Cookbook | Ingredients | Recipes | Tex-Mex cuisine

The Mexican dish picadillo is a popular filling for tacos.


  • 1 to 1 1/2 lbs (450g to 625g) of ground beef
  • 1 large yellow onion, chopped
  • 4 cloves of garlic, chopped
  • 2 14 1/2-ounce beef broth
  • 1 large green bell pepper, stemmed, seeded, and chopped
  • 3 large russet potato, cubed bite-sized
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2 tbsp of oil
  • 1/8 tsp. salt
  • 1 teaspoon chili powder
  • Black pepper, cumin, oregano and garlic powder to taste (about 2-2 1/2 tablespoons total)


  1. In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
  2. When the bell pepper starts to discolor, add to it ground beef, stirring to break up large pieces and brown evenly, about 7 minutes.
  3. As meat is browning, add potato, beef broth and diced tomatoes.

Simmer until picadillo thickens, stirring occasionally.

Serve hot with Spanish (Mexican) rice and tortilla. Makes 6 servings.