This simple and speedy Mexican Picadillo recipe requires just a few ingredients and can be ready in 30 minutes. Ground beef and potatoes are cooked in a flavorful tomato sauce. Pair this dish with rice and fresh flour tortillas for a delicious and complete meal.
WHAT IS MEXICAN PICADILLO?
This classic meal featuring ground beef and potatoes brings a wave of nostalgia. It’s incredibly easy to customize, with everyone having their own unique twist on it. A true comfort food, this recipe offers a basic version along with suggestions for personalizing it to suit your family’s tastes perfectly.
INGREDIENTS & SUBSTITUTIONS
- Tomato Sauce: Replace the canned tomato sauce with 4 blended or finely diced Roma tomatoes.
- Beef Broth: Opt for a low or no-sodium version, or use bone broth. Beef bouillon is also a great substitute if you prefer.
- Potatoes: For a twist, try making Sweet Potato Picadillo instead.
- Bell Pepper: Swap the bell pepper for a jalapeño or your favorite chili pepper for added heat.
- Extra Veggies: Incorporate peas, carrots, or any other vegetables your family enjoys to customize the dish.
HOW TO MAKE MEXICAN PICADILLO
- First, heat a large skillet over medium heat and add the ground beef. Cook, breaking it up as it browns, until it’s mostly cooked through. Drain any excess grease and return the skillet to the heat—it’s okay if the beef isn’t fully cooked at this stage.
- Next, add the diced onion, green bell pepper, and potatoes. Continue cooking over medium heat until the onion and peppers are softened. Then, add the garlic and cook for an additional 30 seconds.
- Next, pour in the tomato sauce and beef broth. Add the seasonings: salt, pepper, cumin, and coriander, and stir to combine. Toss in the bay leaf as well.
- Bring the mixture to a simmer, cover, and let it cook for 10 minutes.
- Finally, remove the lid, stir, and continue cooking uncovered for another 10 minutes, or until the potatoes are tender and most of the liquid has evaporated.
HOW TO SERVE THIS DISH
Serve this Mexican Picadillo in fresh flour tortillas, which I love to load up generously. It’s also delicious in fried corn tortillas or served over cilantro lime rice.
STORAGE: Store any leftover picadillo in a sealed container in the refrigerator for 3–4 days. For longer storage, freeze it for up to 3 months and thaw it in the refrigerator overnight before serving.
