Traditional Mexican Beef Picadillo: Easy and Flavorful Family Dish

This is my weeknight answer to the "what is for dinner" spiral: a traditional mexican picadillo dish that tastes like it simmered all day, but lands on the table fast. This picadillo recipe mexican authentic leans into what I love most about picadillo: savory ground beef, tender potatoes, and a tomato-chile base that is cozy instead of fiery. It is the kind of pot of comfort you can spoon into warm tortillas, pile onto rice, or stretch into tomorrows lunch without it feeling like leftovers. If you want an easy picadillo recipe mexican families actually make on repeat, this one is built for real life: one skillet, straightforward ingredients, and enough flavor to make everyone hover near the stove.

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Traditional Mexican Beef Picadillo: Easy and Flavorful Family Dish

Savory ground beef and potatoes simmered in a tomato, onion, and mild chile sauce for an authentic-tasting Mexican picadillo you can serve in tacos, bowls, or with rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Mexican

Servings 4

Equipment

• Large skillet with lid a 12-inch skillet or sauté pan works best; cast iron, stainless steel, or nonstick are all fine. if your pan has no lid, use a sheet pan or foil to cover while the potatoes cook.
• Cutting board and chef’s knife for fast prep, a sharp knife matters more than anything. a small knife is helpful for peeling and trimming potatoes.
• Wooden spoon or heatproof spatula use it to break up the ground beef and scrape the browned bits (that is flavor).
• Box grater or microplane optional but great for grating garlic so it melts into the sauce; otherwise mince with a knife.
• measuring spoon and measuring cup you can eyeball this recipe once you have made it, but measuring keeps the sauce balanced on the first run.

Ingredients

  

For the picadillo

• 1 tablespoon neutral oil avocado oil or canola oil; olive oil is also fine
• 1 pound ground beef 85/15 for the best balance; 90/10 works, but add a splash more oil if the pan looks dry
• 1 teaspoon kosher salt add more at the end if needed; use 1/2 teaspoon if using fine salt
• 1/2 teaspoon black pepper freshly ground if possible
• 1 cup yellow onion finely diced, about 1 medium onion
• 1 cup roma tomato diced, about 2 small tomatoes; substitute with 1 cup canned diced tomato (drained) if needed
• 2 clove garlic grated or minced
• 1 tablespoon tomato paste optional but recommended for deeper tomato flavor
• 2 teaspoon ground cumin earthy backbone; if yours is old, use 1 tablespoon
• 1 teaspoon mexican oregano rub it between your fingers to wake it up; substitute with marjoram or regular oregano
• 1/4 teaspoon ground cinnamon optional, just enough to round the sauce without tasting sweet
• 1 cup potato peeled and cut into -inch cubes, about 1 medium russet or yukon gold
• 1 cup beef broth or chicken broth; water works in a pinch, but broth tastes fuller
• 1/2 cup tomato sauce from a can; if using crushed tomato, add 2 tablespoon water to loosen
• 1 tablespoon chipotle in adobo minced, plus 1 teaspoon sauce; substitute with 1 teaspoon smoked paprika for mild heat
• 1 tablespoon lime juice fresh; added at the end to brighten the rich sauce

To serve (choose your own adventure)

• 8 piece corn tortilla warm them for tacos; flour tortillas also work
• 2 cup cooked rice white or brown rice for bowls; cauliflower rice is also great
• 1/2 cup cilantro roughly chopped
• 1/2 cup white onion finely diced for topping, optional but classic
• 1 cup shredded lettuce for crunch in tacos or tostadas
• 1/2 cup queso fresco crumbled; substitute with cotija or shredded monterey jack

Instructions

 

Prep

1. Dice the onion and tomato, mince or grate the garlic, and cut the potato into 1/2-inch cubes so it cooks quickly and evenly. Keep the potato pieces close in size; uneven cubes are the main reason picadillo turns into a mix of mushy bits and crunchy bits.

Brown the beef and build the base

1. Set a large skillet over medium-high heat and add the oil. When it shimmers, add the ground beef, salt, and pepper. Cook for 6 minutes, breaking it up with a wooden spoon, until the beef is mostly browned and you see some darker caramelized bits on the bottom of the pan (that browning is what makes this taste like a best picadillo recipe, not cafeteria beef). If there is a lot of rendered fat, spoon off all but about 1 tablespoon.
2. Add the diced onion and cook for 3 minutes, stirring often, until the onion softens and turns glossy. Add the diced tomato and cook for 2 minutes, just until it starts to slump and release juices.
3. Stir in the garlic and tomato paste and cook for 1 minute. You are not just warming it; you are taking the raw edge off the garlic and toasting the paste so the sauce tastes richer.

