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This DIY Mexican Picadillo features ground beef and potatoes swimming in a rich tomato sauce with Mexican spices. It's super flexible - toss it over rice, wrap it in tortillas, or stuff it in peppers for a tasty meal that's on your table in less than an hour.
What Makes This Dish Special
Mexican Picadillo hits the spot when you want something filling and tasty. The combo of ground beef and potatoes makes it super satisfying, while the spice blend gives it that authentic Mexican kick. You can switch up the meat or veggies any way you like, so it works for everyone. Throw it on rice, scoop it into tortillas, or use it to fill peppers - it'll turn out great no matter what.
What You'll Need
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- For the Base:
- 2 tablespoons olive oil
- 2 medium yellow potatoes, chopped into cubes
- 1 medium onion, diced
- 2 jalapeño peppers, finely chopped
- 3 cloves garlic, crushed
- 1 pound ground beef
- For the Sauce:
- 2 medium tomatoes, cut into chunks
- 1 cup beef broth
- Seasonings:
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- For Serving:
- Cooked white rice or tortillas
- Fresh lime wedges
- Chopped cilantro
How To Make It
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- Cook the Veggies
- Pour olive oil into a big skillet over medium heat. Toss in potatoes, onion, and jalapeños. Let them cook for about 5 minutes until they start to soften, giving them a stir now and then.
- Brown the Beef
- Throw in the garlic and ground beef. Use a wooden spoon to break the meat into small pieces and cook until it's no longer pink, around 5 minutes.
- Mix in Flavors
- Add your tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Let it come to a boil, then turn down the heat.
- Let It Bubble
- Partly cover the pan and let everything simmer for 20 minutes until your potatoes are soft and the sauce gets thicker. Taste and add more salt or spices if needed.
Handy Cooking Tips
Make sure to chop potatoes the same size so they cook evenly. Give your meat plenty of space in the pan when browning. Want it spicier or milder? Just add more or less jalapeño. Try to find Mexican oregano for the real deal flavor. Don't rush the simmering - you want tender potatoes that still hold their shape.
Ways To Enjoy It
Spoon it over fluffy rice or scoop it into warm tortillas. It makes an awesome stuffing for bell peppers or burritos. Squeeze fresh lime on top and sprinkle with cilantro before eating. Add some avocado slices or a dollop of sour cream if you're feeling fancy. It goes great with a side of Mexican beans or a simple green salad.
Keeping Leftovers Fresh
Pop any extras in a sealed container and keep in your fridge for up to 5 days. You can freeze portions for up to 3 months if you want. When you're ready to eat it again, warm it slowly on the stove or in the microwave - add a splash of broth if it seems dry. The flavors actually get better overnight, so tomorrow's lunch might taste even better!
Frequently Asked Questions
- → Can I use another type of meat?
- Absolutely! Swap out ground beef with turkey, chicken, or pork. Just keep the same cooking steps.
- → Is this dish really spicy?
- It's moderately spicy, thanks to the jalapeño. You can easily make it hotter by adding serranos or chili flakes.
- → What extras can I throw in?
- You can try parsley, almonds, raisins, olives, or even carrots. The dish is very flexible!
- → What's the best way to serve it?
- Spoon it over rice or wrap it in tortillas. A little lime juice or hot sauce is a great finishing touch.
- → How do I make it less spicy?
- Tone it down by skipping the serrano and reducing the jalapeño. Removing the seeds helps too.