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Mexican Picadillo Recipe

Mexican Picadillo Recipe
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★★★★★

5 from 18 reviews

Mexican Picadillo is a hearty and flavorful ground beef stew featuring tender potatoes, tomatoes, and a blend of traditional Mexican spices. This comforting dish is perfect served over rice or with warm tortillas, enhanced by fresh lime juice and spicy accompaniments.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 8 ounces yellow potatoes (about 3–4 small), diced
  • 1 medium yellow onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 serrano pepper, chopped (optional)
  • 2 cloves garlic, chopped
  • 1 pound ground beef
  • 2 large tomatoes, chopped
  • 3/4 cup beef stock
  • 1 tablespoon paprika
  • 1 tablespoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste

For Serving

  • Cooked rice or warmed tortillas
  • Sliced peppers
  • Chili flakes
  • Fresh lime juice
  • Hot sauce

Instructions

  1. Cook Vegetables: Heat the olive oil in a large pan over medium heat. Add the diced potatoes, chopped onion, jalapeno, and serrano peppers (if using). Cook for about 5 minutes until the vegetables begin to soften.
  2. Add Meat: Stir in the chopped garlic and ground beef. Use a wooden spoon to break up the beef as it browns for about 5 minutes. The beef does not need to be fully cooked at this stage.
  3. Add Remaining Ingredients: Add the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, and season with salt and pepper. Stir everything well and reduce the heat to low.
  4. Simmer: Let the mixture simmer gently for about 20 minutes, allowing the potatoes to become tender and the flavors to meld together.
  5. Serve: Serve the picadillo hot over cooked rice or with warmed tortillas. Garnish with extra sliced peppers, chili flakes, a squeeze of fresh lime juice, and your favorite hot sauce for added heat and flavor.

Notes

  • Adjust the level of heat by choosing whether or not to include the serrano pepper and by adding more or less chili flakes.
  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • For a vegetarian version, replace ground beef with cooked lentils or textured vegetable protein and use vegetable stock instead of beef stock.
  • Make sure to dice the potatoes evenly to ensure they cook uniformly during simmering.
  • Picadillo can be prepared a day ahead and tastes even better after the flavors have melded overnight.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Mexican Picadillo, ground beef stew, Mexican recipes, potato beef skillet, easy Mexican dinner

Find it online: https://chefmilacook.com/mexican-picadillo-recipe/