Mexican Picadillo is the ultimate weeknight dinner for busy families—quick, comforting, and packed with flavor. This faster version of the classic dish is made with minimal, budget-friendly ingredients, combining seasoned ground beef or other ground meat with tender potatoes and veggies in a rich, savory sauce.
Serve it with warm tortillas, white rice and a side of refried beans for a meal that’s not only delicious but also a time-saver your whole family will love. Perfectly wholesome and incredibly satisfying, it’s a traditional favorite made easier for your busy schedule!
I first heard about Picadillo thanks to a TikTok Reel my husband sent me. In the video, a guy threw everything into a blender, and it somehow looked amazing. When I went back to write it down—poof, the reel was gone! So, I reworked it myself, and now it’s become one of our go-to meals. I love how fast and easy it is, perfect for shaking up the usual Taco Tuesday. Plus, it’s naturally gluten-free and Alpha Gal friendly if you swap the ground beef for ground chicken or turkey. It’s a win all around!
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What Is Picadillo?
The word Picadillo, which comes from the Spanish word “picar,” meaning “to chop,” or “small pieces” is a traditional dish enjoyed throughout Latin America, Spain, and the Philippines. It features ground beef, potatoes, and vegetables simmered in a flavorful tomato-based sauce. Each region has its own variation, often including unique ingredients like raisins, olives, or spices for added depth. Originating from Spain and influenced by colonial trade routes, picadillo is a versatile and hearty dish typically served with rice, tortillas, or beans, making it a comforting favorite around the world.
Why You’ll Love This Mexican Picadillo Recipe
- Quick and Easy: This easy one-pan recipe is perfect for busy weeknights, made with simple, allergen-friendly ingredients that come together in no time.
- Family-Friendly: Packed with hearty ground beef (or ground meat of your choice), tender potatoes, and a savory sauce, it’s a meal everyone can enjoy, even with dietary restrictions.
- Versatile and Customizable: Naturally gluten-free and easy to adapt, serve it with rice, tortillas, or beans, or use it as a filling for tacos or lettuce wraps to suit your family’s needs!
What Equipment is Needed for this Recipe
To make this Mexican style picadillo recipe you’ll need the following:
- Blender: For creating the smooth, flavorful sauce.
- Large Skillet or Pan: To cook the ground meat and simmer the dish to perfection.
- Cutting Board and Knife: For chopping the potatoes and any other veggies.
- Wooden Spoon or Spatula: For stirring and combining the ingredients.
That’s it—simple tools for a delicious meal!
Ingredients for Mexican Picadillo
The ingredients for this quick, family-friendly, comforting dish are more like guidelines—I’ve made this dish many times with different variations, and they’ve all turned out delicious! It is a very versatile dish.
- Ground Meat: Lean ground beef, ground turkey or ground chicken are all great options.
- Diced Potatoes: About 2 cups of diced potatoes, typically from a large Russet potato. You can also use Yukon Gold or Red potatoes.
- Tomatoes: 4-5 fresh Roma tomatoes, or substitute with one 14-ounce can of drained diced tomatoes.
- Peppers: Jalapeño or serrano peppers, depending on your spice preference. Adjust the amount or remove the seeds to control the level of heat, making it as mild or spicy as you like!
- Onion: 1 cup of chopped onion (yellow or white works best).
- Garlic: 3 cloves garlic minced, adjust to taste.
- Cilantro: One bunch of fresh cilantro, washed and stems removed, to add great flavor to the sauce.
- Spices: Chili powder, garlic powder, onion powder, paprika, cumin, salt, black pepper, and Mexican oregano.
- Knorr Caldo De Pollo (Optional): Adds an extra layer of authentic flavor, but you can leave it out if you prefer.
Overview of Instructions:
Follow the Recipe Card for full instructions
- In a large skillet, brown the ground beef or ground turkey over medium heat.
- Drain any excess grease and add the diced potatoes to the skillet.
- Season the meat and potatoes with a little salt and the seasoning mixture, stirring to coat evenly.
- Reduce the heat to low while you prepare the fresh salsa sauce.
- Trim the stems from the bunch of cilantro.
- Place all the salsa ingredients into a high-powered blender and blend until smooth.
- Pour the salsa back into the large pan with the meat and potatoes, stirring to combine.
- Increase the heat to medium and bring the mixture to a simmer.
- Reduce the heat to maintain a gentle simmer for 30 minutes or until the potatoes are fork-tender, stirring occasionally.
- Spoon the picadillo into warm tortillas (flour or corn) for an easy and delicious taco night.
Tips and Variations
Here are some helpful tips and variations to make your Mexican Picadillo even better:
Helpful Tips:
- Cut Evenly: Dice the potatoes into uniform pieces to ensure they cook evenly.
- Simmering Tip: If the sauce thickens too much during simmering, add a splash of chicken or vegetable broth to maintain the desired consistency.
- Make Ahead: Picadillo tastes even better the next day! Prepare it ahead of time and store it in the fridge for up to 3 days.
