This Mexican-style Picadillo Taco recipe needs no headnotes. If you haven't had it before, it's hands down one of the best taco recipes you'll ever make. Spoon it into some hard taco shells, load it with a generous amount of shredded cheddar cheese and Loaded Guacamole, and don't forget to serve with a side of my flavor-packed Chili Lime Creamed Corn. Set these out next to Ground Chicken Tacos and Carnitas Tacos for the ultimate taco night and it will instantly transport you to childhood/happiness.
Easy Picadillo Tacos at a Glance
- 🕒 Total Time: ~30 minutes
- 👪 Servings: 4–6 people
- 🍝 Cuisine Type: Mexican / Weeknight Tacos
- 🧂 Flavor Profile: Savory, slightly sweet, and warmly spiced with tender ground beef, tomatoes, and subtle briny pops
- 📖 Dietary Info: Gluten-free (with corn tortillas), dairy-free adaptable
- 📦 Storage Notes: Store filling in an airtight container up to 4 days; reheats well on the stovetop
- ⭐ Why You’ll Love It: A quick, pantry-friendly taco filling that delivers big flavor with minimal effort—perfect for easy weeknight dinners or meal prep
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Why I Love This Recipe
A few years ago, my best friend Matt introduced me to his moms Picadillo recipe. It made an appearance in my Eat What You Want cookbook and I think it's safe to say that anyone who's made it is instantly obsessed - we make it on average once a week and it most recently made an appearance on IG Live.
Picadillo is basically a Spanish / Latin / Mexican hash. It’s ground beef and any number of variations of veggies mixed in. EVERY Latin culture has a version of it and it’s different from place to place. Matt's mom makes the best in my opinion and yes perhaps I am biased but I'm sticking with it!
My favorite way to serve picadillo as the main dish is in hard taco shells with a boatload of shredded cheddar cheese sprinkled on top. You can also serve Mexican picadillo with rice and Stovetop Beans, over The Best Mashed Potatoes, on a Chicken Tinga Tostadas, or swap it for the taco meat in a taco salad. As for sides, Chili Lime Creamed Corn or an easy Avocado Corn Salad would be delicious to serve with picadillo.
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Ingredients
Substitutions & Swaps
🥩 Protein
- Ground turkey or chicken - Lighter alternative
- Ground pork - Richer, slightly sweeter flavor
- Plant-based ground - Easy vegetarian swap
- Lentils - Budget-friendly, hearty meatless option
🌶 Sauce & Spice
- Tomato sauce - Use crushed tomatoes or diced tomatoes instead
- Chipotle or chili flakes - Add heat and smokiness
- Cumin & oregano - Adjust levels to taste
🌮 Serving Options
- Corn tortillas - Traditional and gluten-free
- Flour tortillas - Softer and more flexible
- Taco bowls - Serve over rice or greens
- Lettuce wraps - Low-carb alternative
How to Make Picadillo Tacos
Step 1: Start by adding the tomatoes and chicken stock in a blender and puree until smooth.
Step 2: in a large, heavy bottom pan, add the olive oil over medium-high heat. Add the ground beef and ground pork to the pan and break it into pieces with a wooden spoon.
Step 3: Once the meat has browned, add the onions, garlic, carrots, potatoes, and jalapeño peppers and sauté for 8-10 minutes until the carrots and potatoes start to cook down.
Step 4: Stir in the spices and pour the tomato mixture into the pan. Bring it to a boil, cover the pan and reduce the heat to a simmer.
Step 5: Cook the mixture for 10-15 minutes until the carrots and potatoes are fully cooked.
Step 6: Season it with a little more salt and fresh cilantro.
Tips & Tricks for the Best Picadillo Tacos
- Brown the meat well. Let it sit undisturbed to develop deep flavor before breaking it up.
- Drain excess fat if needed. Keeps the filling from becoming greasy.
- Simmer to develop flavor. Even 10–15 minutes helps the sauce thicken, and ingredients meld.
- Chop everything small. Creates the classic picadillo texture where everything blends together. I sometimes pulverize the carrots if my oldest is being picky about vegetables in her meat.
- Taste and adjust. Balance salt, acid, and spice before serving.
- Warm tortillas properly. A quick toast improves texture and prevents tearing.
- Make it ahead. This dish tastes even better the next day as flavors deepen.
- My favorite way to serve picadillo. Serve in hard taco shells with a boatload of shredded cheddar cheese sprinkled on top. You can also serve Mexican picadillo with rice and beans, over mashed potatoes, on a tostada, or swap it for the taco meat in a taco salad.
FAQs
What is Mexican Picadillo?
Mexican Picadillo is an incredibly versatile dish. The base consists of ground beef, tomatoes, and potatoes. Different regions will have variations to the recipe, like adding carrots or various types of peppers like jalapeños.
What is the difference between Mexican and Cuban Picadillo?
