Name: Mexican Picadillo with Ground Beef and Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 small-medium Roma tomatoes, halved; ½ medium onion, diced; 2 cloves garlic; 1 jalapeño pepper, stemmed; 1 teaspoon kosher salt, divided; ½ teaspoon dried Mexican oregano; ¼ teaspoon ground cumin; ½ cup water; 2 teaspoons extra-virgin olive oil; ½ medium onion, diced; 1 pound lean ground beef; 1 medium russet potato, diced; 1 large carrot, diced; ½ cup frozen peas

If you’re craving a hearty, comforting meal with authentic Mexican flavors, you’re in the right place! This Mexican Picadillo with Ground Beef and Potatoes Recipe brings together savory beef, tender potatoes, and veggies all simmered in a rich homemade tomato sauce. Let me tell you, it’s the kind of dish that feels like a warm hug after a busy day.

A close-up view of a black cast iron pan filled with a stew-like mixture, showing one main layer of a thick brown sauce with small chunks of cooked ground meat, medium-sized pale yellow potato cubes, orange carrot pieces, and small bits of translucent onion evenly spread throughout. The pan sits on a white marbled surface with visible texture and slight shadows around the edges. The colors are warm and earthy, with a mix of soft and slightly rough textures in the ingredients. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Picadillo with Ground Beef and Potatoes Recipe
Top Tip
How to Serve Mexican Picadillo with Ground Beef and Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Picadillo with Ground Beef and Potatoes Recipe

Why You'll Love This Recipe

I’ve made this picadillo on repeat because it’s just so reliably delicious and easy to pull together. Whether you’re feeding family or prepping meals for the week, this dish checks all the boxes for flavor, comfort, and simplicity.

Simple ingredients: Uses everyday pantry staples and fresh produce you can easily find.
Quick and easy: Ready in just 45 minutes — perfect for weeknight dinners.
Balanced flavors: Savory, slightly spicy tomato sauce and tender veggies create a classic Mexican taste.
Comfort food: Hearty ground beef with potatoes makes it filling and satisfying.

Ingredients & Why They Work

When shopping for this Mexican Picadillo with Ground Beef and Potatoes, look for fresh, ripe Roma tomatoes and a firm russet potato for the best texture and flavor. Using lean ground beef keeps the dish lighter while still delivering plenty of protein and savory goodness.

Flat lay of four halved fresh Roma tomatoes, half a medium diced white onion, two whole cloves of garlic, one green stemmed jalapeño pepper, a small white bowl of coarse kosher salt, a small white bowl of dried Mexican oregano, a small white bowl of ground cumin, a small white bowl of clear water, a small white bowl of golden extra-virgin olive oil, one raw pound of lean ground beef, one medium russet potato diced into cubes, one large diced fresh carrot, a small pile of frozen green peas on the side arranged in perfect symmetry, all placed on simple white ceramic bowls or plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Roma tomatoes: Perfect for blending into a smooth, flavorful tomato sauce with just the right acidity.
Onion: Adds sweetness and depth when split between the sauce and sautéing.
Garlic: Essential for that warm, aromatic base flavor.
Jalapeño pepper: Gives a gentle kick—remove seeds if you prefer less heat.
Kosher salt: Used to season the sauce and meat evenly for balanced flavor.
Dried Mexican oregano: Brings a subtle earthiness that’s classic in Mexican cooking.
Ground cumin: Adds smoky warmth, rounding out the spice profile.
Water: Keeps the sauce at just the right consistency for simmering.
Extra-virgin olive oil: Helps sauté the onions and enrich the overall flavor.
Lean ground beef: The hearty protein backbone of the dish, kept lean to reduce grease.
Russet potato: Offers a tender, slightly starchy bite that beautifully soaks up the sauce.
Carrot: Adds natural sweetness and a nice splash of color.
Frozen peas: Stirred in at the end, they provide pops of freshness and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Mexican Picadillo with Ground Beef and Potatoes Recipe is how flexible it is—feel free to adjust it to suit your taste buds or what you have on hand. Whether you want it milder, heartier, or even lighter, there’s a way to make it perfect just for you.

Ground Meat Swap: I sometimes swap the ground beef for lean ground turkey or chicken. It still delivers on flavor but keeps things lighter if I’m looking for a lower-fat option.
Spice Level: If you want less heat, I recommend deseeding the jalapeño before blending, or leave it out completely for a mild dish that’s still packed with flavor.
Veggie Boost: Adding extra vegetables like bell peppers or zucchini works beautifully. It adds freshness and color, making it a vibrant, nutrient-packed meal.
Serving Style: Sometimes I like to spoon this picadillo over fluffy rice or scoop it up with warm tortillas for a cozy family dinner that everyone loves.

Step-by-Step: How I Make Mexican Picadillo with Ground Beef and Potatoes Recipe

A white plate shows three folded light beige tortillas with light brown spots on the left side, a mound of white rice mixed with small pieces of green herbs on the right side, and a large serving of cooked ground meat with small cubes of light tan potatoes, bright orange carrot pieces, and scattered green peas covering the bottom middle portion, topped with a small bunch of fresh green cilantro leaves. The plate is placed on a white marbled surface with a beige cloth draped casually on the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Blend the Flavorful Tomato Sauce

Start by combining four halved Roma tomatoes, half of the diced onion, two garlic cloves, a stemmed jalapeño, ½ teaspoon kosher salt, ½ teaspoon dried Mexican oregano, ¼ teaspoon ground cumin, and ½ cup water in your blender. Blend everything until the sauce is completely smooth. The aroma of fresh tomatoes and spices will fill your kitchen—this homemade sauce is the heart of the dish!

