease here—it prevents the picadillo from feeling too oily—but keep all those flavorful browned bits in the pan.

Step 4: Simmer with Tomato Sauce

Pour your blended tomato sauce into the skillet with the beef. Give everything a good stir, making sure the sauce coats every bit of beef deliciously. Bring the mixture to a simmer, then cover and reduce the heat. Let it gently cook for 10 minutes, stirring once or twice, so the flavors meld beautifully without scorching on the bottom.

Step 5: Add Vegetables and Cook Until Tender

After the sauce simmers, stir in the diced potatoes, carrots, bay leaf, and peas. Increase the heat to medium, cover again, and cook for another 25-30 minutes, or until the potatoes and carrots are nice and tender. I like to check occasionally and stir gently to keep everything from sticking. Removing the bay leaf before serving is key—you don’t want anyone biting into that!

Step 6: Serve and Enjoy

Once everything is cooked through, serve your picadillo hot, ideally with some fluffy red rice, warm tortillas, and a sprinkling of fresh cilantro if you have it. I find that this combination brings out the best flavors and textures.

How to Serve Easy Mexican Picadillo Recipe

Garnishes

I like to top my picadillo with fresh chopped cilantro and a few slices of avocado. The cilantro adds brightness, and the creamy avocado balances the savory meat. Sometimes a squeeze of lime juice on top really wakes up the whole dish, making every bite sing.

Side Dishes

Red Mexican rice is my go-to side — its tomato base complements the picadillo beautifully. Warm corn or flour tortillas are perfect for scooping, and a simple tortilla salad or black beans can round out the meal perfectly.

Creative Ways to Present

For special gatherings, I’ve served picadillo stuffed into warm empanadas or rolled up in fresh flour tortillas as soft tacos, topped with crumbled queso fresco and pickled jalapeños. It’s always a hit and such a festive way to present this humble dish!

Make Ahead and Storage

Storing Leftovers

Picadillo keeps beautifully in the fridge for up to four days in an airtight container. I like to let it cool completely before refrigerating to keep the veggies from getting too soft. Reheating is a breeze and honestly, sometimes the flavors deepen even more the next day!

Freezing

This recipe freezes really well. Just let it cool, then portion it into freezer-safe containers or bags. I usually freeze mine in single-serving portions, so I can thaw exactly what I need for a quick lunch or dinner on busy days. It keeps for up to 4 months.

Reheating

Reheat in a saucepan over low to medium heat, stirring occasionally, until piping hot. If it’s a little thick, add a splash of water or broth to loosen it up. Microwave works in a pinch — just cover and stir halfway through heating to keep it from drying out.

FAQs

Final Thoughts

I absolutely love how this Easy Mexican Picadillo Recipe brings together simple ingredients to create something so soulful and satisfying. When I first tried it, I was surprised at how easily the flavors melded without needing a ton of complicated steps. I promise, once you give this a go, it’ll become a regular in your dinner rotation — comforting, delicious, and just perfect for any day you want a little taste of Mexico at home. Try it and share it with your friends and family; you’ll see why we all go crazy for it!

Print