Mexican Picadillo
Mexican picadillo is a comforting one-skillet meal made with seasoned ground beef, tender potatoes, carrots, tomatoes, and warm spices simmered together until rich and flavorful. Served with warm tortillas, rice, or beans, it's an authentic Mexican comfort food that's perfect for busy weeknights and family dinners.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground beef 85/15
- 1 small white onion diced
- 3 garlic cloves minced
- 2 Roma tomatoes diced
- 2 tablespoons tomato paste
- ½ cup tomato sauce
- 1 cup chicken broth
- 2 medium Yukon Gold potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- Optional
- ½ cup frozen peas
- ¼ cup sliced green olives
- Fresh cilantro for garnish
- 1 teaspoon Mexican oregano
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease if needed.
- Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced Roma tomatoes and tomato paste. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Pour in the tomato sauce and chicken broth. Stir well to combine.
- Add the diced potatoes, carrots, salt, black pepper, ground cumin, and Mexican oregano. Stir until everything is evenly coated.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 20–25 minutes, or until the potatoes and carrots are fork tender.
- If using frozen peas or sliced green olives, stir them in during the last 5 minutes of cooking.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish with fresh chopped cilantro, if desired, and serve hot with warm tortillas, Mexican rice, refried beans, or use as a filling for tacos, burritos, or empanadas.
Notes
- Yukon Gold potatoes hold their shape well while becoming wonderfully tender.
- Russet potatoes also work if that's what you have on hand.
- Don't overcook the vegetables—you want them tender, not mushy.
- Leftovers taste even better the next day as the flavors continue to develop.
- Picadillo is excellent for tacos, burritos, empanadas, stuffed peppers, or simply served over rice.
- Refrigerate leftovers in an airtight container for up to 4 days.