Whether I’m piling it into tacos, wrapping it in burritos, or just serving it over rice, it always brings that authentic Mexican flavor to my dinner table. Its versatility makes it a favorite, and its deliciousness keeps me coming back for more. Trust me, once you try it, you’ll understand why it’s loved by so many! Ground beef is my absolute favorite for whipping up quick and tasty dinners. Whenever I’m in a hurry or just want something simple yet satisfying, I turn to this versatile meat. Whether I’m making tacos, pasta, or a hearty stir-fry, ground beef never fails to deliver on busy weeknights. It can take on any flavors from around the world, be it Asian style stir frys like our Mongolian Ground Beef, generously spiced Indian Keema, or the always popular Spaghetti with Meat Sauce.
What is Picadillo?
Picadillo is a homestyle ground beef dish popular throughout Latin America, and even the Phillpines. In terms of cooking style, it can almost be described as a thick stew, simmering in a sauce until the meat is tender and succulent. The flavors can vary quite a bit depending on the specific recipe’s origin. One of my most popular, and earliest, recipes on GypsyPlate is Puerto Rican Picadillo, which is generously seasoned with sofrito, adobo and sazon, the trinity of Puerto Rican seasonings. It also has a touch of brininess from green olives. Another of my favorites is Filipino Picadillo, or Giniling, which has eastern flavors from soy and fish sauce, along with a touch of sweetness from raisins. I also make this Mexican version, which is flavored with chipotle peppers and other Latin spices. This one comes loaded with veggies like potatoes, onions, bell peppers, carrots, peas, and tomatoes Try them all, and see which you like best!
Picadillo Ingredients
Ground beef – I always go for 85-90% lean. Anything leaner will not be as tender, and fattier will be too greasy. Vegetables – As mentioned above, potatoes, onions, bell peppers, carrots, and peas. Flavor enhancers – Garlic, jalapeño, chipotle peppers in adobo sauce, tomato sauce, tomato paste, beef broth, cumin and oregano.
How to Make Mexican Picadillo
To start, I heat up a skillet over medium-high heat. Then, I toss in the vegetables and jalapeño and sauté them for about 5 minutes until they start to soften. Next, I add the beef and garlic to the skillet. I cook everything together until the beef is no longer pink. After sautéing the veggies and beef, I add tomato sauce, tomato paste, and chipotle peppers, along with their sauce. Then, I mix everything well. I sprinkle in cumin, oregano, and salt for flavor. After that, I pour in beef broth and add peas. I let it all simmer for 20-30 minutes. While it’s cooking, check out our collections of favorite Ground Beef Recipes and top Mexican Recipes. Finally I garnish with cilantro and sliced jalapeños.
Serving Suggestions
This Mexican ground beef dish is quite versatile. My favorite way to serve it is with a side of Cilantro Lime Rice and some sliced avocado. Being stew-like in consistency, I also like to serve it with warm flour tortillas. Simply tear off strips of the tortillas and use them to scoop up the picadillo. I love how adaptable this dish is! It’s fantastic as the meat in burrito bowl meals or as a topping for nachos. If you’re looking to limit carbs, this Mexican beef mixture makes a wonderful filling for stuffed bell peppers or zucchini. The next time you crave Mexican, or are simply looking for a new ground beef recipe, give my version of picadillo a try. It’s a great dish to have in your repertoire, and is always a crowd pleaser. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Mexican Picadillo, on our Gypsy Plate… enjoy!
Try these other tasty Mexican recipes!Albondigas SoupBeef Birria StewBirria TacosBarbacoa PorkCaldo de ResTacos GobernadorPollo Asado Leftovers: You can refrigerate leftover Mexican picadillo in an airtight container for 3-4 days. Reheat over medium heat on stovetop.It can be frozen for 3 months in a freezer safe container. Simply thaw overnight in the fridge before reheating.
