Mexican Picadillo with Ground Beef

This hearty Mexican picadillo has been my comfort food go-to for years. The combination of seasoned ground beef, tender potatoes, and vegetables in a flavorful homemade tomato sauce creates a satisfying meal that's both simple and delicious.

I first discovered this recipe while trying to recreate my grandmother's version that she'd make whenever we visited her in Mexico. Over the years, it's become my own family's most-requested dinner when we crave something comforting but not too complicated.

Ingredients

• Ground beef: Provides the hearty protein base look for lean 90/10 for the best flavor without excess grease
• Roma tomatoes: Create the fresh sauce foundation choose ripe ones with bright color for best flavor
• Potatoes: Add satisfying substance and absorb the delicious sauce flavors
• Carrots: Bring natural sweetness and nutritional value
• Jalapeño: Contributes authentic Mexican heat adjust according to your preference
• Mexican oregano: Offers distinctive earthy notes different from Mediterranean oregano
• Frozen peas: Add color and slight sweetness added at the end to maintain their bright color
• Cumin: Provides warm depth that enhances the meat flavors without overpowering

Step-by-Step Instructions

Prepare the Sauce:

Blend the tomatoes with half the onion, garlic, jalapeño, spices, and water until completely smooth. This creates a fresh salsa-like base that's far superior to store-bought sauce. Make sure to blend thoroughly for at least 30 seconds to eliminate any chunks.

Sauté the Aromatics:

Cook the remaining onion in olive oil for a full 5 minutes until translucent and slightly golden. This builds the flavor foundation for the entire dish. Stir occasionally to prevent burning while allowing the natural sugars to develop.

Cook the Beef:

Add ground beef with salt and cook for 6 minutes, breaking it into small crumbles as it cooks. Use a wooden spoon to break it apart thoroughly for the best texture. The salt helps draw out moisture and develop flavor in the meat.

Add Vegetables:

Incorporate diced potatoes and carrots, cooking for 5 minutes to give them a head start. Cut them into small, uniform pieces about 1/4-inch to ensure even cooking. This brief sauté helps them begin to soften and absorb the beef flavors.

Simmer Everything Together:

Pour in the tomato sauce, reduce heat, and cover to simmer for 15 minutes. This gentle cooking allows the flavors to meld while the vegetables tenderize in the sauce. The covered cooking prevents too much liquid from evaporating.

Finish the Dish:

Uncover and cook 5 more minutes, then add frozen peas and cook 5 additional minutes. This final uncovered cooking concentrates the flavors and allows the peas to warm through without becoming mushy. Check that potatoes are fork-tender before serving.

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The jalapeño is my secret ingredient that truly makes this dish shine. Even when I make it mild by removing the seeds, that subtle pepper flavor adds an authentic dimension that's unmistakably Mexican. My children were initially hesitant about the "green spicy thing" but now they request extra jalapeño as their palates have matured.

Make-Ahead and Storage

This picadillo actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. The mixture will thicken slightly when chilled. When reheating, add a splash of water or broth to loosen the sauce if needed. For longer storage, this dish freezes beautifully for up to 3 months. Portion into individual containers for quick lunches or dinners.

Serving Suggestions

While picadillo is delicious served simply with rice, it becomes a versatile component in many traditional Mexican meals. Spoon it into warm corn tortillas for instant tacos, use it as a filling for burritos or empanadas, or serve over a bed of cauliflower rice for a lower-carb option. For a full spread, accompany with refried beans, Mexican rice, and fresh lime wedges. A simple side salad with cilantro-lime dressing completes the meal perfectly.

Regional Variations

Picadillo recipes vary throughout Mexico and Latin America. In some regions, you'll find versions with raisins and olives for a sweet-savory combination, while others include diced bell peppers or corn. Northern Mexican versions like this one tend to be more potato-forward, while coastal regions might incorporate more tropical ingredients. The recipe's adaptability reflects its practical origins as a way to create a satisfying meal from available ingredients.

Frequently Asked Questions

→ What is Mexican picadillo?

Mexican picadillo is a traditional dish made with ground beef, potatoes, and vegetables like carrots and peas, cooked in a seasoned tomato sauce.

→ Can I make this dish less spicy?

Yes, you can reduce or remove the seeds from the jalapeño for less spice, or omit it entirely for a mild version.

→ What can I serve with picadillo?

Picadillo pairs well with rice, warm tortillas, or can be used as a filling for tacos or empanadas.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

→ Can I substitute ingredients in this dish?

Yes, you can substitute ground turkey or chicken for the beef and use sweet potatoes or zucchini instead of russet potatoes or carrots.