Quick and Flavorful Mexican Picadillo: A One-Pot Family Favorite

Have you ever found yourself staring into your fridge around dinnertime, wondering what you could possibly make that’s both delicious and doesn’t require hours in the kitchen? I’ve been there more times than I can count! That’s why I’m excited to share my go-to recipe for Mexican Picadillo – a savory, comforting dish that comes together in just 30 minutes and never fails to please even the pickiest eaters in my household.

Flavorful Mexican Picadillo; This hearty mixture of ground beef, potatoes, and vibrant vegetables simmered in a flavorful tomato sauce has become our family’s midweek salvation. It’s the perfect blend of convenience and comfort that brings a touch of Mexican cuisine right to your dinner table.

What Is Picadillo?

Picadillo (pronounced “pee-kah-DEE-yo”) literally means “minced” or “ground” in Spanish. This traditional dish is popular throughout Latin America, with each region putting its own special twist on the basic concept.

The Mexican version we’re exploring today features ground beef, potatoes, and a medley of vegetables cooked in a rich tomato sauce seasoned with warm spices. It’s essentially comfort food with a spicy kick – the kind of meal that fills your kitchen with mouthwatering aromas and makes everyone ask, “When’s dinner ready?”

What I love most about Picadillo is its versatility. You can serve it over rice, stuff it into tacos or burritos, use it as a filling for empanadas, or simply enjoy it on its own. It’s like getting multiple meal options from a single recipe!

Ingredients List

For this simple yet flavorful Mexican Picadillo, you’ll need:

• 1 pound ground beef (80/20 lean-to-fat ratio works best)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium potato, diced into small cubes
• 1 large carrot, diced
• 1 bell pepper (any color), diced
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• 1-2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional but recommended)
• 1/2 cup frozen peas
• 1/4 cup sliced green olives (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Possible Substitutions:

Ground meat options: While traditional Picadillo uses ground beef, you can easily substitute ground turkey or chicken for a lighter version. I’ve even made it with plant-based ground “meat” when cooking for vegetarian friends!

Vegetable variations: Don’t have carrots? Try corn or zucchini instead. The beauty of Picadillo is its adaptability to whatever you have on hand.

Spice adjustments: If you enjoy heat, add a diced jalapeño or a pinch of cayenne pepper. For a milder version, simply stick to the recipe as written.

How to Make Mexican Picadillo

I promise this couldn’t be simpler! The one-pot approach means minimal cleanup, which is always a win in my book.

Step 1: Brown the Meat

Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until it’s no longer pink, about 5-7 minutes. If there’s excess fat, drain it off.

Step 2: Add Aromatics

Add the diced onion to the skillet and cook until translucent, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant. I find that adding the garlic later prevents it from burning and turning bitter.

Step 3: Incorporate Vegetables and Seasonings

Now add the diced potatoes, carrots, and bell pepper to the skillet. Stir in the cumin, oregano, paprika, and cinnamon (if using). The cinnamon might sound unusual, but trust me—it adds a warm depth that complements the savory elements perfectly.

Step 4: Simmer

Pour in the tomato sauce and tomato paste. Add about 1/2 cup of water (just enough to create a sauce without making it too watery). Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for about 15 minutes, or until the potatoes are tender.

Step 5: Finish and Serve

Stir in the frozen peas and olives (if using). They’ll heat through quickly in the hot mixture. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

Serving Suggestions

One of the reasons I make Picadillo regularly is its incredible versatility. Here are some of my favorite ways to serve it:

• Spoon it over fluffy white rice for a complete meal
• Use it as a stuffing for bell peppers
• Wrap it in warm tortillas for quick tacos
• Stuff it into empanadas for a portable meal
• Serve it with a fried egg on top for a hearty breakfast

Storage and Leftovers

If you’re like me and appreciate meal prep, you’ll love that Picadillo actually tastes even better the next day! The flavors have time to meld together, creating an even more delicious experience.

Refrigerator: Store leftovers in an airtight container for up to 3-4 days.

Freezer: Picadillo freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. It’s perfect for those nights when cooking feels impossible.

Why You’ll Love This Recipe

What makes this Mexican Picadillo so special? Let me count the ways:

• It’s quick and easy, perfect for busy weeknights
• The ingredients are affordable and commonly available
• It’s endlessly customizable to your taste preferences
• One batch can transform into multiple different meals
• Kids tend to love it (especially when served in taco form!)

The first time I made Picadillo, it was a desperate attempt to use up ground beef before it expired. Now it’s requested at least once a week in our home! There’s something magical about the combination of savory meat, tender potatoes, and that perfectly seasoned tomato sauce that keeps everyone coming back for more.

Have you tried making Picadillo before? Whether this is your first time or you’re looking for a new variation on an old favorite, I’d love to hear how this recipe works for you. The beauty of home cooking is making recipes your own, so don’t be afraid to adjust and experiment!

Now, who’s ready to grab a skillet and get cooking?