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This rustic Mexican Picadillo comes together fast with ground beef and potatoes swimming in a tasty tomato sauce. It's so flexible - toss it with rice, wrap it in tortillas, or stuff it in peppers. You'll love how basic ingredients and warm Mexican seasonings create a filling 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 adaptable. The beef and potato combo gives you that stick-to-your-ribs feeling while the spice blend brings authentic south-of-the-border taste. You can switch up the meat and veggies however you want, so it works for anyone's taste. Dump it on rice, scoop it into tortillas, or pack it inside peppers - it turns out great no matter what.
What You'll Need
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- For the Base:
- 2 tablespoons olive oil
- 2 medium yellow potatoes, cut into 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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- Get Your Veggies Going
- Pour olive oil into a big skillet over medium heat. Toss in potatoes, onion, and jalapeños. Let them cook for about 5 minutes until they start to soften, giving them a stir now and then.
- Brown Your Beef
- Throw in your crushed garlic and ground beef. Use a wooden spoon to break the meat apart and cook until it's no longer pink, around 5 minutes.
- Create Your Sauce
- Mix in your chopped tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Let it come to a boil, then turn down the heat.
- Let Everything Meld
- Cover the pan halfway and let it bubble gently for 20 minutes until the potatoes feel tender and the sauce gets thicker. Taste and add more seasoning if needed.
Tricks For The Best Results
Make sure your potato chunks are all about the same size so they'll cook evenly. Don't pack too much meat in the pan or it won't brown right. Want it spicier? Add more jalapeños. Milder? Use fewer. Try to find Mexican oregano for that genuine taste. Let everything simmer until the potatoes feel tender but still hold their shape.
Ways To Enjoy It
Spoon it hot over fluffy rice or wrap it in warm tortillas. Stuff it inside bell peppers or roll it into burritos. Squeeze fresh lime on top and sprinkle with cilantro. Add some avocado slices or a dollop of sour cream for extra richness. It goes great with a side of Mexican beans or a crisp green salad.
Keeping It Fresh
Pop leftovers in a sealed container in your fridge and eat within 5 days. Or freeze portions for up to 3 months. Warm it back up slowly on the stove or in the microwave, adding a bit of broth if it looks dry. This actually tastes even better the next day after the flavors have had time to mingle.
Frequently Asked Questions
- → Can I swap out the beef?
- Sure, you can switch the ground beef for ground turkey, chicken, or even pork. Just cook it the same way.
- → How spicy will this be?
- It’s moderately spicy due to the jalapeños, but you can turn up the heat with chili flakes or hotter peppers.
- → What extra ingredients work here?
- You can mix in extras like raisins, olives, blanched almonds, parsley, or carrots to add more flavor.
- → What’s the best way to serve it?
- Dish it out over rice or alongside warm tortillas, then finish with lime juice or a splash of hot sauce for an extra kick.
- → How can I make it less spicy?
- Dial down the heat by using less jalapeño, removing its seeds, or skipping serrano peppers altogether.