Simmer the potatoes (the cozy part)

1. Add the cumin, mexican oregano, and cinnamon (if using) and stir for 15 seconds to bloom the spices. Add the potato cubes, broth, tomato sauce, and chipotle in adobo. Scrape the bottom of the skillet to dissolve any browned bits into the sauce.
2. Bring the mixture to a steady simmer, then reduce heat to medium-low. Cover and cook for 12 minutes, stirring once halfway through, until the potatoes are tender when pierced with a fork. This is the heart of the dish: the potatoes drink in the tomato and spices, turning it into the kind of ground beef with potatoes mexican comfort food people remember.

Finish and serve

1. Uncover and simmer for 2 minutes to thicken slightly. Turn off the heat and stir in the lime juice. Taste and adjust salt and pepper. If you want more heat, add a little more adobo sauce; if you want it milder, add a splash of broth.
2. Serve hot as tacos in warm corn tortillas, or spoon over rice for bowls. Finish with cilantro, diced onion, lettuce, and queso fresco as you like. This is a picadillo recipe mexican authentic in spirit: simple ingredients, layered flavor, and a sauce that clings to every bite.

Pairings

Best ways to serve

• Taco night: Warm corn tortillas directly over a burner or in a dry skillet until pliable. Spoon in the picadillo, then top with diced white onion, cilantro, and a crumble of queso fresco. If you want crunch, add shredded lettuce or thinly sliced radish.
• Rice bowls: Serve over steamed white rice with a squeeze of lime and a spoon of salsa verde. The rice soaks up the savory tomato sauce, which is exactly what you want.
• Tostadas: Spread a thin layer of refried beans on crisp tostadas, add picadillo, then shredded lettuce and queso. It is messy in the best way.

Salsas and condiments

• Salsa roja (roasted tomato and chile) adds brightness and a little smoke.
• Salsa verde (tomatillo-based) gives you tang and keeps the dish feeling lighter.
• Pickled red onion is a fast, punchy contrast. If you have 10 minutes, quick-pickle sliced red onion in lime juice, a pinch of salt, and a pinch of sugar.
• Avocado: sliced avocado or a simple guacamole cools the chipotle and adds richness.

Side dishes that make it a full plate

• Mexican-style beans: black beans or pinto beans, either whole or refried, make the meal feel complete and stretch the servings.
• Charred vegetables: a quick side of blistered zucchini, bell pepper, or corn gives sweetness and color without extra fuss.
• Cabbage slaw: shredded cabbage tossed with lime juice, salt, and a drizzle of oil adds crunch and cuts through the richness.

Drinks

• Hibiscus agua fresca (jamaica) is tart and refreshing against the savory beef.
• Mexican lager with a squeeze of lime is an easy, classic match.
• Sparkling water with citrus keeps it simple when this is a weeknight dinner.

If you are searching for a picadillo recipe mexican authentic enough for Sunday dinner but easy enough for Tuesday, the best pairing is honestly warm tortillas and a cold drink, because this one is built for repeat cooking.

FAQs

What type of meat is best for this picadillo?

Use ground beef (not a whole cut like chuck roast) for classic texture. I like 85/15 ground beef because it stays juicy and carries the spices well. If you only have 90/10, add an extra 1 teaspoon oil when browning so it does not dry out.

Is this a traditional Mexican picadillo dish, and what makes it authentic?

There are many regional styles, but the core idea is the same: ground meat simmered with tomato, aromatics, and potatoes. This version stays close to a traditional mexican picadillo recipe approach by building flavor from browned beef, onion, tomato, and warm spices, then simmering the potatoes in that sauce until everything tastes unified.

Can I make this easy picadillo recipe mexican style with ground turkey or chicken?

Yes. Substitute 1 pound ground turkey or ground chicken. Because poultry is leaner, keep the oil in the pan (do not drain it) and consider adding 1 extra tablespoon tomato paste for depth.

How do I keep the potatoes from turning mushy?

Cut the potato into even 1/2-inch cubes and keep the simmer gentle (medium-low). Stir once halfway through, not constantly. Over-stirring breaks the edges and makes the sauce starchy.

Can I make it ahead, and how do I reheat it?

Picadillo is a great make-ahead meal. Cool it quickly, refrigerate in a sealed container, and reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce. The flavors settle overnight, so it often tastes even better the next day.