Hey there, fellow kitchen warrior! Let’s talk about Mexican Picadillo—the hearty, saucy, hug-in-a-bowl dish that’s rescued me from more “What’s for dinner?!” meltdowns than I can count. Imagine this: Savory ground beef simmered with potatoes, sweet raisins, and warm spices, all piled onto rice or stuffed into tacos. It’s like your abuela’s love language, but ready in 30 minutes. I’ve burned the garlic, under-salted the broth, and once even mistook cinnamon for cumin (don’t ask). But after years of tweaks, I’ve nailed this Mexican Picadillo recipe so you can skip the chaos and go straight to flavor town. ¡Vámonos!
Why You’ll Adore This Mexican Picadillo 🌮✨
Let’s be real: Weeknights are wild. But your Mexican Picadillo? It’s easy, flexible, and tastes like you spent hours stirring a pot (spoiler: you didn’t). Here’s why you’ll make it on repeat:
- One-pan wonder. Less dishes = more time for Netflix.
- Kid-approved. My picky eater calls it “confetti meat.” I’ll take it.
- Meal prep MVP. Tastes even better tomorrow (if it lasts that long).
- Budget-friendly. Uses pantry staples + freezer heroes.
- Customizable. Spicy? Sweet? Veggie-loaded? You decide!
Plus, I’ve made all the mistakes so you don’t have to. (RIP to the batch where I forgot to peel the potatoes. Crunchy picadillo is not a thing.)
Ingredients for Mexican Picadillo 🌮✨
Grab these simple staples (swaps in parentheses!):
- 1 lb ground beef (or plant-based crumbles for vegetarian vibes!)
- 1 onion (diced—tears are optional but likely!)
- 3 garlic cloves (minced, or 1 tsp garlic powder if you’re lazy like me!)
- 2 potatoes (peeled + diced—sweet potatoes work too!)
- 1 carrot (shredded or diced—sneaky veggies for the win!)
- 1 bell pepper (any color—rainbow meals taste happier!)
- 1 cup beef broth (or veggie broth + a splash of soy sauce for umami!)
- 1 can diced tomatoes (fire-roasted for extra ~flame~!)
- ½ cup raisins (trust me—they’re the sweet surprise!)
- 1 tsp cumin (the soul of this dish—don’t skip!)
- 1 tsp oregano (Mexican oregano if you’re fancy!)
- ½ tsp cinnamon (secret weapon for warmth!)
- Salt + pepper (to taste—channel your inner salt bae!)
- Oil (olive, avocado, or whatever’s in your pan!)
How to Make Mexican Picadillo 🌮✨ (Step-by-Step!)
Step 1: Brown the Beef (Channel Your Inner Chef)
- Heat oil in a big skillet over medium heat. Crumble in the beef like you’re mad at it.
- Cook until browned (5-7 mins). Drain grease if needed—unless you’re into that.
Pro tip: Season the beef with a pinch of salt here. Flavor foundation, baby!
My disaster story: I once “multitasked” and burned the beef while scrolling TikTok. Stay vigilant, friends.
Step 2: Sauté the Veggie Squad
- Add onion, garlic, bell pepper, and carrot. Sauté 5 mins until soft. Your kitchen will smell like heaven.
- Toss in potatoes and stir—they’re joining the party!
Fun trick: Let kids “race” the veggies into the pan. Parenting + cooking = multitasking gold.
Step 3: Spice It Up (¡Olé!)
- Sprinkle cumin, oregano, cinnamon, salt, and pepper over the mix. Stir like you’re mixing confetti into cake batter.
- Pour in broth + tomatoes. Bring to a simmer—bubbles = happiness.
Hot tip: Taste the broth! Need more salt? More cinnamon? Your kitchen, your rules.
Step 4: Simmer to Perfection
- Add raisins (yes, raisins! They plump up like tiny flavor balloons).
- Cover and simmer 15-20 mins until potatoes are tender. Stir occasionally—pretend you’re stirring a cauldron.
Step 5: Serve Like a Boss
- Spoon over rice (or stuff into tacos, burritos, or baked potatoes!).
- Garnish with cilantro, avocado, or lime wedges. Obligatory green confetti!
