I cook picadillo on slow afternoons when the kitchen feels kind and warm. This Chili Recipes take sits close to home for me. The pan sizzles, the air lifts with cumin, and we all hover with spoons. You taste beef, tomato, and soft potato in one steady bite. No fluff. Just comfort. We keep it simple and bright, like a good mexican picadillo recipe should. I shape this as a chili recipe that anyone can make. Think of it as a basic chili recipe that never lets you down. If beans call your name, this works as a chili bean recipe too. We laugh, we season, we eat. Friends ask for the best bowl. I smile and say this might be the best chili recipe we put on the table. I learned it while chasing bold flavor and soft edges. If you crave stuffed peppers, this brings the soul of a chili renello recipe, right in one pan. Spoon it into bowls, or tuck it into warm tortillas. Dinner lands, and life eases.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mexican Picadillo Recipe
- 3) Ingredients for Mexican Picadillo
- 4) How to Make Mexican Picadillo
- 5) Tips for Making Mexican Picadillo
- 6) Making Mexican Picadillo Ahead of Time
- 7) Storing Leftover Mexican Picadillo
- 8) Try these Main Course next
- 9) Mexican Picadillo
- 10) Nutrition
1) Key Takeaways
I am Kathy from Simply Cooked Recipes and this Mexican Picadillo sits in my home as a steady weeknight friend. I lean on Chili Recipes when life moves fast yet my people still want real food that smells rich and feels cozy. This pan does that job with very little fuss.
The recipe tastes like a warm chili recipe and a skillet of seasoned beef and potato met in the middle. You get tender meat soft cubes of potato bright tomato and a gentle pop of heat. The sauce hugs every bite and never feels heavy.
You can spoon this mexican picadillo recipe over rice tuck it in warm tortillas or pile it next to a simple salad. It works as a basic chili recipe for new cooks and still keeps more seasoned cooks happy. I call it the best chili recipe for busy evenings and lazy Sundays alike.
2) Easy Mexican Picadillo Recipe
When I built this skillet for Simply Cooked Recipes I wanted Chili Recipes that stay kind to real life. So this version uses one pan simple steps and ingredients you likely keep on hand. I say that with calm confidence because I tested this again and again in my tiny kitchen. I reach for these Chili Recipes when I need dinner to feel generous yet stay simple.
This easy mexican picadillo recipe starts with ground beef onion garlic and a mild pepper. Then we add tomato potato and warm spice. The mix simmers until the sauce thickens and the potatoes turn soft and creamy. Nothing here feels tricky you just let the pan do the work.
If you crave a basic chili recipe that still feels special this one checks that box. The flavor leans bold yet friendly similar to the best chili recipe you grew up with but with a gentle Mexican twist. Think of it as part of your easy chili recipes collection the kind you can cook half asleep and still get right.
3) Ingredients for Mexican Picadillo
Ground beef brings deep flavor and a satisfying base. I like a modest fat level so the meat stays juicy in the pan. You brown it well so every bite carries that rich seared edge that makes a chili bean recipe feel full and honest.
Onion and garlic soften in the pan and set a sweet savory base. They meet a small fresh pepper to add soft heat. Use jalapeno for gentle warmth or a slightly stronger pepper if your table enjoys more fire.
Potatoes and tomato sauce turn this into cozy comfort. The potato cubes soak up the seasoned broth so each piece feels like a tiny flavor sponge. Tomato sauce wraps everything in a smooth layer that tastes like a homestyle chili recipe with a bright edge.
Warm spices and extras such as cumin oregano and a hint of cinnamon round out the pan. A small splash of broth helps the simmer. Peas olives or a few raisins step in at the end if you want small pockets of color and contrast. They keep weeknight chili recipes interesting without extra work.
4) How to Make Mexican Picadillo
Step 1 Set a wide skillet on medium heat and add a little oil. Scatter in the onion and pepper. Stir until the onion turns soft and clear. Add garlic and cook for a short minute so the smell rises but the garlic does not brown.
Step 2 Crumble in the ground beef. Stir and break it into small bits as it browns. Let some edges sear so the meat tastes deep and strong. Spoon away any extra fat if the pan seems crowded with it.
Step 3 Sprinkle in cumin oregano a touch of cinnamon salt and pepper. Stir so each crumb of beef holds spice. Pour in tomato sauce and broth then tumble in the potato cubes. This step brings the spirit of a chili bean recipe even when you skip beans.
