Spicy Mexican Picadillo with Tender Beef

There’s something magical about a hearty pan of Spicy Mexican Picadillo with Tender Beef that feels like a warm hug on a tough day. Rich, robust, and wonderfully fragrant, this dish brings together juicy ground beef, tender potatoes, and a melody of spices that instantly transport you to a bustling cantina in Mexico City. As you stir the tomatoes until they break down into a savory sauce and watch the potatoes soften into silky bites, you’ll notice how each ingredient plays its part in building layer upon layer of flavor. Whether you’re just starting your weeknight dinner routine or craving a comforting weekend project, this picadillo effortlessly steals the show.

Beyond its deep flavor profile, this dish is a total workhorse in the kitchen. With just 15 minutes of prep and 30 minutes of cooking, you’ve got a beginner-friendly, one-pan wonder that multitasks as a weeknight staple, taco filling, or even a breathtaking topping for crispy nachos. Clocking in at around 450 calories per serving, it’s sturdy enough to fuel you through busy afternoons without weighing you down. And here’s the best part: leftovers taste even better the next day as the spices and juices mingle and intensify. Grab your skillet, dust off that wooden spoon, and let’s dive into the vibrant world of flavors that is Mexican picadillo!

KEY INGREDIENTS IN SPICY MEXICAN PICADILLO WITH TENDER BEEF

Every great picadillo begins with fresh, bold ingredients that each bring a unique personality to the party. From the savory backbone of ground beef to the bright finish of fresh cilantro, these staples work in harmony to deliver authentic Mexican comfort food right in your own kitchen.

• Ground beef: The star protein that soaks up all the spices and juices, providing a rich, meaty base and satisfying texture.
• Olive oil: Your cooking medium for sautéing aromatics, it adds a subtle fruitiness and helps prevent sticking.
• Onion: Finely chopped for a sweet, savory foundation that softens and melds seamlessly with garlic.
• Garlic: Minced to unleash its pungent warmth and deeply aromatic character, creating depth in every bite.
• Tomatoes: Chopped and simmered into the beef, they bring natural acidity and juiciness that balance the spices.
• Potato: Diced into tender cubes, potatoes soak up the savory broth and add a comforting, starchy element.
• Beef broth: The liquid backbone that binds everything together, enriching the stew with umami and moisture.
• Peas: Pops of sweetness and color that sneak in extra veggies and round out the texture.
• Tomato paste: Concentrated tomato flavor that thickens the sauce and boosts its vibrant red hue.
• Cumin: Warm and earthy, this spice gives the picadillo its signature Mexican undercurrent.
• Chili powder: Brings a gentle heat and chili warmth that lifts the entire dish.
• Smoked paprika: Adds a subtle smoky note and a beautiful red glow.
• Dried oregano: Herbal, slightly peppery, and reminiscent of Mediterranean fields, it layers in fragrant complexity.
• Salt and black pepper: Essential seasonings that elevate all flavors and create balance.
• Fresh cilantro: Chopped just before serving, it contributes a burst of bright, citrusy freshness.
• Lime wedges: A squeeze of lime juice at the table cuts through the richness with lively acidity.

HOW TO MAKE SPICY MEXICAN PICADILLO WITH TENDER BEEF

Let’s roll up our sleeves and transform these vibrant ingredients into a mouthwatering picadillo. This method keeps things simple yet allows each step to build on the last, guaranteeing a dish that’s bursting with flavor and texture.

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

2. Increase the heat to medium-high. Add the ground beef, breaking it up with a wooden spoon into bite-sized pieces. Cook until the meat is nicely browned, about 5–6 minutes. If there’s excess fat, drain it carefully to keep the flavors bright.

3. Stir in the chopped tomatoes and continue cooking until they begin to soften and meld with the beef, about 3 minutes. You’ll see the mixture become saucier and more cohesive.

