Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Some recipes are more than just meals—they’re memories, emotions, and stories simmered together in a pot. For me, this Mexican Picadillo Recipe is one of those dishes. I grew up watching my grandmother make picadillo on lazy Sunday afternoons, the smell of sautéing onions and garlic filling the entire house long before the food even hit the table. It was a meal served during celebrations, weeknight dinners, or whenever someone needed comfort.
The moment I smell that savory blend of ground beef, tomatoes, potatoes, and spices, I’m transported straight back to her kitchen. She never measured anything; she cooked by intuition, taste, and love. Whether spooned into warm tortillas, served over rice, or stuffed into crispy tacos, her Mexican picadillo always tasted like home.
Over the years, I’ve made this Mexican Picadillo Recipe more times than I can count. I’ve adapted it, tweaked it, served it to friends, and introduced it to people who had never tasted it before. And every time, I’m reminded why it’s such a beloved dish in so many Mexican households: it’s hearty, budget-friendly, versatile, and absolutely packed with flavor.
Today, I’m sharing a version of Mexican Picadillo Recipe that honors the traditional flavors while giving you clear steps to recreate this comforting, authentic dish in your own kitchen.
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Mexican Picadillo Recipe (2026)
Ingredients for Mexican Picadillo Recipe
Mexican Picadillo Recipe is wonderfully flexible, but the classic Mexican version includes a combination of beef, vegetables, spices, and tomato sauce. Here’s what you’ll need:
Main Ingredients
- 1 pound ground beef (80/20 preferred for flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced into small cubes
- 2 medium carrots, diced
- 1 bell pepper (any color), diced
- 1 cup tomato sauce or crushed tomatoes
- 1–2 Roma tomatoes, chopped (optional but recommended)
- ½ cup beef broth or water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Add-Ins (Traditional Variations)
- ½ cup frozen peas
- ¼ cup raisins
- ¼ cup green olives or manzanilla olives, sliced
- 1 jalapeño or serrano pepper, diced (for spice)
- 1 large zucchini, diced
- 2–3 tablespoons fresh cilantro, chopped
For Serving
- Warm corn or flour tortillas
- Cooked rice
- Fried plantains
- Lime wedges
- Chopped cilantro
How to Prepare Mexican Picadillo Recipe
This Mexican Picadillo Recipe comes together easily in a single skillet and takes around 30–40 minutes from start to finish. Make sure all ingredients are prepped before cooking so the steps flow smoothly.
Step 1: Sauté the Aromatics
Heat a large skillet over medium-high heat.
Add a tablespoon of oil if needed (especially if using lean beef).
Sauté the diced onion for 2–3 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Step 2: Brown the Ground Beef
Add the ground beef to the skillet, breaking it apart with a spoon or spatula.
Cook until browned—about 5–7 minutes.
Drain excess fat if necessary.
Season with:
- Salt
- Pepper
- Cumin
- Oregano
- Paprika
- Chili powder
Stir well to coat the beef with spices.
Step 3: Add the Vegetables
Add the diced potatoes, carrots, and bell pepper to the skillet.
Mix thoroughly so the vegetables are coated with the seasoned beef mixture.
Cook for 3–5 minutes to begin softening the vegetables.
Step 4: Add Tomatoes and Sauce
Stir in:
- Tomato sauce
- Chopped Roma tomatoes (if using)
Mix until everything is combined.
Step 5: Add Broth and Simmer
Pour in the beef broth or water.
Add the bay leaf.
Bring to a gentle simmer, then reduce heat to medium-low.
Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded.
If the sauce thickens too much, add a splash of broth.
If it’s too thin, uncover and simmer until thickened.
Step 6: Add Traditional Extras
If using peas, raisins, or olives, stir them in during the last 5 minutes of cooking.
Taste and adjust seasoning with additional salt, pepper, or chili powder.
Remove bay leaf before serving.
How to Serve Mexican Picadillo Recipe
Mexican Picadillo Recipe is incredibly versatile and can be served in several delicious ways:
1. With Warm Tortillas (The Classic Way)
Spoon the picadillo into soft corn or flour tortillas.
Top with cilantro, onion, or salsa if desired.
This is how many families traditionally enjoy it—simple and satisfying.
2. Over Steamed Rice
This creates a comforting, hearty bowl reminiscent of arroz con carne.
Add lime juice and cilantro for brightness.
3. As a Taco Filling
Use crispy taco shells or fry your own corn tortillas.
Top with lettuce, cheese, and salsa.
4. Stuffed Into Bell Peppers
Fill hollowed bell peppers with picadillo, top with cheese, and bake.
5. With Fried Plantains
Plantains add sweetness that pairs beautifully with the savory sauce.
