Imagine tender ground beef simmered in Latin flavorings, along with tomatoes and a good dose of veggies… that’s Mexican Picadillo for you!
Whether I’m piling it into tacos, wrapping it in burritos, or just serving it over rice, it always brings that authentic Mexican flavor to my dinner table.
Its versatility makes it a favorite, and its deliciousness keeps me coming back for more. Trust me, once you try it, you’ll understand why it’s loved by so many!
Ground beef is my absolute favorite for whipping up quick and tasty dinners. Whenever I’m in a hurry or just want something simple yet satisfying, I turn to this versatile meat. Whether I’m making tacos, pasta, or a hearty stir-fry, ground beef never fails to deliver on busy weeknights.
It can take on any flavors from around the world, be it Asian style stir frys like our Mongolian Ground Beef, generously spiced Indian Keema, or the always popular Spaghetti with Meat Sauce.
What is Picadillo?
Picadillo is a homestyle ground beef dish popular throughout Latin America, and even the Phillpines.
In terms of cooking style, it can almost be described as a thick stew, simmering in a sauce until the meat is tender and succulent. The flavors can vary quite a bit depending on the specific recipe’s origin.
One of my most popular, and earliest, recipes on GypsyPlate is Puerto Rican Picadillo, which is generously seasoned with sofrito, adobo and sazon, the trinity of Puerto Rican seasonings. It also has a touch of brininess from green olives.
Another of my favorites is Filipino Picadillo, or Giniling, which has eastern flavors from soy and fish sauce, along with a touch of sweetness from raisins.
I also make this Mexican version, which is flavored with chipotle peppers and other Latin spices. This one comes loaded with veggies like potatoes, onions, bell peppers, carrots, peas, and tomatoes
Try them all, and see which you like best!
Picadillo Ingredients
- Ground beef – I always go for 85-90% lean. Anything leaner will not be as tender, and fattier will be too greasy.
- Vegetables – As mentioned above, potatoes, onions, bell peppers, carrots, and peas.
- Flavor enhancers – Garlic, jalapeño, chipotle peppers in adobo sauce, tomato sauce, tomato paste, beef broth, cumin and oregano.
How to Make Mexican Picadillo
To start, I heat up a skillet over medium-high heat. Then, I toss in the vegetables and jalapeño and sauté them for about 5 minutes until they start to soften.
Next, I add the beef and garlic to the skillet. I cook everything together until the beef is no longer pink.
After sautéing the veggies and beef, I add tomato sauce, tomato paste, and chipotle peppers, along with their sauce. Then, I mix everything well.
I sprinkle in cumin, oregano, and salt for flavor. After that, I pour in beef broth and add peas. I let it all simmer for 20-30 minutes.
While it’s cooking, check out our collections of favorite Ground Beef Recipes and top Mexican Recipes.
Finally I garnish with cilantro and sliced jalapeños.
Serving Suggestions
This Mexican ground beef dish is quite versatile.
My favorite way to serve it is with a side of Cilantro Lime Rice and some sliced avocado.
Being stew-like in consistency, I also like to serve it with warm flour tortillas. Simply tear off strips of the tortillas and use them to scoop up the picadillo.
I love how adaptable this dish is! It’s fantastic as the meat in burrito bowl meals or as a topping for nachos.
If you’re looking to limit carbs, this Mexican beef mixture makes a wonderful filling for stuffed bell peppers or zucchini.
The next time you crave Mexican, or are simply looking for a new ground beef recipe, give my version of picadillo a try. It’s a great dish to have in your repertoire, and is always a crowd pleaser.
Mexican Picadillo, on our Gypsy Plate… enjoy!
Try these other tasty Mexican recipes!
Albondigas Soup
Beef Birria Stew
Birria Tacos
Barbacoa Pork
Caldo de Res
Tacos Gobernador
Pollo Asado
Mexican Picadillo
My Mexican Picadillo is a boldly flavored ground beef recipe that's loaded with plenty of veggies and seasonings. It's an easy dinner option when the Mexican cravings hit.
Ingredients
- 2 Tbsp olive oil
- 1.5 pounds ground beef
- 1 medium onion, diced
- 1 small green pepper, diced
- 1 small red pepper, diced
- 2 carrots, diced
- 1 medium potato, diced
- ½ jalapeño, finely diced
- 4-5 garlic cloves, finely diced
- 1 8oz can tomato sauce
- 1 Tbsp tomato paste
- 2 chipotle peppers in adobo sauce + 1 Tbsp adobo sauce
- 1.5 tsp cumin powder
- 1 Tbsp oregano
- 1 cup beef broth
- 1 cup frozen peas
- salt, to taste
Instructions
- Heat oil in a skillet over medium high heat. Sauté onion, bell peppers, carrots, potato and jalapeño for 5 minutes.
- Add garlic and ground beef. Sauté till beef is no longer pink.
- Add in tomato sauce, tomato paste, and chipotle peppers, along with sauce. Mix well.
- Add cumin, oregano, salt, beef broth and peas. Simmer for 20-30 minutes.
- Garnish with jalapeno slices and cilantro. Serve with rice or tortillas.
Notes
Leftovers: You can refrigerate leftover Mexican picadillo in an airtight container for 3-4 days. Reheat over medium heat on stovetop.
It can be frozen for 3 months in a freezer safe container. Simply thaw overnight in the fridge before reheating.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 447Total Fat 25gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 14gCholesterol 101mgSodium 599mgCarbohydrates 20gFiber 4gSugar 6gProtein 35g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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