This post may contain affiliate links. Please read our disclosure policy.
Mexican Picadillo is one of those comforting, humble dishes that manages to be both simple and deeply satisfying at the same time. Tender ground beef, soft potatoes and carrots, and a warmly seasoned tomato sauce cook together into a rich, spoonable filling that’s meant for tacos, rice bowls, and tortillas rather than a plated meat-and-potatoes supper.
What makes this version so good is how the little details build big flavor: the potatoes naturally thicken the sauce as they cook, fresh tomatoes add brightness and balance, olives bring a tiny salty pop, and a pinch of allspice gives it that subtle “what is that delicious flavor?” magic. It’s classic homestyle picadillo — cozy, versatile, and perfect for building meals.
Serve it over rice, tuck it into tortillas, or pile it onto my homemade Sopes recipe. If you love easy Mexican-inspired dinners, don’t miss my White Chicken Enchiladas, Taco Chili, and Green Chicken Enchilada Casserole — they all pair beautifully with this dish!
✨ Before You Begin
Dice small and even. The potatoes and carrots cook best when cut into small, uniform pieces — aim for about ¼–⅓ inch cubes so everything finishes at the same time.
Use a good skillet. A wide, heavy skillet (cast iron or stainless) gives you the best browning and even cooking.
Drain excess grease if needed. If your ground beef releases a lot of fat, spoon a little off before adding the vegetables so the final dish isn’t oily.
Enough liquid matters. You don’t want this soupy, but you do need enough moisture for the potatoes and carrots to steam-simmer until tender. If the skillet looks dry before the potatoes are soft, add broth a splash at a time.
Taste at the end. Picadillo flavors really bloom as it cooks, so always adjust salt and pepper right before serving.
What Is Mexican Picadillo?
Mexican picadillo (often called carne molida con papas) is ground beef simmered with potatoes in a tomato-based sauce. Every family makes it a little differently — some add peas, carrots, olives, or even raisins — but it’s always cozy, hearty, and weeknight-friendly.
Mexican Picadillo Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Bacon fat or vegetable oil – Bacon fat adds amazing depth, but oil works great too.
- Onion, jalapeño, and garlic – The classic flavor base.
- Tomato paste – Cooked briefly to deepen and caramelize the flavor.
- Ground beef (80/20) – Perfect balance of flavor and moisture.
- Russet potatoes – They soften beautifully and help thicken the sauce.
- Carrots – Add sweetness and texture.
- Tomato sauce + fresh tomatoes – A combo that gives body and brightness.
- Better Than Bouillon (beef) – A small amount boosts savory richness.
- Spices: cumin, oregano, smoked paprika, allspice – Warm, classic Mexican flavors.
- Frozen peas – Traditional finishing touch for color and sweetness.
- Green olives – Optional but highly recommended for salty contrast.
- Fresh cilantro + lime – To wake everything up at the end.
🥣 How to Make Mexican Picadillo
Here’s a quick look at how to assemble this easy Mexican Picadillo (full instructions in the recipe card below).
Start by heating a little bacon fat or oil in a large skillet. Cook the diced onion and jalapeño until soft and translucent, then add the garlic just long enough to become fragrant. Stir in the tomato paste and cook it for a minute or two — this step deepens the flavor and makes a big difference in the final dish.
Add the ground beef and season it with salt and pepper. Break it up as it cooks until it’s nicely browned and no pink remains. If the pan looks overly greasy, carefully spoon off a bit of the excess fat.
Next, add the carrots, potatoes, tomato sauce, fresh tomatoes, broth, Better Than Bouillon, and all the seasonings. Stir everything together, partially cover the skillet, and simmer gently on low, stirring and flipping the mixture every few minutes so the potatoes and carrots cook evenly. Plan on about 35–40 minutes, or until the vegetables are fork-tender and the sauce is thick and cohesive. If the pan starts to look dry before they’re soft, add a small splash of broth.
In the last few minutes, stir in the peas and chopped olives. Finish with fresh cilantro and a squeeze of lime, and dinner is ready!
🔬 Cooking Science
Picadillo thickens naturally as the potatoes simmer and release starch into the sauce. Cooking the tomato paste briefly deepens the flavor, and adding peas and olives at the end keeps them bright and perfectly textured. If your skillet looks dry before the potatoes are tender, add a splash of broth so they can steam-simmer to fork-tender.
⭐ Pro Tips
⭐ Picadillo texture is meant to be fairly dry. Traditional Mexican picadillo is usually more “saucy-coated” than gravy-heavy. The potatoes thicken the mixture so it’s moist and flavorful but not soupy — perfect for tacos, rice bowls, or stuffing peppers.
