Picadillo is a delicious Mexican recipe based on ground beef and vegetables. Tomato, onion and potato feature in this south of the border favorite dish, along with cumin, beef broth and garlic powder to add wonderful flavors.
To pair with this meaty dish is a bean, bacon and garlic mixture which contrasts really nicely with the picadillo. This recipe offers a range of nutrients and, of course, an incredible flavor in every mouthful. You can spice it up if you wish or enjoy a milder flavor.
The exact cooking time depends how small you chop the potatoes since they take a while to cook. You can also save time using canned pinto beans instead of dried ones. If you do that, you just need to drain them and then give them a good rinse under running water. This recipe makes a wonderful midweek dinner for all the family.
Why You’ll Love the Recipe:
Picadillo is a traditional Mexican recipe. There are many different versions of this dish to choose from. It’s hearty, meaty and something all the family are going to enjoy.
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How to Serve It:
Serve the picadillo and beans hot, perhaps paired with tortillas, rice or bread. You can also make a side salad to go with it if you like.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it when it’s dinnertime. If you do this, keep the picadillo separate from the beans.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use canned beans instead of dried ones if you drain and rinse them well. Feel free to spice up the recipe with chili powder or cayenne pepper. A vegetarian version of picadillo can be made by subbing the beef for a plant-based protein, the beef broth for vegetable broth and omitting the bacon from the beans.
Perfect Picadillo and Beans for Dinner
Ingredients
For the picadillo:
- 1 Tomato chopped
- 1 lb. Ground beef
- ½ Onion chopped
- 1 Potato peeled and chopped
- Cumin to taste
- ½ Carton beef broth
- Garlic powder to taste
- Salt and pepper to taste
For the beans:
- 2 tsp. Minced garlic
- 1 Bag of pinto beans
- 1 lb. Bacon
Instructions
- Add the ground beef to a skillet over medium-high heat.
- Saute until the meat is browned and cooked through. Drain the excess fat.
- To taste, stir in the tomato, onion, potato, cumin, garlic powder, broth, salt, and pepper. Cover and simmer over medium heat until the potatoes are fork-tender.
- Layer the beans in the bottom of a Crockpot.
- Sprinkle the garlic and ½ of the bacon cut into pieces over the beans, and cover the beans with water.
- Cover and cook on low for 8 hours.
- Cook the rest of the bacon pieces in a skillet on the stove until crispy.
- Place the beans, crispy bacon and salt and pepper to taste into a large pot or mixing bowl and mash together.
- Enjoy!
