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Mexican Picadillo

May 9, 2024 • 0 comments

Mexican Picadillo
Many countries have a traditional ground meat, tomatoes, potatoes and spices dish. This is a Mexican-style version. The bold and savory flavor makes a rich meal or a filling for tacos, empanadas, or tamales. We enjoyed them as tacos.
  • Prep Time:
  • Cook Time:
  • Servings: 8 filled Tortillas


  • (1 lb) Premium Ground Beef (85% Lean)
  • (3-4) Potatoes, peeled & diced
  • (1) Medium Onion, diced
  • (1) Jalapeno, seeded & minced
  • (1) Serrano Pepper, seeded & minced
  • (4) Cloves Garlic, minced
  • (1 C) Crushed Tomatoes (or fresh if in season)
  • (3/4 C) Beef Broth
  • (2 Tbsp.) Homemade Taco Seasoning
  • (1 Tbsp.) Mexican Oregano
  • (1) Green or Orange Pepper, seeded & chopped
  • (1/2 C) Cilantro chopped for garnish
  • (1 Tbsp.) Grape Seed Oil, for sautéing
  • (8) Tortillas


Growing up, my Grandpa Sanchez always put diced potatoes in his ground taco meat. So, I guess I have had a variation of this dish during my childhood. This recipe is versatile and easily customized with the spices your family prefers and whatever vegetables you have handy. This makes a tasty stovetop meal in under 45 minutes with prep for a hearty quick weeknight meal.

Step 1: Peel and dice the potatoes, chop the onion, jalapeno pepper, serrano pepper, and mince the garlic. The next time I make this I will add a red pepper for a hint of sweetness to the rich savory flavor.

PRO TIP: Don't use a serrano pepper if you prefer lighter spice. Substitute a second jalapeno or more green pepper.

Step 2: Heat a deep pan with 1 Tbsp. grape seed oil (or whatever oil you prefer) over medium-high heat. Sautee the onions, potatoes, and peppers for approximately 4-5 minutes. 


Step 3: Add the garlic and ground beef. Break up the ground beef with a spoon while browning in the pan. 

Step 4: Stir in the tomatoes (when in season, fresh is best otherwise a high-quality canned works well), beef broth, and seasonings. I used 2 Tbsps. of the homemade taco seasoning I make and keep in my pantry. If you do not have taco seasoning, you may use 2 tsp. of cumin, 1 Tbsp. paprika, 1 tsp. chili powder and salt and pepper to taste.  Bring the mixture to a low boil then turn the heat down, cover, and simmer for 20-30 minutes until the potatoes are tender.


Step 5: When the potatoes are tender, remove the cover and continue simmering if the mixture is too liquidy until enough liquid cooks off.

Step 6: Serve the Mexican Picadillo in the tortillas of your choice and garnish with cilantro. This pairs well with Mexican Rice and salsa.


Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.

Taco Chili
January 29, 2024 • 0 comments