Mexican Picadillo (Ground Beef)

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Rating: 5
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Mexican Picadillo (Ground Beef)

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • For the Ground Beef
  • 1 pound ground beef
  • 1 potato
  • 1 carrot
  • 1/4 onion
  • 2 garlic cloves
  • 2 teaspoons chili powder (optional)
  • 2 teaspoons cumin
  • 1 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • 1 cup stock (or water)
  • 1/3 cup raisins (optional)
  • For the Tomato-Jalapeño Mixture
  • 6 plum tomatoes
  • 3/4 onion
  • 1 jalapeño pepper
  • 2 garlic cloves

There's nothing like opening up the fridge and finding some leftover Picadillo! It's a classic meat and potatoes dish that can be eaten straight out of the pan or you can use it in tacos, burritos, empanadas, and even pizza or pasta. So good and so versatile. A great way to enjoy it is simply over the white rice of your choosing.


  1. After rinsing the tomatoes and cutting out the stems, roast them in a 400ºF oven for 20-25 minutes or until you need them.
  2. Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 pound ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned.
  3. Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
  4. For the Tomato-Jalapeño mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeño. Combine well.
  5. Add the Tomato-Jalapeño mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of this chili powder mixture, but that is optional.
  6. Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
  7. Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
  8. If you want to serve your picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer, or you can simply add them as a final garnish.
  9. Store leftovers in an airtight container in the fridge.

Chef Notes

I add 2 teaspoons of this Chili Powder to increase the heat level and to add an additional layer of flavor, but this is optional.  If interested, you can use any chili powder that you trust, or you can add additional jalapeno for more heat.   Olives and capers are frequent additions to picadillo if you want to experiment with them.

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Votes: 2
Rating: 5
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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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