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This family-style Mexican Picadillo combines tasty ground beef with tender potatoes in a rich tomato sauce. It's super easy to make and works great with a side of rice, wrapped in tortillas, or stuffed inside peppers. The mix of everyday ingredients with warm Mexican spices creates a cozy dinner that's on your table in less than an hour.
What Makes This Dish Special
Mexican Picadillo hits all the right notes between hearty and flavorful. The beef and potatoes give it substance while Mexican spices bring warmth to every bite. You can swap in different meats or veggies based on what you've got handy. It's totally flexible - spoon it over rice, tuck it into tortillas, or stuff it in peppers for a meal that'll make everyone happy.
What You'll Need
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- For the Base:
- 2 tablespoons olive oil
- 2 medium yellow potatoes, cut into small cubes
- 1 medium onion, diced
- 2 jalapeño peppers, finely chopped
- 3 cloves garlic, crushed
- 1 pound ground beef
- For the Sauce:
- 2 medium tomatoes, chopped
- 1 cup beef broth
- Seasonings:
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- For Serving:
- Cooked white rice or tortillas
- Fresh lime wedges
- Chopped cilantro
How To Make It
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- Cook the Vegetables
- Pour olive oil into a big skillet over medium heat. Toss in potatoes, onion, and jalapeños. Let them cook for 5 minutes, giving them a stir now and then until they start getting soft.
- Brown the Beef
- Throw in the garlic and ground beef. Break the meat apart as it cooks until it's no longer pink, about 5 minutes.
- Mix in Flavors
- Add the tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Let it come to a boil, then turn down the heat.
- Finish Cooking
- Cover the pan partly and let everything bubble gently for 20 minutes until the potatoes feel tender and the sauce gets thicker. Taste and add more salt or spices if needed.
Handy Cooking Tips
Make sure your potato chunks are all about the same size so they cook evenly. Give your meat enough room in the pan when browning it. Want it spicier? Add more jalapeños. If you can find it, go for Mexican oregano for the real deal taste. Let everything simmer until the potatoes are soft but still hold their shape.
Ways To Enjoy It
Spoon it over fresh rice or scoop it into warm tortillas. It's great stuffed in bell peppers or rolled in burritos. Squeeze some lime juice on top and sprinkle with cilantro. Add some avocado slices or a dollop of sour cream if you want. It pairs wonderfully with a side of beans or a crisp green salad.
Keeping Leftovers Fresh
Put any extra in a sealed container and keep in the fridge for up to 5 days. You can freeze portions for up to 3 months too. When you're ready to eat it again, warm it slowly on the stove or in the microwave. Add a splash of broth if it seems dry. The flavors actually get better overnight, making for awesome leftovers the next day.
Frequently Asked Questions
- → Can I swap the ground beef?
- Sure, ground chicken, pork, or turkey can replace the beef. Just follow the same instructions.
- → How hot does it get?
- It's medium spicy due to jalapeños, but you can crank it up with serranos or chili flakes, or tone it down by cooking without seeds.
- → What extras can I throw in?
- You can add carrots, parsley, raisins, olives, or almonds. It’s up to you to tweak it your way!
- → What’s the best way to eat this?
- Spoon it over some rice, wrap it in warm tortillas, or drizzle lime juice on top—simple and tasty.
- → How do I cut the heat?
- Go light on jalapeños, skip serranos, or pull out the seeds for a mellower flavor.