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You are here: Home / Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile / Delicious! Easy Mexican Picadillo

Delicious! Easy Mexican Picadillo

October 6, 2019 by Becky Spoon

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Mexican Picadillo
Mexican Picadillo

I love this Mexican Picadillo. It is versatile! It is easy! It is delicious. Mexican Picadillo can include so many ingredients, or you can just add a few. You can add olives, raisins, and carrots and If I were to add olives to this dish, I’d add a Spanish Olive like these you can get at your local grocery store. If not, on Amazon.com: https://www.amazon.com/Mezzetta-Super-Colossal-Spanish-O.

Mexican Picadillo
Mexican Picadillo

The first time I had Mexican Picadillo was over 30 years ago when a friend of mine from Mexico cooked it for me. I loved it then and still do. It’s not a taco filling you can make in 10 minutes by browning some meat and adding a package of Taco Bell seasoning; it takes just a little time to soften the potatoes, but well worth it.

Easy Mexican Picadillo

Mexican Picadillo
Mexican Picadillo

The first night I made this Mexican Picadillo I served it with my Mexican Rice and flour tortillas for scooping. The next day I used the leftovers for tacos and wow, were they delicious! Here’s the link for my Essential Mexican Rice: https://the2spoons.com/essential-mexican-rice/.

Mexican Picadillo
Mexican Picadillo

Honestly, these tacos with the Mexican Picadillo are beautiful. You don’t have to load them up with a bunch of “stuff”, I just added a little lettuce, some grated cheese, a little finely chopped fresh jalapeno and a few dices of tomatoes. I finished them off with a sprinkling of New Mexico red chile powder, a favorite in our house.

Mexican Picadillo
Mexican Picadillo

Delicious! Easy Mexican Picadillo

Hope you make this recipe soon! I think you’ll love it!

Mexican Picadillo

Print Recipe
Course dinner, Lunch, Main Course
Cuisine Mexican
Servings 6 Servings

Ingredients
  

  • 1 1/2 lb ground beef
  • 1 tbsp Extra virgin olive oil
  • 1 Small onion, diced
  • 2 Baking potatoes, diced
  • 2 Cloves garlic, minced
  • 2 Large tomatoes, diced
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 1/2 tsp Ground cumin
  • 1 tbsp Chile powder
  • 1/2 tsp Dried Mexican oregano
  • 1 Jalapeno, seeded and minced
  • 1-2 cups beef Broth

Instructions
 

  • Add the oil to a skillet and heat. Add the ground beef and cook until browned.
  • Add the onions and cook until translucent. Add the garlic and cook for a little. Add the salt and pepper along with the cumin, Chile powder and oregano. Combine and cook a few minutes.
  • Add the potatoes, tomatoes and beef stock. Bring to a boil, reduce the heat to a simmer, cover and cook until potatoes are soft and most of the liquid has absorbed. Check for seasoning and adjust.
  • Serve with rice and tortillas or use as a filling for tacos, burritos, etc.
Keyword mexican, mexican food, mexican picadillo, picadillo
Essential Mexican Rice
Essential Mexican Rice
Mexican Picadillo
Mexican Picadillo
Mexican Picadillo
Mexican Picadillo

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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile, Beef

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