Sally Roberts
Mexican Picadillo is a hearty and satisfying ground beef hash simmered with soft potatoes, zucchini, and tomatoes, all brought to life with warm spices and fresh herbs. It’s one of those classic comfort dishes that brings both flavor and nourishment to the table in under 45 minutes. Whether you’re feeding a hungry family or looking for a cozy weeknight dinner, this dish delivers on taste and ease.
Traditionally found across Latin America with regional variations, Mexican Picadillo is beloved for its simplicity and versatility. It’s a one-pan wonder that fills your kitchen with the irresistible aroma of seasoned beef and vegetables cooking together. Serve it with tortillas, rice, or even stuff it into empanadas for a twist!
Why You’ll Love This Mexican Picadillo
- Quick and easy to make in just one pan.
- Full of flavor from garlic, cumin, and chili powder.
- Kid-friendly, freezer-friendly, and perfect for leftovers.
- A flexible dish that welcomes swaps like ground turkey or different veggies.
What Kind of Ground Beef Should I Use?
For a flavorful but not greasy result, use lean ground beef (around 85% lean). It renders just enough fat to coat the vegetables and deepen the flavor without needing to drain excess grease. You can also go with ground turkey for a lighter option without sacrificing the heartiness of the dish.
Ingredients for the Mexican Picadillo
Each ingredient in this dish plays a key role in building flavor and texture:
- Ground beef: The star of the show, bringing savory, meaty richness.
- Potatoes: Diced and simmered until tender, they soak up all the spices and juices.
- Zucchini: Adds a pop of color and slight crunch to balance the softness of the potatoes.
- Tomatoes (fresh or canned): Offer acidity and a subtle sweetness that binds the dish together.
- Onion: A classic flavor base that enhances the beef.
- Garlic: Deepens the savory profile with its robust aroma.
- Tomato paste: For a concentrated tomato flavor that thickens the mix.
- Ground cumin: Brings earthiness and warmth.
- Chili powder: Adds mild heat and complexity.
- Salt and pepper: To season and balance all flavors.
- Fresh parsley or cilantro: A bright finish for freshness and color.
How To Make the Mexican Picadillo
Step 1: Build the Flavor Base
Heat a large skillet over medium heat. Add a drizzle of oil and sauté the chopped onion until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Brown the Ground Beef
Add the ground beef to the skillet and break it up with a spoon. Cook until browned and no longer pink. Season with salt, pepper, cumin, and chili powder.
Step 3: Add Vegetables
Stir in the diced potatoes and tomato paste. Let them cook for a few minutes to start softening. Add the chopped tomatoes (with juices) and mix well.
Step 4: Simmer Until Tender
Cover the skillet and lower the heat. Let everything simmer for about 15-20 minutes, or until the potatoes are fork-tender and the mixture thickens slightly. Add the zucchini in the last 5 minutes so it doesn’t overcook.
Step 5: Finish and Serve
Taste and adjust seasonings if needed. Sprinkle fresh parsley or cilantro over the top and serve hot with your favorite side.
How to Serve and Store Mexican Picadillo
Mexican Picadillo is incredibly versatile when it comes to serving. Spoon it over white rice, wrap it in warm flour tortillas, or even tuck it into a crispy taco shell. You can also use it as a stuffing for bell peppers or empanadas for a fun twist. This recipe makes about 4 generous servings, perfect for family dinner or meal prepping for the week.
To store, let it cool completely, then transfer to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat gently on the stovetop or in the microwave until warmed through.
What to Serve With Mexican Picadillo?
H3: Warm Flour or Corn Tortillas
A classic pairing that turns your picadillo into a taco-style meal.
H3: Mexican Rice
The perfect fluffy, tomato-infused side to soak up all the saucy flavors.
H3: Refried Beans
Creamy beans complement the texture of the meat and potatoes beautifully.
H3: Avocado Slices or Guacamole
Adds a creamy, cooling element to balance the spices.
H3: Fried Plantains
A touch of sweetness that contrasts nicely with the savory picadillo.
H3: Simple Green Salad
Lightens up the plate with crunch and freshness.
H3: Pickled Red Onions
Tart and bright, they cut through the richness and add zing.
H3: Salsa Verde or Hot Sauce
For those who love extra heat and flavor on the side.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! Mexican Picadillo tastes even better the next day as the flavors continue to meld. Just reheat it before serving.
Is this dish spicy?
Not overly spicy. The chili powder adds a mild warmth. If you like it hotter, toss in some diced jalapeños or a splash of hot sauce.
Can I freeze Mexican Picadillo?
Yes, it’s freezer-friendly. Just cool it down completely and store it in an airtight container. Thaw in the fridge overnight before reheating.
What other vegetables can I use?
Feel free to experiment! Carrots, peas, green beans, or bell peppers all work wonderfully in this dish.
Save This Pin For Later
Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go the traditional route or add your own twist?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Find more daily recipe inspiration on my Pinterest here: Meals We Share By Sally
Conclusion
Mexican Picadillo is a celebration of simplicity and bold flavor. From the seasoned ground beef to the tender vegetables, every bite is comforting and satisfying. It’s a weeknight lifesaver, a meal prep dream, and the kind of dish that brings everyone to the table. Don’t forget to bookmark this one—it’s sure to become a regular in your recipe rotation.
Mexican Picadillo: Ground Beef and Vegetable Hash
- Total Time: 40 minutes
- Yield: 4 servings
Description
Ready in under 45 minutes, this Mexican Picadillo is a quick dinner favorite packed with seasoned ground beef, tender potatoes, zucchini, and tomatoes simmered to perfection. It’s an easy recipe that’s perfect for busy weeknights, family meals, or meal prep. If you’re looking for healthy snack ideas, dinner ideas, or just a flavorful, one-pan food idea—this one’s for you!
Ingredients
1 pound ground beef
2 medium potatoes, diced
1 medium zucchini, diced
2 cups chopped tomatoes (fresh or canned)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon cooking oil
Instructions
1. Heat a large skillet over medium heat and add oil. Sauté the onion until soft and translucent.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through.
4. Season with salt, pepper, cumin, and chili powder.
5. Add the diced potatoes and tomato paste, stirring to coat.
6. Mix in the chopped tomatoes and cover the skillet. Reduce heat to low and simmer for 15–20 minutes.
7. Add zucchini in the last 5 minutes of cooking. Simmer until all vegetables are tender and the mixture thickens.
8. Taste and adjust seasoning. Garnish with chopped parsley or cilantro. Serve hot.
Notes
Add zucchini only in the final minutes to keep it from becoming mushy.
Use 85% lean ground beef for the best flavor-to-fat balance.
Customize with other vegetables like bell peppers, peas, or carrots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: quick dinner, easy recipe, ground beef, Mexican hash, healthy family meal
