These Mexican-style ground beef picadillo tacos feature beef simmered with potatoes, tomatoes, onion, and warm spices, tucked into soft corn tortillas. Picadillo has many regional and family versions across Mexico; this practical taco filling is savory, gently seasoned, and easy to customize with toppings at the table.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
- 1 pound (450 g) ground beef, preferably 85% to 90% lean
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 small jalapeño, seeded and finely minced, about 1 tablespoon (15 g), optional
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 tablespoon (16 g) tomato paste
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) mild chili powder
- 1 teaspoon (1 g) dried Mexican oregano, crumbled between your fingers
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 teaspoon fine salt (5 g), plus more to taste
- 2 cups (300 g) ripe tomatoes, finely chopped, or 1 can (14.5 ounces/411 g) diced tomatoes, drained
- 2 cups (300 g) peeled russet or Yukon Gold potato, cut into 1/2-inch (1.25 cm) cubes
- 1/2 cup (120 ml) low-sodium beef broth or water
- 12 small corn tortillas, about 10 to 12 ounces (280 to 340 g)
- 1 lime, cut into wedges, about 2 ounces (60 g), for serving
- 1/2 cup (15 g) chopped fresh cilantro, for serving, optional
- 1/2 cup (75 g) finely diced white onion, for serving, optional
- 1/2 cup (120 g) salsa, for serving, optional
Instructions
- Prepare the ingredients. Dice the onion and potato, chop the tomatoes, and mince the garlic and jalapeño if using. Keep the potato cubes close to 1/2 inch so they soften at about the same rate. Measure the spices and broth before you start cooking; this makes it easier to add them without letting the garlic or beef sit unattended.
- Brown the beef. Set a large, deep skillet over medium-high heat and add the oil. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for about 8 minutes, stirring occasionally, until no large pink portions remain and the beef has released some fat. If the pan is crowded, spread the beef out and let it brown in batches rather than steaming it in a thick mound.
- Cook the aromatics. Add the diced onion and jalapeño, if using. Cook for 4 minutes, stirring, until the onion begins to turn translucent. Add the garlic, tomato paste, cumin, chili powder, oregano, black pepper, and salt. Stir for about 2 minutes, just until the garlic smells fragrant and the tomato paste darkens slightly. Keep the heat moderate so the garlic does not scorch.
- Simmer until the potatoes are tender. Stir in the chopped tomatoes, potato cubes, and broth. Scrape the bottom of the skillet to loosen browned bits, then bring the mixture to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 21 minutes, stirring once or twice. Check that the potatoes are tender when pierced with a fork. If the pan becomes dry before they soften, add broth or water 1 tablespoon (15 ml) at a time; if it looks soupy near the end, uncover the skillet for the last few minutes.
- Check the beef and warm the tortillas. Use an instant-read food thermometer in several crumbles to confirm the ground beef reaches 160°F (71°C), the USDA FSIS safe minimum temperature for ground beef. If it has not reached that temperature, continue cooking and check again. During the final 3 minutes of the simmer, warm the tortillas in a dry skillet, turning once, or wrap a small stack in a damp paper towel and microwave until pliable. Keep warmed tortillas covered in a clean towel.
- Adjust and serve. Taste the filling and add salt if needed. Spoon it into the warm tortillas and finish with lime, cilantro, diced onion, or salsa. Serve promptly while the tortillas are soft and the filling is hot.
Tips
- Cut the potatoes evenly. Pieces around 1/2 inch cook through in the covered simmer without turning to mash. Larger chunks may stay firm in the middle; very small pieces can break down when stirred. If your potato cubes are uneven, start checking the largest one after 18 minutes and give the pan extra time as needed.
- Use lean beef without drying the filling. Beef that is 85% to 90% lean gives enough flavor while avoiding an especially greasy skillet. If you use fattier beef, spoon off excess rendered fat before adding the onion, leaving about 1 tablespoon in the pan. Very lean beef can benefit from the full tablespoon of oil and careful simmering.
- Choose tomatoes based on what you have. Fresh ripe tomatoes bring a lighter, less uniform texture. Canned diced tomatoes are a reliable alternative; drain them so they do not add too much liquid. If your tomatoes are bland, a little extra salt and a squeeze of lime at the end can brighten the filling.
- Control the heat and texture. Jalapeño is optional, and removing its seeds and inner ribs makes its flavor milder. Stir gently once the potatoes begin to soften to keep them intact. If the filling is too wet for tacos, simmer it uncovered briefly; if it is dry, stir in a spoonful of broth rather than adding a large splash all at once.
