Mexican Picadillo Recipe Your Family Will Devour

Growing up, Mexican picadillo was my family’s go-to weeknight dinner. My abuela would whip it up in no time, and it always felt like a warm hug on a plate. What I love most about this dish is how versatile it is – you can stuff it in tacos, pile it into burritos, or simply serve it over fluffy rice. The combination of savory ground beef, tender potatoes, and those little bursts of sweetness from the raisins? Absolute magic. Whether you’re cooking for a crowd or just want leftovers for days, this Mexican picadillo recipe is a lifesaver.

Table of Contents

Why You’ll Love This Mexican Picadillo

Oh, where do I even begin? This Mexican picadillo recipe checks all the boxes for me:

• Quick & easy: From chopping to serving, you’re looking at about 35 minutes total – perfect for those “what’s for dinner?” emergencies
• Flavor bomb: The combo of cumin, oregano, sweet raisins and briny olives creates this incredible sweet-savory balance that’ll make your taste buds dance
• Super versatile: I’ve used it for everything from taco night to stuffed peppers to next-day breakfast hash – it never disappoints
• Kid-approved: My picky eaters gobble this up (though I sometimes leave the olives on the side for the little ones)

Trust me, once this picadillo becomes part of your rotation, you’ll wonder how you ever lived without it!

Ingredients for Mexican Picadillo

Here’s everything you’ll need to make this flavor-packed Mexican picadillo – and trust me, each ingredient plays a special role in creating that perfect balance of sweet, savory, and just a little bit tangy!

• 1 lb ground beef (I like 80/20 for flavor, but lean works too)
• 1 medium potato, diced into 1/2-inch cubes (Yukon Golds are my favorite here)
• 1 small onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (or 1 tbsp pre-minced if you’re in a rush)
• 1 tomato, diced (Roma tomatoes work great)
• 1/4 cup raisins (trust me on this – they plump up so nicely!)
• 1/4 cup sliced green olives with pimientos (the brine adds amazing flavor)
• 1 tsp ground cumin (freshly ground if you can)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp vegetable oil (for sautéing)
• 1/2 cup beef broth (low-sodium if you’re watching salt)

Pro tip from my abuela: measure everything before you start cooking – it makes the process so much smoother when all your ingredients are prepped and ready to go!

Print

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this Mexican picadillo! Just grab:

• A large skillet (mine’s 12-inch and well-loved)
• Your trusty wooden spoon for stirring
• A good chef’s knife and cutting board for prep
• Measuring spoons

That’s it! Everything else is just pulling ingredients from your pantry. Easy peasy. For another flavorful Mexican dish, try our My Fave Birria Tacos Recipe that’s perfect for taco night.

How to Make Mexican Picadillo

Okay, let’s get cooking! This Mexican picadillo comes together in just a few simple steps, but each one builds those incredible layers of flavor. Follow along and you’ll have a bubbling pot of comfort food in no time!

Step 1: Sauté the Aromatics

First, heat your oil in that large skillet over medium heat – not too hot, or the garlic will burn before the onions soften! Toss in your chopped onions and give them a good stir. Cook them for about 3 minutes until they start turning translucent, then add the minced garlic. Oh, that smell! Keep stirring for another minute until the garlic becomes fragrant but not browned. This base is what makes the whole dish sing!

Step 2: Brown the Ground Beef

Now, crumble in your ground beef – I like to break it up with my wooden spoon as it cooks. Keep stirring and breaking up any big chunks until there’s no pink left, about 5-7 minutes. Don’t rush this step – properly browned beef means better flavor! If there’s excess grease, you can drain it, but I usually leave about a tablespoon for extra richness.

Step 3: Simmer with Potatoes and Spices

Time for the magic! Add your diced potatoes, tomatoes, raisins, olives, and all those beautiful spices. Give everything a good stir to combine, then pour in the beef broth. Bring it to a gentle bubble, then cover and reduce the heat to medium-low. Let it simmer for 15-20 minutes – peek occasionally to stir and make sure nothing sticks. When the potatoes are fork-tender, remove the lid and let it cook uncovered for another 5 minutes to thicken up that delicious sauce. Taste and adjust the salt if needed!