6. As Empanada Filling
Cool the picadillo and stuff it into empanada dough or puff pastry.
7. With Mexican Rice and Refried Beans
A classic, satisfying plate that turns picadillo into a complete meal.
Tips for the Best Mexican Picadillo Recipe
The beauty of Mexican Picadillo Recipe lies in its simplicity, but these pro tips can elevate your dish to the next level.
1. Use the Right Potatoes
Yukon gold or white potatoes hold their shape best.
Russets work but can break down if overcooked.
2. Cut Potatoes and Carrots Small
Small, evenly sized cubes cook faster and more consistently.
3. Don’t Skip the Bay Leaf
It adds subtle but essential depth.
4. Add Water or Broth Gradually
Start with ½ cup but adjust depending on how saucy you want the picadillo.
5. Brown the Beef Well
Don’t rush this step—it builds flavor.
6. Add Raisins for Sweetness
If you love sweet-and-savory dishes, raisins make the picadillo more authentic and balanced.
7. Let It Simmer Long Enough
Short cooking yields raw-tasting veggies.
Allow time for the flavors to meld properly.
8. Adjust Spice to Taste
Add jalapeños, serranos, or a pinch of cayenne for extra heat.
9. Make It Ahead
Picadillo tastes even better the next day as the flavors deepen.
Variations
Mexican Picadillo Recipe varies widely across regions and families. Here are popular versions you can try at home:
1. Northern Mexican Picadillo
- Typically saucier
- Often includes peas
- Served with rice or tortillas
2. Dry Picadillo
Reduce liquid for a thicker filling perfect for:
- Tacos
- Empanadas
- Gorditas
3. Spicy Picadillo
Add:
- Chipotle peppers in adobo
- Jalapeños
- Serranos
- Chili flakes
This version is smoky and fiery.
4. Picadillo with Raisins and Olives
This sweet-and-savory version is especially popular in:
- Central Mexico
- Yucatán
- Latin American regions like Cuba and Puerto Rico
Adds incredible complexity.
5. Healthy Vegetable-Packed Picadillo
Add:
- Zucchini
- Green beans
- Corn
- Chayote
A great way to sneak in extra veggies.
6. Ground Turkey Picadillo
Lighter but still delicious.
Adjust seasoning since turkey is milder.
7. Smoky Picadillo
Use:
- Smoked paprika
- Fire-roasted tomatoes
Adds depth and heat.
8. Picadillo with Tomato-Chile Base
Blend tomatoes with:
- Serranos
- Garlic
- Onion
- Cilantro
This version is spicy, fresh, and vibrant.
FAQs
1. What is Mexican Picadillo made of?
It typically includes:
- Ground beef
- Potatoes
- Carrots
- Tomato sauce
- Spices like cumin and oregano
Optional additions include peas, olives, raisins, and peppers.
2. Is this Mexican Picadillo Recipe spicy?
Traditional versions aren’t spicy, but you can add jalapeños or serranos.
3. Can I use ground turkey or chicken?
Yes! Just increase seasoning slightly since poultry is milder.
4. Can I freeze picadillo?
Absolutely. Store in airtight containers for up to 3 months.
Reheat with a splash of water or broth.
5. How long does picadillo last in the fridge?
It keeps well for 4–5 days.
6. Can I make picadillo vegetarian?
Yes!
Replace beef with:
- Lentils
- Meatless crumbles
- Finely chopped mushrooms
7. Why did my potatoes turn mushy?
They were cut too small or cooked too long.
Use waxy potatoes for best results.
8. Can I make it saucier?
Add more broth, tomato sauce, or even diced tomatoes.
9. What pairs well with picadillo?
Popular sides include:
- Rice
- Beans
- Tortillas
- Plantains
- Simple salads
10. Can I use canned vegetables?
Fresh is best, but canned peas or corn work in a pinch.
Final Thoughts
Mexican Picadillo Recipe is the kind of recipe that warms your soul as much as it fills your stomach. It’s humble, comforting, budget-friendly, and incredibly versatile. Whether you grew up eating it or you’re trying it for the first time, picadillo has a way of bringing people together around the table, creating memories that stick with you long after the last bite.
For me, it’s a reminder of my grandmother’s kitchen—the laughter, the smells, and the feeling of being cared for. And every time I make it, I’m reminded of how food can connect us to our past while nurturing us in the present.
I hope this Mexican Picadillo Recipe becomes one of your household staples—something you can whip up on a weeknight, serve to friends, or enjoy as comforting leftovers the next day. Once you master the base recipe, feel free to customize it and make it your own. That’s the beauty of this Mexican Picadillo Recipe: there’s no wrong way to enjoy it.