Serving Suggestions
Set the picadillo out with warm corn tortillas and let everyone assemble tacos to taste. A squeeze of lime cuts through the savory beef, while chopped cilantro and raw onion add freshness and crunch. Salsa can bring extra heat or a tangy contrast; offer it on the side so diners can choose how much to use. If you like a softer, less crisp tortilla, warm it until flexible rather than leaving it in the skillet long enough to toast.
For a fuller meal, pair the tacos with Mexican-style rice, frijoles de olla, or refried beans. A simple cabbage slaw or sliced radishes provide a crisp counterpoint to the tender potato filling. You can also serve the picadillo in a bowl with rice instead of tortillas, with beans and salsa alongside. For a casual gathering, put out lime wedges, diced onion, cilantro, and two kinds of salsa separately; the filling is flavorful but not so hot that it overwhelms other toppings.
Variations
Add peas: Stir in 1/2 cup (75 g) frozen peas during the final 5 minutes of simmering. They add color and a little sweetness, and there is no need to thaw them first. Some picadillo versions include peas, while others leave them out, so treat them as an optional addition rather than a requirement.
Make it smokier or hotter: Replace the mild chili powder with 1 teaspoon (2 g) ancho chile powder for a deeper, gently fruity flavor. For more heat, leave some jalapeño seeds in, or serve a hot salsa at the table. If Mexican oregano is unavailable, ordinary dried oregano works; it has a slightly different, less citrusy herbal character but still seasons the filling well.
Use a different potato or filling format: Yukon Gold potatoes hold their shape and have a buttery texture; russets soften more readily and make the filling a little less distinct. For a less traditional but convenient variation, spoon the finished mixture over baked potatoes or rice. If you prefer not to use beef, ground turkey can be substituted, though the flavor is leaner and less rich; cook it to 165°F (74°C) and check with a food thermometer.
Storage and Reheating
Cool leftovers promptly and refrigerate the filling in a shallow, covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Store tortillas and fresh toppings separately so they do not become soggy. For longer storage, freeze the cooled filling in a freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator, not on the counter.
Reheat only the amount you plan to eat. Warm the filling in a covered skillet over medium-low heat with a tablespoon or two of water or broth, stirring occasionally until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring partway through so the center heats evenly. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Warm fresh tortillas just before serving; their texture is best when heated separately from the filling.
Frequently Asked Questions
Can I make the picadillo filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it to 165°F (74°C) before serving, adding a little broth or water if it has thickened in the refrigerator. For the best tortilla texture, warm the tortillas and prepare fresh toppings just before the meal.
How do I keep the potatoes from staying hard?
Cut them into even 1/2-inch cubes, keep the skillet covered during the simmer, and maintain a gentle simmer rather than a very low heat that barely bubbles. Test a few of the largest pieces with a fork. If they are still firm after 21 minutes, cover the pan and continue cooking in 3-minute increments. Add a tablespoon of liquid if the bottom of the skillet is getting dry.
Can I use ground beef with a higher fat percentage?
Yes. A fattier blend will work, but it may leave more grease in the skillet and can make the tacos feel heavier. After browning, carefully drain excess fat before cooking the onion, leaving a thin coating in the pan for flavor. Do not pour hot grease down the sink; let it cool and dispose of it in the trash according to local guidance.
What can I use instead of fresh tomatoes?
Use a 14.5-ounce (411 g) can of diced tomatoes, drained, as listed. Crushed canned tomatoes also work, though they create a smoother, saucier filling; start with about 1 1/2 cups (355 g) and add a little broth only if needed. Tomato paste alone is not a direct replacement for the chopped tomatoes because it is much more concentrated and does not supply the same moisture.
Are flour tortillas a suitable substitute for corn tortillas?
Yes. Small flour tortillas are easy to fold and have a softer, more neutral flavor. Warm them in a dry skillet or microwave just as you would corn tortillas. Corn tortillas give the tacos a more pronounced corn flavor and are naturally gluten-free, but check the package if that matters for your meal.
Can I make this filling without jalapeño?
Absolutely. Leave it out for a mild filling; the cumin, oregano, garlic, and tomato still give the beef plenty of flavor. You can put sliced jalapeño or a spicy salsa on the table for people who want more heat. For gentle pepper flavor without as much spice, use a small amount of minced poblano instead.
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