Homemade Mexican Picadillo

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Homemade Mexican Picadillo

This classic Mexican-style picadillo is a comforting one-pan meal made with seasoned ground beef, potatoes, tomatoes, and vegetables. It is hearty, flavorful, and easy enough for a weeknight dinner. Serve it with warm tortillas, rice, or beans.

Ingredients

  • 1½ pounds ground beef
  • 3 medium potatoes, peeled and diced into small cubes
  • 2 medium tomatoes, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup beef broth or water
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder, optional
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • Fresh cilantro, for serving, optional

Instructions

  1. Prepare the vegetables: Peel and dice the potatoes and carrot into small, evenly sized pieces so they cook at the same rate. Chop the onion and tomatoes and mince the garlic.
  2. Brown the beef: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a spoon, until browned and no longer pink. Drain excess grease if necessary.
  3. Add the onion and garlic: Stir in the chopped onion and cook for 2–3 minutes, until it begins to soften. Add the garlic and cook for another 30 seconds.
  4. Build the sauce: Add the chopped tomatoes and tomato paste. Stir in the cumin, oregano, chili powder if using, salt, and black pepper. Cook for about 3–4 minutes, allowing the tomatoes to soften and release their juices.
  5. Add the potatoes and carrot: Stir the diced potatoes and carrots into the beef mixture until everything is well coated with the tomato seasoning.
  6. Simmer: Pour in the beef broth or water and add the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for approximately 20–25 minutes, stirring occasionally.
  7. Check the vegetables: The picadillo is ready when the potatoes and carrots are tender and the sauce has thickened. If it looks too dry before the vegetables are tender, add a small splash of broth or water.
  8. Finish: Remove the bay leaf and taste. Adjust the salt or seasonings if needed. Sprinkle with fresh cilantro if desired.

How to Serve

Serve the picadillo hot with warm flour or corn tortillas, white rice, refried beans, or avocado. Leftovers also make an excellent filling for tacos, burritos, or quesadillas.

Helpful Tip

Cut the potatoes into fairly small cubes. Larger pieces take longer to cook and can leave the beef mixture finished before the potatoes become tender.

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