Mexican Picadillo (Comforting One-Pan Dish)

Name: Mexican Picadillo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 yellow or sweet onion (diced); 3-4 cloves garlic (minced); 2-3 small carrots (peeled and finely diced); 2 medium sweet potatoes (peeled and diced small (~½-inch cubes)); 1 large poblano pepper (diced); 1 pound lean ground beef or ground turkey; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; ½ teaspoon ground cinnamon; ½ teaspoon crushed pepper flakes; Kosher salt and black pepper (to taste); 14.5 ounces fire-roasted diced tomatoes (one can); ¼ cup tomato sauce; 1/4 cup pitted green olives (chopped); 1 tablespoon fresh lime juice

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This Mexican Picadillo is a one-pan dish of ground beef, sweet potatoes, and olives simmered in a spiced tomato sauce. It’s packed with flavor and so simple to make for a comforting and satisfying dinner.

A white bowl of rice with Mexican picadillo and lime wedges.

When I need an easy, cozy dinner, this Mexican picadillo is the perfect dish. The first time I heard of this dish was when I was vacationing in Mexico. It was served in a buffet lineup, and I was blown away by the flavor, so I had to remake it.

This is my take on the classic dish. Made with savory ground beef, diced veggies, and spices. It’s easy to customize and goes perfectly over steamed rice or piled into corn tortillas.

For more simple comfort food, try my One-Pan Chicken Gnocchi or Mushroom Spinach Orzo.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

35 mins

Ingredients Needed

Below are the ingredients you’ll need to make Mexican Picadillo. The full quantities can be found in the recipe card further down the post.

Olive oil: For cooking the veggies. Avocado oil also works great.
Onion: Use a sweet or yellow onion for its mild flavor.
Garlic: Fresh garlic is best here, but garlic powder works in a pinch. Pre-chopped garlic can speed up prep.
Carrots and sweet potatoes: Make sure they’re evenly diced so they cook at the same rate.
Poblano pepper: Has mild heat and adds a fresh, chili-like flavor.
Ground beef: Use lean ground beef or even ground turkey if you prefer.
Seasonings: Cumin, cinnamon, smoked paprika, dried thyme, Crushed red pepper flakes, Kosher salt, and pepper.
Fire-roasted diced tomatoes: Have a slightly smoky flavor and bring some acidity to the dish. Plain diced tomatoes can be used if you can’t find fire-roasted.
Tomato sauce: You can swap it out for a few diced, fresh tomatoes.
Pitted green olives: Add some briny, savory flavor. Feel free to omit if you’re not a fan of olives.
Lime juice: Balances the flavors in the dish. Use fresh-squeezed for the best taste.

How to Make Mexican Picadillo

process shot to cook the veggies and the ground beef in a skillet for the Mexican picadillo dish.

Step 1: In a large skillet, heat olive oil over medium heat. Add onion, carrot, sweet potato, and poblano pepper. Sauté for 6-8 minutes, until the veggies begin to soften.

Step 2: Stir in garlic, cumin, paprika, thyme, cinnamon, and pepper flakes. Cook for 1 minute until fragrant.

process shot of adding the tomatoes over the ground beef and veggies in a skillet.

Step 3: Add ground beef or turkey. Break apart with a spatula and cook until browned, about 6-8 minutes. Season with salt and pepper.

Step 4: Stir in fire-roasted tomatoes, tomato sauce, and olives. Bring to a simmer.

process shot of cooking the mexican picadillo and serving it over rice in a bowl.

Step 5: Reduce heat to low, cover, and simmer for 12-15 minutes, until sweet potatoes are fork-tender and flavors are well blended.

Step 6: Stir in the lime juice just at the end.

a bowl with mexican picadillo served over white rice.

Variations & Tips

Swap the red pepper flakes for a couple of chipotles in adobo (diced) for an extra smoky flavor.
Use regular potatoes in place of sweet potatoes.
For extra veggies, stir frozen peas into the picadillo near the end of cooking.
For nachos, try serving over tortilla chips and top with a layer of shredded cheese.
Dice the vegetables evenly to ensure they all cook at the same rate.
For a milder version, omit the red pepper flakes and switch the poblano pepper for diced green bell pepper.
Garnish with chopped cilantro or parsley for a fresh touch.

Common Questions

How do I store it?

Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

How do I reheat it?

Stir the picadillo in a skillet with a splash of water over a medium-low heat until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

What is Mexican picadillo?

Mexican picadillo is a comforting, one-pan hash with meat, vegetables, spices, and tomatoes. There are a variety of other inclusions like olives, raisins, and chilies.

Is it spicy?

The heat level can vary depending on your preferences. Dried chilis or chili paste can be used to add flavor and spiciness. For a milder version, you can omit the red pepper flakes.

A black skillet of Mexican picadillo on a wooden board.

More Mexican-Inspired Dishes

Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you