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Mexican Picadillo

Picadillo made with pantry friendly ingredients in one pot for the ultimate easy, fabulous, no-fuss lazy weeknight dinner win! It is a warm, satisfying, intensely flavorful Latin American dish made with ground beef, potatoes, onions, bell peppers, carrots, and raisins all simmered together in a seasoned tomato sauce. It is often served over rice as well as in taco, stuffed peppers, tostadas, burritos, enchiladas, and empanadas. Every Latin American country has a variation of Picadillo because it is SO GOOD and today, I’m sharing my favorite!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 yellow onion chopped
  • 1 jalapeño, seeded, diced optional for spicy
  • 2 medium Yukon gold potatoes (12 oz.) peeled, chopped small, about 1/4"
  • 2 carrots peeled and diced
  • 1 green bell pepper chopped
  • 1 tablespoon chili powder
  • 2 teaspoons beef bouillon
  • 1 1/2 teaspoons ground cumin
  • 1 tsp EACH dried oregano, ground coriander, salt
  • 1/2 tsp EACH smoked paprika, pepper
  • 6 cloves garlic minced
  • 1 15 oz. can tomato sauce
  • 1 1/2 cups low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup raisins
  • 1 bay leaf
  • 1 cup frozen petite peas thawed
  • 2 tablespoons chopped cilantro

Instructions

  • Brown beef with onions and jalapeno pepper in a large pot or Dutch oven over medium heat, breaking up the beef as you go. Once almost cooked though, add potatoes, carrots, bell pepper, and all seasonings and cook for 3 minutes. Add garlic and cook for 30 seconds.
  • Add tomato sauce, beef broth, Worcestershire sauce, raisins and bay leaf and bring to a simmer. Cover, reduce heat to low and continue to simmer for 10 minutes. Uncover and continue to simmer for 15-20 minutes, stirring occasionally, or until the potatoes are tender and most of the liquid is absorbed. If the potatoes aren't done by the time the sauce is reduced, add additional water. Alternatively, if there is too much liquid, continue to simmer until it reduces to desired consistency.
  • Stir in peas and cilantro and cook 1 additional minute or until heated through. Serve with rice or see post for TONS of serving ideas.

Notes

TIPS AND TRICKS 

  • Turkey substitute.  This Picadillo recipe works fabulous with ground turkey as well!  The tomato sauce and broth add moisture so you won’t even notice you are using a lean protein. If you really want the turkey to taste like ground beef, then I also suggest adding an additional 2 teaspoons beef bouillon.  I use this trick in my turkey tacos and turkey chili and it is AMAZING!  It infuses the turkey with rich, beefy flavor that will blow your mind!  If you do use beef bouillon, then omit the salt called for in the recipe and add salt to taste.  Beef bouillon contains salt so you will likely need less salt than the recipe calls for.
  • For raisin haters.  I am not a huge raisin fan in general, but I am a huge raisin fan in Picadillo.  I do not recommend skipping them or your dish will fall into the monotony of one note earthy flavor. The natural sweetness of the raisins permeates the entire Picadillo and offers a reprieve from the rich, robust, spicy meat.  If you absolutely can’t stand raisins, you may want to add a little honey to taste.
  • Use a large pan.  This Mexican Picadillo recipe makes a large quantity so make sure to use a large enough pan to comfortably fit all of your ingredients.  If you don’t have a braiser, then use a Dutch oven or stockpot to be safe and comfortable.
  • Don’t overcook meat. Your meat shouldn’t be completely cooked thorough when you add the potatoes, carrots and bell peppers because there’s an extended simmer coming up.
  • Chop potatoes small.  Make sure to chop the potatoes about ¼-inch so they will be tender by the time the broth is absorbed.  If you cut them larger, that is okay, but just expect to add additional liquid because they won’t be done cooking by the time the broth reduces.
  • Use correct potatoes.  Yukon gold potatoes retain their shape even when simmered for a long time, whereas Russet potatoes can fall apart and become grainy and mealy.
  • Submerge potatoes.  Try and submerge the potatoes the best you can while cooking by pressing them down with the back of a wooden spoon.  If they are exposed on top, they will not cook evenly or as quickly.
  • Adjust heat.  The spice level of jalapenos can vary significantly from jalapeno to jalapeno, so I suggest using just one jalapeno then adding some of the seeds at the end of cooking if you still want more heat.
  • Adjust consistency.  Picadillo is supposed to be moist but not overly wet – of course, use your own personal discretion.  If the meat starts to get dry before the potatoes are done cooking, then stir in about ¼ cup water.  Alternatively, if the Picadillo is too saucy for your liking, simply continue to simmer until reduced to desired consistency.
  • Add acid.  After tasting the Picadillo, if you would like to cut through the rich meat, add a splash of vinegar or tart green olives.
  • Double Batch:  This Picadillo recipe is a fabulous recipe to double, or even triple!  Freeze leftovers in portion size bags for a quick thaw and heat dinner.

Recipe Variations

There are countless variations of Picadillo!  You can use this recipe as a springboard then adapt it to your taste. Here are just a few ways to mix it up:
  • Add olives.  Add ½ cup green olives when you add the raisins for a tart, unami bite.
  • Add capers.  Add three tablespoons capers (more or less to taste) when you add the raisins for a punch of tangy, salty, briny flavor.  
  • Add vinegar. Add some of vinegar at the end of cooking to add a a splash of tanginess.
  • Add beans. Add your favorite beans – black beans, black, pinto, etc. directly to the filling.
  • Swap veggies. You can swap the veggies for corn, zucchini, cauliflower, green beans, spinach etc. or swap the potatoes for sweet potatoes.
  • Go low carb.  For a low carb version, swap the potatoes for cauliflower florets or butternut squash.
  • Add cheese. Stir in shredded Mexican cheese blend, cheddar or Monterrey cheese for CHEESY Picadillo.
  • Make it creamy.  Make it creamy by stirring in softened cream cheese or some sour cream.
  • Add rice or quinoa. Stir in cooked rice or cooked quinoa for added texture.
  • Swap protein.  Although Picadillo is traditionally made with ground beef, you can swap the meat for ground turkey, ground chicken, chorizo etc.
  • Spice it up.  Add additional jalapenos, the jalapeno seeds or minced chipotle chile peppers.

PREP AHEAD & MAKE AHEAD

You can either Make Picadillo in its entirety and simply reheat or prep all of the ingredients ahead of time so it come together in minutes when you’re ready to cook.  You will want to keep whatever ingredients you are adding at different stages separate from one another but ingredients added at the same time can be stored together:
  • Chop the onions and jalapeno and store them an airtight container in the refrigerator.
  • Peel and chop the potatoes and place them in a bowl submerged with cold water in the refrigerator to prevent browning due to oxidation.
  • Chop the bell pepper and carrots and stored them in the same airtight container in the refrigerator. 
  • Mince the garlic and store in a separate container in the refrigerator.
  • Chop cilantro and store in an airtight container.
  • Whisk together the seasonings and store in an airtight container.
  • Within the next 48 hours, proceed with the recipe without any of the prep!

HOW TO FREEZE

The Picadillo freezes very well so it’s a great meal to double or trip for later.  To freeze:
  • Prepare Picadillo according to directions.
  • Cool to room temperature.
  • Add filling to a freezer size plastic bag.
  • Press bag flat and squeeze out excess air to prevent freezer burn.
  • Seal, label and freeze for up to 3 months.

HOW TO REHEAT

  • When ready to use, defrost in the refrigerator overnight.
  • Transfer to a skillet and warm over medium heat. 
  • If the filling seems dry, stir in some water.