This easy, healthy Mexican picadillo recipe is budget-friendly, allergy-friendly, and perfect for quick weeknight dinners.
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Looking for a simple, affordable dinner that’s full of flavor, real-food ingredients, and comes together quickly? This authentic Mexican Picadillo recipe is a classic dish that checks all the boxes: hearty, healthy, frugal, allergy-friendly, and kid-approved.
In this post, I’ll show you how to make traditional Mexican Picadillo, how to serve it in multiple budget-friendly ways, and how to adapt it to fit special diets like gluten-free, dairy-free, Whole30, and low-carb.
What Is Mexican Picadillo?
Mexican Picadillo is a traditional ground beef hash or stew made with potatoes, tomatoes, and a blend of savory spices. It’s often served with rice, tortillas, or used as a filling for tacos, empanadas, and even stuffed peppers.
The word picadillo comes from the Spanish word picar, meaning “to mince” or “to chop,” which is exactly what this dish involves—finely chopped ingredients cooked together in a flavorful skillet meal.
Picadillo recipes vary, with some versions including olives, raisins, and capers. I like this version because it has the most budget-friendly ingredients!
Why You’ll Love This Picadillo Recipe
- ✅ Budget-friendly: Made with ground beef, potatoes, and pantry staples
- ✅ Real food ingredients: No processed shortcuts, just whole, nourishing foods
- ✅ Versatile: Serve it a dozen different ways to keep meals interesting
- ✅ Meal prep-friendly: Make ahead and freeze for quick dinners
- ✅ Food allergy adaptable: Naturally gluten-free, dairy-free, egg-free, and Whole30-approved!
Picadillo (Mexican Beef & Potato Stew)
This easy, healthy Mexican picadillo recipe is budget-friendly, allergy-friendly, and perfect for quick weeknight dinners.
Ingredients
- 1 lb ground beef
- 4 large potatoes, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 3 tsps cumin
- Two (8-oz) cans tomato sauce*
- 3 cups water or vegetable broth
- 1 tsp salt, to taste
- 1/4 tsp pepper, to taste
Optional:
- 1 jalapeño, seeded and diced (adjust based on your spice tolerance)
- 1 bell pepper, diced
- 1-2 celery stalks, diced
- 1-2 carrots, diced
- 1-2 zucchini or summer squash, diced
- 1-2 cups riced cauliflower (fresh or frozen)
- 1-cups spinach, chopped (fresh or frozen)
- 1-2 cups peas (fresh or frozen)
- 1/2 cup green olives, sliced
- 1/2 cup raisins
Toppings:
- Cilantro, chopped
- Green onion, chopped
Instructions
- Brown the Meat: In a large pot over medium heat, brown the ground beef until no longer pink.
- Sauté the aromatics: Add the onion, garlic, seasonings, and any optional vegetables and ingredients, stirring until the onion is translucent.
- Add the potatoes & liquid: Stir in the tomato sauce, potatoes, and just enough water to cover the potatoes.
- Simmer: Give it a good stir and simmer, uncovered, on medium-low heat until potatoes are tender and liquid has reduced, approximately 30-45 minutes (depending on how reduced you want the liquid.)
- Serve warm with your favorite toppings!
- In a large pan over medium heat, brown the ground beef until no longer pink.
- Put the meat and the rest of the ingredients (including any optional vegetables or ingredients) in your slow cooker, adding just enough water to cover the potatoes. Give it all a good stir.
- Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Serve warm with toppings.
- Use the sauté function to brown the ground beef until no longer pink.
- Add the onion, garlic, seasonings, and any optional vegetables and ingredients, stirring until the onion is translucent.
- Stir in the tomato sauce, potatoes, and just enough water to cover the stew (at least 1 cup).
- Seal the Instant Pot and cook on high pressure for 3 minutes.
- Use quick-release or natural-release, then give it all a good stir.
- Serve with toppings and enjoy!
Making picadillo is very simple, and I'm giving you 3 different ways to try it!
