I love this recipe because it’s full of rich, layered flavor yet simple enough for a weeknight dinner. The combination of roasted tomatoes, peppers, and garlic gives the sauce a smoky depth, while the potatoes add heartiness to every bite. It’s warm, filling, and versatile — I can serve it in tacos, over rice, or even with fried eggs for breakfast. Plus, it’s made with everyday ingredients that come together beautifully in under an hour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 pounds ground beef 2 medium-sized potatoes, peeled and diced into ½-inch pieces ½ cup finely chopped onions 1 teaspoon each of salt and black pepper 2 fresh roma tomatoes 3 jalapeños, stems removed 1 serrano pepper, de-stemmed 2 garlic cloves ¼ cup water 1 teaspoon cooking oil
Directions
I start by heating a teaspoon of oil in a small frying pan over medium heat. Once it’s warm, I add the tomatoes, jalapeños, serrano pepper, and garlic. I roast them until they develop a nice charred skin — that’s where the smoky flavor comes from.
Once they’re roasted, I transfer everything to a food processor and blend until smooth or slightly chunky, depending on the texture I want for my sauce.
Next, in a large saucepan, I cook the ground beef and onions together over medium heat, seasoning with salt and pepper. I stir occasionally, breaking the meat apart as it cooks until it’s browned and no pink remains.
Once the beef is cooked, I stir in the diced potatoes and pour in the roasted tomato mixture. I lower the heat to medium-low, cover the pan, and let it simmer gently until the potatoes are tender and the flavors have melded together — about 15–20 minutes.
When it’s ready, I serve the Picadillo hot, usually over white rice or with a stack of warm tortillas on the side. Sometimes I add a squeeze of lime and a sprinkle of cilantro on top for freshness.
Servings and Timing
This recipe serves about 4 people. It takes 25 minutes to prep and 25 minutes to cook, for a total of around 50 minutes.
Variations
I sometimes like to add a handful of peas, carrots, or diced bell peppers for extra color and texture. For a sweeter flavor, I stir in a small handful of raisins or chopped olives — a variation inspired by traditional Latin-style picadillos. When I want a spicier version, I keep the seeds in the peppers or add a pinch of chili powder. To make it lighter, I substitute ground turkey or chicken for the beef.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stove over medium heat, adding a splash of water if the sauce has thickened too much. It also freezes beautifully — I cool it completely, transfer it to freezer-safe containers, and store it for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
What is Mexican Picadillo made of?
It’s a savory mix of ground meat, potatoes, and vegetables simmered in a tomato-chile sauce.
Can I make this dish less spicy?
Yes, I remove the seeds from the jalapeños and serrano or use fewer peppers for a milder version.
Can I use canned tomatoes instead of fresh ones?
Yes, canned fire-roasted tomatoes work well — I just skip the roasting step.
How do I know when the potatoes are done?
They should be tender when pierced with a fork but not falling apart.
Can I make this recipe vegetarian?
Absolutely. I replace the beef with lentils or plant-based ground for a meatless option.
What sides go well with Picadillo?
It pairs beautifully with rice, beans, or warm tortillas.
Can I add other vegetables?
Yes, peas, carrots, and corn are great additions for more texture and color.
How do I thicken the sauce?
I let it simmer uncovered for a few extra minutes until it reaches the desired consistency.
Can I double the recipe?
Yes, this recipe scales easily — perfect for meal prep or feeding a crowd.
Is Picadillo spicy?
It can be mildly spicy depending on the peppers used, but the heat is easy to adjust.
Conclusion
This Mexican Picadillo is a flavorful, comforting dish that captures the heart of traditional home cooking. The combination of roasted chiles, juicy tomatoes, and tender potatoes makes it rich and satisfying, while the simple preparation keeps it approachable. Whether I serve it over rice, wrapped in tortillas, or just by the spoonful, it’s always a hearty, soulful meal that brings warmth and flavor to the table.
This Mexican Picadillo is a classic, home-style dish made with ground beef, tender potatoes, and a smoky roasted tomato-chile sauce. It’s hearty, flavorful, and versatile — perfect for serving with rice, tortillas, or as a filling for tacos and empanadas.
Total Time:50 minutes
Yield:4 servings
Ingredients
1.5 pounds ground beef
2 medium potatoes, peeled and diced into ½-inch pieces
½ cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
2 fresh Roma tomatoes
3 jalapeños, stems removed
1 serrano pepper, de-stemmed
2 garlic cloves
¼ cup water
1 teaspoon cooking oil
Optional toppings: chopped cilantro, lime wedges
Instructions
Heat 1 teaspoon of oil in a small frying pan over medium heat. Add the tomatoes, jalapeños, serrano pepper, and garlic, roasting until the skins are charred and fragrant.
Transfer the roasted ingredients to a food processor and blend until smooth or slightly chunky, depending on your preference. Set aside.
In a large saucepan over medium heat, cook the ground beef and onions with salt and black pepper, breaking up the meat as it browns. Cook until no pink remains.
Stir in the diced potatoes and pour in the roasted tomato mixture. Reduce heat to medium-low and cover the pan.
Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
Adjust seasoning to taste, and serve hot with rice, tortillas, or as a taco filling. Garnish with cilantro and a squeeze of lime if desired.
Notes
For a milder version, remove seeds from jalapeños and serrano before roasting.
Use ground turkey or chicken for a lighter version.
Add peas, carrots, or bell peppers for extra texture and color.
For a sweeter, traditional twist, stir in a handful of raisins or chopped green olives.
Simmer uncovered at the end if you prefer a thicker sauce.