Two of the most common styles you'll see are Mexican picadillo, like this recipe, and Cuban picadillo. The Cuban variety has the addition of raisins, capers, and green olives, whereas the Mexican version includes potatoes and packs a bit more heat. There are many variations to the recipe unique to every region in every country.
How do I make it spicier?
Add chipotle, chili flakes, or hot sauce to taste.
Can I freeze picadillo?
Yes—freeze the filling up to 2–3 months and thaw before reheating.
What toppings go best?
Cilantro, diced onion, avocado, queso fresco, and lime wedges all work well.
Picadillo Tacos
Ingredients
- 5 roma tomatoes
- 1 cup chicken stock
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 medium carrots roughly chopped
- 1 medium-large russet potato peeled and chopped
- 2 jalapeno peppers finely chopped
- 2 tablespoons Dalkin&Co Taco Seasoning
- ¼ cup chopped cilantro
- Salt & pepper
- Hard taco shells to serve
- 1 large block cheddar cheese finely shredded
- 1 head iceberg lettuce finely shredded
Instructions
For the Sauce:
- Add the tomatoes and chicken stock in a blender and puree until smooth. Set aside.
For the Meat:
- In a large heavy bottom pan, add olive oil over medium high heat.
- Add the ground beef and ground pork. Break it into pieces with a wooden spoon and cook till browned. Add the onions, garlic, carrots, potatoes, and jalapeño peppers and sauté for 8-10 minutes until the carrots and potatoes start to cook down.
- Add the Dalkin&Co seasoning and a pinch of salt and pepper, stir until combined. Mix in tomato mixture and bring to a boil. Cover the pan and reduce heat to a simmer, cook 10-15 minutes until the carrots and potatoes are fully cooked.
- Adjust seasoning as needed and add in cilantro.
- Assemble tacos with a spoonful of the meat mixture, pinch of iceberg lettuce and a large handful of freshly shredded cheddar and serve.
Notes
- Brown the meat well. Let it sit undisturbed to develop deep flavor before breaking it up.
- Drain excess fat if needed. Keeps the filling from becoming greasy.
- Simmer to develop flavor. Even 10–15 minutes helps the sauce thicken, and ingredients meld.
- Chop everything small. Creates the classic picadillo texture where everything blends together.
- Taste and adjust. Balance salt, acid, and spice before serving.
- Warm tortillas properly. A quick toast improves texture and prevents tearing.
- Make it ahead. This dish tastes even better the next day as flavors deepen.
- My favorite way to serve picadillo. Serve in hard taco shells with a boatload of shredded cheddar cheese sprinkled on top. You can also serve Mexican picadillo with rice and beans, over mashed potatoes, on a tostada, or swap it for the taco meat in a taco salad.
This was so good! Made it tonight with just beef, extra potatoes and no carrots (was out) —just eyeballed the amounts, seasoning it with a bit more chili and some sriracha as we like it spicy! We didn’t have fresh tomatoes so I used a can of whole plum tomatoes. I did use all the ‘sauce’ and cooked with the lid on to cook the potatoes and then took it off to let the liquid evaporate.
Served with black beans and rice and all the toppings.
Super tasty and super easy!!! Questions about recipe: Are you supposed to core the Roma tomatoes? Are you supposed to drain any of the fat after the meat is browned? I used 93% for the beef and 80% for the pork. The pork produced a lot of oil.
you can drain if you want - I keep it as I love the flavor. No need to core the tomatoes
Delish! This recipe is so versatile. We did tacos night one but tomorrow’s lunch will be over rice with the leftovers. Gaby is right, loads of finely grated cheese with the crunch of the iceberg is perfection.
Can I use a homemade taco seasoning? Or would that taste very different? Thanks
sure!
Home made should contain all same ingredientsand will be just as good!
Wow, just wow! My Dad would approve from up in heaven! Very flavorful! This recipe will be on repeat!
Rave reviews from everyone in the family - toddlers up to adults! My children both wanted seconds! They are also great leftover which is a bonus. Easy enough for a weeknight meal, but feels more special than a regular taco. 10/10!
I can’t wait to try this. I have had picadillo served in a warm bolillo roll split lengthwise down the middle, with some salsa drizzled on top. Delicious!
What taco shells do you use and how do you prepare them? Love all your recipes!
I love everything about this with all the blended flavors! Mmmmmm. Finger licking good!
Love this recipe! It's straightforward, low-prep (and what prep there is can largely be done in advance if needed), and tasty!
These are so good!!! Huge hit with the family. Flavor was on point!
What would you sub for the pork? Ground chicken or ground turkey?
totally
I accidentally defrosted ground lamb and beef. Will this still be suitable?
Love the passed down recipes!!
I made these last night - and was wondering if it should be soupy consistency which we find hard to eat on tacos
the liquid should cook off / evaporate!!
Ours came out very soupy too. My husband thinks maybe our Roma tomatoes were large? We just put back on a simmer to cook it down, but will take much longer than recipe says. Fingers crossed! It smells delicious!