Why You’ll Love This Recipe
I love how customizable and easy this dish is. The combination of potatoes, peas, tomatoes, and spices makes the beef rich and satisfying, while the raisins and olives give it that distinct Mexican flair. I also enjoy that picadillo can be served in so many ways—as a filling for tacos, stuffed into empanadas, or simply with rice on the side.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
2 medium tomatoes, chopped
1 medium potato, diced
½ cup green peas, frozen or fresh
¼ cup raisins
¼ cup olives, sliced
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon cinnamon
to taste salt
to taste black pepper
2 tablespoons olive oil
Directions
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I heat olive oil in a large skillet over medium heat. I add onion and garlic, cooking for about 3 minutes until fragrant and translucent.
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I add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes. I season lightly with salt and pepper.
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I stir in bell pepper, diced potato, and tomatoes, cooking for another 5 minutes until the vegetables start to soften.
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I mix in peas, raisins, olives, cumin, oregano, and cinnamon. I cover the skillet and let everything simmer for 10–15 minutes, stirring occasionally, until the flavors meld and the potatoes are tender.
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I taste and adjust seasoning, then serve hot with rice or warm tortillas.
Servings and Timing
This recipe makes about 4 servings. It takes 15 minutes to prep, 30 minutes to cook, and about 45 minutes total.
Variations
Sometimes I add chopped carrots or corn for extra sweetness and texture. When I want more heat, I include jalapeños or chili powder. For a fresher finish, I sprinkle chopped cilantro on top right before serving. I’ve also swapped beef for ground turkey or chicken when I want a lighter version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat with a splash of water or broth to loosen it. It also reheats well in the microwave for a quicker option.
FAQs
Can I make picadillo ahead of time?
Yes, I find the flavors develop even more when it’s made a day in advance.
What can I serve picadillo with?
I like it with rice, tortillas, or even inside empanadas.
Can I freeze picadillo?
Yes, I freeze cooled portions in airtight containers for up to 2 months, then thaw and reheat.
Do I have to use raisins?
No, but I like the touch of sweetness they add. You can leave them out or replace them with dried cranberries.
Can I make it vegetarian?
Yes, I substitute lentils or textured vegetable protein for the beef.
Is picadillo spicy?
This version isn’t spicy, but I sometimes add jalapeños, chili flakes, or hot sauce for heat.
What kind of olives should I use?
I like green olives for their briny flavor, but black olives also work.
Can I use ground turkey or chicken instead of beef?
Yes, both work well and make the dish lighter.
How do I thicken the mixture if it’s too watery?
I let it simmer uncovered for a few extra minutes until the liquid reduces.
Can I use canned tomatoes instead of fresh?
Yes, one can of diced tomatoes works perfectly.
Conclusion
This authentic Mexican picadillo is one of my favorite go-to meals because it’s hearty, full of flavor, and endlessly versatile. I love how it combines savory, sweet, and spiced notes in one dish, making it comforting yet exciting. Whether I serve it with rice, tortillas, or as a filling for another recipe, it always satisfies.
