Name: Mexican Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (80/20 blend); 1/2 medium onion, finely chopped; 2 garlic cloves, minced; 1 large russet potato, peeled and diced; 1 medium carrot, diced; 2 Roma tomatoes, chopped; 1/4 cup tomato sauce; 1/4 cup raisins; 1/4 cup green olives, sliced (optional); 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 bay leaf; Salt and pepper, to taste; 1 cup beef broth or water; 1 small jalapeño, minced (optional)

Warm, comforting, and full of Latin flavor, Mexican Picadillo is a dish that wraps you in a hug with every bite. This traditional ground beef and potato stew is deeply savory with just the right amount of sweetness from tomatoes and raisins, a touch of spice from jalapeños, and earthy richness from cumin and bay leaves. It’s the kind of meal that reminds you of home, no matter where you’re from.

Perfect for busy weeknights or cozy weekend dinners, picadillo is incredibly versatile. Serve it over rice, tuck it into tacos, stuff it in bell peppers, or spoon it into empanadas. Once you master this base recipe, the possibilities are endless.

What Kind of Ground Beef Should I Use?

For the best texture and flavor, go for an 80/20 ground beef blend. It has enough fat to stay juicy and flavorful, but not so much that it makes the dish greasy. If you prefer leaner meat, just be sure to add a splash of broth or tomato sauce to keep it moist.

Ingredients for the Mexican Picadillo

1 tablespoon olive oil
1 pound ground beef (80/20 blend)
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 large russet potato, peeled and diced
1 medium carrot, diced
2 Roma tomatoes, chopped (or 1/2 cup canned diced tomatoes)
1/4 cup tomato sauce
1/4 cup raisins
1/4 cup green olives, sliced (optional)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
1 cup beef broth or water
1 small jalapeño, minced (optional)

How To Make the Mexican Picadillo

Step 1: Brown the Beef

Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

Step 2: Sauté the Aromatics

Stir in the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Add Veggies and Spices

Toss in the diced potato and carrot, stirring to combine. Sprinkle in the cumin, oregano, salt, pepper, and bay leaf. Let everything toast for a minute to deepen the flavor.

Step 4: Simmer with Sauce

Add the chopped tomatoes, tomato sauce, beef broth, raisins, olives, and jalapeño. Stir well and bring to a gentle boil. Cover, reduce heat, and let simmer for 20-25 minutes, or until the potatoes are tender and the liquid has thickened slightly.

Step 5: Taste and Serve

Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot with warm tortillas, over rice, or however you like!

Serving and Storing Mexican Picadillo

Mexican Picadillo is incredibly meal-prep friendly. It tastes even better the next day as the flavors deepen. Serve it hot with rice, warm corn tortillas, or use it as a filling for tacos, empanadas, or stuffed peppers.

Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes! Ground turkey works great as a leaner alternative. Just be sure to add extra seasoning or broth to keep it flavorful.

Are the raisins necessary?

While optional, raisins add a subtle sweetness that balances the savory and spicy notes. You can omit them or replace with chopped dates.

How spicy is it?

Mild to medium. The jalapeño adds heat but can be left out for a milder version. Feel free to spice it up with more chili if desired.

Can I make this vegetarian?

Absolutely. Swap the beef with lentils or plant-based ground meat and use vegetable broth. It’s still delicious.

What kind of potatoes are best?

Russet potatoes hold up well and absorb flavors beautifully, but Yukon Golds also work for a creamier bite.

Want More Dinner Ideas?

If you love the comforting boldness of this Mexican Picadillo, you’ll want to check out these other hearty dinners:

Creamy Garlic Chicken Breasts with savory pan sauce.
Cheesy Mexican Rice Casserole that’s perfect as a main or side.
Taco Spaghetti Casserole for a Tex-Mex fusion meal.
Creamy Crockpot Chicken Spaghetti that’s great for weeknights.
Shipwreck Dinner for a one-pan classic.

📌 Save this recipe to your Pinterest dinner board so it’s easy to find when you’re craving something cozy and bold.

And when you make it, I want to know! Did you go traditional or add your own twist? Maybe you skipped the raisins or added corn?

Share in the comments, or tag me on Pinterest: Nina Dishes

I love seeing your delicious results and swaps. Let’s keep cooking better together!

Mexican Picadillo

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

This Mexican Picadillo is a classic comfort dish made with seasoned ground beef, potatoes, and a medley of spices simmered in a savory tomato sauce. Perfect for tacos, rice bowls, or just by the spoonful.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart. Cook until browned, about 5-7 minutes. Drain excess fat if needed.

2. Stir in chopped onion and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds.

3. Add diced potato and carrot, mixing well. Sprinkle in cumin, oregano, salt, pepper, and bay leaf. Toast spices briefly.

4. Stir in tomatoes, tomato sauce, broth, raisins, olives, and jalapeño. Bring to a boil. Cover, reduce heat, and simmer 20-25 minutes until potatoes are tender.

5. Remove bay leaf. Taste and adjust seasoning. Serve hot with rice, tortillas, or your favorite base.