Traditional Mexican Picadillo (Easy Ground Beef Recipe)
Introduction
This Traditional Mexican Picadillo is a comforting, colorful, and flavorful dish that brings true Mexican home cooking to your table. It’s made with ground beef simmered in a spicy homemade tomato sauce, along with tender potatoes, carrots, peas, corn, and squash. Every bite bursts with rich, savory flavors and a subtle heat that will make you feel like you’re enjoying a meal straight from a Mexican kitchen.
This dish is loved for its versatility — you can serve it with rice, beans, or scoop it into warm tortillas for a hearty taco night. Plus, it’s easy to make and ready in under 30 minutes, perfect for busy weeknights or when you want a satisfying family meal without spending hours in the kitchen.
Why You’ll Love This Recipe
🇲🇽 Authentic Mexican Flavor: A traditional blend of spices and vegetables for that homemade taste.
🍲 Hearty and Filling: Packed with protein, vegetables, and just the right touch of spice.
⏱️ Quick and Easy: Ready in about 30 minutes from start to finish.
🧅 Family Favorite: Everyone loves its mild spice and comforting texture.
🌮 Versatile: Enjoy it with rice, tortillas, or even stuffed inside burritos or empanadas.
Ingredients (Serves 6–8)
For the Sauce:
4 Roma tomatoes, boiled
2 jalapeños
3 serrano chiles
¼ onion
2 garlic cloves
1 tablespoon chicken bouillon
1 teaspoon oregano
½ cup water
For the Picadillo:
½ onion, chopped
2 lbs lean ground beef
1 tablespoon New Mexico chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons black pepper
1 tablespoon salt (adjust to taste)
3 small potatoes, diced
8 oz baby carrots, chopped
¼–½ cup tomato sauce
1 cup peas
1 cup sweet corn
2 Mexican squash (calabacitas), chopped
Cooking oil, for sautéing
Step-by-Step Instructions
Step 1: Prepare the Sauce
Boil the Roma tomatoes until soft.
Add the boiled tomatoes to a blender with jalapeños, serrano chiles, onion, garlic, chicken bouillon, oregano, and ½ cup water.
Blend until smooth. Set aside — this flavorful sauce will give your picadillo its delicious base.
Step 2: Brown the Ground Beef
Heat a bit of oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for 2–3 minutes until translucent.
Add the ground beef, breaking it apart with a spatula.
Season with chili powder, garlic powder, cumin, onion powder, black pepper, and salt.
Cook for about 3–5 minutes, until the beef is browned and flavorful.
Step 3: Add the Vegetables
Stir in the diced potatoes and chopped baby carrots.
Mix well and let cook for 5 minutes to start softening the vegetables.
Step 4: Add the Sauce and Simmer
Pour the blended sauce into the skillet.
Add a bit of water to the blender to rinse out any remaining sauce and pour it into the pan.
Stir in ¼–½ cup of tomato sauce and mix well.
Bring to a gentle simmer and taste for seasoning. Adjust salt if needed.
Step 5: Add Final Ingredients
Stir in peas, sweet corn, and Mexican squash.
Mix everything together and cover the skillet.
Simmer on medium heat for 7–10 minutes, or until the potatoes and carrots are soft and cooked through.
Step 6: Serve and Enjoy
Once all the vegetables are tender and the sauce has thickened slightly, your Traditional Picadillo is ready!
Serve warm with Mexican rice, refried beans, and fresh tortillas — or enjoy it on its own for a comforting one-pan meal.
Expert Tips & Variations
🌶️ Adjust the spice: Use fewer serranos or jalapeños for a milder version.
🥔 Even cooking: Cut potatoes and carrots into similar-sized cubes for even tenderness.
🍅 Thicker sauce: Let the picadillo simmer uncovered for a few extra minutes to reduce the sauce.
🥩 Different protein: Substitute ground turkey or chicken for a lighter option.
🌽 Add-ins: Try adding chopped bell peppers or green beans for extra color and crunch.
Important Notes
Avoid overcooking the vegetables; you want them tender, not mushy.
Always taste your sauce before adding — you can adjust salt and spice early.
Mexican squash cooks quickly, so add it last to prevent it from falling apart.
Store leftovers in the fridge for up to 3 days or freeze for future meals.
Nutritional Information (Approx. per Serving)
Calories: 320
Protein: 28g
Fat: 14g
Carbohydrates: 20g
Fiber: 4g
Sodium: 780mg
(Nutritional values are approximate and may vary depending on portion size.)
Frequently Asked Questions (FAQ)
- Can I make picadillo ahead of time?
Yes! It tastes even better the next day. Just store it in an airtight container in the fridge and reheat before serving. - Can I freeze it?
Definitely. Let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. - What’s the best way to serve it?
Serve with rice, tortillas, or use as a filling for tacos, burritos, or empanadas. - Is this recipe spicy?
It has a mild-to-medium heat. Reduce the number of serranos or jalapeños to make it milder. - Can I skip the potatoes or carrots?
Yes! You can substitute with zucchini, bell peppers, or even chopped mushrooms for a lighter version.