Picadillo
A warm bowl of Picadillo has quickly climbed the ranks to become one of my absolute favorite wintertime dinner meals. It’s funny, really—I had never even tasted Picadillo before that night. But there I was in my kitchen. I had only a pound of ground beef to work with. And I was without an ounce of inspiration. I didn’t want to fall back on the predictable choices like chili or tacos. I wanted something comforting yet different, something that felt like a discovery. So I started searching around, and that’s when I stumbled upon Picadillo.
From the very first batch, I knew I had found something special. Of course, I couldn’t help putting my own spin on it. That’s just how cooking works in my house. I made it kid-friendly—because nothing ruins dinner faster than children staring suspiciously at their plates—and I made it “German-friendly,” too. And by that, I mean I showed some restraint with the spices. I didn’t load it with too much heat or bold seasoning. I kept it mild enough for everyone to enjoy. This way, there wasn’t a dramatic reach for a glass of milk.
But here’s the beautiful thing about Picadillo: it’s incredibly adaptable. My gentler version shouldn’t stop you from turning yours into a fiery, flavor-packed masterpiece if that’s what you love. Add peppers, sprinkle in more cumin, toss in chili flakes—make it sing in whatever way comforts you most. Picadillo is one of those dishes that wraps you up from the inside out. It does this whether it’s mild or spicy, traditional or personalized. It’s especially comforting when winter winds are howling outside your window.
It’s become a staple in my home now. It is simple and hearty. It’s full of flavor. It’s always ready to warm you from the first spoonful. Funny how a random recipe picked out of necessity can end up becoming a beloved favorite.
And with the spice, I used my water bath canned pickled jalapeno peppers in this dish. I didn’t have any fresh peppers on hand. But you can definitely use fresh in this recipe. You can also change up the peppers from jalapeno, serrano, or Anaheim or throw in all three.
Sweet, fresh corn also tastes the best. Roasting the corn to bring out the sugars gives the meal a slightly sweet and spicy combination. But most of the time I use canned corn because that is what I have on hand as well.
Cost to make recipe
Coming Soon.
Similar one-pan dinner recipes to try
Recipe adapted
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Picadillo
Ingredients
- 1 Tbsp olive oil, …[$
- 4 small potatoes, diced…[$
- 1 small onion, diced…[$
- 3 Tbsp jalapenos, diced…[$
- 2 cloves garlic, minced…[$
- 1 pound ground beef, lean…[$
- 2 medium Roma tomatoes, chopped and divided…[$
- 1 cup corn, …[$
- ¾ cup beef stock, …[$
- 1 Tbsp Adobo seasonings, …[$
- ½ Tbsp taco seasoning, …[$
- 1 Tbsp cilantro, dry…[$
Instructions
- Heat a large pan and add olive oil over medium heat.
- Add potatoes, onions, jalapeno peppers, and garlic. Cook down for about five minutes, be sure to not burn garlic.
- Add in ground beef and brown. Using the leanest beef will ensure you don’t have to drain the meat from a large amount of grease.
- Stir in remaining ingredients except for a few tablespoons of tomatoes. Simmer over low-medium heat for 20 minutes. Make sure potatoes soften but are not mushy and turn into mashed potatoes.
- Serve hot with rice or on a tortilla or plain. Garnish with saved tomatoes and cilantro.
Picadillo
Ingredients
- 1 Tbsp olive oil, …[$
- 4 small potatoes, diced…[$
- 1 small onion, diced…[$
- 3 Tbsp jalapenos, diced…[$
- 2 cloves garlic, minced…[$
- 1 pound ground beef, lean…[$
- 2 medium Roma tomatoes, chopped and divided…[$
- 1 cup corn, …[$
- ¾ cup beef stock, …[$
- 1 Tbsp Adobo seasonings, …[$
- ½ Tbsp taco seasoning, …[$
- 1 Tbsp cilantro, dry…[$
Instructions
- Heat a large pan and add 1 Tbsp olive oil over medium heat.
- Add 4 small potatoes, 1 small onion, 3 Tbsp jalapenos, and 2 cloves garlic. Cook down for about five minutes, be sure to not burn garlic.
- Add in 1 pound ground beef and brown. Using the leanest beef will ensure you don't have to drain the meat from a large amount of grease.
- Stir in remaining ingredients (2 medium Roma tomatoes,1 cup corn,¾ cup beef stock,1 Tbsp Adobo seasonings,½ Tbsp taco seasoning, and 1 Tbsp cilantro) except about a few tablespoons of tomatoes to be saved for garnish. Simmer over low-medium heat for 20 minutes. Make sure potatoes soften but are not mushy and turn into mashed potatoes.
- Serve hot with rice or on a tortilla or plain. Garnish with fresh tomatoes and sprinkle with more cilantro.