Go Back

Mexican Picadillo

Mexican picadillo is a traditional ground beef dinner simmered with diced potatoes in a tomato-spiced broth, finished with green olives and capers for briny depth. Browned beef and tender potatoes make a thick, spoonable Mexican ground beef picadillo that’s great served over white rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Potatoes
  • 2 Yukon gold potatoes
Aromatics
  • 1 onion diced
  • 4 garlic minced
Tomatoes
  • 2 roma tomatoes diced (or 1 can diced tomatoes)
Olives and capers
  • 0.5 cup green olives sliced
  • 2 tbsp capers drained
Broth and spices
  • 1 cup beef broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp oregano
  • salt and pepper to taste
Cooking fat
  • 2 tbsp olive oil
Serving
  • fresh cilantro garnish
  • white rice for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the beef
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add 1.5 pounds ground beef and brown, breaking apart, until cooked through; drain excess fat.
  2. Add diced onion and cook for 3 minutes, stirring as needed until softened.
Build the flavor
  1. Add minced garlic and the spices—cumin, chili powder, and oregano—and cook for 1 minute until fragrant.
  2. Stir in diced roma tomatoes (or diced tomatoes from a can), diced Yukon gold potatoes, 1 cup beef broth, and salt and pepper, then bring to a boil.
Simmer and finish
  1. Cover and simmer on medium-low for 15–18 minutes, until the potatoes are tender.
  2. Uncover and stir in sliced green olives and drained capers, then cook for 3 more minutes.
  3. Taste and adjust seasoning as needed, then garnish with fresh cilantro and serve over white rice.

Notes

For best texture, dice potatoes small so they tenderize evenly in the simmer. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently in a skillet with a splash of broth or water. Freezing is yes—cool completely, freeze up to 2–3 months, then thaw and reheat. For a lighter option, swap in lean ground beef (or use ground turkey) to reduce fat while keeping the same tomato-and-potato simmer.