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- Funeral Potatoes 🥔✨: The Coziest (and Most Controversially Named) Comfort Food You’ll Ever Make
My Top Tips for Perfect Mexican Picadillo 🌮✨
- Soak raisins in warm water 10 mins first for extra plumpness.
- Short on time? Use frozen diced potatoes or pre-shredded carrots.
- Too saucy? Remove the lid and let it reduce. Too dry? Add broth!
- Freeze leftovers in portions—future you will high-five present you.
- Cinnamon skeptics? Start with ¼ tsp and sneakily add more later.
10 Ways to Make It Your Mexican Picadillo 🌮✨
- Spicy fiesta: Add diced jalapeños or a dash of hot sauce.
- Veggie-packed: Toss in zucchini, peas, or corn.
- Sweet tooth: Swap raisins for chopped dried apricots.
- Breakfast twist: Serve with fried eggs and tortillas.
- Low-carb: Skip potatoes, add cauliflower rice.
- Cheesy delight: Melt Monterey Jack on top.
- Taco Tuesday: Stuff into crispy shells with shredded lettuce.
- Soup-er star: Add extra broth and call it “Picadillo Soup.”
- Empanada filling: Use it to stuff dough pockets.
- Nacho night: Layer over chips with melted cheese.
What to Serve with Mexican Picadillo 🌮✨
- Cilantro lime rice: Brightens the richness.
- Warm tortillas: For DIY tacos or burritos.
- Refried beans: Because double beans = double joy.
- Simple salad: Cucumber + radish slices with lime.
- Plantain chips: Sweet + salty crunch.
True story: I once served this over tostadas at a potluck. A stranger asked if I catered weddings. Nope, just a tired parent with a spice cabinet.
FAQs (Your Questions, Answered!)
Q: Can I use ground turkey?
A: Absolutely! Add a splash of oil to keep it juicy.
Q: Raisins? Really?
A: Yes! They add sweetness without being “raisin-y.” (Or sub chopped dates!)
Q: How long does it last?
A: 4 days in the fridge or 3 months frozen.
Q: Too sweet?
A: Squeeze in lime juice or add green olives for tang!
Q: Can I make it vegetarian?
A: Swap beef for lentils or plant-based crumbles + veggie broth!
Why This Mexican Picadillo 🌮✨ Beats Takeout
Takeout is pricey and often lacks that home-cooked hug. Your Mexican Picadillo is cheaper, healthier, and packed with your favorite flavors. Plus, you can eat it in pajamas. Mic drop.
Final Thoughts
There you have it—my foolproof Mexican Picadillo 🌮✨ that’ll make you the weeknight dinner hero. Remember, cooking’s about joy, not perfection. So if your potatoes are lumpy or your raisins rebel, laugh it off and call it “rustic.” (I’ve done it. Zero regrets.)
Now grab that skillet, crank up Selena’s “Bidi Bidi Bom Bom,” and let’s get cooking! And when your family asks, “What’s that amazing smell?!” just wink and say, “Magic.” 😉
Mexican Picadillo
Ingredients
- 1 lb ground beef or plant-based crumbles for a vegetarian version
- 1 onion diced
- 3 garlic cloves minced
- 2 potatoes peeled and diced
- 1 carrot shredded or diced
- 1 bell pepper diced
- 1 cup beef broth or veggie broth + a splash of soy sauce for extra umami
- 1 can 14 oz diced tomatoes (fire-roasted preferred)
- ½ cup raisins optional but recommended!
- 1 tsp cumin
- 1 tsp oregano Mexican oregano preferred
- ½ tsp cinnamon
- Salt and pepper to taste
- 1 tbsp oil olive or avocado
Instructions
- Brown the Beef: Heat oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess grease if needed.
- Sauté the Veggies: Stir in the onion, garlic, bell pepper, and carrot. Cook for 5 minutes until softened. Add potatoes and mix well.
- Spice It Up: Add cumin, oregano, cinnamon, salt, and pepper. Stir to coat everything in flavor.
- Simmer the Picadillo: Pour in the broth and tomatoes, stir, and bring to a simmer. Add raisins and let everything cook, covered, for 15-20 minutes, until the potatoes are tender. Stir occasionally.
- Serve & Enjoy: Spoon over rice, stuff into tacos, or eat it straight from the pan (no judgment!). Garnish with fresh cilantro, avocado, or lime wedges.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm on the stove with a splash of broth or water.
