This hearty Picadillo Mexicano is a meat and potatoes dish featuring ground beef, potatoes, tomatoes, peppers, vegetables, and fantastic seasoning! Picadillo is perfect for tacos, burritos, empanadas, chiles rellenos and so much more! Or serve it up with some eggs for breakfast, as it’s a spicier relative to the well known breakfast hash!
Picadillo is a great filling in my fantastic taco dorados or tasty baked beef empanadas!!
Picodillo is a delicious and flavorful ground beef and potato filling that is great in tacos, empanadas, chiles rellenos and so much more!
Picadillo Mexicano {Mexican Picadillo Recipe}
The classic picadillo, regardless of where you’re from, is like an apple pie recipe. There are as many versions of apple pie as the Grandmas that bake them! Same holds true with this dish, and all of the authentic versions that each abuelita has served over the years!
My picadillo is a Mexican version that is absolutely perfect for filling so many wonderful family favorite dishes! Use it to fill tacos, burritos, enchiladas, chiles rellenos, tamales, and so much more!
Picadillo is a fantastic use of leftovers, pantry ingredients, and refrigerated produce that may need to be used up ASAP. Plus, this is a great way to make your expensive ingredient, the ground beef, stretch a lot further at dinner time too!!
How To Make Picadillo
Start by bringing a large non-stick skillet or frying pan with your lard or cooking oil to medium high heat, until the fat or oil begins to shimmer. Add the chopped onion and jalapeno pepper and sauté until the onion becomes translucent, usually about 2 – 3 minutes.
After the onion has softened and become translucent, add the diced red bell pepper and garlic. Continue to sauté for an additional minute, then move the sautéed vegetables to one side of your skillet.
Add the ground beef to your skillet, break into several large chunks or pieces and allow the ground beef to cook undisturbed for 3 – 4 minutes. Break the ground beef into smaller pieces and stir to combine with the sautéed onion, jalapeno, garlic and red bell pepper.
Spread the ground beef mixture evenly in your skillet or frying pan, and allow the combination to continue cooking undisturbed for an additional 5 – 6 minutes. The ground beef should be well browned when done.
The remaining ingredients, minus the optional potatoes, can be added to the picadillo next. The roasted tomatoes can be directly squeezed or crushed into the ground beef mixture, or you can finely chop your fresh tomatoes before adding. *Tomatoes can also be pureed before adding, and combined with a cup of beef broth to make a saucier picadillo.
Stir your thawed peas and carrots, sweet corn and seasoning ( cilantro, dried oregano, cumin, paprika, salt & pepper ) into the beef mixture, then reduce the cooking temperature to medium. Simmer for 5 minutes before adding the potatoes, or simmer for 10 minutes if you are omitting the potatoes.
Adding Optional Potatoes
While the potatoes are optional, they are highly recommended. I am using Yukon Gold potatoes here as the skin is thinner allowing to skip peeling my potatoes. Russet potatoes work just as wonderfully, but I prefer to have them peeled in this recipe.
Before sautéing the onion and jalapeno, start your potatoes in the skillet with about 3 tablespoons of lard or cooking oil. Skillet fry the diced or cubed potatoes until golden and crispy on the outside, and fork tender.
Transfer the cooked potatoes to a paper towel lined plate to soak up the excess fat. Set aside until after the vegetables have been added to the picadillo.
Fold the skillet fried diced potatoes into the ground beef and vegetable mixture. Simmer for 5 – 10 minutes over medium heat. Taste and adjust seasoning to your liking before serving.
Serve picadillo simply on a bed of rice, stirred into eggs for a fantastic breakfast burrito, make a tasty Mexican skillet pot pie or use it as the centerpiece of taco night! Picadillo can also be ‘souped up‘ with more broth and tomato to enjoy as a hearty picadillo soup!
Storage & Freezing Instructions
Store any remaining picadillo in an air tight container. Transfer completely cooled picadillo to container and refrigerate within 1 – 2 hours after cooking. Will keep refrigerated for up to 4 days, but is best used with the first two days.
Picadillo can be stored in the freezer for up to 6 months if stored an air tight container, freezer bag, or vacuum sealed.
Picadillo Mexicano
Ingredients
- 2 Tbsp lard (or cooking oil)
- 1 white onion (finely chopped)
- 2 jalapeno (finely diced)
- 2 Tbsp garlic (minced or crushed)
- 1 red bell pepper (diced)
- 2 lbs ground beef
- 2 tomatoes (roasted and chopped or crushed)
- 1 cup peas and carrots, frozen mix (thawed)
- 1 cup sweet corn
- 1/4 cup cilantro (chopped)
- 2 tsp dried oregano (Mexican oregano is best)
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp each, salt & pepper (to taste)
- 2 medium Yukon Gold potatoes (optional - diced, cubed)
Instructions
- In a large non-stick skillet or frying pan, heat the lard or cooking oil over medium high heat until the fat or oil begins to shimmer. Add the onion and jalapeno, saute until the onion becomes translucent, about 2-3 minutes. Add the garlic and red bell pepper and saute for 1 minute more.
- Move the sauteed vegetables to one side of the skillet and add the ground beef. Break the beef into several large chunks, then let it cook undisturbed for 3-4 minutes.
- Break the browning ground beef into smaller pieces and combine with the sauteed onion, jalapeno, garlic, and red bell pepper. Spread evenly in the skillet or frying pan and allow to continue cooking undisturbed for an additional 5-6 minutes, or until the ground beef is well browned.
- Add the remaining ingredients (except for the potatoes, which are optional). Stir to combine thoroughly, then reduce the heat to medium and simmer for 5 minutes, if adding the potatoes, or 10 minutes if not opting for the potatoes.
- If you are opting to add the potatoes (which I do recommend): Prior to starting the hamburger, skillet fry the diced or cubed potatoes in about 3 tablespoons of lard or cooking oil. Cook until crispy on the outside and fork tender. Remove from the skillet and transfer to a paper towel lined plate to soak up excess fat. Then continue with step 1 of the instructions.At step 4 of the instructions, fold the cooked potatoes into the skillet of ground beef and vegetables after adding the remaining peas and carrots, corn, and seasoning. Then continue to cook for an additional 5-10 minutes simmering over medium heat.
- Add seasoning to taste after simmering, remove from heat and serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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