Name: Picadillo Mexicano
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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))

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This 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 with some eggs for breakfast, as it's a spicier relative to the well-known breakfast hash.

Picadillo is a great filling in my taco dorados or tasty baked beef empanadas.

Square image of picadillo Mexicano. — Picadillo is a delicious and flavorful ground beef and potato filling that is great in tacos, empanadas, chiles rellenos, and so much more.

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🥘 Ingredients
🔪 How To Make Picadillo Mexicano
💭 Angela's Pro Tips & Recipe Notes
🥡 Storing & Reheating
📖 Recipe Card
💬 Reviews

My picadillo is a Mexican version that is 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.

🥘 Ingredients

Lard - Some lard, cooking oil, or a lard substitute.
Vegetables - White or yellow onion, jalapeno, garlic, red bell pepper, tomatoes, peas and carrots, and sweet corn.
Ground Beef - I typically use 80/20, but you can use what you have.
Seasonings - Cilantro, dried oregano, ground coriander, cumin, paprika, salt, and pepper.
Potatoes (optional) - I highly recommend including Yukon gold potatoes.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Picadillo Mexicano

This authentic meal is very simple to throw together. You will need a large skillet, measuring utensils, a cutting board, and a knife set.

This recipe will yield twelve servings.

Saute the Veggies

Step 1: Heat. 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.

Step 2: (optional for potatoes) Start the potatoes. Skillet fry the diced or cubed 2 medium-sized 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.

Step 3: Saute. Add 1 white onion and 2 diced jalapenos, and saute until the onion becomes translucent, about 2-3 minutes. Then, add 2 tablespoons of garlic and 1 diced red bell pepper and saute for 1 minute more.

Add Beef and Cook

Step 4: Add the ground beef. Move the sauteed vegetables to one side of the skillet and add 2 pounds (907 grams) of ground beef. Break the beef into several large chunks, then cook undisturbed for 3-4 minutes.

Step 5: Combine. Break the browning ground beef into smaller pieces and combine with the sauteed vegetables. 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.

Simmer and Serve

Step 6: Add. Add 2 tomatoes, 1 cup (140 grams) of peas and carrots, 1 cup (164 grams) of sweet corn, ¼ cup (15 grams) of cilantro, 2 teaspoons each of oregano, coriander, and cumin, 1 teaspoon each of paprika, salt, and pepper (and the potatoes, if using). 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.

Step 7: Serve. Add seasoning to taste after simmering, remove from heat, and serve immediately.

💭 Angela's Pro Tips & Recipe Notes

Prepare the tomatoes. The roasted tomatoes can be directly squeezed or crushed into the ground beef mixture, or you can finely chop your fresh tomatoes before adding them. Tomatoes can also be pureed before adding, and combined with a cup of beef broth to make a saucier picadillo.
Include the potatoes. While the potatoes are optional, they are highly recommended. I am using Yukon Gold potatoes here, as the skin is thinner, allowing me to skip peeling them. Russet potatoes work just as wonderfully, but I prefer to have them peeled in this recipe.
Make a soup. For a delicious soup version, add more broth and tomato.

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🥡 Storing & Reheating

Store any remaining picadillo in an air-tight container. Transfer the completely cooled picadillo to a container and refrigerate within 1 - 2 hours after cooking.

It will keep refrigerated for up to 4 days, but it is best used within the first two days.

Freezing

Picadillo can be stored in the freezer for up to 6 months if it is stored in an airtight container, freezer bag, or vacuum sealed.

Reheating

Reheat leftovers in a skillet over medium heat until warmed through.

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Picadillo Mexicano

🥘 Ingredients