⭐ Add broth as needed. Picadillo is meant to be fairly dry, but the carrots and potatoes still need moisture to cook through. If the mixture starts sticking or looks dry before the veggies are tender, add 2–4 tablespoons broth and keep simmering.
⭐ Stir — don’t just simmer. Because picadillo cooks in a thick skillet mixture rather than a pot of liquid, the potatoes and carrots need to be turned regularly. Every few minutes, flip the mixture so the veggies on top rotate to the bottom and cook evenly.
⭐ You control the consistency. Prefer it juicier? Add an extra splash of broth at the end. Like it thicker and drier? Let it simmer uncovered for a few extra minutes.
⭐ Caramelize the tomato paste. Don’t skip that quick 1–2 minute cook time — it transforms the flavor from flat to rich.
⭐ Season in layers. Potatoes soak up salt, so lightly season the beef, then taste again near the end and adjust in small increments.
⭐ Keep the heat gentle. Low and slow cooking ensures the potatoes become tender without the sauce scorching.
⭐ Olives are optional — but wonderful. Even olive skeptics are often surprised how good they are in this dish!
⭐ Make it your own. Picadillo is flexible — add raisins for a Cuban-style twist or a little extra heat if you like spice.
What to Serve With Mexican Picadillo
Fresh + Crisp Sides
A simple House Salad, Mexican Corn Salad, Pineapple Coleslaw, or crisp shredded lettuce with lime makes a perfect fresh contrast.
Comforting Sides
Serve over warm rice with Charro Beans. You can also use picadillo as a filling for empanadas or gorditas, tuck it into tortillas for tacos, or serve it “dip-style” with warm tortillas or sturdy chips.
Sweet Finishes
Round out the meal with Strawberry Tres Leches Cake, Pineapple Fluff, Fresca con Crema, Biscochitos, or Polvorones.
Storing, Reheating, and Make-Ahead
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freezes beautifully for up to 3 months.
- Reheat: Warm gently on the stovetop with a splash of broth to loosen the sauce.
- Make-Ahead: Great for meal prep — cook it a day in advance and simply reheat.
✦ Frequently Asked Questions
✦ What is Mexican Picadillo?
Picadillo is a traditional Latin American dish made with ground beef, tomatoes, potatoes, and warm spices. Versions vary by country, but this recipe reflects a classic Mexican-style preparation.
✦ Is Mexican picadillo supposed to be dry or saucy?
Authentic Mexican picadillo is typically served fairly dry — moist and flavorful, but not swimming in gravy. The potatoes naturally thicken the mixture so it clings to the beef and vegetables. If you prefer it juicier, you can always stir in a little extra broth at the end.
✦ Why are my potatoes still hard?
Most of the time it just needs a little more time and a splash of broth. Keep the heat low, partially cover, and add broth a tablespoon or two at a time so the potatoes steam-simmer until fork-tender without turning the dish soupy.
✦ Can I make this ahead of time?
Absolutely. Picadillo actually tastes even better the next day as the flavors continue to meld.
✦ Can I freeze Mexican Picadillo?
Yes! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight and reheat gently.
✦ Is picadillo spicy?
Not really. This version is mild and family-friendly. The jalapeño adds flavor more than heat, especially with the seeds removed.
✦ Can I make the sauce smoother?
Yes — if you prefer a smoother, more “salsa-like” base, you can blend the tomatoes with onion/garlic/jalapeño before adding. I prefer it chunky!
✦ Can I make this without potatoes?
You can, but the texture will be looser. Consider serving it over rice if you skip them.
✦ What can I substitute for ground beef?
Ground turkey or chicken both work well, though you may want a little extra seasoning.
✦ Can I add corn?
You can, but traditional Mexican picadillo usually sticks to peas rather than corn.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Mexican-Inspired Favorites
If you love comforting Mexican flavors, here are a few reader favorites to try next:
- Mexican Tater Tot Casserole — baked family dinner
- Shrimp Enchiladas — cheesy, saucy enchiladas
- Taco Lasagna — layered Tex-Mex comfort
- Chicken Taco Soup — cozy bowl-style dinner
- Mexican Rice — classic side for tacos and bowls
- Mexican Corn Salad — fresh, bright side
More Mexican-Inspired Favorites
Looking for more easy, flavorful dinners like this one? Try these reader favorites:
- Mexican Tater Tot Casserole
- Shrimp Enchiladas
- Taco Lasagna
- Best Taco Meat Recipe
- Mexican Rice
- Chicken Taco Soup
Tried This Recipe?
