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Mexican picadillo served over rice in a bowl.
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Mexican Picadillo

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. Serve over rice, as a topping for nachos or a taco filling.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

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

Instructions

  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 yellow or sweet onion (diced), 3-4 cloves garlic (diced), 2 medium sweet potatoes (diced), and 1 large poblano pepper (diced). Sauté for 6-8 minutes, until the veggies begin to soften.
  • Stir in 3-4 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon ground cinnamon, and ½ teaspoon crushed pepper flakes. Cook for 1 minute until fragrant.
  • Add 1 pound lean ground beef or ground turkey. Break apart with a spatula and cook until browned, about 6-8 minutes. Season with Kosher salt and black pepper.
  • Stir in 14.5 ounces fire-roasted diced tomatoes, ¼ cup tomato sauce, and 1/4 cup pitted green olives. Bring to a simmer.
  • Reduce heat to low, cover, and simmer for 12-15 minutes, until sweet potatoes are fork-tender and flavors are well blended.
  • Stir in the 1 tablespoon fresh lime juice just at the end.
    A black skillet of Mexican picadillo on a wooden board.

Notes

 
Storage & Reheating:
  • Storage: 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.
  • Reheating: 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.
 
 

Nutrition

Calories: 451kcal | Carbohydrates: 38g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 535mg | Potassium: 998mg | Fiber: 7g | Sugar: 11g | Vitamin A: 21210IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 5mg