This Mexican Picadillo Recipe is comfort food, fast. Beef, potatoes, and a rich tomato sauce all simmered into one cozy skillet dinner.
Author’s notes
My Brother in Law’s Favorite Picadillo!
This recipe actually started because of my brother-in-law. He served a church mission in Latin America, and when he got back and married my sister, he was always telling me I needed to learn some of the dishes he loved from his mission days. It wasn’t a dish I’d made before, but I told him I’d love to learn and put my own spin on it.
He told me his all-time favorite was picadillo and walked me through how he remembered it being made. As he described it, I felt like I had a really solid place to start. After a few rounds of testing, tweaking the spices, and leaning more into a Mexican-inspired version, I finally landed on one that felt just right.
Of course, I had to give it to the real taste tester first. He loved it and so did the rest of the family. Since then, it’s become one of those dinners that gets requested all the time. I actually look forward to making it because it’s so simple, so comforting, and always a hit.
Mexican Picadillo Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Lean ground beef | I use 93/7, but ground turkey works great too |
| Gold potatoes | No peeling needed, just dice small and even |
| Tomato paste | Cook it for a few minutes to deepen flavor |
| Crushed tomatoes | It is satisfying to the flavor that fire-roasted tomatoes bring |
| Beef bouillon powder | Adds a great beefy flavor without extra broth |
| Jalapeño | Remove seeds for mild heat or keep them for more kick |
How To Make Picadillo (Tips)
- Season as you go: Salt makes the flavors pop, so season at every step.
- Spice: I start with less jalapeño, taste as it cooks, and add more later if needed.
- Cut potatoes small: They’ll cook faster and give that crispy outside, fluffy inside.
- Add broth if needed: If the dish starts to dry out before the potatoes are tender, add 1/4 cup more broth and lower the heat.
Variations
Switch Up Mexican Picadillo Recipe
- Change the potatoes: Swap gold potatoes for diced sweet potatoes (peel first!).
- Add more veggies: Toss in a cup of frozen sweet peas right at the end.
the cook’s Tip
a reliable Ways To Enjoy This Recipe!
It is satisfying to loading Picadillo on a plate and scooping it up with a warm, ripped tortilla.
Other ways me and my family have enjoyed it:
- Scoop with corn tortilla chips for a fun dip.
- Serve over Mexican rice, cilantro-lime rice, or white rice.
- Stuff into tacos, gorditas, or empanadas.
Storage
Keep leftovers of this Mexican Picadillo recipe in a sealed container in the fridge for up to 4 days. Warm it up in a pan over a low burner. Add a little broth if it looks dry.
More straightforward Dinner Recipes:
Dinner
Chicken Tacos Recipe (Mexican Street Corn)
Chicken
Chicken Taco Marinade
Dinner
Ground Beef Enchiladas
Salads
Mexican Street Corn Pasta Salad
