If your weeknights look anything like mine—meaning a blur of homework, laundry, and trying to keep the dog from stealing socks—then let me introduce you to your new dinner lifesaver: Mexican Picadillo (Beef & Potato). This comforting classic has saved me more times than I can count when dinner needs to happen fast but still feel like a big ol’ hug from the inside out.
Born in my grandma’s Texas kitchen and now a regular on my own New York dinner table, this one-pot wonder is humble, hearty, and so satisfying. And the best part? You can get it from skillet to table in under 30 minutes, which is basically a miracle when you’ve got three kids asking, “What’s for dinner?” on repeat.
Table of Contents
Why You’ll Love This Mexican Picadillo Recipe
There are a lot of recipes that promise easy—but this one delivers. Here’s why this Mexican Picadillo (Beef & Potato) might just become your weeknight MVP:
- One pan, minimal mess. Less cleanup = more time for you.
- Hearty, family-approved flavors. Beef, potatoes, and a tomatoey sauce—what’s not to love?
- Budget-friendly. You likely have everything already in your pantry.
- Endlessly adaptable. Add peas, carrots, or whatever veggies your picky eaters might tolerate.
And for my slow cooker fans, it has all the soul of a long-simmered stew—just faster.
What Does Mexican Picadillo Taste Like?
Think of it as the Mexican cousin to shepherd’s pie, but with more depth and spice. It’s warm, tomato-rich, gently spiced with cumin and coriander, and the potatoes soak up all that savory beef broth like little flavor sponges.
It’s cozy, homey, and just the kind of dish you want to curl up with when the day’s been long and the fridge is looking sparse.
Ingredients You’ll Need for Mexican Picadillo (Beef & Potato)
Here’s everything you’ll need to whip up this Mexican Picadillo—and chances are, most of it’s already in your kitchen. If you’re stocked up from the weekend farmers market run (like I try to be!), you’re in business.
- 1 lb ground beef – I usually go with 85/15 for that perfect fat-to-flavor balance.
- ½ cup onion, diced – yellow or white work fine.
- 1 green bell pepper, diced – adds a subtle sweetness and crunch.
- 2 cups potato, peeled and diced – russets or Yukon Golds both do the trick.
- 4 cloves garlic, minced – more if you’re garlic-obsessed like me.
- 8 oz tomato sauce – canned or homemade (I’ve used blended Roma tomatoes with great success).
- 1½ cup beef broth – low sodium if you’re watching salt.
- 1 tsp salt, ¼ tsp black pepper
- 1 tsp ground cumin and 1 tsp ground coriander – these are the flavor backbone.
- 1 bay leaf – for that classic simmered depth.
🌿 Optional Add-Ins: Frozen peas, diced carrots, or even corn. Just toss them in with the broth.
Want more cozy beef-based inspiration? Check out my Ground Beef and Savory Cabbage Soup too—it’s a fall favorite around here.
How to Make Mexican Picadillo (Beef & Potato)
This simple Mexican Picadillo (Beef & Potato) recipe is all about big flavor with little fuss. Whether you’re new to cooking or just need a no-brainer dinner after a long day, this breakdown walks you through each step like we’re cooking side-by-side in your kitchen.
Let’s turn pantry staples into pure comfort:
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium heat. Once it’s hot, add 1 lb of ground beef. Use a wooden spoon or spatula to break up the meat into small crumbles.
Let the beef cook until it’s mostly browned. This should take about 6–8 minutes. You don’t need to fully cook it yet—it’ll simmer more later.
Once browned, drain off any excess grease. This keeps your Mexican Picadillo from becoming too oily, and lets the tomato-based sauce shine.
👩🍳 Pro Tip: I use 85/15 beef—it gives flavor without turning the skillet into a grease puddle.
Step 2: Add Veggies to Build Flavor
Return your beef to the heat and stir in:
- ½ cup diced onion
- 1 green bell pepper, diced
- 2 cups of peeled and diced potatoes
Cook everything together over medium heat for 6–7 minutes, stirring occasionally. The onions should become translucent and the potatoes will begin to soften slightly on the outside (but don’t worry—they’ll finish cooking later).
This is your flavor foundation—don’t rush it!
Step 3: Stir in Fresh Garlic
Add 4 cloves of minced garlic to the pan and stir well. Let it cook for about 30 seconds—just long enough to become fragrant.
