Why You’ll Love Picadillo Recipe

I love this recipe because it’s straightforward, budget-friendly, and incredibly comforting. Everything simmers together in one pan, which means less cleanup and deeper flavor. The potatoes soak up the seasoned sauce, the beef stays juicy, and the balance of spices makes it comforting without being overwhelming. I also enjoy how versatile it is for different meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pound ground beef lean
1 large green bell pepper deseeded and diced
1 large onion diced
4 cloves garlic minced
1 14-ounce can petite diced tomatoes
1 4-ounce can green chilies
1 teaspoon dried oregano
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1 tablespoon apple cider vinegar
3 cubes beef bouillon
2 cups water
2 large Russet potatoes peeled and cubed

Directions

I start by heating a large, heavy skillet over medium-high heat and browning the ground beef, breaking it apart as it cooks. Once the beef is fully cooked, I drain off any excess fat if needed.

I add the diced onion and green bell pepper and cook until they soften and release their aroma. Next, I stir in the minced garlic and let it cook briefly until fragrant.

I add the diced tomatoes and green chilies, stirring everything together. Then I sprinkle in the oregano, chili powder, cumin, and salt, mixing well so the spices evenly coat the meat and vegetables.

I drop in the beef bouillon cubes and slowly pour in the water, stirring until the cubes dissolve. I stir in the apple cider vinegar and add the cubed potatoes, making sure they are fully coated in the sauce.

I bring the mixture to a gentle simmer, reduce the heat to medium-low, cover the skillet, and let it cook until the potatoes are tender and the sauce thickens. I stir occasionally to prevent sticking and adjust seasoning if needed before serving.

Servings and Timing

This recipe makes about 6 servings. I usually spend around 10 minutes prepping and about 50 minutes cooking, so it’s ready in roughly 1 hour.

Variations

I sometimes add extra potatoes when I want it heartier or include a pinch of smoked paprika for a deeper flavor. When I want more heat, I add additional chili powder or fresh chopped chilies. I also enjoy serving it with rice or warm tortillas to change things up.

Storage/Reheating

I let the Picadillo cool completely before storing it in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.

FAQs

Can I make this ahead of time?

I often make it a day in advance because the flavors deepen as it sits, making it even better the next day.

What type of potatoes work best?

I prefer Russet potatoes because they become tender and absorb the sauce well.

Can I freeze Picadillo?

I freeze it in airtight containers for up to 3 months and thaw it overnight before reheating.

How do I keep the potatoes from falling apart?

I cut them into evenly sized cubes and simmer gently instead of boiling.

Is this dish spicy?

I find it mildly spiced, but I adjust the chili powder if I want more heat.

Can I use ground turkey instead of beef?

I sometimes substitute ground turkey, though the flavor will be lighter.

What should I serve with Picadillo?

I like serving it with rice, tortillas, or even on its own as a bowl meal.

How do I thicken the sauce?

I let it simmer uncovered for a few extra minutes if I want it thicker.

Can I add vegetables?

I occasionally add carrots or peas for extra texture and color.

How do I know when it’s done?

I know it’s ready when the potatoes are fork-tender and the sauce looks rich and cohesive.

Conclusion

I keep this Picadillo recipe in regular rotation because it’s comforting, filling, and easy to make. With its tender potatoes, seasoned beef, and rich sauce, it’s a dish that works for weeknight dinners, leftovers, and simple family meals I always enjoy.