Step 4 Bring the pan to a gentle simmer then cover. Let it cook until the potatoes turn tender and the sauce looks thick glossy and rich. Stir here and there so nothing sticks. Fold in peas olives or raisins near the end if you choose.
Step 5 Taste and nudge the seasoning with more salt or a squeeze of lime. Rest the pan for a short moment. Then spoon the picadillo into bowls or warm tortillas. This step by step path leads you straight to the best chili recipe feel every single time.
5) Tips for Making Mexican Picadillo
I treat this skillet like my gentle teacher for Chili Recipes. I start with a hot pan then add oil and onion so the base turns soft rather than rushed. When the onion looks clear I let the beef brown without constant stirring. That space helps flavor grow.
Cut the potatoes into small even cubes. When pieces match in size they cook at the same pace and you avoid some firm bites and some soft ones in the same bowl. If your pan feels dry during the simmer add a small splash of broth and keep going.
If your crew loves heat swap in a stronger pepper or sprinkle in a pinch of chili powder. If they prefer mild skip the seeds and keep the pepper gentle. These small shifts turn one mexican picadillo recipe into many homestyle chili recipes that all suit your table just right.
6) Making Mexican Picadillo Ahead of Time
Picadillo behaves very well when you make it early. I often cook a large skillet on Sunday for Simply Cooked Recipes testing days. The flavor settles as it cools and tastes even more round the next time we heat it. That makes this a smart pick when you plan Chili Recipes for a busy week.
After the pan cools move the picadillo to shallow containers. Cover and keep it in the fridge. The potatoes keep their shape the meat stays tender and the sauce thickens slightly. On busy nights I just warm a portion in a small pan and dinner appears fast.
You can pair this make ahead batch with rice one night and tuck it into bell peppers the next for your own chili renello recipe twist. Fold it into tacos another day. One cook session gives you several bold chili recipes that feel new even when the base stays the same.
7) Storing Leftover Mexican Picadillo
When the table quiets and the skillet holds only a gentle layer I pack leftovers with care. I spoon the picadillo into small containers so each one holds a single meal. This helps the food chill fast and reheat even.
Leftovers rest well in the fridge for a few days. For longer storage you can freeze portions and thaw them for later. The texture still feels kind and the flavor keeps its warm base much like a steady basic chili recipe from childhood.
To reheat place the picadillo in a small pan with a spoon of water or broth. Warm on gentle heat and stir at times until steam rises. Serve with fresh toppings so the plate wakes up again. You will see why this dish often joins my list of the best chili recipe style dinners for simple nights.
8) Try these Main Course next
9) Mexican Picadillo
Mexican Picadillo Chili Recipes Family Favorite
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef eighty five percent lean
- 1 small white onion diced
- 3 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 large russet potato peeled and diced small
- 1 cup tomato sauce
- 1 cup low sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 bay leaf
- 0.75 teaspoon salt or to taste
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas optional
- 0.25 cup green olives sliced optional
- 2 tablespoons raisins optional
- Fresh cilantro chopped for garnish
- Warm tortillas for serving
Instructions
- Warm a wide pan over medium heat. Add olive oil.
- Add onion and jalapeno. Cook until soft and sweet. Add garlic and stir for one minute.
- Crumble in the beef. Cook and break it up until browned. Spoon off extra fat if needed.
- Stir in cumin oregano smoked paprika cinnamon salt and pepper.
- Add diced potato tomato sauce and beef broth. Drop in the bay leaf. Bring to a gentle simmer.
- Cover and cook ten to twelve minutes. Stir at times so the potato cooks even.
- Uncover and cook until the mix looks thick and glossy and the potato is tender.
- Fold in peas olives and raisins if you like. Heat two minutes more. Remove the bay leaf.
- Taste. Add more salt or a splash of broth if you want it looser.
- Rest the pan for two minutes. Spoon into bowls. Top with cilantro. Serve with warm tortillas.
10) Nutrition
I like to think of this dish as hearty yet balanced. You get protein from the beef steady energy from the potatoes and tomato and a small lift from peas or other quick vegetables. A warm bowl feels full without sitting heavy on the stomach.
If you serve the picadillo with rice or tortillas you add more comfort and more energy. You can keep portions modest and still feel satisfied. Each serving offers a mix of protein carbohydrates and a bit of fat which fits well in many everyday plates.
For a lighter plate load your bowl with crisp lettuce or steamed vegetables and top with a smaller spoon of picadillo. For a stronger meal add beans on the side to lean toward a chili bean recipe style spread. This way one pan supports many kinds of appetites at your table.
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