Picadillo

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BEEF – Use 80/20 ground beef for the best flavor and texture. Leaner beef will work but the fat adds richness to the sauce and keeps the meat juicy as it simmers.

VEGETABLES – These onions and green bell pepper form the base flavor layer. Dice them about the same size so they cook evenly.

GARLIC – Fresh minced garlic is worth the thirty seconds it takes to chop. Jarred garlic works in a pinch but fresh makes a noticeable difference here.

DICED TOMATOES AND GREEN CHILIES – The tomatoes break down into the sauce and the green chilies add mild heat and brightness. Use petite diced tomatoes if you can find them because they incorporate better than large chunks. Don’t drain either can because that liquid becomes part of your cooking sauce.

SPICES – Chili powder, cumin, and oregano are doing the heavy lifting here. They create that warm, earthy flavor profile that defines the dish. The salt and spices season the beef and vegetables as they cook, building layers of flavor instead of just salting at the end.

BEEF BOUILLON CUBES – These dissolve into the water and create a rich, beefy broth that the potatoes absorb as they simmer. Bouillon cubes are more concentrated than broth and give you control over the saltiness. Crush them slightly before adding so they dissolve faster.

APPLE CIDER VINEGAR – Just one tablespoon brightens the entire dish and cuts through the richness of the beef. It adds a subtle tang that makes you wonder what that extra something is. Don’t skip it.

RUSSET POTATOES – Russets have enough starch to thicken the sauce slightly as they cook and they hold their shape in chunks. Peel them and cut into half-inch cubes so they cook through in thirty minutes. Smaller pieces will fall apart and larger pieces won’t cook in time.

How To Make Picadillo

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Picadillo in a sealed container in the refrigerator for up to 4 days. The flavors blend even more as it sits, so day two might actually be better than day one.

FREEZE – Let it cool completely, then portion into freezer-safe containers or bags for up to 3 months. Freeze in meal-sized portions so you can thaw just what you need.

REHEAT – Warm on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. Microwave works too but stir halfway through and add a little liquid to keep it from drying out.

MAKE AHEAD – You can prep this entirely the day before. In fact, making it ahead gives the spices time to develop. Just store covered in the fridge and reheat gently before serving.

More Ground Beef Dinner Recipes

Serving Suggestions

WHITE RICE – Serve your Picadillo over a bed of fluffy white rice to soak up all that flavorful sauce. The rice stretches the meal and turns it into a complete dinner.

WARM FLOUR TORTILLAS – Spoon the Picadillo into tortillas for easy tacos. Top with shredded cheese, sour cream, or cilantro if you want.

EMPANADA FILLING – Let the mixture cool slightly, then use it to fill empanada dough. The potatoes and beef hold together perfectly for handheld pockets.

FRIED PLANTAINS – Sweet fried plantains alongside the savory Picadillo create a traditional pairing that balances the spices with caramelized sweetness.

BLACK BEANS AND AVOCADO – Round out the plate with black beans and sliced avocado for a hearty, satisfying meal that covers all your bases.

Recipe Success Tips

DRAIN THE BEEF PROPERLY – After browning, tilt the skillet and press the beef to one side with your spatula so the fat pools. Spoon out most of it but leave about a tablespoon to cook the vegetables in.

DON’T RUSH THE SIMMER – Keep the heat at medium-low once you cover the skillet. If it boils too hard, the potatoes will break apart before they’re tender all the way through.

CUT POTATOES EVENLY – Half-inch cubes are the sweet spot. Larger pieces won’t cook in thirty minutes and smaller pieces turn to mush. Consistency matters here.

TASTE BEFORE SERVING – The bouillon cubes add salt, but you might still want a pinch more at the end. Taste after the potatoes are done and adjust with salt or an extra splash of vinegar if it needs brightness.

EXPERT TIP – If your sauce is too thin after thirty minutes, uncover the skillet and simmer for another five minutes to reduce it. If it’s too thick, stir in a little water until it reaches the consistency you want.

Commonly Asked Questions