You know those nights when you just want something warm, hearty, and totally fuss-free? That’s where this Easy Mexican Picadillo Recipe swoops in like a superhero for your dinner table! It’s this amazing one-skillet wonder packed with savory ground beef, tender potatoes, and simmered in a rich, comforting tomato sauce that just screams cozy. Seriously, my family devours this, and the best part? It’s so simple, even on the busiest weeknights. It’s naturally high in protein and tastes like a million bucks without costing you a ton of time.
Why You’ll Love This Easy Mexican Picadillo Recipe
- Dinner on the table in about 40 minutes – yes, please!
- It’s a true one-skillet meal; less mess, more eating!
- Packed with protein to keep everyone satisfied.
- The flavors are just so comforting and delicious.
- Your whole family will be asking for seconds, guaranteed!
Gather Your Ingredients for Easy Mexican Picadillo
Alright, let’s get our ingredients lined up for this fantastic Easy Mexican Picadillo Recipe! It’s super straightforward – nothing too fancy, just good ol’ wholesome stuff. Having everything prepped and ready to go makes the cooking part a total breeze. Trust me on this one, having your veggies diced and your spices measured out really sets you up for success!
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 green bell pepper, diced
- 2 cups peeled and diced Yukon gold potatoes (about 2 medium potatoes)
- 4 garlic cloves, minced
- 8 ounces tomato sauce
- 1 1/2 cups low sodium beef broth
- 1 teaspoon kosher salt (or to your taste!)
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, for that burst of freshness at the end
- Warm flour tortillas for serving (my absolute favorite way to eat it!)
- Cooked rice for serving (or serve it all on its own!)
Step-by-Step Instructions for Your Easy Mexican Picadillo
Step 1: Okay, first things first, let’s get that skillet nice and warm! Heat a large skillet over medium heat and drizzle in your tablespoon of olive oil. Let it get shimmery – that’s your cue it’s ready.
Step 2: Toss in your pound of lean ground beef. We’re going to cook this for about 5 to 6 minutes, just breaking it up with your spoon as you go. You want it mostly browned; don’t worry if there’s a tiny bit of pink left, it’ll finish cooking later. If there’s a lot of grease, go ahead and carefully drain most of it off. This makes it a little lighter!
Step 3: Now for the veggies! Stir in your diced yellow onion, green bell pepper, and those perfectly peeled and diced Yukon gold potatoes. Let them sauté for about 6 to 8 minutes, giving them a stir every so often. You’ll see them start to soften up, which is exactly what we want.
Step 4: Time for the flavor boost: add your minced garlic. Oh man, smell that? Cook it for just about 30 seconds until it’s super fragrant. Be careful not to burn it!
Step 5: Pour in the smooth tomato sauce and the low-sodium beef broth. Give everything a good stir to combine. Now, let’s add in our seasoning party: 1 teaspoon of kosher salt, ½ teaspoon of black pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and don’t forget that bay leaf for that subtle, woody aroma!
Step 6: Bring this gorgeous mixture up to a gentle simmer. Once it’s bubbling softly, pop a lid on the skillet. Let it cook, covered, for about 10 minutes. This is where the potatoes start getting nice and tender.
Step 7: Uncover the skillet. We’re going to let it continue cooking for another 10 to 12 minutes. Keep stirring now and then. You want most of that liquid to reduce down, thickening up the sauce until the potatoes are perfectly tender and everything is nice and saucy, not watery. It’s going to smell amazing!
Step 7a: (Because who doesn’t love a little extra carb goodness?) If you’re serving this with rice, now’s a great time to make sure your rice is ready. Just a little tip!
Step 8: Don’t forget to fish out that bay leaf – nobody wants to bite into that! Give it a final sprinkle of your chopped fresh cilantro. That bright green pop really finishes it off beautifully.
Step 9: And there you have it! Serve your piping hot, delicious Easy Mexican Picadillo with warm flour tortillas or fluffy cooked rice. Enjoy every single bite!
