Can I use ground turkey instead of beef?

Absolutely. Ground turkey works great if you want a lighter version. You may want to add a little extra seasoning since beef naturally has a richer flavor.

What potatoes work best for Mexican Picadillo?

Russet and Yukon Gold potatoes both work well. Russets become softer, while Yukon Golds hold their shape a little more.

Can I add more vegetables?

Definitely. Peas, carrots, corn, and zucchini all blend nicely into this recipe.

Is Mexican Picadillo spicy?

This version is mild and family-friendly. If you like heat, add jalapeños, crushed red pepper, or hot sauce.

How do I keep the potatoes from getting mushy?

Cut them evenly and avoid overcooking. Simmer gently instead of boiling aggressively.

Mexican Picadillo Amazing 30-Minute Dinner

Name: Mexican Picadillo (Beef & Potato)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; ½ cup onion, diced; 1 green bell pepper, diced; 2 cups potatoes, peeled and diced; 4 cloves garlic, minced; 8 ounces tomato sauce; 1½ cups beef broth; 1 tsp salt; ¼ tsp black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 bay leaf

Description

Mexican Picadillo is a quick and comforting one-skillet dinner made with seasoned ground beef, tender potatoes, peppers, and tomato sauce. This easy 30-minute Mexican-inspired meal is perfect served with rice and warm tortillas for a cozy family dinner.

Ingredients

Scale

1 lb ground beef
½ cup onion, diced
1 green bell pepper, diced
2 cups potatoes, peeled and diced
4 cloves garlic, minced
8 ounces tomato sauce
1½ cups beef broth
1 tsp salt
¼ tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf

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Instructions

Heat a large skillet over medium heat and cook the ground beef until mostly browned, breaking it apart as it cooks. Drain excess grease if needed.
Add the diced onion, bell pepper, and potatoes. Cook until the vegetables begin to soften.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the tomato sauce and beef broth. Add salt, black pepper, cumin, coriander, and bay leaf. Stir well.
Bring the mixture to a simmer and cover. Cook for 10 minutes.
Remove the lid and continue cooking uncovered for another 10 minutes, or until the potatoes are tender and most of the liquid has reduced.
Serve warm with rice, tortillas, cilantro, or lime wedges if desired.

Notes

Add peas, carrots, or corn for extra vegetables and flavor.

Fresh Roma tomatoes can be used instead of tomato sauce.

Yukon Gold or russet potatoes both work well in this recipe.

Beef consommé can replace beef broth for a richer flavor.

Store leftovers in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican, Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 3 g
Sodium: 862 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 54 mg