It’s a small step that adds so much depth to this dish. Garlic and beef are a match made in flavor heaven.
Step 4: Pour in the Sauce and Seasoning
Now it’s time to make that savory, rich sauce that Mexican Picadillo is known for.
Pour in:
- 8 oz tomato sauce
- 1½ cups beef broth
Then, stir in your seasonings:
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
Drop in 1 bay leaf to simmer along with everything—just remember to fish it out before serving!
Step 5: Simmer Covered
Bring the whole mixture to a gentle simmer. Once bubbling, reduce the heat to low or medium-low, and cover the skillet with a lid.
Let it cook for 10 minutes with the lid on. This allows the potatoes to absorb that beautifully seasoned broth and begin to soften further.
Step 6: Uncover and Reduce Sauce
After 10 minutes, remove the lid and give everything a good stir. You should see that the sauce has started to thicken slightly.
Continue simmering with the lid off for another 10–15 minutes, or until the potatoes are completely tender and most of the liquid has evaporated into a rich, tomatoey coating on the beef and potatoes.
You’re aiming for a stew-like consistency—not soupy, but still juicy.
Step 7: Taste and Serve
Once the potatoes are fork-tender and the sauce has thickened, taste and adjust seasoning as needed. You might want a pinch more salt or a splash of hot sauce for kick.
Now you’re ready to serve! Mexican Picadillo is delicious spooned over:
- Steamed white rice
- Warm flour tortillas
- Even inside tacos, empanadas, or stuffed peppers
Try pairing it with my hearty Cabbage Soup with Ground Beef for a soul-warming week of comfort food.
Tips and Tricks for Perfect Mexican Picadillo
- Don’t overcook the potatoes. You want tender, not mushy.
- Drain that beef. Skipping this step can make your sauce greasy.
- Add heat if you like. A pinch of cayenne or a chopped jalapeño does wonders.
- Make it a freezer hero. Double the batch and freeze half—your future self will thank you.
- Use up leftovers: Tuck them into empanadas or stuff into bell peppers for another dinner later in the week.
How to Store Mexican Picadillo
- Fridge: Keeps beautifully for up to 4 days in an airtight container.
- Freezer: Freeze for up to 2 months. Let cool completely before storing in freezer bags or containers.
- Reheat: Gently on the stove or in the microwave, adding a splash of broth if it looks dry.
FAQs
Can I make this ahead of time?
Absolutely. It’s even better the next day after the flavors marry.
Is it spicy?
Not at all! But you can easily add chili powder, jalapeño, or hot sauce to bring the heat.
What potatoes work best?
Russet and Yukon Golds both hold up well. Just avoid waxy red potatoes—they can get mushy.
Can I swap the beef for turkey or chicken?
You sure can! Just use a bit of olive oil to sauté since those meats are leaner.
Final Thoughts
There’s a reason this dish has stayed in my recipe rotation for years. It’s real, honest food—filling, affordable, and full of flavor. Whether you’re cooking for a crowd or just trying to get dinner on the table between soccer practice and laundry duty, this Mexican Picadillo (Beef & Potato) is the kind of recipe you can count on.
Try it once, and don’t be surprised if it earns a permanent spot on your weekly menu.
And hey—if you make it, I’d love to hear how it went! Tag me or drop a comment over on whattocookslowcooker.com. Your kitchen stories are my favorite kind.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Mexican Picadillo (Beef & Potato): Quick Weeknight Favorite With Potatoes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This quick and easy Mexican Picadillo dinner comes together in just 30 minutes with ground beef, potatoes, and a flavorful tomato-based sauce.
Ingredients
- 1 lb ground beef
- ½ cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1½ cup beef broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
1. Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
2. Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
3. Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
4. Bring mixture to a simmer, cover and let cook for 10 minutes.
5. Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
6. Serve warm with flour tortillas and rice.
Notes
Additional vegetables such as peas or carrots can be added with the tomato sauce and broth to simmer and soften.
Fresh Roma tomatoes can be used instead of tomato sauce—dice and sauté or blend and add with broth.
Russet or gold potatoes both work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 3g
- Sodium: 862mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 54mg
Keywords: picadillo, ground beef, easy dinner, Mexican beef, one pan meal