- Freezer Friendly: This dish freezes well. After cooling the Picadillo to room temperature, store the leftover picadillo in an airtight container for up to 3 months and reheat when needed.
- Adjust Spice Levels: Remove seeds from jalapeño peppers or serrano peppers for a milder flavor or leave them in for more heat.
Variations:
- Protein Swap: Use ground chicken, turkey, or even plant-based ground meat for dietary needs or preferences.
- Add Veggies: Mix in diced carrots, peas, or bell peppers for added color and nutrition.
- Sweet and Savory: Add a handful of raisins for a hint of sweetness, or toss in a few green olives for a briny twist.
- Tomato Alternatives: Use canned fire-roasted tomatoes for a smoky flavor if fresh tomatoes aren’t available.
- Smoky Kick: Add a small chipotle pepper in adobo sauce to the salsa for a smoky and slightly spicy flavor boost.
- Low-Carb Option: Swap out the potatoes for diced zucchini or cauliflower for a low-carb alternative.
- Toppings: Garnish with fresh cilantro, avocado slices, or a dollop of sour cream to elevate the dish.
- Swap Potatoes: Switch out regular potatoes for sweet potatoes to add natural sweetness and extra nutrients to the dish.
With these tips and variations, you can customize the dish to suit your taste and lifestyle!
Serving Suggestions for Mexican Picadillo
Top With Cilantro Lime Cream Sauce: I may be biased, but all my taste testers agree, this is the The Best Cilantro Lime Crema Sauce For Tacos
Stuffed Peppers: Use the picadillo as a flavorful filling for roasted bell peppers, then bake and garnish with melted cheese or a dollop of sour cream.
Over Rice: Serve the picadillo over a bed of fluffy white rice or Mexican-style rice for a hearty and satisfying meal.
Taco Night: Spoon the picadillo into warm tortillas (corn or flour) and top with fresh cilantro, diced onions, and a squeeze of lime for an easy and delicious taco option.
FAQ
Mexican Picadillo is a traditional dish made with ground meat (usually beef), potatoes, and vegetables simmered in a flavorful tomato-based sauce. It’s commonly served with rice, tortillas, or beans, but it’s also used as a filling for tacos, empanadas, or stuffed peppers. It’s a versatile dish that can be customized based on regional and personal preferences.
Absolutely! Picadillo is a great make-ahead dish. In fact, the flavors often deepen and taste even better the next day. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Just reheat on the stovetop or in the microwave when you’re ready to enjoy it.
Yes! The spice level is easy to customize. For a milder version, use jalapeños and remove the seeds and membranes, or skip the peppers entirely. For more heat, add serrano peppers or a chipotle pepper in adobo sauce. You can also adjust the chili powder and other spices to suit your family’s taste.
More Recipes for Delicious Meals
Fried Gluten Free Fish Tacos with Cilantro Lime Crema Sauce
The Best Cilantro Lime Crema Sauce For Tacos
Gluten Free: Easy Green Chicken Enchilada Casserole
Easy Red Gluten Free Chicken Enchiladas Recipe
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Mexican Picadillo
Equipment
- Blender
- Large Skillet or Pan
- Cutting Board and Knife
- Wooden Spoon or Spatula
Ingredients
- 1 Tablespoon Oil avocado or sunflower oil are my preference
- 1 pound Ground Meat ground beef, ground turkey or ground chicken are all great options.
- 2 cups Diced Potatoes
Fresh Salsa Sauce
- 4-5 Roma Tomatoes remove the core of the tomatoes or substitute with one 14-ounce can of drained diced tomatoes.
- 1-2 Peppers: Jalapeño or serrano peppers depending on your spice preference. See notes. Remove the stems.
- 1 cup Onion roughly chopped
- 3 cloves Garlic minced
- 1/2- 1 bunch Cilantro washed and stems removed.
- 1/4 cup Water
Spice Blend
- 2 teaspoons Chili Powder (one packet of Taco seasoning can replace the spice blend.)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1 teaspoon Knorr Caldo De Pollo optional
Serving Suggestions:
- Tortillas flour or corn
- White Rice
- Sour Cream
- Shredded Cheese
Instructions
- In a large skillet add the oil and brown the ground meat over medium heat.
- Drain any excess grease and add the diced potatoes to the skillet.
- Season the meat and potatoes with the seasoning mixture, stirring to coat evenly.
- Reduce the heat to low while you prepare the fresh salsa sauce.
- Trim the stems from the bunch of cilantro.
- Place all the salsa ingredients into a high-powered blender and blend until smooth.
- Pour the salsa back into the large pan with the meat and potatoes, stirring to combine.
- Increase the heat to medium and bring the mixture to a simmer.
- Reduce the heat to maintain a gentle simmer for 30 minutes or until the potatoes are fork-tender, stirring occasionally.
- Spoon the picadillo into warm tortillas (flour or corn) for an easy and delicious taco night.
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