Muy Bueno: Fiestas 
Mexican Picadillo + Video
Carne Molida con Papas, commonly known as Mexican Picadillo, is a Mexican comfort dish made from a mixture of ground beef, potatoes, and tomatoes. Perfect filling for tacos and gorditas, this 30 minute recipe is my go-to for when I just don’t know what to make for dinner.
Homey, hearty, and perfect for serving with just about any carb-y vehicle you have on hand – be it tortillas, chips, empanada dough, or gorditas – my Mexican picadillo recipe is a true weeknight savior. When you’re tired and just don’t know what to make, this speedy supper is just the recipe to turn to.
What is Picadillo?
The Spanish verb “picar” means “to chop.” All the ingredients in picadillo are chopped, which is where this dish gets its name.
Picadillo is a meal beloved by Latin America. Basically every country, region, and family has their own special recipe, ranging from the popular Cuban ground beef version made with olives, capers, and raisins to versions more aligned with coastal ingredients like fish. Some are sweet, some are spicy, but they’re basically all delicious.
If you are new to the picadillo game, my recipe is extremely simple to make and can be enjoyed in many different dishes like burritos, crunchwraps, empanadas and tacos!
Why I Love This Recipe
On nights when I’m not quite sure what to make for dinner, this picadillo recipe comes to the rescue!
Tacos de picadillo were always a regular dish growing up and continue to be a family favorite. The best part about picadillo is that it is economical, simple to make, and almost endlessly versatile.
This Mexican picadillo is the way my grandma and mother always made it. My grandma was born in Chihuahua and my mom was born and raised in El Paso, so you know this is an authentic recipe.
Yet another thing I love about this meal is that it’s so easy to make! This picadillo is a one-skillet dish. It cooks up in about 25 minutes and clean up is a snap.
Made primarily with ground beef and potatoes, this picadillo recipe is also very inexpensive. If you are trying to feed your family healthy food on a budget, this is a great recipe to keep in your back pocket!
How to serve
Serve it as a main dish with a side of Mexican rice or sopa de fideo, or as a filling in tacos, empanadas, poblanos, gorditas, zucchini boats, or crunch wraps.
How to Make My Mexican Picadillo
This recipe is so simple! In just 3 steps and a total of about 30 minutes, you’re going to have a dinner that the whole family will love.
In a large skillet, heat olive oil over medium heat. When the oil is shimmering, add the onion and cook for about 2 minutes, or until translucent.
Add the ground beef and brown. Using a potato masher, spatula or metal spoon, mash the meat so you have small pieces with no big chunks. Drain off excess grease.
TIP: Be sure to drain your fat into a separate container and not down the kitchen sink. Beef fat will congeal at room temperature, and it will wreak havoc on your plumbing.
Add garlic salt, pepper, tomatoes, and potato and cook over low heat for about 15 minutes, until potatoes are fork tender. Taste and season with salt as necessary. Enjoy!
Watch this video to see how simply this picadillo recipe comes together.
Variations
If you are looking for ways to customize your picadillo, here are some of my favorite options:
- Make it healthier by substituting ground beef for lower fat ground turkey or ground bison.
- Make it spicy by adding diced jalapeño or serrano to the mixture.
- Make it low carb by substituting cauliflower for potato.
Frequently Asked Questions
It certainly can be! This particular recipe is quite mild, but you can feel free to raise the heat by adding in a chopped jalapeño or serrano to your taste.
Picadillo is one of those unicorn recipes that will go with just about anything. It would almost be easier to answer the question what *doesn’t* go with picadillo, LOL! Here are a few ideas to get you started, but don’t feel limited by what is listed:
-Serve with rice or Mexican rice for a complete meal
-Use as a filling for empanadas, tacos, crunchwraps, or gorditas
-Serve alongside sopa de fideo
-Use it to stuff peppers like poblanos or bell peppers. Top with cheese and bake for awesome results!
-Bake it atop a pile of chips and sprinkle it with cheese to make nachos
-Scoop it atop a split baked potato or sweet potato for a simple meal
How do you like to serve picadillo? I’d love to hear from you in the comments below!
Yep! If you opt to serve it as tacos, burritos, or tostadas, just be sure to grab gluten free wrappers.
My recipe for Mexican picadillo has potatoes, which are decidedly not keto friendly. If you’d like to make an easy swap, simply trade the potatoes for small pieces of cauliflower instead!
Need more quick dinner ideas? Check out these other tasty recipes:
If you made my recipe for authentic Mexican Picadillo, please let me know how it turned out by rating and reviewing the recipe below!
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Mexican Picadillo
Ingredients
- 1 tablespoon olive oil      Â
- 1/2 cup chopped white onion
- 2 pounds ground beef
- 1 tablespoon garlic salt   Â
- 1/2Â Â tablespoon ground black pepper
- 4 tomatoes, chopped
- 1 jalapeño or serrano, diced (optional)
- 1 large russet potato or 2 small Yukon gold potatoes, peeled and finely chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, jalapeño if using, and potato and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Video
Notes
- Make it healthier by substituting ground beef for lower fat ground turkey or ground bison.
- Make it spicy by adding diced jalapeño or serrano to the mixture.
- Make it low carb by substituting cauliflower for potato.
- Serve it as a main dish with a side of Mexican rice or sopa de fideo
- Serve it as a filling in tacos, empanadas, poblanos, gorditas, zucchini boats, or crunch wraps.
Photos by Jenna Sparks
13 Comments on “Mexican Picadillo + Video”
This was tasty. Â I listened to the commenter Lindsay. Â It made sense to me thand I boiled my Russet potato for about 10 minutes before I diced it and started cooking. Â It turned out well. Â
Love this recipe look forward to seeing more
My potatoes aren’t getting soft!
Try covering the dish while it cooks, stirring every so often. I do this and never have issue with my potatoes cooking. (Also helps with splatters!)
This dish is amazing! It has become a staple in our house. So good, even my daughter in college makes it!
Delicious!
I have made this many times. For another keto friendly substitute for the potatoes is radishes. They pick up the flavor of everything well and can stay slightly firm like the potatoes.
Thank you so much for your wonderful recipes. I love reading about your grandma and mom. My grandma on father’s side was from Chihuahua. Since I never meet them, I gather the culture from you and your food. Gracias.
I’m a native Texan from El Paso, too, and now I live in California where they don’t sell gorditas anywhere! My family wants me to make them some gorditas so I was looking for an authentic picadillo recipe to fill them with, similar to how they serve them in El Paso. I found your page and it’s exactly what I was looking for! Thank you!
I make something similar but I use finely chopped steak. Sometimes I add mushrooms. I have always called it mexican hash. My hubby’s tia made it like you do. I remember hers being very good.
I have made chili rellenos my whole life using picadillo as a filling.  That’s the way my grandmothers and my mother made them too.  I can’t even think about eating a chili relleno without picadillo!
Will have to try this! I used to have an empanada filling recipe (long lost) given to me by a friend from Argentina but I lost it; it was ground beef and had raisins, green olives and hard boiled eggs but unfortunately I haven’t been able to replicate it. The pastry was also delicious; boil water and lard together with a little salt and stir in the flour all at once.
Ingredients make it sound like a great tasting picadillo!! Â Could use for filling in chile Rellenos.Â