Mexican Picadillo

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Simple, flavorful, and hearty this Mexican picadillo is pure comfort food. It’s super easy to make and easy to customize. It’s a classic meat-and-potatoes dish that is perfect for a quick weeknight dinner everyone will love. It’s also an inexpensive recipe to make that uses a lot of kitchen staples, so it’s ideal for when you want to cook up a healthy meal on a budget.

Every country and region has its own version, and it even varies from household to household! This version is how I make it at home but feel free to experiment with different ingredients to make it your own. Want more Mexican inspired flavors for dinner? Try my Mexican style shrimp and rice recipe, air fryer fish taco recipe, or carne asada tacos recipe.

Key Ingredients You Need

Ingredients needed to make Mexican picadillo.

Tomatoes — I like to use Roma potatoes as they’re low in water content, making them ideal for the tomato sauce.
Jalapeño — This adds a nice kick to the sauce. Make sure to remove the seeds before blending the jalapeño.
Potatoes — I use russet potatoes, but you can also use Yukon gold potatoes.
Beef — Feel free to use any type of ground beef. I usually use lean ground beef, but you can use higher-fat ground beef as well. You may have to drain any excess liquid if you use higher-fat ground beef.
Peas — I recommend using frozen peas. They add a pop of color and texture to the Mexican picadillo. I don’t recommend using canned peas.

How to Make Mexican Picadillo

Set of two photos showing tomatoes added to a blender and a skillet of potatoes and carrots being sautéed.

Step 1: Add the tomatoes, ½ quartered onion, jalapeño, garlic, and water into a blender. Blend until smooth and set aside.

Step 2: In a large pan over medium heat, add the olive oil, onion, potatoes, and carrot. Cook until the onions have turned slightly translucent. Set aside onto a plate or bowl.

Set of two photos showing beef cooked in a skillet and the blended sauce added to the skillet.

Step 3: In the same pan, add the beef, breaking it up with a spatula. Cook until the beef has almost cooked all the way through, about 5 minutes.

Step 4: Add the veggies back into the pan with the beef along with the peas, salt, pepper, and cumin. Toss to combine. Then add the tomato mixture and the bay leaf.

Set of two photos showing the Mexican picadillo simmered and mixed.

Step 5: Turn heat to medium-low and cover the pan with a lid for 10 to 15 minutes. Simmer until the potatoes are fork-tender.

Step 6: Take off the lid and cook for an additional 5 minutes to reduce the liquid if you desire. Garnish with fresh chopped cilantro and serve with white rice.

Close up of rice with Mexican picadillo on top garnished with chopped cilantro.

Tips For This Recipe

Make sure you dice the potatoes into small bite-sized pieces so they cook quickly in the skillet. You’ll have to increase the cooking time if you cut your potatoes larger.
I recommend using your largest skillet. This way, all your vegetables and beef brown instead of steam when you saute them.
You can add an additional jalapeño or swap for a serrano pepper for extra heat.
You can use other ground meats, like chicken, turkey, or pork, instead of beef.
To save prepping time, you can buy frozen diced potatoes and carrots.
If you want the Mexican picadillo to be saucier, you can add a couple splashes of beef broth to the skillet along with the blended sauce.
You can easily customize your picadillo with any of your favorite add-ins, such as parsley, blanched almonds, olives, celery, raisins, and more.

A skillet of Mexican picadillo with a rubber spatula tucked into the middle of the pan.

Frequently Asked Questions

Is picadillo spicy?

This picadillo recipe is not super spicy, but you can easily adjust it to your liking! You can even add some diced jalapeño or serrano pepper at the end when you simmer the skillet.

Why is it called picadillo?

Picadillo is a Latin American dish made from ground beef, potatoes, and a tomato base. Every region and country has its own version, but its name picadillo originates from the Spanish word “picar” and "picado," which means “to mince” or “to chop” as the ingredients are usually chopped and minced meat is another term for ground meat.

What goes well with Mexican picadillo?

Picadillo goes with everything! I like to serve it with white rice, but it also goes well with cilantro lime rice, tortillas, sopes, and tortilla chips. You can even use it to fill empanadas, burritos, enchiladas, or tacos. The possibilities are endless!

How do I store leftovers?

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat leftovers in the microwave or skillet until hot. You can also freeze leftovers in a freezer-safe bag for up to 3 months. Thaw before reheating.