Mexican Picadillo
Mexican Picadillo
Prepare time: 10 min
Cook: 30 min
Ready in: 40 min

This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.


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


  • large skillet


1Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.

2Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.

3Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.


4Bring mixture to a simmer, cover and let cook for 10 minutes.


5Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.


6Serve warm with flour tortillas and rice.



Additional Vegetables: if adding additional veggies (peas, carrots, etc.) add them in with the tomato sauce and beef broth. Let simmer to soften and absorb flavor.
Tomatoes: can use fresh Roma tomatoes instead of tomato sauce. Either finely dice the tomatoes and saute with the potatoes, onion and pepper to release juices, or blend the tomatoes and add with the beef broth.
Potatoes: can use russet or gold potatoes.