Go Back

Easy Mexican Picadillo Recipe: Authentic Ground Beef & Potatoes Dish (35 Minutes)

Learn how to make authentic Mexican picadillo—a comforting blend of ground beef, potatoes, and spices simmered in a rich tomato sauce. This easy, traditional recipe delivers bold flavor, perfect texture, and endless versatility for tacos, rice bowls, and more.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 1 pound ground beef 80/20 blend preferred
  • 2 medium potatoes diced small
  • 1 ½ cups diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup water or beef broth
  • 2 tablespoons chopped cilantro optional
  • Optional: 1 jalapeño or serrano pepper ancho chile powder, paprika

Method
 

  1. Heat oil in a large skillet over medium heat for 1–2 minutes until shimmering.
  2. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds.
  3. Increase heat to medium-high and add ground beef. Break into small crumbles and brown for 5–7 minutes. Drain excess grease if needed.
  4. Stir in diced tomatoes, cumin, oregano, salt, pepper, and bay leaf. Mix thoroughly and cook for 1–2 minutes.
  5. Add diced potatoes, stirring to coat evenly in the tomato and spice mixture.
  6. Pour in water or beef broth to barely cover the potatoes. Reduce heat to medium-low, cover, and simmer gently.
  7. Cook for 15–20 minutes, stirring occasionally, until potatoes are tender and flavors meld.
  8. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with fresh cilantro.
  9. Serve hot with rice, tortillas, or as a taco filling.

Notes

Use small, uniform potato dice for even cooking. For a leaner option, substitute ground beef with turkey or chicken. Add jalapeño or ancho chile powder for extra heat. Always remove the bay leaf before serving.