Serving Suggestions for Your Easy Mexican Picadillo
This Easy Mexican Picadillo is so delicious on its own, but it loves to be paired with a few friends to make your meal even better! Here are my go-to ideas:
Fluffy Cilantro Lime Rice: A scoop of this herby, zesty rice is just *perfect* alongside the picadillo. It soaks up all those delicious tomato-beefy juices like a dream.
Warm Flour Tortillas: You absolutely HAVE to have these for scooping! Or, use them to make little picadillo tacos. They’re essential!
A dollop of Sour Cream or Crema: This adds a lovely cool creaminess that balances the rich flavors. If you want to get fancy, drizzle some cilantro lime crema over the top. So good!
Quick Avocado Salad: Diced avocado, a squeeze of lime, and maybe a little red onion? It adds a fresh, creamy contrast that’s just unbeatable.
Storage and Reheating Instructions for Easy Mexican Picadillo
Good news! This Easy Mexican Picadillo is just as delicious the next day, maybe even better! Store any leftovers in an airtight container in the fridge for up to 3-4 days. It’s perfect for packing into lunch containers for the next day. When you’re ready to reheat, you’ve got a couple of easy options. I usually pop it back in a skillet over medium-low heat, stirring occasionally until it’s nice and hot all the way through. It helps keep those potatoes from getting too mushy. If you’re in a rush, the microwave works too – just heat it in 60-second intervals, stirring in between, until it’s steaming.
Frequently Asked Questions about Easy Mexican Picadillo
Can I make this Easy Mexican Picadillo recipe vegetarian?
Oh, totally! You can swap the ground beef for a plant-based ground crumbles or even extra beans like black beans or pinto beans. You’ll still get a super flavorful and hearty dish. Just adjust the seasonings to your liking!
How can I make this picadillo spicier?
If you like a little heat, easy peasy! Add a pinch of cayenne pepper along with your other spices, or stir in a can of diced green chilies when you add the tomato sauce. For a fresh kick, some finely minced jalapeño mixed in with the onions and peppers works wonders too!
What kind of potatoes work best for this recipe?
I love using Yukon Gold potatoes here because they tend to hold their shape really well and get perfectly tender without turning to mush. Russets can work, but be a little more careful not to overcook them. Just make sure they’re diced into nice, bite-sized pieces!
Before You Go
I really hope you give this Easy Mexican Picadillo Recipe a try! It’s become a staple in my kitchen, and I think it will in yours too. Let me know in the comments below if you make it, and don’t forget to follow my boards on Pinterest for even more delicious ideas! Happy cooking!
Print
Easy Mexican Picadillo Recipe
- Total Time: 40 min
- Yield: 6 servings
- Diet: Low Fat
Description
A hearty and comforting one-skillet meal made with seasoned ground beef, tender potatoes, onions, and peppers simmered in a rich tomato sauce. It is a quick high-protein dinner that pairs perfectly with warm tortillas, rice, or fresh toppings for an easy family meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 green bell pepper, diced
- 2 cups peeled and diced Yukon gold potatoes
- 4 garlic cloves, minced
- 8 ounces tomato sauce
- 1 1/2 cups low sodium beef broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro
- Warm flour tortillas for serving
- Cooked rice for serving
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a spoon until mostly browned. Drain excess grease if needed.
- Stir in the diced onion, bell pepper, and potatoes. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce and beef broth. Stir in the salt, black pepper, cumin, coriander, and bay leaf.
- Bring the mixture to a gentle simmer. Cover and cook for 10 minutes.
- Remove the lid and continue cooking for another 10 to 12 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has reduced.
- Remove the bay leaf and sprinkle with fresh cilantro before serving.
- Serve warm with cooked rice and flour tortillas.
Notes
- For extra flavor, use fire roasted tomato sauce or add diced carrots and peas during simmering.
- Ground beef should be cooked to a minimum internal temperature of 160°F for food safety.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
