Mexican Picadillo with Potatoes and Peas is a classic comfort dish found in homes across Mexico, celebrated for its rich, aromatic flavors and satisfying heartiness. This savory mixture of ground beef, tomatoes, vegetables, and warm spices comes together in one skillet, making it a practical meal for busy weeknights.

Each bite balances tender beef, soft potatoes, sweet peas, and a tangy tomato base, offering both comfort and authenticity. Its versatility also shines, as it can be served with rice, stuffed into tacos, or paired with warm tortillas for a wholesome, flavorful meal.

Why I Love This Recipe

I love this recipe because it represents everything wonderful about simple, home-cooked Mexican cuisine. The flavors are robust but familiar, comforting yet lively. The combination of beef, potatoes, and peas creates a hearty texture, while the spices and tomatoes add depth without overwhelming the palate.

It’s also incredibly adaptable—perfect for meal prep, easy to reheat, and suitable for multiple serving styles. Whether you’re craving a cozy dinner or needing a reliable family-friendly meal, Picadillo always delivers warmth and satisfaction.

Why It’s a Must-Try Dish

Mexican Picadillo is a must-try dish because it is flavorful, filling, and extremely versatile. It’s a one-pan wonder that requires minimal effort but yields big, bold flavors. This recipe is also budget-friendly and made with accessible ingredients you likely already have in your kitchen.

Whether you’re exploring Mexican cuisine or looking for a reliable dinner option, Picadillo gives you the full experience of comfort, culture, and delicious simplicity. Its ability to adapt to tacos, burritos, bowls, and more makes it a true kitchen essential.

Prep Time, Cook Time, Servings, Calories, Course & Cuisine

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: Approximately 310 calories per serving
Course: Main Course
Cuisine: Mexican

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Optional: 1/4 cup chopped cilantro

Cooking Directions

1. Heat olive oil in a large skillet and sauté the onion until soft.
2. Add garlic and cook for 30 seconds.
3. Add ground beef and cook until browned.
4. Stir in diced potatoes and cook for 3 minutes.
5. Add tomatoes, tomato sauce, and beef broth.
6. Season with cumin, paprika, oregano, chili powder, salt, and pepper.
7. Cover and simmer for 15–18 minutes until potatoes are tender.
8. Stir in peas and cook for an additional 3 minutes.
9. Adjust seasoning, garnish with cilantro, and serve warm.

Step-by-Step Preparation Method

1. Prepare vegetables by dicing the potatoes, onions, and mincing the garlic.
2. Heat oil in a skillet over medium heat.
3. Sauté onions until translucent.
4. Add garlic and stir briefly until fragrant.
5. Add ground beef, breaking it apart as it browns.
6. Drain excess fat if needed.
7. Add potatoes and mix well to coat them in the beef mixture.
8. Add diced tomatoes, tomato sauce, and broth.
9. Sprinkle spices and stir thoroughly.
10. Cover the skillet and simmer to soften the potatoes.
11. Add peas and cook until heated through.
12. Taste and adjust seasoning before serving.

How to Serve This Recipe

• Spoon over warm white rice for a classic comfort meal.
• Serve with corn or flour tortillas for tacos or burritos.
• Pair with a side of refried beans or avocado slices.
• Use as a filling for stuffed peppers or empanadas.

Recipe Tips

• Dice potatoes uniformly for even cooking.
• Add more broth if you prefer a saucier picadillo.
• Allow it to simmer slowly for richer flavor.
• You can substitute beef with turkey or chicken for a lighter version.
• Fresh peas can be used but add them earlier to soften.

Variations

• Spicy Picadillo: Add jalapeños, chipotle peppers, or extra chili powder.
• Vegetable-Packed Picadillo: Add bell peppers, carrots, or zucchini.
• Sweet and Savory Version: Add raisins for a touch of sweetness, a traditional Mexican twist.
• Green Picadillo: Replace tomato sauce with tomatillo salsa for a tangier flavor profile.
• Healthy Version: Swap beef for ground turkey and reduce oil.

Freezing and Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight and reheat on the stovetop.
Reheating: Warm gently with a splash of broth to maintain moisture.

Special Equipment Needed

• Large skillet or sauté pan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

FAQ

Can I use fresh peas instead of frozen?
Yes, but they may require a few extra minutes to soften.

Can I make this dish spicier?
Absolutely—add jalapeños, serrano peppers, or more chili powder.

Can I use ground turkey instead of beef?
Yes, turkey or chicken works well for a lighter version.

Can I prepare Picadillo ahead of time?
Yes, it reheats beautifully and is perfect for meal prep.

Conclusion

Mexican Picadillo with Potatoes and Peas is a comforting, flavorful, and endlessly versatile dish that brings authentic Mexican home cooking right to your table. Its simplicity and bold taste make it a dependable favorite for busy nights, family meals, and creative leftovers. Whether you enjoy it over rice, tucked into tortillas, or as a filling for other dishes, this Picadillo recipe promises warmth, satisfaction, and delicious tradition in every bite.

If you’d like, I can also create a printable recipe card or SEO-optimized blog version!