Mexican Picadillo

Mexican Picadillo is a cozy, hearty skillet meal with ground beef, potatoes, carrots, and tomatoes. It's simple, affordable, and perfect for busy family dinners.

Course Main Course

Cuisine Mexican

Keyword ground beef recipes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 538kcal

Author Kathleen

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.

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.

Nutrition