Homemade Picadillo With Green Beans
Picadillo is a classic comfort dish found across many Latin kitchens, each family adding their own special twist. This hearty version with green beans brings together tender ground beef, golden potatoes, and vibrant vegetables simmered in warm spices that create layers of flavor with every bite.
The Serrano chiles add a subtle kick, while the paprika, cumin, and oregano infuse the dish with a depth that feels both rustic and comforting.
Balanced with the freshness of tomatoes and green beans, this recipe is not only filling but also nourishing—perfect for family dinners, meal prep, or simply enjoying with a warm tortilla straight from the pan.
Why People Will Love Homemade Picadillo With Green Beans:
Hearty and nourishing – A balance of protein-rich ground beef, tender potatoes, and wholesome vegetables makes it both filling and satisfying.
Comforting flavors – The blend of spices like paprika, cumin, oregano, and chili powder creates a warm, homey taste that feels like comfort in every bite.
Customizable heat level – With Serrano chiles, the dish can be adjusted to suit any spice preference, from mild and family-friendly to bold and fiery.
Versatile serving options – Delicious over rice, wrapped in tortillas, or simply eaten with warm bread, it adapts easily to different meals and occasions.
Cultural richness – Rooted in traditional Latin cooking, it carries a sense of heritage and authenticity that connects food to story and memory.
Key Ingredients:
Ground beef – The hearty foundation of the dish, offering rich flavor and protein that makes the stew both filling and satisfying.
Potatoes – Cubed and browned to golden perfection, they absorb the spices and broth, adding texture and a comforting, starchy balance.
Green beans – Whether fresh or canned, they provide freshness, subtle sweetness, and a bright contrast to the richness of the meat.
Tomatoes and serrano chiles – Together they create the soul of the sauce: juicy acidity from the tomatoes, and vibrant heat from the chiles for depth and character.
Aromatic spices – Garlic, onion, paprika, cumin, oregano, and chili powder layer warmth, smokiness, and earthy complexity, elevating the dish beyond a simple stew.
Expert Tips:
Brown in layers for depth of flavor – Cook the potatoes first until crisp and golden to seal in their texture, then remove them before browning the beef. This step-by-step method builds layers of flavor and prevents steaming.
Balance acidity and heat – The diced tomatoes and serrano chiles form the heart of the sauce. If the tomatoes are too acidic, add a pinch of sugar; if the heat is overwhelming, stir in a splash of broth or a small knob of butter to mellow it.
Toast the spices briefly – Before adding the liquids, let the cumin, oregano, chili powder, and paprika toast for 30–60 seconds in the hot skillet. This unlocks their oils and intensifies their aroma, giving the dish a deeper, more authentic taste.
Choose the right texture of green beans – Fresh green beans deliver a firmer bite and vibrant flavor, while canned beans bring a softer texture that blends seamlessly into the stew. Select based on whether you prefer contrast or cohesion.
Simmer gently for harmony – Once all ingredients are combined, let the picadillo simmer gently instead of boiling. This allows the flavors to meld, the potatoes to soak up the seasoning, and the beef to stay juicy without drying out.
Homemade Picadillo With Green Beans
Ingredients:
2 tbsp evoo (extra virgin olive oil)
1 to 2 lbs ground beef
3 potatoes cubed
1 can green beans or fresh (optional)
1 small onion
2 garlic cloves minced
3 tomatoes diced
2 Serrano Chile’s chopped
1 tsp kosher salt add more if needed
1 tsp garlic salt
1/4 tsp cumin
1 tsp oregano rubbed between palms
1 tsp chili powder
3 tsps paprika
Pepper to taste
Instructions:
Add the evoo to a skillet add potatoes cook until browned and cooked through, remove from pan.
Add ground beef, garlic and onions and spices cook until browned add tomatoes and Serrano cook until thick add potatoes and simmer 5 minutes and done!
Enjoy !!
Important Notes When Making Homemade Picadillo With Green Beans:
Quality of beef matters – Using freshly ground beef (80/20 or similar) enhances richness and moisture. Leaner cuts can be used, but you may lose some of the traditional depth of flavor unless you balance it with extra olive oil or broth.
Potatoes as a flavor anchor – The potatoes don’t just add bulk; they absorb seasoning and the juices of the meat, acting as natural flavor carriers. Be sure to cook them until browned before reintroducing them to the dish for best texture.
