Spicy Mexican Picadillo with Tender Beef

There’s something undeniably special about a dish that combines bold flavors and simple cooking in one skillet, and this Spicy Mexican Picadillo with Tender Beef truly delivers on that promise. With juicy ground beef simmered in a fragrant blend of cumin, chili powder, and smoked paprika, every bite feels like a little celebration in your mouth. The tender potatoes soak up all of those rich spices, while bright peas add pops of color and texture. It’s the kind of comfort food that warms you from the inside out, perfect for busy weeknights or cozy weekend lunches. Whether you’re a seasoned home cook or dipping your toes into the world of Mexican-inspired dishes for the first time, this recipe’s beginner-friendly approach makes it a breeze. Just 15 minutes of prep and about 30 minutes on the stovetop, and you’ve got a hearty meal that’s ready to serve—and cleanup couldn’t be easier when it all cooks in one skillet.

I still remember the first time I made this picadillo for my family…the kitchen filled with the scent of garlic and onions dancing in olive oil, tomatoes breaking down into a luscious sauce, and spices that sing with every stir. The lime wedges squeezed over each scoop brightened the savory beef and potato base, creating a balance that felt both refreshing and indulgent. It’s a dish that invites you to linger at the table, sharing stories and laughter while savoring each mouthful. Best of all, this picadillo is versatile—serve it with soft tortillas for DIY tacos, spoon it over fluffy rice, or even stuff it into bell peppers for an extra special meal. No matter how you choose to enjoy it, the combination of tender beef, hearty potatoes, and aromatic spices will have you coming back for seconds (and maybe even thirds).

KEY INGREDIENTS IN SPICY MEXICAN PICADILLO WITH TENDER BEEF

To bring this vibrant picadillo to life, you’ll want to assemble fresh, flavorful ingredients that work together in perfect harmony. Each component plays a special role—from building the savory base to adding bursts of color and texture. Here’s a quick rundown of what you’ll need:

• Ground beef: Provides a rich, meaty foundation and absorbs all the spices for maximum flavor.
• Olive oil: Acts as the sautéing medium, helping onions and garlic release their natural sweetness.
• Onion: Contributes a mild, aromatic backbone once finely chopped and softened.
• Garlic: Adds pungent depth and warmth when minced and sautéed.
• Tomatoes: Break down into a tangy sauce that balances the richness of the beef.
• Potato: Absorbs the savory juices, delivering tender, comforting bites.
• Beef broth: Enhances the savory profile and creates a luscious, simmering liquid.
• Peas: Offer pops of sweetness and a vibrant green contrast.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce.
• Cumin: Infuses earthy, slightly nutty notes typical of Mexican cuisine.
• Chili powder: Brings gentle heat and a robust chili flavor.
• Smoked paprika: Introduces a subtle smokiness that rounds out the spice mix.
• Dried oregano: Contributes an herbaceous, slightly minty undertone.
• Salt & black pepper: Essential for seasoning and balancing all the flavors.
• Fresh cilantro: Garnishes the finished dish with citrusy, leafy brightness.
• Lime wedges: Provide zesty acidity to lift every mouthful.

HOW TO MAKE SPICY MEXICAN PICADILLO WITH TENDER BEEF

Now that your ingredients are lined up, let’s walk through the simple steps that transform them into a soul-warming, flavor-packed picadillo. This one-skillet meal builds layers of savory goodness and tender textures, all in about 30 minutes.

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, then sauté until the onion becomes translucent and fragrant, about 3–4 minutes.

2. Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon to break it up and cook until nicely browned, about 5–6 minutes. Drain any excess fat if necessary.

3. Stir in the chopped tomatoes and continue cooking until they begin to soften and release their juices, about 4 minutes.

4. Add the diced potatoes and beef broth to the skillet. Stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients evenly.

5. Bring the mixture to a gentle simmer, then lower the heat and cover the skillet. Let it cook for 20–25 minutes, or until the potatoes are fork-tender.

6. Add the peas and stir them into the picadillo. Cook for an additional 5 minutes, allowing the sweetness of the peas to meld with the savory sauce.

7. Taste and adjust seasonings as necessary, adding more salt, pepper, or chili powder to suit your preference.

8. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for a bright, tangy finish.

SERVING SUGGESTIONS FOR SPICY MEXICAN PICADILLO WITH TENDER BEEF

What truly makes this picadillo shine is how you choose to serve it. Whether you’re hosting a casual family dinner, meal-prepping for the week ahead, or simply craving a comforting solo lunch, these serving ideas will take your dish to the next level. From traditional tortillas to creative bowl setups, you’ll find that each suggestion brings out a unique side of this vibrant, one-skillet wonder. With just a few extra garnishes or side components, you can elevate the experience—impressing guests or treating yourself to a restaurant-quality meal at home. The flexibility of this recipe means it transitions seamlessly between casual and festive, all you need is a little creativity and maybe a sprinkle of cheese or dollop of crema to transform each bite. Let these ideas inspire your next taco night, potluck contribution, or weeknight feast, and revel in the colors, textures, and flavors that make this Spicy Mexican Picadillo so irresistible.

