Why You’ll Love This Recipe

Mexican Picadillo is a rich, savory dish that’s perfect for anyone craving comforting flavors with a bit of a kick. This hearty ground beef and potato hash is simmered with a blend of spices, tomatoes, and beef broth, creating a flavorful, juicy filling that’s great on its own or served over rice, in tacos, or with warm tortillas. The combination of cumin, Mexican oregano, and coriander brings a deep, earthy flavor, while the jalapeños (or green bell peppers) add a little heat, which you can adjust to suit your taste. This is a simple, one-pan recipe that’s sure to become a family favorite!

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 pound (450 g) ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large russet potato, peeled and diced into ½-inch cubes
• 1-2 jalapeños, seeded and finely diced (or green bell pepper if you don’t like heat)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• ½ teaspoon ground coriander
• 1 cup (240 ml) tomato sauce
• 1 ½ cups (360 ml) beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large skillet or sauté pan over medium heat.
2. Add the ground beef to the pan and cook, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes). Drain excess fat if necessary.
3. Add the diced onion and garlic to the pan, sautéing for 2-3 minutes until the onion is soft and translucent.
4. Stir in the diced potatoes, jalapeños (or green bell pepper), cumin, Mexican oregano, and ground coriander. Cook for about 5 minutes, allowing the potatoes to lightly brown.
5. Pour in the tomato sauce and beef broth, then bring the mixture to a simmer.
6. Lower the heat and cover the pan. Let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with fresh chopped cilantro if desired.
9. Serve the picadillo with rice, tortillas, or as a stand-alone dish.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 35-40 minutes
• Total time: 45 minutes

Variations

• Add raisins or olives: For a sweet and savory twist, add a handful of raisins or green olives during the simmering process.
• Swap ground beef: You can use ground turkey, chicken, or pork as a substitute for ground beef if desired.
• Make it spicier: If you prefer more heat, use more jalapeños or add a pinch of chili powder or cayenne pepper.
• Add veggies: You can add other vegetables like carrots, peas, or bell peppers to the mix for more color and flavor.

Storage/Reheating

• Storage: Store leftover picadillo in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth if it has thickened too much. You can also microwave individual portions.

FAQs

1. Can I make this recipe ahead of time?

Yes, this recipe stores well and can be made ahead of time. The flavors actually improve as it sits, making it a great meal prep option.

2. Can I use a different type of potato?

While russet potatoes work best for this recipe, you can substitute them with Yukon Gold or red potatoes if desired.

3. Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with a plant-based protein like lentils, tofu, or a meat substitute like crumbled tempeh or beyond meat.

4. Is this recipe spicy?

The recipe includes jalapeños for heat, but you can control the spice level by using fewer jalapeños or swapping them for a milder green bell pepper.

5. Can I freeze leftover picadillo?

Yes, picadillo freezes well. Allow it to cool completely before transferring to an airtight container or freezer bag. It can be frozen for up to 3 months.

6. What can I serve with picadillo?

Picadillo is great served with rice, beans, tortillas, or even on top of a salad. You can also stuff it into tacos or empanadas for a fun variation.

7. Can I use ground chicken or turkey instead of beef?

Yes, ground chicken or turkey works well as a leaner alternative to ground beef, though the flavor will be a bit milder.

8. Can I use canned tomato sauce instead of fresh?

Yes, canned tomato sauce works just as well as fresh. Choose a good-quality, low-sodium tomato sauce for the best flavor.

9. How can I make this dish sweeter?

If you like a sweeter picadillo, consider adding raisins or a small spoonful of sugar to balance the flavors.

10. Can I use a slow cooker for this recipe?

Yes, you can make picadillo in a slow cooker. Brown the ground beef and sauté the onions and garlic first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 4-6 hours.

Conclusion

Mexican Picadillo is a hearty, comforting dish that’s full of bold flavors and versatile enough to be enjoyed in many different ways. The combination of ground beef, tender potatoes, and spices makes for a delicious and satisfying meal. Whether you serve it with rice, tortillas, or in a taco shell, this picadillo is sure to be a hit at your table. It’s a one-pan dish that’s easy to prepare and full of flavor, making it perfect for busy weeknights or weekend gatherings. Enjoy!

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