Homemade Picadillo For Dinner
Hearty, comforting, and rooted in tradition, Homemade Picadillo is the kind of dish that feels like a warm embrace at the dinner table. With its tender ground beef, soft potatoes simmered in rich tomato broth, and the brightness of fresh cilantro, every spoonful delivers layers of flavor both familiar and satisfying.
It’s a meal that blends simplicity with depth—where everyday ingredients like corn, onions, and potatoes transform into something soulful and nourishing.
Whether served alongside fluffy rice, tucked into warm tortillas, or enjoyed straight from the bowl, this dish carries the essence of home cooking: humble, hearty, and made to share.
Why People Will Love Homemade Picadillo For Dinner:
Comfort in a bowl – The combination of ground beef, tender potatoes, and warm spices creates a hearty, home-style dish that soothes both hunger and the soul.
Balanced flavors – Savory beef, slightly sweet corn, tangy tomato sauce, and fresh cilantro work together to create layers of flavor that feel rich but never overwhelming.
Simple yet versatile – It uses everyday pantry staples but delivers a meal that feels complete, whether served with rice, tortillas, or on its own.
Family-friendly appeal – Its mild spice and wholesome ingredients make it enjoyable for kids and adults alike, bringing everyone together at the dinner table.
A dish with tradition – Rooted in Latin comfort food, Picadillo carries cultural warmth, evoking a sense of heritage and nostalgia while still being accessible to all.
Key Ingredient:
Ground beef – the hearty foundation of the dish, providing savory richness and protein that carries the flavors of the seasonings beautifully.
Potatoes – diced and simmered until tender, they absorb the broth and spices, turning soft and comforting, like little pockets of flavor.
Tomato sauces (El Pato & regular) – one adds heat and depth, the other brings balance and sweetness, together forming a rich base that ties the dish together.
Corn – brings a subtle sweetness and pop of texture, breaking up the richness of the beef and potatoes.
Cilantro – the fresh, herbal lift that brightens the entire dish, keeping it vibrant and lively.
Spices (cumin, garlic powder, salt) – simple yet essential seasonings that transform everyday ingredients into something soulful and satisfying.
Expert Tips:
Brown the beef properly – Don’t rush this step. Let the ground beef develop a deep golden color before adding sauces. Browning adds layers of savory flavor (the Maillard reaction) and prevents the dish from tasting flat.
Strain the fat, but keep a little – Removing excess grease keeps the dish lighter, but leaving a small amount enhances richness and helps carry the spices through the sauce.
Cut potatoes evenly – Dice them into uniform cubes so they cook at the same rate. This ensures some don’t fall apart while others stay undercooked.
Layer the sauces wisely – Use El Pato sparingly if you prefer mild heat, or add more for a fiery kick. Balance it with regular tomato sauce to keep the broth rich but not overwhelming.
Simmer low and slow – Once everything is in the pot, let it gently simmer. This allows the potatoes to soak up the broth and spices, and the flavors to meld together into a comforting, unified dish.
Finish with fresh cilantro at the end – Stirring it in just before serving keeps the flavors bright and fresh instead of muted.
Serve with intention – Picadillo shines with rice or warm tortillas, which act as sponges for the sauce and balance the richness of the beef.
Homemade Picadillo For Dinner
Ingredients:
2Ibs ground beef
5 potatoes peeled and diced
Half a can of el pato ( hot tomato sauce)
Half a can of regular tomato sauce
alf a large onion chopped
1 can corn drained
1 bottle beef broth or enough to cover potatoes
Hand full cilantro
Cumin to taste
Garlic powder to taste
Salt to taste
Instructions:
In a large non stick pan add ground beef cook until browned (strain) one done and strained add in tomato sauce and mix add beef broth, potatoes, corn and seasoning to taste mix well cover and simmer for about 15 to 20 minutes or until potatoes are done serve with rice and tortillas!
Enjoy !!
Important Notes When Making Homemade Picadillo:
Balance of sauces – El Pato (the spicy tomato sauce) carries heat, while regular tomato sauce softens and balances it. Adjust their ratio based on your family’s spice tolerance. Using too much El Pato can overpower the natural sweetness of the potatoes and corn.
Broth control – Add just enough beef broth to cover the potatoes. Too much liquid will make the dish soupy instead of stew-like; too little may cause the potatoes to stick and burn before softening.
Potato texture matters – Picadillo should have tender, intact potato cubes. Overcooking can make them mushy, which thickens the broth too much and changes the dish’s character. Check doneness with a fork around 15 minutes in.
Season gradually – Salt, cumin, and garlic powder are best layered in stages. Start lightly when adding broth, then taste again near the end of cooking. This ensures the flavors are deep but not overpowering.
Cilantro timing – Adding cilantro too early dulls its freshness and aroma. Stir it in right before serving for a bright, herbal lift that balances the richness of the beef.