Stovetop Directions
Crockpot Directions (Slow Cooker Option)
Instant Pot Directions (Pressure Cooker Option)
Notes
*Substitute Tomato Sauce
- Whisk one 6-oz can tomato paste with 1 cup water to make 2 cups tomato sauce (I like using tomato paste because it's less expensive and has less added ingredients than tomato sauce.)
- Use one 28-oz can of crushed tomatoes instead of the tomato sauce and 1 cup of the broth or water.
Serve Picadillo With:
- 🌮 In corn tortillas or flour tortillas as tacos
- 🍚 Over a bed of steamed rice, quinoa, or cauliflower rice
- 🥔 Stuffed into baked potatoes or sweet potatoes
- 🫑 Stuffed into bell peppers and baked for 30 minutes
Nutrition Information
Yield 6 Serving Size 1 cupAmount Per Serving Calories 569Total Fat 17gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 9gCholesterol 67mgSodium 1043mgCarbohydrates 75gFiber 13gSugar 19gProtein 33g
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Additionally, the nutrition information in this card is generated automatically and is not always accurate.
How to Store & Reheat Mexican Picadillo
Refrigerate
Store in an airtight container for up to 4 days. Use the leftovers in all the variations I shared in the recipe!
Freeze
Cool completely (preferably in the fridge overnight), then freeze your picadillo in portions in quart-sized freezer bags or glass or plastic containers. Labeled them with the date and contents and freeze for up to 3 months.
To reheat, thaw your picadillo in the fridge overnight and reheat on the stovetop, adding a splash of water or broth if it is too thick.
How Picadillo Fits a Frugal & Healthy Lifestyle
As part of CheapskateCook’s mission, we love meals that are:
- Frugal: Ground beef and potatoes are inexpensive and filling.
- Healthy: Real, whole-food ingredients without mystery additives.
- Allergy-aware: Naturally free of gluten, dairy, and soy.
- Kid-tested: Even picky eaters usually love this simple, comforting dish.
FAQ: Authentic Mexican Picadillo
Is Picadillo Spicy?
Traditional Mexican Picadillo is mildly seasoned, but not spicy. If you want to add heat, try adding a chopped jalapeño, a pinch of chili powder, or a splash of hot sauce.
Can I Use Ground Turkey or Chicken?
Yes! Ground turkey or chicken works well for a more frugal or leaner option. You may need to add a little oil and adjust the seasoning for flavor.
Can I make Picadillo Plant-Based or Vegetarian?
While traditional picadillo is made with ground beef, I’ve made really flavorful plant-based versions using seasoned lentils instead of meat.
For a richer flavor, I recommend sautéing the aromatics in a little oil until they are almost caramelized, then adding the garlic and spices, and toasting them for a full minute before adding the rest of the ingredients. Additionally, you may need to adjust the seasonings.
What’s the Difference Between Cuban and Mexican Picadillo?
While both dishes share a name and some similarities, Mexican Picadillo usually includes potatoes and a tomato base, while Cuban Picadillo often includes olives, raisins, and a sweeter-saltier profile.
More Healthy Budget Meals
If you enjoyed this dish, check out these other frugal real food recipes:
- Lentil Shepherds Pie
- Instant Pot Taco Lentils & Rice
- Budget Burrito Bowls
- The Best White Bean Turkey Chili
Final Thoughts on Mexican Picadillo
This Authentic Mexican Picadillo recipe is a lifesaver for anyone trying to eat healthy on a budget. It’s fast, frugal, and packed with flavor. Plus, it’s flexible enough to suit a variety of dietary needs—from food allergies to picky eaters.
We’d love to hear how you serve your picadillo! Share in the comments, or tag us @CheapskateCook on Instagram.
This sounds so good! I love the combo of beef and potatoes!
Potato stew sounds so hearty and comforting at the same time. Thanks for the recipe!
This looks like the ultimate comfort food as we enter cold weather season.
This recipe looks really yum and satisfying! I love your site, cooking on a low budget! Can’t wait to see more of your delicious recipes. 🙂
Stews are the perfect comfort food at this time of year and this one looks really filling and comforting.