Mexican Picadillo Recipe (Carne Molida con Papas)
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Updated Mar 04, 2026, Published Apr 08, 2021
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Carne Molida con Papas, commonly known as Mexican picadillo, is a classic Mexican comfort food made with ground beef, tender potatoes, and tomatoes. This easy Mexican picadillo recipe is ready in about 30 minutes and has been a weeknight staple in my family for generations.
This is the Northern Mexico and El Paso–style picadillo I grew up eating — simple, savory, and potato-forward. Unlike Cuban picadillo, which often includes olives and raisins, this Mexican version is straightforward and hearty, perfect for stuffing tacos, gorditas, burritos, or empanadas.
When I don’t know what to make for dinner, this is the recipe I turn to. It’s economical, one-skillet, and endlessly versatile — the kind of homey meal my grandma in Chihuahua and my mom in El Paso always had in rotation.
What Is Picadillo?
The Spanish verb picar means “to chop,” which is exactly how this dish gets its name. Traditionally, picadillo is made with finely chopped or ground meat simmered with vegetables and seasonings.
Picadillo is beloved throughout Latin America, and nearly every country and family has their own version. Cuban picadillo often includes olives, capers, and raisins for a sweet and briny flavor, while other regional variations may incorporate coastal ingredients like fish or different spice blends.
Mexican picadillo, especially in Northern Mexico and along the Texas border, is typically made with ground beef, tomatoes, and potatoes. Some families add carrots or peas, while others include green chiles for a little heat. In my family, potatoes are essential. They stretch the beef, add texture, and make the dish especially hearty and comforting.
If you’re new to Mexican picadillo, this version is simple, savory, and incredibly versatile. It’s perfect for stuffing tacos, empanadas, gorditas, or even spooning over rice for an easy weeknight meal.
Why This Is Muy Bueno
- Family-rooted recipe from Chihuahua and El Paso
- One-skillet, 30-minute dinner
- Economical and budget-friendly
- Endlessly versatile
Ingredients & Substitutions
This Mexican picadillo recipe is made with simple pantry staples. Exact measurements are listed in the printable recipe card below.
- Ground beef – I typically use 80/20 for flavor, but leaner beef works too.
- Potatoes – Yukon Gold or russet potatoes hold up beautifully.
- Tomatoes – Fresh diced tomatoes add brightness.
- Onion & garlic – Essential for depth of flavor.
- Salt & pepper – Traditional Mexican picadillo keeps the seasoning simple. If you’d like a little extra depth, you can use a spoonful of my homemade taco seasoning instead of garlic salt — but skip the store-bought packets.
Optional additions:
- Diced carrots or peas
- Fresh jalapeño or serrano for heat
- Swap cauliflower for potatoes for a lower-carb option
How to Make Mexican Picadillo
Step 1: Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
Step 2: Brown the beef. Add ground beef and cook, breaking it into small pieces. Drain excess grease properly (not down the sink).
Step 3: Simmer with potatoes and tomatoes. Stir in garlic salt and pepper (or a spoonful of homemade taco seasoning), tomatoes, and diced potatoes. Cover and cook on low until potatoes are fork tender, about 15 minutes. Adjust seasoning and serve warm.
Watch this video to see how simply this picadillo recipe comes together.
Serving Suggestions
Mexican picadillo is incredibly versatile. Serve it:
- In crispy ground beef tacos
- As a filling for picadillo empanadas
- Stuffed into homemade gorditas
- In burritos or crunchwrap-style wraps
- Spoon over Mexican rice or sopa de fideo
- Use to make stuffed poblano peppers or Mexican zucchini boats
This recipe also freezes beautifully, making it perfect for meal prep.
Mexican Picadillo Expert Tips
- Dice potatoes evenly so they cook at the same rate.
- Keep seasoning simple — traditional Mexican picadillo doesn’t need heavy spice blends.
- Let the mixture simmer gently so the flavors meld and the potatoes absorb the tomato juices.
- It tastes even better the next day.
Storage Instructions
Store leftover Mexican picadillo in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently in a skillet or microwave until warmed through.
Frequently Asked Questions
This Mexican picadillo recipe is mild. Add diced jalapeño or serrano if you prefer more heat.
Mexican picadillo typically includes ground beef, tomatoes, and potatoes. Cuban picadillo often contains olives, raisins, and capers for a sweet and briny flavor.
Yes. The filling itself is naturally gluten free. Just choose gluten free tortillas or wrappers if needed.
Absolutely. It freezes beautifully for up to 3 months.
More Mexican Comfort Food Recipes
If you tried this Mexican picadillo recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Mexican Picadillo Recipe (Carne Molida con Papas)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 2 pounds ground beef
- 1 tablespoon garlic salt
- 1/2 tablespoon ground black pepper
- 4 tomatoes, chopped
- 1 jalapeño or serrano, diced (optional)
- 1 large russet potato or 2 small Yukon gold potatoes, peeled and finely chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, jalapeño if using, and potato and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Video
Notes
- Keep the seasoning simple. Traditional Mexican picadillo relies on garlic salt and black pepper. For added depth, you can use a spoonful of my homemade taco seasoning instead of garlic salt — avoid store-bought seasoning packets for the best flavor.
- Dice potatoes evenly. Small, uniform pieces ensure the potatoes cook at the same rate and become tender without turning mushy.
- Adjust the heat. This recipe is mild as written. Add diced jalapeño or serrano for more spice.
- Make it lighter. Substitute ground turkey or ground bison for a leaner option.
- Low-carb swap. Replace potatoes with small cauliflower florets if desired. (Texture will differ slightly.)
- Make ahead. Mexican picadillo tastes even better the next day as the flavors meld.
- Freezer-friendly. Store in an airtight container for up to 3 months. Thaw and reheat gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jenna Sparks
This recipe is also published in the Muy Bueno cookbook.
Great recipe! I use it for burrito filling. Wrap em in foil and into the freezer.
2 minutes in the microwave, and it’s a great quick meal. Yummy
I don’t know what to do my potatoes don’t seem to want to cook even though I’ve had them covered ever since I added them in 🙁
Hi Hayli, sorry for the delay. How did your dish turn out. What variety of potatoes did you use and did they finally soften/cook?
Muy Bueno!!! Mine was a little salty put was good. I ate mine with sopa , frijoles, and tortillas
This was tasty. I listened to the commenter Lindsay. It made sense to me thand I boiled my Russet potato for about 10 minutes before I diced it and started cooking. It turned out well.
Love this recipe look forward to seeing more