Rest before serving – Letting the picadillo sit for 5–10 minutes after simmering allows the sauce to thicken slightly and the flavors to settle, making every bite more harmonious.
Leftovers improve – The flavors meld beautifully overnight. Store in an airtight container in the refrigerator for up to 3–4 days, reheating gently on the stove.
How to Enjoy Homemade Picadillo After Cooking:
Serve with the Classics
With rice – A bed of fluffy white or Mexican-style rice soaks up the savory broth, balancing the spice and giving each bite substance.
With tortillas – Fresh, warm corn or flour tortillas let you scoop and wrap the picadillo, turning it into handheld bites full of flavor.
Add Fresh Contrasts
Avocado or guacamole – Creamy, cooling richness balances the heat of the El Pato sauce.
Fresh lime wedges – A squeeze of lime brightens the stew, cutting through the richness of the beef and potatoes.
Pickled jalapeños or onions – Add a tangy kick that lifts the overall flavor profile.
Explore Variations
As a taco filling – Spoon the picadillo into crunchy taco shells or soft tortillas, topped with shredded lettuce, cheese, or sour cream.
Stuffed into peppers – Use leftover picadillo to fill roasted bell peppers, topping with cheese and baking until bubbly.
Over baked potatoes – A rustic twist—spoon the picadillo over a fluffy baked potato for a hearty, comforting meal.
Next-day empanadas – Use chilled leftovers as a filling for homemade or store-bought empanada dough for a portable snack.
Perfect Pairings
Beverages – Pair with a cold Mexican lager, horchata, or even a glass of red wine like Tempranillo for a rich complement.
Sides – Simple sides like refried beans, a crisp green salad, or roasted vegetables round out the meal.
Mindful Eating
Enjoy slowly – Picadillo is all about the interplay of textures: tender potatoes, juicy beef, soft corn, and vibrant cilantro. Take time to savor each element in every bite.
Share the comfort – This dish is meant to be communal. Serve family-style, placing the pot in the center of the table with rice and tortillas on the side for everyone to build their own plates.
Nutrition Information:
Serving Size : 1 out of 8 portions from the full recipe:
Calories: 365 kcal | Total Fat: 18.5 g | Saturated Fat: 6.7 g | Monounsaturated Fat: 8.1 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 75 mg | Sodium: 590–720 mg (depending on added salt and broth brand) | Total Carbohydrates: 28 g | Dietary Fiber: 4.2 g | Sugars: 4.8 g | Protein: 24 g
Frequently Asked Questions:
What makes this picadillo recipe unique compared to others?
This version uses both El Pato hot tomato sauce and regular tomato sauce, creating a balance of heat and tang while keeping the flavor approachable. The addition of corn adds natural sweetness that contrasts the spices and potatoes.
Can I serve picadillo with something other than rice and tortillas?
Absolutely. Picadillo is versatile—you can serve it with quinoa, mashed potatoes, or even as a filling for tacos, empanadas, stuffed bell peppers, or enchiladas.
How spicy is this recipe with El Pato sauce?
It has a medium heat level, depending on your tolerance. Using only half a can keeps it flavorful but not overwhelming. For a milder version, replace El Pato with extra tomato sauce; for more heat, use the full can.
Is this dish suitable for meal prep or leftovers?
Yes. Picadillo actually develops deeper flavor the next day as the spices and broth continue to meld. It reheats beautifully on the stove or in the microwave, making it excellent for batch cooking.
Can I make this dish healthier without losing flavor?
Yes. Use lean ground beef (90/10) or ground turkey, reduce the oil slightly, and add extra vegetables like zucchini, peas, or carrots. The broth and spices will still provide plenty of flavor.
How do I keep the potatoes from turning mushy in the stew?
Cut the potatoes into even, medium-sized cubes so they cook uniformly. Simmer gently rather than boiling vigorously, and check them around the 15-minute mark to prevent overcooking.
Can I make this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the beef and onions first, then add everything else and cook on LOW for 6–7 hours. For an Instant Pot, sauté the beef and onions, add the rest, and pressure cook for 10 minutes with a natural release.
What if I don’t have El Pato hot tomato sauce?
You can substitute with plain tomato sauce plus a spoonful of diced green chiles, jalapeños, or a pinch of cayenne. For a smokier profile, add a touch of chipotle in adobo.
Should I drain the ground beef after browning?
Yes, especially if using a higher-fat blend (like 80/20). Draining keeps the sauce from being greasy while letting the broth and tomato base carry the flavor instead.
How can I thicken the sauce if it’s too watery?
Let it simmer uncovered for a few extra minutes to reduce naturally. If needed, mash a few potato cubes directly into the broth—they’ll release starch and create a richer, thicker sauce without changing the flavor.