See? Told you it was easy! Now the hardest part is deciding how to serve it first…

Tips for Perfect Mexican Picadillo

After making this Mexican picadillo countless times, I’ve picked up a few tricks that take it from good to absolutely irresistible. Here are my go-to tips for nailing it every single time:

• Adjust the spice level: If you like a little kick, toss in a diced jalapeño with the onions and garlic. For extra heat, leave the seeds in – or add a pinch of cayenne pepper with the other spices.
• Try ground turkey: If you’re looking for a leaner option, ground turkey works beautifully. Just add an extra tablespoon of oil when browning it to keep it moist.
• Don’t skip the raisins: I know it might sound odd, but they add this incredible sweetness that balances the savory beef and briny olives. If you’re skeptical, start with half the amount – you might just become a believer!
• Let it sit: Like many stews, this picadillo tastes even better the next day. If you have time, make it ahead and let the flavors meld overnight. Just reheat gently on the stove with a splash of broth if needed.

Remember, recipes are just guidelines – make it your own! That’s the beauty of cooking.

Serving Suggestions for Mexican Picadillo

Oh, the possibilities! My favorite way to serve Mexican picadillo is heaped into warm corn tortillas with a squeeze of lime and fresh cilantro. But don’t stop there – try it stuffed in burritos with melty cheese, spooned over cilantro-lime rice, or even as a hearty topping for baked potatoes. For the full experience, add diced avocado, crumbled queso fresco, and a dollop of cool sour cream. Leftovers? Toss it with scrambled eggs for the best breakfast tacos you’ll ever have!

Storing and Reheating Mexican Picadillo

Let me tell you – this Mexican picadillo might just taste better the next day! All those flavors get cozy together overnight, making the leftovers something to look forward to. Here’s how I store and reheat mine to keep that perfect texture:

First, let your picadillo cool just a bit – not completely, but enough that it won’t steam up your container. I transfer mine to an airtight container and pop it in the fridge where it’ll stay fresh for 3-4 days. If you want to keep it longer (smart thinking!), it freezes beautifully for up to 3 months – just portion it out so you can thaw exactly what you need.

When it’s time to reheat, I’ve learned the hard way that the microwave turns the potatoes to mush. Instead, I warm it gently in a skillet over medium-low heat with a splash of beef broth or water to keep it moist. Stir it occasionally, and in about 5 minutes, it’s like you just made it fresh!

Pro tip from my kitchen disasters: If freezing, leave out the potatoes and add freshly cooked ones when reheating. They’ll keep their perfect texture that way. But honestly, even when I’m lazy and freeze it all together, it’s still delicious – just a little softer on the potatoes.

Mexican Picadillo Variations

One of the best things about Mexican picadillo is how easily you can tweak it to suit your tastes or what’s in your pantry. Here are a few of my favorite twists to keep things interesting:

• Sweet potato swap: Swap the white potatoes for diced sweet potatoes. They add a lovely sweetness and extra nutrients – plus, they cook just as quickly!
• Olive-free version: If olives aren’t your thing (or you’re cooking for picky eaters), just leave them out. The dish will still be packed with flavor from the spices and raisins.
• Vegetarian twist: Skip the beef and use crumbled tofu or cooked lentils instead. Add a splash of soy sauce or Worcestershire for that umami kick.

Don’t be afraid to get creative – that’s what makes cooking so much fun!

Nutritional Information

Now, let’s talk about what’s in this Mexican picadillo – but first, a little disclaimer from one home cook to another! These numbers are just estimates, since your actual nutrition will vary depending on the exact ingredients and brands you use. (I mean, are your raisins plump little gems or tiny dried pebbles? See what I mean?)

That said, one serving of this picadillo is a good source of protein from the beef, and those potatoes add some nice fiber and vitamins. The raisins bring natural sweetness and a bit of iron, while the olives give you those healthy fats we’re always hearing about. It’s one of those meals that actually makes me feel good about eating comfort food!

If you’re watching specific nutrients, you can always tweak the recipe – use leaner beef, reduce the salt, or add extra veggies. Cooking at home means you’re in control, and that’s the beauty of it!

Get inspired with flavorful ground beef recipes on Pinterest for simple and delicious dinners.

Frequently Asked Questions

I get asked about this Mexican picadillo all the time – here are the questions that pop up most often from friends and readers trying the recipe for the first time:

Share Your Experience

Nothing makes me happier than hearing how this Mexican picadillo turns out in your kitchen! Did your kids gobble it up? Did you add an extra kick of spice? Maybe you discovered a brilliant new way to serve it? I want to hear all about it!

This recipe has been passed down in my family with little tweaks here and there – that’s how the best dishes evolve. Your notes and ideas might just inspire someone else to try something new. Whether it’s your first time making picadillo or you’ve been cooking it for years like me, drop a comment below and let’s swap kitchen stories. After all, food tastes better when we share the experience!