Mexican Picadillo
Savor the vibrant flavors of our one-pan Mexican Picadillo, a hearty dish that combines succulent ground beef, tender potatoes, and a medley of aromatic spices. This easy-to-make delight is a true crowd-pleaser, perfect for busy weeknights when you crave something quick yet satisfying. Dive into this flavorful fiesta and let every bite transport you to a sunny Mexican getaway!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro
- garlic
- onion
- pepper
- potatoes
- tomatoes
- water (240 ml)
🥩Meat & Seafood(2)
- ground beef (454 g)
- chicken bouillon (15 ml)
🥛Dairy & Eggs(1)
- cheeseoptional
🫙Pantry Staples(1)
- tortillaoptional
🧂Spices & Seasonings(2)
- paprika
- salt
📦Other(1)
- jalapeno
Nutrition (per serving)
Calories
646
Protein
37g
Carbs
49g
Fat
34g
👨🍳 Instructions
- 1
In a large hot skillet, start with some ground beef and let it caramelize.
- 2
Season with garlic, onion, paprika, salt, and pepper.
- 3
Add onion, jalapeno, and tomatoes.
- 4
Mix in cilantro and a spoonful of chicken bouillon.
- 5
Toss in a little water and blend.
- 6
Add cubed potatoes and season with the same seasonings.
- 7
Combine everything and let it boil, then cover and simmer for about 30 minutes until the potatoes are tender.
- 8
Finish with cheese if desired and serve with a tortilla.
💡 Pro Tips
- ✓Don't stir the ground beef for the first 3-4 minutes after adding it to the hot skillet; this allows the Maillard reaction to develop a flavorful crust with 165°F+ surface temperature before breaking it into smaller pieces.technique3-4 minutes undisturbed, 165°F+ surface
- ✓Add the tomatoes only after the onions are translucent (5-7 minutes), because their acidity (pH ~4.0) inhibits onion softening and prevents the Maillard reaction between meat proteins and vegetable sugars.timing5-7 minutes before tomato addition
- ✓Use 1/2 teaspoon chicken bouillon per cup of water (or roughly 2-3% by weight) rather than eyeballing; picadillo's success depends on umami saturation (glutamates + nucleotides) at this precise concentration to avoid both bland and overly salty results.ingredient1/2 tsp per cup water, 2-3% by weight
- ✓Cut potatoes into 3/4-inch cubes, not smaller, because surface area affects cooking time exponentially; at this size they'll cook in 25-30 minutes at a gentle simmer (205°F) without breaking apart or becoming mealy.technique3/4-inch cubes, 205°F gentle simmer
- ✓Stir in cilantro in two batches: half when you add the potatoes (survives heat better for background flavor), and the remainder off-heat just before serving to preserve volatile oils and fresh aroma compounds.timing50% at simmer start, 50% off-heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican Picadillo
Savor the vibrant flavors of our one-pan Mexican Picadillo, a hearty dish that combines succulent ground beef, tender potatoes, and a medley of aromatic spices. This easy-to-make delight is a true crowd-pleaser, perfect for busy weeknights when you crave something quick yet satisfying. Dive into this flavorful fiesta and let every bite transport you to a sunny Mexican getaway!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro
- garlic
- onion
- pepper
- potatoes
- tomatoes
- water (240 ml)
🥩Meat & Seafood(2)
- ground beef (454 g)
- chicken bouillon (15 ml)
🥛Dairy & Eggs(1)
- cheeseoptional
🫙Pantry Staples(1)
- tortillaoptional
🧂Spices & Seasonings(2)
- paprika
- salt
📦Other(1)
- jalapeno
Nutrition (per serving)
Calories
646
Protein
37g
Carbs
49g
Fat
34g
👨🍳 Instructions
- 1
In a large hot skillet, start with some ground beef and let it caramelize.
- 2
Season with garlic, onion, paprika, salt, and pepper.
- 3
Add onion, jalapeno, and tomatoes.
- 4
Mix in cilantro and a spoonful of chicken bouillon.
- 5
Toss in a little water and blend.
- 6
Add cubed potatoes and season with the same seasonings.
- 7
Combine everything and let it boil, then cover and simmer for about 30 minutes until the potatoes are tender.
- 8
Finish with cheese if desired and serve with a tortilla.
💡 Pro Tips
- ✓Don't stir the ground beef for the first 3-4 minutes after adding it to the hot skillet; this allows the Maillard reaction to develop a flavorful crust with 165°F+ surface temperature before breaking it into smaller pieces.technique3-4 minutes undisturbed, 165°F+ surface
- ✓Add the tomatoes only after the onions are translucent (5-7 minutes), because their acidity (pH ~4.0) inhibits onion softening and prevents the Maillard reaction between meat proteins and vegetable sugars.timing5-7 minutes before tomato addition
- ✓Use 1/2 teaspoon chicken bouillon per cup of water (or roughly 2-3% by weight) rather than eyeballing; picadillo's success depends on umami saturation (glutamates + nucleotides) at this precise concentration to avoid both bland and overly salty results.ingredient1/2 tsp per cup water, 2-3% by weight
- ✓Cut potatoes into 3/4-inch cubes, not smaller, because surface area affects cooking time exponentially; at this size they'll cook in 25-30 minutes at a gentle simmer (205°F) without breaking apart or becoming mealy.technique3/4-inch cubes, 205°F gentle simmer
- ✓Stir in cilantro in two batches: half when you add the potatoes (survives heat better for background flavor), and the remainder off-heat just before serving to preserve volatile oils and fresh aroma compounds.timing50% at simmer start, 50% off-heat