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 pound 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 amount of water can be substituted

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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.

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

It’s quick, easy, and perfect for tacos, rice bowls, or warm tortillas. It’s a meal packed with big, amazing flavor!

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Servings: 4
Prep level: Beginner +

What You’ll Love

Quick and easy – Ready in under 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 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 a gray cloth napkin. Items are on a wood surface.

Ingredient Notes

Fresh tomatoes: Roma tomatoes work well due to their dense flesh and low water content.
Garlic and onion: Fresh onion and garlic create the base of flavor. White onion has a sharper bite and is commonly used in Mexican dishes.
Chili peppers: Jalapeño peppers and poblano peppers (see Variations)
Bell peppers: Green bell pepper is classic; it gives the dish a slightly earthy, mild flavor. Red or yellow peppers can be used for sweetness.
Ground beef: Traditionally made with lean ground beef. You can also use ground turkey or chicken for a lighter version.
Spices: Cumin, salt, and black pepper. Adjust to taste depending on how bold you like it.
Potatoes: Russet or Yukon Gold work best; they hold their shape and absorb the sauce without turning mushy.
Beef broth/stock: A small amount of water can be substituted.

Step-by-Step Instructions

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. In the background there is a clear bottle of cooking oil and a red basting brush. 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.

Roast the vegetables and peppers – 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.

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 and the lid to the food processor bowl. Items are on a gray surface.

Puree/chop the vegetables and peppers – Place the roasted vegetables in a food processor and pulse until they reach your desired consistency. Set aside.

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, onions, and a pile of chopped potato pieces in it. 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 an empty white bowl and a round bowl of a food processor (chopper) with a pepper and vegetable mixture in it. There is a glass measuring cup with a brown liquid in it. Items are on a white surface.

Make the picadillo – 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.
Stir in the diced potatoes.

There is a large dark skillet with a ground beef and potato mixture in it. There is a wooden spoon resting in the skillet. There is a gray cloth laying next to the skillet. In the background there are empty dishes. Items are on a white surface.

There is a large dark skillet with a ground beef and potato mixture in it. There is a wooden spoon resting in the skillet. In the background there is a gray plate with round corn tortillas on it and a gray cloth napkin. Items are on a white surface.

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.

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

Refer to the recipe card below for complete measurements and cooking times.

Laura Belle’s 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.

Storing

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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 slightly healthier dish.

What to Serve with Beef Picadillo

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 or guacamole – cream 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 from Downshiftology.
Tostadas or tortilla chips – great for piling the picadillo on top.

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.

More Delicious Mexican Dishes

Marinated Steak Tacos
Spicy Pulled Pork Tacos
Rubio’s Gourmet Shrimp Tacos – A favorite of readers!
Hatch Green Chili Casserole
Spicy Mexican Chicken Casserole With Black Beans – super easy!
Mexican Macaroni Salad

Yield: 4 servings