Imagine tender ground beef simmered in Latin flavorings, along with tomatoes and a good dose of veggies… that’s Mexican Picadillo for you!
This quick and easy recipe is perfect for those nights when you want a nutritious and flavor packed meal on the table with minimal efforts.
We love this tasty and versatile dish, and we think you will too!
Ground beef is one of the most versatile of meats, and when you can whip up something easy with it in a skillet, it’s what weeknight dinner dreams are made of.
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 the most popular, and earliest, recipes on GypsyPlate is our 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 our favorites is Filipino Picadillo, or Giniling, which has eastern flavors from soy and fish sauce, along with a touch of sweetness from raisins.
This Mexican version gets its seasoning from chipotle peppers and some other Latin staples. It also packs plenty of veggie power from potatoes, onions, bell peppers, carrots, peas and tomatoes.
Try them all, and see which you like best!
- Ground beef – 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
Start by sautéing the vegetables and jalapeño in a skillet over medium high heat for about 5 minutes.
Add in the beef and garlic. Cook 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 at least 20-30 minutes.
Garnish with cilantro and sliced jalapeños.
What to Serve with Mexican Style Picadillo
This Mexican ground beef dish is quite versatile.
Our favorite way to serve it is with a side of Cilantro Lime Rice and some sliced avocado.
Being stew-like in consistency, we also like to serve it with warm flour tortillas. Simply tear off strips of the tortillas and use them to scoop up the picadillo.
As with many Mexican dishes, a side of Refried Beans also goes well with picadillo.
It is also great as the meat component of 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.
Leftovers and Storage
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.
The next time you crave Mexican, or are simply looking for a new ground beef recipe, give this hearty and flavorful picadillo a try. It’s a great dish to have in your repertoire, and is always a crowd pleaser.
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Mexican Picadillo, on our Gypsy Plate… enjoy!
- 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
- 1/2 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
- 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.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 447Total Fat 25gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 14gCholesterol 101mgSodium 599mgCarbohydrates 20gFiber 4gSugar 6gProtein 35g
Nutrition information calculated by Nutritionix.
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