Name: Easy Mexican Ground Beef and Potatoes (Picadillo)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Roma tomatoes; 1 large poblano pepper - stem removed; 2-3 jalapeño peppers - stems removed; 1 small red pepper or green bell pepper (1/2 of a large pepper) stem removed and seeded; 1 tablespoon vegetable oil - For roasting peppers; 1.25 pounds lean ground beef (80/20); 1/2 cup chopped onion - White or yellow; 1 teaspoon cumin; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup diced potatoes - I used small yellow potatoes; 1/4 cup beef broth/stock - A small of water can be substituted

Jump to Recipe

Mexican Picadillo is a traditional dish made with ground beef, diced potatoes, and a rich, spicy tomato sauce, seasoned with warm spices, and a touch of heat. It’s quick, easy, and perfect for tacos, rice bowls, or warm tortillas. It’s a meal packed with big amazing flavor!

There is a orange bowl with a ground beer and potato mixture in it. The bowl is on a large black shallow round dish. There are blue corn chips on the dish. There are lime wedges and sliced green jalapeno peppers on a round wood plate and a gray cloth napkin. Items are on a wood surface.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Prep Level: Beginner +

Recipe Info

Quick and Easy – Ready in less than an hour with little prep, making it perfect for busy nights.
Budget-Friendly – Made with pantry staples and simple spices.
One-Pan Meal – Everything cooks together in a skillet.
Make-Ahead Dish – Reheats well for the next day.

There is a large dark skillet with a ground beef and potato mixture in it. There is a wooden spoon resting in the skillet.

Ingredients

Fresh Tomatoes – Roma tomatoes work well due to their dense flesh and low water content.
Garlic Cloves
Chili Peppers – Jalapeño peppers and poblano peppers. (see Variations)
Bell Peppers – Either red bell pepper or green peppers.
Vegetable Oil or Olive Oil – For roasting peppers.
Ground Beef
Chopped Onion – White or yellow.
Seasoning – Cumin, salt and black pepper.
Potatoes – I use small yellow potatoes. Russet potatoes are a great option.
Beef Broth/Stock – A small amount of water can be substituted.

How to Make

Roast Vegetables and Pepper

There is a silver baking sheet lined with white paper. There are two tomatoes, a red bell pepper, three long green peppers, three garlic cloves. There is oil drizzled over the items on the pan. There is a red basting brush resting on the pan. In the background there is a clear bottle of cooking oil. Items are on a white surface.

Roasted tomatoes, red bell pepper, green peppers and garlic cloves on a silver pan lined with white paper. Tray is on a white surface.

Preheat oven to 400°F. Line a small baking sheet with parchment paper.

Place the whole tomatoes, peppers, and garlic in the pan. Brush with oil. Roast until the skin is charred and blistered, turning once.

Puree Vegetables and Peppers

There is a food processor (chopper) bowl with roasted peppers and garlic in it. There is a gray cloth napkin. Items are on a gray surface.

There is a food processor (chopper) bowl with a vegetable and pepper chopped mixture in it. There is a gray cloth napkin. Items are on a gray surface.

Place the roasted vegetables in a food processor and pulse until they reach your desired consistency. Set aside.

Make the Picadillo

There is a a large dark skillet with ground beef, chopped onions and dry seasonings cooking. There is a wooden spoon resting in the skillet. Skillet is on a white surface.

There is a large dark skillet with ground beef, and onions in it. There is a pile of chopped potatoes on the mixture. There is a wooden spoon resting in the pan. There is a gray cloth napkin laying next to the pan. In the background there is a white bowl with chopped potatoes in it, a round bowl of a food processor (chopper) with a pepper and vegetable mixture in it and a glass measuring cup with a brown liquid in ti. Items are on a white surface.

Heat a large skillet over medium high heat, add the ground beef, chopped onions, cumin, salt, and black pepper. Cook until the beef is no longer pink.

There is a large dark skillet with a mixture of ground beef, small pieces of potato, chopped onion, peppers, garlic and tomatoes. There is a wooden spoon resting in the skillet. There is a gray cloth napkin laying next to the skillet. Items are on a white surface.

Stir in the diced potatoes. Add the tomato mixture to the meat mixture, stir together, and bring to a low boil. Then reduce the heat to medium-low, and simmer until the potatoes are tender. If the meat and potato mixture starts to get too dry, add a splash of broth or water to keep it saucy.

Enjoy

Serve over rice, with warmed corn tortillas, or use as stuffing in zucchini boats.

See the recipe card below for complete measurements and cook times.

There is a metal tray with three round corn tortillas filled with a ground beef and potato mixture. There is a small white bowl on the tray with beans and cheese in it. There are lime wedges and sliced green jalapeno peppers on the tray. In the background there is a black plate with round corn tortillas on it. a black bowl with a ground beef and potato mixture in it. Item are on a white surface.

Picadillo Variations

You can customize your dish with other ingredients. Some traditional Mexican picadillo recipes include cilantro, rum-soaked raisins, green olives, and a bay leaf.
For a spicier dish with more heat, use Serrano peppers instead of poblano peppers.
Substitute ground beef with ground turkey or chicken for a little bit healthier dish.

There is a orange bowl with a ground beer and potato mixture in it. There are sliced jalapeno peppers on top of the mixture. The bowl is on a large black shallow round dish. There are blue corn chips on the dish. There is a gray cloth napkin. Items are on a wood surface.

Recipe Tips

Dice Potatoes Evenly – Cut the potatoes into small, even pieces so they cook quickly and evenly without getting mushy.
Adjust the Heat – Customize the spice level with jalapeños, serranos, chipotle, or green chiles. If you want the picadillo recipe to be milder, use just a pinch of chili powder or a couple of tablespoons of spicy salsa.
Add Broth if Needed – If the picadillo gets too dry while cooking, add a splash of beef or chicken broth to keep it saucy and moist.

Storage Info & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it up in a hot pan.

What to Serve with Beef Picadillo

Pair this spicy dish with:

Favorite Toppings – Sour cream, cotija cheese, fresh lime juice.
Warm Tortillas – Flour or corn tortillas are perfect for scooping or making tacos.
Refried Beans or Black Beans – Both are great side dishes that add extra protein and fiber.
Avocado of Guacamole – Creamy avocado adds a cool contrast to the spicy beef and potatoes.
Fried Plantains or Sweet Potatoes – For a little sweetness to balance the spice.
Side of Rice – White rice, Mexican rice, or cilantro lime rice by Inspired Taste
Tostadas or Tortilla Chips – Great for piling the picadillo on top.

More Delicious Mexican Recipes to Enjoy!

Yield: 4