Spice balance defines authenticity – The combination of cumin, oregano, chili powder, and paprika reflects the heart of picadillo. Adjust carefully: too much cumin can overpower, while paprika brings both warmth and mild sweetness.
Tomatoes create the base – Ripe, juicy tomatoes help form a natural sauce that binds everything together. If using underripe or watery tomatoes, consider adding a spoonful of tomato paste for depth and consistency.
Consistency is flexible – Traditional picadillo can range from slightly saucy to almost dry. Decide how you want to serve it—over rice, with tortillas, or as a filling for empanadas—and adjust the liquid (add broth or reduce longer) accordingly.
How To Enjoy Homemade Picadillo With Green Beans After Cooking:
Serve with a starchy partner – Picadillo shines when paired with warm corn tortillas, fluffy white rice, or even rustic bread. The starch balances the savory richness of the meat and helps soak up the flavorful juices.
Use it as a versatile filling – Spoon it into empanadas, tacos, burritos, or stuffed peppers. Its hearty texture and bold spices make it an adaptable base for countless dishes.
Add fresh contrasts – Garnish with chopped cilantro, diced avocado, lime wedges, or pickled jalapeños. The freshness cuts through the richness and elevates the overall experience.
Make it communal – Picadillo is a dish meant to be shared. Serve it family-style in a large platter at the center of the table, letting everyone build their own plate or tortilla wrap.
Pair with sides for balance – Enjoy it alongside simple sides like black beans, a crisp green salad, or even fried plantains. These additions provide texture and nutritional balance.
Leftover magic – Store any extras in the fridge and repurpose them the next day. Picadillo intensifies in flavor overnight and can be turned into enchilada filling, breakfast hash with eggs, or stuffed into a sandwich roll.
Savor slowly – Don’t rush it. Picadillo is more than just a quick meal—it’s comfort food that deserves to be enjoyed warm, spoon by spoon, ideally with good company at the table.
Nutrition Information:
Per serving (assuming 6 servings):
Calories: 365 kcal | Total Fat: 22.4 g | Saturated Fat: 7.6 g | Monounsaturated Fat: 9.8 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 85 mg | Sodium: 480–520 mg (depending on added salt) | Total Carbohydrates: 20.5 g | Dietary Fiber: 4.2 g | Sugars: 4.6 g | Protein: 24.7 g
Frequently Asked Questions:
What makes this Picadillo different from traditional versions?
This version includes potatoes for heartiness and green beans for added freshness and nutrition. Traditional Mexican picadillo often varies by region, but the addition of vegetables makes this one especially balanced and family-friendly.
Can I use ground meat other than beef?
Yes, you can substitute ground turkey, chicken, or even pork. Beef provides the richest flavor, but lighter meats still work well when seasoned with the same spices.
Is this recipe spicy?
The heat mainly comes from the Serrano chiles. For a milder dish, reduce the number of chiles, remove the seeds, or substitute with a milder pepper like jalapeño.
Can I use fresh tomatoes instead of canned?
Absolutely. Fresh diced tomatoes add a brighter, fresher flavor, while canned tomatoes provide a deeper, more consistent taste. Both work—it depends on what you have available.
How should I serve Picadillo with Green Beans?
It can be enjoyed on its own as a one-pan meal, but it pairs beautifully with rice, tortillas, or even stuffed into tacos, empanadas, or gorditas for a complete comfort-food experience.
How do I prevent the potatoes from becoming soggy in the stew?
Make sure to brown the potatoes well in the skillet before combining them with the beef mixture. This caramelization locks in texture and flavor, preventing them from turning mushy when simmered.
Should I drain the excess fat after browning the beef?
Yes, if your beef has a high fat content, drain the excess grease after browning. This keeps the dish lighter and prevents the final sauce from becoming too oily.
Can I use fresh green beans instead of canned?
Definitely. Fresh green beans add more crunch and a brighter flavor. Just blanch or steam them lightly before adding them to the stew so they retain some texture.
How do I keep the Picadillo from drying out while cooking?
Tomatoes release liquid as they cook, but if the mixture feels too dry, add a splash of beef broth, chicken stock, or even water to maintain a saucy consistency.
What’s the best way to adjust the spice level?
To increase heat, add an extra Serrano pepper or a pinch of cayenne. To reduce spiciness, use fewer Serranos or swap them with milder peppers like jalapeños or poblanos, ensuring the dish still has depth without overwhelming heat.