A hearty and flavorful one-pan dish made with ground beef, tender golden potatoes, tomatoes, and warm spices—this comforting Mexican-style picadillo is perfect for busy weeknights and makes delicious leftovers.

Why You’ll Love This Recipe

Mexican picadillo with potatoes is a budget-friendly, protein-packed meal that’s both satisfying and versatile. The rich blend of savory beef, soft potatoes, and spiced tomato base creates a comforting dish that’s easy to prepare and even easier to love. It can be enjoyed on its own, served with rice, tucked into tacos, or paired with warm tortillas—making it a go-to recipe for families or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb ground beef
• 4 medium Yukon gold potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large tomato, finely chopped (or ½ cup canned diced tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cinnamon (optional, for depth)
• ½ cup beef broth or water
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish

Directions

1. Heat olive oil in a large skillet or sauté pan over medium heat.
2. Add the chopped onion and garlic; sauté for 2–3 minutes until softened and fragrant.
3. Stir in the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Drain any excess fat if needed.
5. Add diced tomatoes and tomato paste, stirring to combine. Cook for 3–4 minutes until the mixture begins to thicken.
6. Season with cumin, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Stir to incorporate the spices evenly.
7. Add the diced potatoes and pour in the beef broth.
8. Cover the pan and reduce heat to low. Simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender.
9. Remove the lid and increase the heat to medium. Allow the mixture to reduce slightly for 3–5 minutes, if needed, for a thicker consistency.
10. Taste and adjust seasoning as necessary. Garnish with fresh parsley or cilantro before serving.

Servings and timing

Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Vegetarian Option: Substitute the ground beef with plant-based crumbles or cooked lentils.
• Spicy Version: Add chopped jalapeños or a pinch of cayenne pepper for heat.
• Add Vegetables: Mix in peas, carrots, or bell peppers for added color and nutrition.
• Ground Turkey or Pork: Use other ground meats for a leaner or slightly different flavor profile.
• Serve with Sides: Pair with white rice, refried beans, or warm corn tortillas for a complete meal.
• Low-Carb Alternative: Replace potatoes with diced zucchini or cauliflower.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water or broth if needed to loosen the sauce.

FAQs

Can I make this dish ahead of time?

Yes, picadillo is great for meal prep. It stores and reheats well, often tasting even better the next day.

What kind of potatoes work best for this recipe?

Yukon gold or red potatoes hold their shape well, but russet potatoes can be used if diced small and cooked carefully.

Is this dish spicy?

No, it’s mild by default. You can make it spicier by adding chili powder, jalapeños, or hot sauce.

Can I use canned tomatoes instead of fresh?

Yes, ½ cup of canned diced tomatoes works perfectly in place of a fresh tomato.

How do I prevent the mixture from drying out?

Keep the pan covered during simmering and add extra broth or water if it begins to look too dry.

What’s the best way to serve picadillo?

Serve it with white rice, in tacos or burritos, or alongside warm tortillas for scooping.

Can I use other ground meats?

Absolutely. Ground turkey, pork, or chicken all work well in this recipe.

Does this dish freeze well?

Yes, it freezes beautifully. Just cool it fully before transferring to airtight containers for freezing.

Can I omit the cinnamon?

Yes, cinnamon is optional. It adds depth, but the dish remains delicious without it.

What is the difference between Mexican and Cuban picadillo?

Mexican picadillo typically includes potatoes and bold spices, while Cuban picadillo often features raisins, olives, and a slightly sweeter profile.

Conclusion

Mexican picadillo with potatoes is a simple yet satisfying dish full of warmth, spice, and comfort. Whether enjoyed fresh off the stove or reheated from the fridge, it brings together humble ingredients in a deliciously hearty meal. With easy preparation, flexible ingredients, and a flavor profile that appeals to all ages, it’s a recipe worth keeping in your regular rotation.

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