💗💗 Please leave a star rating and comment below — it helps others and means so much!
Tip for mobile readers: scroll just a bit to tap the stars — thank you!
💌 Hungry for more cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite. 💌
Thanks for stopping by my kitchen today — happy cooking, friends! Kathleen 💗
Mexican Picadillo
Ingredients
- 1-2 tablespoon, plus more if needed bacon fat or vegetable oil
- 1 small jalapeño, ribs and seeds removed finely diced
- 1 cup yellow onion, finely diced
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 1 pound 80/20 ground beef
- 1 teaspoon fine salt divided (plus more to taste)
- 1/2 teaspoon freshly ground black pepper divided (plus more to taste)
- 1 cup, about 2 large carrots, peeled and diced
- 3 medium russet potato, peeled and cut into 1/4–1/3-inch pieces
- 1 (8-ounce) can tomato sauce
- 2 cups fresh tomatoes, chopped into 1/3 inch pieces
- 1/2 cup, plus more as needed low-sodium beef broth
- 1 teaspoon beef flavor Better Than Bouillon
- 1 bay leaf
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- pinch ground allspice
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons pitted green olives, chopped
- fresh limes
Instructions
- Cook the aromatics. Heat 1 tablespoon bacon fat in a large skillet over medium heat. Add the diced onion (1 cup) and jalapeño (if using) and cook 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic (1 tablespoon) and cook about 30 seconds, just until fragrant.
- Caramelize the tomato paste (1 tablespoon). Add the tomato paste to the skillet and cook 1–2 minutes, stirring constantly, until it deepens in color and smells rich and slightly sweet.
- Add the beef. Add the ground beef(1 pound) to the skillet and season with 1 teaspoon of the fine salt and 1/2 teaspoon of the pepper. Cook, breaking it up with a spoon, until browned and no pink remains. ** If the pan has more than a tablespoon or two of excess fat, carefully spoon a little off.
- Add the vegetables and sauce. Reduce the heat to medium-low. Add the carrots (1 cup), potatoes (3), tomato sauce (1 can), chopped tomatoes (2 cups), broth (1/2 cup), Better Than Bouillon (1 teaspoon), bay leaf (1), cumin (1 1/2 teaspoons), oregano (1 teaspoon), smoked paprika (1/2 teaspoon), allspice (a pinch), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir well, then cover the skillet partially (leave the lid slightly cracked so steam can escape). Cook on low for 30–40 minutes, stirring every few minutes and gently turning the carrots and potatoes, until they're fork-tender and the mixture is thick and cohesive.** If the pan starts to look dry before the potatoes are soft, add a splash of broth.
- Finish it off. Stir in the frozen peas (1/2 cup) and chopped olives (2 tablespoons) during the last 3–5 minutes of cooking. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve and enjoy. Sprinkle with fresh cilantro (2 tablespoons) and serve with lime wedges.
Fans Also Made:
Notes
- Picadillo texture is meant to be fairly dry. Traditional Mexican picadillo is usually more “saucy-coated” than gravy-heavy. The potatoes thicken the mixture so it’s moist and flavorful but not soupy — perfect for tacos, rice bowls, or stuffing peppers.
- Add broth as needed. Picadillo is meant to be fairly dry, but the carrots and potatoes still need moisture to cook through. If the mixture starts sticking or looks dry before the veggies are tender, add 2–4 tablespoons broth and keep simmering.
- Stir — don’t just simmer. Because picadillo cooks in a thick skillet mixture rather than a pot of liquid, the potatoes and carrots need to be turned regularly. Every few minutes, flip the mixture so the veggies on top rotate to the bottom and cook evenly.
- You control the consistency. Prefer it juicier? Add an extra splash of broth at the end. Like it thicker and drier? Let it simmer uncovered for a few extra minutes.
- Caramelize the tomato paste. Don’t skip that quick 1–2 minute cook time — it transforms the flavor from flat to rich.
- Season in layers. Potatoes soak up salt, so lightly season the beef, then taste again near the end and adjust in small increments.
- Keep the heat gentle. Low and slow cooking ensures the potatoes become tender without the sauce scorching.
- Olives are optional — but wonderful. Even olive skeptics are often surprised how good they are in this dish!
- Make it your own. Picadillo is flexible — add raisins for a Cuban-style twist or a little extra heat if you like spice.
Leave a Reply