4. Add the diced potatoes and pour in the beef broth. Stir in the tomato paste, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Use a spoon to mix well, ensuring every cube of potato and bit of beef is coated with the spiced, tomato-rich sauce.

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

6. Remove the lid and add the peas. Stir them into the picadillo and cook for an additional 5 minutes, allowing the peas to heat through and maintain their bright color.

7. Taste and adjust seasonings—you might want a touch more salt, a pinch more chili powder, or another squeeze of lime later.

8. Serve the picadillo piping hot, garnished with freshly chopped cilantro and lime wedges on the side for that final burst of brightness.

SERVING SUGGESTIONS FOR SPICY MEXICAN PICADILLO WITH TENDER BEEF

When it’s time to plate up your homemade picadillo, the possibilities are endless—and each serving style unlocks a new dimension of flavor and fun. Whether you’re hosting taco night, looking for a cozy rice bowl, or just craving something different, these ideas will help you make the most of every savory spoonful.

• Fill warm corn tortillas with tender picadillo, then top with extra cilantro, a dollop of creamy crema, and a squeeze of lime for authentic street-taco vibes.
• Spoon the picadillo over a bed of fluffy cilantro-lime rice for a satisfying, single-bowl dinner that’s perfect with beans and a side salad.
• Layer tortilla chips on a baking sheet, scatter the picadillo over the top, sprinkle with melty Monterey Jack cheese, and broil until bubbly for epic nachos.
• Hollow out roasted bell peppers, fill them with picadillo, cover with shredded cheese, and bake until the peppers are tender—a colorful, low-carb twist that pleases the eyes and the palate.

HOW TO STORE SPICY MEXICAN PICADILLO WITH TENDER BEEF

After savoring that first, steaming bowl of picadillo, you’ll appreciate how well it keeps and the way the flavors deepen over time. Proper storage ensures you can enjoy this delicious dish throughout the week and even months later without losing its signature taste and texture.

• Refrigerate in airtight containers: Allow the picadillo to cool to room temperature, then transfer to sealable containers. It will stay fresh for up to 4 days and keeps its moisture and spice balance beautifully.
• Freeze in portioned bags: Divide cooled picadillo into freezer-safe bags or containers. Lay the bags flat to save space, label them with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat gently on the stove: For best texture, warm your picadillo in a skillet over low to medium heat, stirring occasionally. Add a splash of beef broth or water if it seems dry, then heat until just warmed through.
• Quick microwave revival: Place a portion in a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring in between until heated evenly. This is perfect for speedy lunches.

CONCLUSION

From the first sizzle of onions in the skillet to that final squeeze of lime on top of the steaming beef-and-potato mixture, every step of making Spicy Mexican Picadillo with Tender Beef invites joy and delicious discovery. This article has taken you from selecting and understanding key ingredients, through an easy-to-follow cooking process, to creative serving ideas and foolproof storage tips. If you’ve ever wanted a reliable, crowd-pleasing recipe that doubles as versatile meal prep, this is it. Now’s the perfect time to print this guide, tuck it into your recipe binder, and revisit it whenever you crave a burst of Mexican comfort food. Don’t forget that you can also find a FAQ below to answer any last-minute questions you may have on substitutions, spice tweaks, or reheating tricks.

I’d love to hear how your picadillo adventure turns out! Feel free to leave a comment, share your favorite serving hacks, or ask questions if you hit any snags along the way. Whether it’s tips on adjusting the heat level or advice on choosing the perfect tortilla, I’m here to help. Your feedback and stories make this cooking journey even more rewarding, so drop a note below and let’s keep the conversation going. Happy cooking!

Print Recipe

Spicy Mexican Picadillo with Tender Beef

Author: Max Turner Courses: Dinner

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

Calories: 450

Description

This vibrant picadillo bursts with flavor, featuring tender beef, spices, and hearty vegetables. Perfect for cozy dinners or meal prep for the week!

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: picadillo, spicy beef, Mexican cuisine, comfort food, easy recipes, one-pan meal