Step 2: Sauté Onions Until Softened

Heat 2 teaspoons of extra-virgin olive oil over medium-high heat in a large skillet or sauté pan. Add the remaining half of the diced onion and cook, stirring occasionally, for about 5 minutes until the onions become translucent and tender. This step releases their natural sweetness, which perfectly balances the savory meat and spices.

Step 3: Brown the Ground Beef

Add 1 pound of lean ground beef to the skillet. Sprinkle with the remaining ½ teaspoon kosher salt and cook for 6 minutes, breaking the meat up into small pieces with your spatula. Once the beef is cooked through and nicely browned, drain any excess grease to keep the dish light and clean-tasting.

Step 4: Add Vegetables & Simmer in Sauce

Stir in the diced russet potato and diced carrot, cooking for 5 minutes to start softening them. Then pour in the pureed tomato sauce, mixing everything thoroughly. Lower the heat to low, cover the pan, and let it simmer gently for 15 minutes. This slow cooking allows the potatoes and carrots to absorb all those rich tomato and spice flavors.

Step 5: Finish Cooking with Peas and Adjust Liquids

Remove the lid and cook uncovered for 5 minutes to let some of the sauce thicken. Stir in ½ cup frozen peas and cook for another 5 minutes, or until the potatoes and carrots are tender. If the mixture seems to dry out, add ¼ cup water to keep it nicely saucy. This is where the picadillo really comes together with vibrant colors and comforting textures.

Step 6: Taste and Serve Hot

Give your picadillo a final taste and adjust the salt as needed. Serve it piping hot — whether on its own, over a bed of rice, or with warm tortillas. This Mexican Picadillo with Ground Beef and Potatoes Recipe makes about 6 servings, perfect for sharing or meal prepping for the week.

Top Tip

These tips will help you make your Mexican Picadillo with Ground Beef and Potatoes Recipe turn out perfectly every time, bringing out the best balance of flavors and textures.

Control the Heat: If you want a milder dish, don’t forget you can deseed the jalapeño or omit it entirely. I’ve found this makes it approachable for the whole family without losing that subtle spicy kick.
Use Lean Ground Beef: Using lean ground beef reduces excess grease and keeps the picadillo nice and light—a small change that really improves cleanup and flavor.
Simmer Low and Slow: Cooking the picadillo over low heat with the lid on allows the potatoes and carrots to become tender without drying out the sauce. Don’t rush this step; it’s worth the patience!
Don’t Skip the Blend: Blending the tomato sauce ingredients completely smooth is key. I tried once without blending well, and the texture was far less satisfying—so definitely blend it thoroughly for that rich, velvety sauce.

How to Serve Mexican Picadillo with Ground Beef and Potatoes Recipe

In the image, there is a black cast iron pan on a white marbled surface. Inside the pan, there are two main layers: a base layer of small chopped white onions spread evenly around the edge of the pan, and on top of them in the center is a layer of raw ground beef with varying red and pink tones, some parts slightly browned as it begins cooking. The beef pieces are uneven and piled loosely in the middle, creating a textured contrast to the finely chopped onions. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can brighten the comforting flavors of this picadillo. Try topping it with chopped cilantro, a squeeze of fresh lime juice, diced avocado, or a dollop of sour cream. A sprinkle of crumbled queso fresco or some sliced radishes adds a lovely texture contrast, too.

Side Dishes

This Mexican Picadillo with Ground Beef and Potatoes Recipe pairs wonderfully with warm corn or flour tortillas for scooping. Serve it alongside Mexican rice, refried beans, or a crisp green salad to round out your meal with extra color and nutrients.

Make Ahead and Storage

Storing Leftovers

After cooking, let your picadillo cool to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days—making it perfect for planned leftovers or quick lunches.

Freezing

You can freeze this dish for up to 3 months. Portion it out into freezer-safe containers or heavy-duty freezer bags. Just be sure to label with the date! Thaw overnight in the fridge for the best texture when you’re ready to enjoy it.

Reheating

Reheat picadillo gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it seems dry. Alternatively, heat it in the microwave in short bursts, stirring in between, to ensure everything warms evenly without overcooking.

Frequently Asked Questions:

Can I make this picadillo spicier?

Absolutely! To increase the heat level, leave the jalapeño seeds in or add an extra jalapeño. You can also sprinkle in some chili powder or cayenne pepper to taste.

What can I substitute for potatoes if I want a lower-carb option?

Cauliflower rice or diced zucchini work well as substitutes for potatoes if you want to lower the carbs while keeping the texture variety in the dish.

Can I use a different protein besides ground beef?

Yes! Ground turkey or chicken are great lean alternatives that will keep the same savory spirit of this recipe while reducing fat content.

Is Mexican Picadillo with Ground Beef and Potatoes Recipe good for meal prep?

Definitely. This picadillo reheats well and stores nicely, making it an excellent choice for meal prep lunches or quick dinners during a busy week.

Final Thoughts

Making this Mexican Picadillo with Ground Beef and Potatoes Recipe has been such a joy in my kitchen — it’s simple to prepare, deeply comforting, and full of warming flavors that bring everyone to the table. Whether you serve it up for a busy weeknight dinner or pack it for a satisfying lunch, it’s a dish that feels like home in every bite. I can’t wait for you to try it and make it your own!