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By Serene
Apr 10, 2020
4.99 from 486 votes
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Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.
What is Mexican Picadillo?
A classic, nostalgia inducing meal with ground beef and potatoes. This is one of those dishes that is so easy to customize, and everyone has their own way of making it. It’s pure comfort food. This recipe is a basic version. With some ideas of ways you can easily customize it to make it just right for you and your family.
This Picadillo is commonly served on tortillas. I love loading this into fresh flour tortillas. But it’s also so good in fried corn tortillas. Or served over some cilantro lime rice.
How to make:
- Cook the ground beef most of the way, doesn’t need to be fully cooked.
- Add in diced bell pepper, onion, and potatoes. Continue to cook over medium heat.
- Stir in tomatoes, beef broth and spices. Cook with lid on for 10 minutes.
- Cook an additional 10 minutes with the lid off. Most of the liquid will be absorbed or evaporate.
Variations:
- Swap the tomato sauce for 4 Roma tomatoes blended or finely diced.
- Add in peas and carrots, or other vegetable of choice.
- Use beef bouillon instead of beef broth.
- Use jalapeno or other chili instead of bell pepper for more heat.
- Add more broth/tomato sauce to make this more of a stew.
More Easy Dinner Recipes:
- Cuban Picadillo
- Best Ever Taco Meat
- Sheet Pan Nachos
- Homemade Mac and Cheese
Mexican Picadillo
4.99 from 486 votes
Prep: 10 minutes mins
Cook: 30 minutes mins
Servings: 6
Author: Serene
Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.
Ingredients
- 1 lb ground beef
- ½ cup onion diced
- 1 green bell pepper diced
- 2 cups potato peeled and diced
- 4 cloves garlic minced
- 8 ounces tomato sauce*
- 1½ cup beef broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
Bring mixture to a simmer, cover and let cook for 10 minutes.
Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
Serve warm with flour tortillas and rice.
Video
Equipment
Notes
Additional Vegetables: if adding additional veggies (peas, carrots, etc.) add them in with the tomato sauce and beef broth. Let simmer to soften and absorb flavor.
Tomatoes: can use fresh Roma tomatoes instead of tomato sauce. Either finely dice the tomatoes and saute with the potatoes, onion and pepper to release juices, or blend the tomatoes and add with the beef broth.
Potatoes: can use russet or gold potatoes.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 862mg | Potassium: 430mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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30 Minute and Under Dinners Beef Recipes Main Dishes Main Dishes Tex Mex
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89 Comments
Just the taste I was looking for. It seems the trick is that much cumin. Thanks
Reply
Hallo Serene, just made the dish it is delicious, I have tomorrow a Mexican night … and l was wondering if i can serve the dish asvan individule soup dish ? thank you.
Reply
It could be more like a stew if you added more broth to it and kept it covered the entire time it’s cooking.
Reply
This so, so good! Perfect for a weeknight meal when time is short.
I used two poblano peppers that I had roasted and peeled in place of the green pepper, and used spicy pato tomato sauce in place of the regular tomato sauce.
Reply
Hi. Can this dish be frozen please? Thanks in advance.
Reply
The whole family loved this dish
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