Recipe

Mexican Picadillo

A cozy, one-skillet ground beef and potato dinner with tomatoes, warm spices, and bright lime at the end.

By Matt Campbell

•

4.8

A cast iron skillet filled with Mexican picadillo, showing browned ground beef, tender potato cubes, tomatoes, and peas, garnished with cilantro and lime wedges on a warm kitchen counter

Mexican picadillo is one of those dinners that feels like you tried harder than you did. It is humble, it is hearty, and it somehow tastes even better when you scoop it up with a warm tortilla while standing at the stove. The magic is the contrast: savory beef, soft potatoes, a tomato base that turns silky, and little pops of sweetness from peas or carrots.

This is my weeknight version for maximum flavor with minimum drama. One skillet, accessible ingredients, and a few small tricks that make it taste like it simmered all afternoon. You can serve it as tacos, over rice, with eggs, or straight from the pot with a fork if that is where the night landed.

A wooden cutting board on a kitchen counter with ground beef, diced potatoes, onion, garlic, canned tomatoes, peas, and small bowls of spices arranged for cooking picadillo

Why It Works

Cozy and balanced: potatoes soak up the seasoned tomato juices so every bite is savory, not watery.
One-pan workflow: you brown the beef, build the sauce, then let the potatoes braise right in the skillet.
Customizable heat: keep it mild for the kids or crank it up with jalapeño and chipotle.
Built for leftovers: it reheats like a dream and turns into new meals all week.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. For best food safety, keep your refrigerator at 40°F/4°C or below.

Freeze: Freeze in portioned containers or zip-top bags for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm in a skillet over medium-low with a splash of broth or water to loosen. Microwave works too, but the skillet brings back the best texture.

Meal prep tip: If you know you are freezing it, cook the potatoes just until tender, not falling apart. They hold up better after thawing.

Common Questions

What is Mexican picadillo?

Picadillo is a comforting, home-style hash made with ground meat and vegetables. In many Mexican-style versions, you will see ground beef, potatoes, tomatoes, and warm spices, sometimes with peas and carrots. It is a flexible dish that changes by region and family.

Is picadillo spicy?

It can be, but it does not have to be. This recipe is mild-to-medium depending on your chili powder. For very mild, skip the jalapeño and use a mild chili powder. If you want more heat, add jalapeño or serrano, chipotle in adobo, or hot sauce at the end.

Can I make it without potatoes?

Yes. Swap potatoes for diced zucchini (add near the end so it does not get mushy) or use cooked lentils for a different but still cozy vibe.

What do I serve with picadillo?

My favorites are warm tortillas, rice, refried beans, shredded lettuce, crema or sour cream, avocado, and a squeeze of lime. It is also great with a fried egg on top for breakfast-for-dinner.

Can I add carrots, olives, or raisins?

Absolutely. For a classic twist, add diced carrots with the onion so they have time to soften. Stir in chopped green olives (and raisins, if you like that sweet-salty thing) near the end so they keep their texture.

Can I use ground turkey or chicken?

Absolutely. Use a little extra oil and do not rush the browning step. Poultry needs that color to taste rich.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with a lid (12-inch preferred)
Cutting board and knife
Wooden spoon or spatula
Measuring spoons
Can opener (if using canned tomatoes)

I love recipes like picadillo because they remind me why I chased practical kitchen skills in the first place. The first time I made it, I served it family-style with a stack of warm tortillas, lime wedges, and a little bowl of chopped cilantro on the side. Everyone built their own plate, and the skillet was basically gone before it even hit the table. Now it is my go-to when I want something cozy that also works as tomorrow’s lunch and the next day’s taco night.

Mexican Picadillo

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tbsp neutral oil (avocado, canola, or vegetable)
1 1/2 lb ground beef (80 to 90% lean)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 jalapeño, minced (optional, for heat)
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes (with juices)
1 1/2 cups low-sodium beef broth (or water), plus more as needed
2 medium russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1/2 cup frozen peas
1 tsp ground cumin
1 tsp chili powder (use mild if sensitive to heat)
1/2 tsp smoked paprika (optional but great)
1/2 tsp dried oregano (Mexican oregano if you have it)
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 tbsp cider vinegar or fresh lime juice, plus more to finish
2 tbsp chopped cilantro (optional)
Optional add-ins: 1/2 cup diced carrots (add with onion), 1/4 cup chopped green olives (stir in at the end), 1 to 2 tbsp raisins (stir in at the end)

A cutting board with neatly diced potatoes, chopped onion, and minced garlic beside a chef's knife on a bright kitchen counter

Instructions

Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned, about 6 to 8 minutes. If there is a lot of excess fat, spoon off some, leaving about 1 to 2 tablespoons for flavor.
Build the flavor base. Add the onion (and jalapeño if using). Cook until softened, about 3 to 4 minutes. If you are using carrots, add them here too. Stir in the garlic for 30 seconds, just until fragrant.
Toast the tomato paste and spices. Stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 1 minute, scraping up the browned bits so the paste and spices coat everything. This quick toast step makes the whole skillet taste louder in the best way.
Add tomatoes and simmer. Pour in the diced tomatoes with their juices and the broth. Bring to a simmer and scrape up any browned bits from the bottom.
Braise the potatoes. Stir in the diced potatoes. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 to 18 minutes. Stir once or twice so nothing sticks. If the skillet looks dry before the potatoes are tender, add a splash more broth.
Doneness check: a knife should slide into a potato cube easily with no resistance.
Finish and adjust. Uncover and stir in the peas. Simmer 2 to 3 minutes until heated through. Stir in the vinegar or lime juice. If you are using olives or raisins, stir them in now.
Too soupy? Simmer uncovered for a few minutes to thicken. Too thick? Add a splash of broth. Taste and adjust salt, pepper, and heat.
Serve. Top with cilantro and extra lime. Serve with tortillas, rice, beans, or all of the above.