• Serve in soft corn tortillas with a generous squeeze of lime, a sprinkle of chopped cilantro, and a dollop of crema for authentic handheld tacos.
• Spoon over a bed of steamed white or brown rice, letting the beef and potato mixture mingle with fluffy grains for a satisfying bowl meal.
• Fill crispy tostada shells with picadillo, shredded lettuce, diced avocado, and crumbled queso fresco for a crunchy, layered bite.
• Top nachos with warmed picadillo, black beans, jalapeño slices, and melted cheese, then finish with a drizzle of sour cream and guacamole.

HOW TO STORE SPICY MEXICAN PICADILLO WITH TENDER BEEF

One of the best things about this recipe is how well it keeps—making it an ideal choice for meal prep or leftovers that taste even better the next day. Proper storage preserves both the texture of the potatoes and the vibrant spice notes, so you can enjoy your picadillo anytime without sacrificing flavor. Whether you’re stashing it in the fridge for midweek lunches or freezing portions for future busy nights, follow these tips to maintain freshness. Use airtight containers to prevent moisture loss and keep odors out of your fridge or freezer. Label each container with the date so you always know how long it’s been stored. When reheating, take care to gently warm the picadillo on the stovetop or microwave to keep the beef and potatoes tender. With these storage strategies, you’ll have a comforting, ready-to-go meal that’s as delicious on day three as it was on day one.

• Refrigerator storage: Cool the picadillo completely, then transfer to an airtight container. Store for up to 4 days, reheating portions in a skillet over low heat with a splash of beef broth to revive the sauce.
• Freezer storage: Portion the cooled picadillo into freezer-safe containers or heavy-duty resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating on the stovetop: Add a tablespoon of broth or water to the skillet, then gently warm the picadillo over medium-low heat, stirring occasionally until heated through.
• Microwave reheating: Place a portion in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between until evenly warmed.

CONCLUSION

This Spicy Mexican Picadillo with Tender Beef brings together the comforting warmth of potatoes, the savory depth of ground beef, and the vibrant punch of classic Mexican spices. From the moment you sauté the onions and garlic in olive oil to that final squeeze of fresh lime, every step is designed to layer flavors and create a dish that’s as easy to prepare as it is delightful to eat. With just 15 minutes of prep time and 30 minutes of simmering, this beginner-friendly recipe delivers a hearty, well-balanced meal for lunch or dinner. The one-skillet method means minimal cleanup, making it a convenient choice for busy cooks and family gatherings alike. Don’t forget that with 400 calories per serving, this picadillo fits neatly into a balanced meal plan. And if you’re looking to save this recipe for later, feel free to print or bookmark it—you can also scroll down to find a FAQ section with helpful tips and answers to common questions about ingredients, substitutions, and variations.

I hope you give this picadillo a try and share your experience! Whether you’re cooking for a crowd or simply feeding your appetite for bold, comforting flavors, this dish promises to become a weeknight favorite. If you have any comments, questions, or feedback—maybe you added jalapeños for extra heat or swapped in sweet potatoes—I’d love to hear how it turned out. Drop a note below and let me know if you need any help adjusting the spices, storing leftovers, or making it your own. Happy cooking!

Print Recipe

Spicy Mexican Picadillo with Tender Beef

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 400

Description

This Spicy Mexican Picadillo is packed with juicy ground beef, tender potatoes, and aromatic spices. It's a comforting dish that warms the heart and pleases the palate, making every bite a fiesta of flavors.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ pounds ground beef

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 medium tomatoes, chopped

• 1 large potato, peeled and diced

• 1 cup beef broth

• ½ cup peas

• 1 tablespoon tomato paste

• 2 teaspoons cumin

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent and fragrant.
2. Increase the heat to medium-high and add the ground beef to the skillet. Break it up with a wooden spoon and cook until nicely browned. Drain any excess fat if necessary.
3. Stir in the chopped tomatoes and cook until they begin to soften.
4. Add the diced potatoes and beef broth to the skillet. Stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients evenly.
5. Bring the mixture to a gentle simmer. Lower the heat and cover the skillet, allowing it to cook for about 20–25 minutes or until the potatoes are tender.
6. Add the peas and stir them into the picadillo. Cook for an additional 5 minutes.
7. Taste and adjust seasonings as necessary.
8. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Note

• Picadillo is a versatile dish and can be served with warm tortillas, rice, or even used as a filling for tacos.
• For extra heat, add a finely chopped jalapeno or serrano pepper with the onions.
• This dish is even better the next day as the flavors meld together, making it perfect for meal prep.
• Picadillo is a Latin American dish with different versions across countries, often tailored with regional spices and ingredients.

Keywords: Mexican picadillo, ground beef recipe, spicy dinner, comfort food, easy recipes, one-skillet meal