If you're looking for a comforting, one-skillet meal that’s bold, hearty, and packed with flavor — let me introduce you to Mexican Picadillo. This dish brings together tender ground beef, diced potatoes, and a vibrant homemade salsa made with fresh tomatoes, serrano chilis, and garlic. It's easy to prep, deeply satisfying, and something the whole family can enjoy.
Growing up, this was never something I had the pleasure of eating, but since becoming an adult I was introduced to this dish by friends and since then it has always made an appearance when time was short, but love was in full supply. It’s humble food — the kind that simmers gently on the stove, fills your kitchen with warm aromas, and never fails to bring people together.
Whether you're new to Latin-inspired cooking or just want a dependable recipe to add to your weeknight rotation, this one’s for you.
Ingredients
- 1 lb. ground beef
- 2 Roma tomatoes, blended or diced
- 1/2 white onion, dice
- 2 medium russet potatoes, peeled and diced
- 1 zucchini, chopped
- 3 Roma tomatoes (for salsa)
- 2 serrano chilis
- 3 garlic cloves
- 1/2 cup beef broth or water
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1 Tbsp chicken bouillon
- Salt and pepper, to taste
- Optional: 2 bay leaves, chopped jalapeño for heat
Seasoning for ground beef:
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp black pepper
- ½ tbsp all-purpose seasoning
- Salt to taste
Instructions
-
Sauté aromatics:
In a large skillet over medium heat, sauté diced onion until soft (about 2 minutes). Add the ground beef and cook until browned. Drain excess fat. -
Season the beef:
Add garlic powder, onion powder, black pepper, all-purpose seasoning, and salt to taste. Stir to combine. Mix in the diced potatoes and bay leaves. -
Make the salsa:
In a blender, combine 3 Roma tomatoes, serrano chilis, garlic, cumin, oregano, chicken bouillon, and water or broth. Blend until smooth. -
Simmer everything together:
Pour the blended salsa into the skillet. Stir to coat. Cover and simmer for 10–15 minutes on medium-low heat. -
Add zucchini & finish cooking:
Remove the lid, add chopped zucchini, and cook uncovered for another 10 minutes or until the potatoes are fork-tender and the sauce thickens slightly. -
Serve & enjoy:
Serve hot with warm tortillas or over fluffy white rice.
📝 Tips & Variations
Prefer a spicier kick? Add more serrano or a chopped jalapeño.
Don’t skip the chicken bouillon — it adds deep, savory flavor.
This dish tastes even better the next day, so make extra for leftovers!
Let’s Keep Cooking Together
If you try this Mexican Picadillo, I’d love to hear how it turned out! Tag me on Instagram or TikTok with your plate and let me know if you added your own twist.
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