Name: Mexican Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 garlic cloves, minced; 1 pound ground beef; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 roma tomatoes, diced; 1/2 cup tomato sauce; 1 bay leaf; 2 medium russet potatoes, peeled and diced; 1/2 cup green peas (frozen or fresh)

Craving a dinner that wraps you in warmth and comfort without needing hours in the kitchen? Mexican Picadillo might just be your new go-to meal. This classic Latin dish is hearty, savory, and brimming with layers of flavor from seasoned ground beef, tender potatoes, and sweet peas, all simmered in a rich tomato base.

Whether you’re stuffing it into tacos, layering it into a casserole, or pairing it with rice, Mexican Picadillo brings satisfying versatility to your table. It’s one of those humble recipes that somehow feels like a feast, perfect for weeknights but just as at home on a celebratory spread.

Preparation Phase & Tools to Use

To make Mexican Picadillo come together effortlessly, you’ll want a few kitchen staples:

Large Skillet or Sauté Pan: This is the main tool since everything gets cooked in one pan. Opt for one with a lid to help the potatoes steam through.
Wooden Spoon or Spatula: Essential for breaking up the ground beef and stirring in all those flavor-building spices.
Sharp Knife & Cutting Board: With plenty of chopping involved—onions, garlic, potatoes, tomatoes—having a sharp knife makes the prep smoother and safer.
Measuring Spoons & Cups: For consistent seasoning, especially when adding spices like cumin, paprika, and oregano.
Mixing Bowl (optional): Helpful if you like to combine all your seasonings ahead of time for easy seasoning.

These tools don’t just make the job easier—they help ensure every bite of your Picadillo is balanced, well-cooked, and flavorful.

Ingredients for the Mexican Picadillo

Each ingredient in Mexican Picadillo is chosen with intention, building a comforting and balanced dish:

Ground Beef: The star protein that soaks up spices beautifully and provides a satisfying, hearty base.
Russet Potatoes: These soften into the dish, absorbing the saucy tomato flavors while offering creamy bites.
Yellow Onion: For a sweet-savory aroma and depth of flavor that starts the cooking off right.
Garlic Cloves: Essential for building a bold, savory backbone to the dish.
Roma Tomatoes: Freshly diced and cooked down for a bright, slightly tangy richness.
Tomato Sauce: Adds a smooth, concentrated depth to the base.
Green Peas: Their pop of sweetness contrasts perfectly with the savory meat and earthy potatoes.
Olive Oil: Used to sauté the aromatics and brown the beef.
Ground Cumin, Oregano, Paprika, Bay Leaf: This spice blend is what transforms the dish into a classic Picadillo—earthy, aromatic, and just a bit smoky.
Salt & Pepper: For balance and seasoning throughout.

How To Make the Mexican Picadillo

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, then stir in minced garlic until fragrant.

Step 2: Brown the Beef

Add the ground beef to the pan, breaking it up with your spoon. Cook until no longer pink and slightly browned.

Step 3: Season and Simmer

Stir in the cumin, paprika, oregano, salt, and pepper. Add the chopped tomatoes, tomato sauce, and bay leaf. Let this cook down for about 5 minutes.

Step 4: Add Potatoes

Fold in the diced potatoes and cover the pan. Let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Finish with Peas

Once the potatoes are soft, stir in the peas and let them warm through for about 5 minutes. Discard the bay leaf, taste for seasoning, and serve hot.

How to Serve and Store Mexican Picadillo

Mexican Picadillo is incredibly versatile when it comes to serving. Spoon it over fluffy white rice for a classic approach, or tuck it inside warm tortillas for tacos, burritos, or empanadas. It’s also fantastic layered in baked dishes like enchiladas or paired with a simple green salad.

For storing, allow leftovers to cool fully before placing them in an airtight container. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 2 months. When reheating, a splash of water or broth will help bring the saucy texture back to life.

Frequently Asked Questions

What kind of meat works best in Picadillo?

Ground beef is traditional and ideal due to its fat content and ability to absorb flavor, but ground turkey or pork are great leaner alternatives.

Can I make this dish ahead of time?

Absolutely. Picadillo develops even more flavor after a day in the fridge, making it a perfect make-ahead meal.

Are the potatoes optional?

Technically, yes, but they add body and a satisfying texture. If you’re avoiding starches, you can replace them with more vegetables like zucchini.

What if I don’t have tomato sauce?

You can use crushed tomatoes or a mix of tomato paste and water for a similar base.

Can I make it spicy?

Definitely! Add a chopped jalapeño or a pinch of chili flakes with the aromatics for a kick.

Is this recipe gluten-free?

Yes, it naturally is, as long as your tomato sauce and spices are certified gluten-free.

Want More Mexican Comfort Food Ideas?

If this Mexican Picadillo hit the spot, you’ll want to check out some other cozy, savory recipes on LadyPlate.

The Wendy’s Chili Recipe brings that iconic fast-food flavor right into your kitchen with bold spices and tender beans—ideal for cold nights.

Then there’s the Mexican White Trash Casserole Recipe, a cheesy, layered delight that gives classic taco night a creamy, baked twist.

If you liked the meat-and-potato base of Picadillo, the Beef and Rotini in Garlic Parmesan Sauce offers a pasta-based twist packed with comfort.

You might also enjoy the Hearty One Pot Beef Stew Recipe—it’s another one-pan wonder that delivers deep flavor with minimal cleanup.

And don’t miss the Beef Enchilada Pasta One Pan Meal. It’s a quick-fix fusion of two comfort food icons: enchiladas and pasta.

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If you make this Mexican Picadillo, drop a comment below and tell me how you served it. Rice bowl or taco filling? Added heat or stuck to classic?

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Mexican Picadillo

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Mexican Picadillo is a classic Latin comfort dish made with seasoned ground beef, tender potatoes, and peas simmered in a rich tomato sauce. It’s perfect for serving over rice, stuffing into tacos, or enjoying straight from the skillet. Easy to prepare and full of warm spices, this one-pan recipe is both family-friendly and freezer-friendly.

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and sauté for another minute until fragrant.

2. Add the ground beef to the skillet. Use a wooden spoon to break it apart and cook until browned and no longer pink, about 6–8 minutes.

3. Season the beef with cumin, oregano, paprika, salt, and pepper. Stir well to combine.

4. Add the diced roma tomatoes, tomato sauce, and bay leaf. Let everything simmer together for 5 minutes, allowing the tomatoes to break down.

5. Stir in the diced potatoes, cover the skillet, and reduce heat to medium-low. Let it simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.

6. Add the green peas and cook uncovered for another 5 minutes until peas are warmed through. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot.