Mexican Picadillo

When I first made Mexican picadillo, I was simply looking for a comforting, hearty dinner that could stretch across a few meals and still feel exciting every time I reheated it. What I ended up discovering was more than just a meal—it was a dish that felt like a warm hug from a home I’d never been to but somehow knew.

Picadillo is a beloved classic in many Latin households. It’s simple, yes, but also packed with deep flavor, rustic comfort, and the kind of aroma that brings everyone running to the kitchen. It’s the kind of recipe your abuela might pass down, and it’s easy to see why once you try it.

And if you’ve never cooked it before, get ready—you’re in for something truly delicious.

Why I Love This Recipe

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There’s a reason this dish gets so much love in Mexican households—it’s the kind of food that feeds the soul.

At its heart, picadillo is humble: just ground beef, tomatoes, onions, and some pantry staples. But when they come together, the result is a deeply savory, slightly sweet, and perfectly spiced dish that goes with everything—from tortillas to rice to a simple salad.

What really sets this apart from any other ground beef dish is the balance of textures and flavors. There’s the softness of the cooked potatoes, the tangy brightness from tomatoes, the warmth from cumin and cinnamon, and a hint of sweetness if you decide to toss in raisins. Some versions even include green olives, giving it that salty contrast that makes every bite feel complex and satisfying.

This is the kind of recipe I turn to when I want comfort food, but I also want something vibrant and bold. Plus, it’s incredibly adaptable. Want it spicy? Add a jalapeño. Want it heartier? Double up on the veggies. It’s the kind of recipe that grows with you the more you make it.

Ingredients for Mexican Picadillo

I always say, the best recipes begin with simple, fresh ingredients—and that couldn’t be truer here.

Picadillo is a pantry-friendly dish. You likely have many of these items already sitting in your kitchen. But don’t be fooled by the basic ingredient list—these flavors work together like magic.

Here’s what you’ll need:

• Ground beef – I prefer 80/20 for that perfect balance of flavor and moisture. Leaner beef works, but a little fat goes a long way here.
• Potatoes – Diced small so they cook evenly and soak up all those delicious spices.
• Tomatoes – Either fresh roma tomatoes, diced finely, or canned diced tomatoes will do.
• Onion – White or yellow, finely chopped.
• Garlic – Fresh cloves, minced or finely grated.
• Bell pepper – Green is traditional, but red works if you want a sweeter note.
• Tomato sauce or paste – A bit to deepen the tomato flavor.
• Cumin and cinnamon – These two spices are essential for that warm, signature picadillo flavor.
• Bay leaf – Optional, but adds lovely depth.
• Olives and raisins – These are optional too, but if you’ve never tried the combo of salty and sweet in savory food, this will be your game-changer.
• Salt and pepper – To taste.
• Oil – For sautéing, a neutral oil like canola or vegetable works well.

And if you’re feeling adventurous, you can toss in some diced carrots, jalapeños, or even peas. This dish welcomes creativity.

How Much Time Will You Need

This is a great weeknight recipe because it’s quick to pull together yet tastes like it’s been simmering for hours.

Here’s the general breakdown:

• Prep time: 10–15 minutes (chopping vegetables, measuring spices)
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

So, in under an hour, you’ll have a steaming pan of savory Mexican picadillo that’s ready to be served any way you like.

How to Make This Mexican Picadillo

This step-by-step guide will help you make Mexican picadillo that’s rich, flavorful, and satisfying from the very first spoonful.

Step – 1: Prepare your ingredients

Start by dicing the potatoes into small cubes—about ½ inch. Dice your onion and bell pepper, mince the garlic, and if using fresh tomatoes, finely chop those too. Have your ground beef and spices measured and ready.

Step – 2: Brown the beef

In a large skillet or sauté pan, heat 1–2 tablespoons of oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until it’s mostly browned, about 6–8 minutes. Drain excess fat if needed, but leave just enough for flavor.

Step – 3: Add aromatics

Toss in your diced onions, bell pepper, and garlic. Sauté everything together until the veggies start to soften and become fragrant—about 5 more minutes.

Step – 4: Stir in tomato components

Add your chopped tomatoes (or canned diced tomatoes), plus a few tablespoons of tomato sauce or paste. Stir well to coat the beef mixture. Let it simmer for a few minutes until the tomatoes begin to break down.

Step – 5: Spice it up

Now stir in the cumin, a pinch of cinnamon, salt, pepper, and your bay leaf. This is when the smell starts to really build in your kitchen—it’s heavenly.

Step – 6: Add potatoes and water

Fold in your diced potatoes and pour in about ½ cup of water or broth—just enough to create some steam and help cook the potatoes. Cover the pan, reduce heat to low, and let it simmer for 15–20 minutes or until the potatoes are tender and the flavors have melded beautifully.

Step – 7: Final touches

If you’re adding olives and raisins, now’s the time. Stir them in during the last 5 minutes of cooking. Give everything a final taste and adjust seasoning if needed.

Step – 8: Let it rest

Once it’s done, remove the bay leaf and let the picadillo rest for 5 minutes off the heat. This helps everything settle and makes the dish even more flavorful.

Now, you’re ready to serve!

Substitutions

This recipe is wonderfully flexible—and that’s part of why I love it so much.

If you don’t have ground beef, here are a few alternatives:

• Ground turkey or chicken – Lighter in flavor but still works beautifully with the spices.
• Vegetarian version – Use lentils or plant-based crumbles. Just be sure to adjust seasoning to taste.
• Sweet potatoes instead of regular potatoes – This adds a subtle sweetness and extra fiber.
• Tomato paste + water if you’re out of tomato sauce or diced tomatoes.

And don’t worry if you don’t like olives or raisins—just leave them out. This dish will still taste incredible without them.

Best Side Dish of Mexican Picadillo

This picadillo goes well with so many things—it’s part of what makes it such a versatile, weeknight staple.

Here are a few of my favorite pairings:

• Mexican-style rice – A warm, fluffy base that soaks up every bit of sauce.
• Corn tortillas – Scoop up the picadillo, taco-style, for a quick and satisfying meal.
• Refried beans – A creamy, savory contrast that balances the texture of the picadillo beautifully.

When I’m hosting, I like to serve all three with a side of lime wedges and pickled jalapeños to give guests some options and make it feel like a mini feast.

Serving and Presentation Tips

Serving Mexican picadillo is all about celebrating its vibrant, rustic character while making it inviting and appetizing. One of my favorite ways to present this dish is right in the pan it was cooked in—warm, hearty, and ready to be shared.

If you want to elevate the presentation, spoon the picadillo onto a colorful platter or shallow bowl, garnish with fresh chopped cilantro or parsley, and add a few lime wedges on the side for a zesty pop. The contrast of the rich red and brown hues with the bright green garnish instantly lifts the look and makes it feel special.

If you’re serving picadillo with tortillas, arrange them in a basket lined with a clean cloth to keep them warm and soft. For rice or beans, serving them in separate small bowls or ramekins allows your guests to customize their plates.

Don’t forget that little extras like a sprinkle of crumbled queso fresco or a dollop of sour cream add texture and cool creaminess, balancing the warm spices in the picadillo beautifully.

Tips and Tricks to Make This Recipe Even Better

If you want to take your Mexican picadillo to the next level, here are a few tips I’ve picked up over the years:

• Use fresh spices: Ground cumin and cinnamon can lose their punch over time. Freshly ground spices always make a noticeable difference.
• Brown the meat well: Don’t rush this step. Proper browning creates flavor through caramelization and adds depth to your picadillo.
• Simmer low and slow: Giving the dish time to simmer on low heat allows the flavors to meld perfectly. It also tenderizes the potatoes and lets the tomatoes break down into a rich sauce.
• Add a touch of acid: A squeeze of fresh lime juice just before serving brightens the whole dish and balances the richness.
• Customize texture: If you like a chunkier picadillo, dice the vegetables a bit larger. For a more uniform texture, chop them finely or even pulse in a food processor.
• Try homemade broth: If you have the time, cooking your picadillo with homemade beef or vegetable broth instead of water adds extra savory flavor.

Common Mistakes to Avoid

Picadillo is a forgiving dish, but these common pitfalls can dampen the final result:

• Skipping the browning step: Adding spices or vegetables before the beef is browned can result in less flavor. Brown the meat first for that rich base.
• Overcooking the potatoes: Potatoes can turn mushy if simmered too long or cut too small. Dice them uniformly and keep an eye on them while cooking.
• Too much liquid: Adding too much water or broth can make picadillo soupy. Start with less—you can always add more if it looks dry.
• Ignoring seasoning: Taste as you go and adjust salt, pepper, and spices. Sometimes a pinch more cumin or a dash of salt can completely transform the dish.
• Leaving out the optional ingredients: Olives and raisins may seem unusual, but they bring that perfect salty-sweet balance that makes picadillo unique. Try to include them if you can.

How to Store It

One of the best things about Mexican picadillo is how well it keeps, making it perfect for meal prep or leftovers.

• Refrigeration: Store your cooled picadillo in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it’s dried out.
• Freezing: Picadillo freezes beautifully. Portion it out into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Tip: When reheating, stir occasionally to heat evenly, and add a squeeze of lime or fresh herbs to brighten the flavors after warming.

Frequently Asked Questions About Mexican Picadillo

Can I make Mexican picadillo vegetarian?
Absolutely! Swap ground beef for lentils, finely chopped mushrooms, or plant-based crumbles. Adjust the spices to your taste, and add extra veggies like carrots or peas for heartiness.

What can I use instead of potatoes?
Sweet potatoes, diced zucchini, or even butternut squash are great alternatives that bring a slightly different flavor and texture.

Is picadillo spicy?
Traditionally, picadillo isn’t very spicy but has warm spices like cumin and cinnamon. You can add heat by including chopped jalapeños, serranos, or a dash of chili powder.

Can I prepare picadillo in advance?
Yes! It tastes even better the next day after the flavors have melded. It’s a fantastic make-ahead meal.

What’s the best way to serve picadillo?
Serve it with warm corn tortillas, Mexican rice, or refried beans. It also works well as a filling for tacos, empanadas, or stuffed peppers.

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