Ingredients
Let’s take a closer look at what goes into this comforting dish and why each ingredient plays an important role.
Ground beef — The hearty, savory base of the dish. Ground beef browns beautifully and adds rich, meaty flavor throughout the broth as it simmers.
Red potatoes — Cut into bite-sized pieces, red potatoes hold their shape well during the simmering process while still becoming wonderfully tender, adding heartiness to every bite.
Sweet corn — Adds a pop of natural sweetness and texture that balances out the savory, spiced broth.
Bell pepper — Diced bell pepper contributes a mild sweetness and vibrant color, while also softening beautifully as it cooks alongside the other vegetables.
Onion — A classic aromatic base that adds savory depth and sweetness as it cooks down.
Garlic — Minced garlic infuses the dish with warm, savory flavor that forms the backbone of the seasoning.
Tomatoes — Diced fresh tomatoes add brightness, acidity, and a fresh tomato flavor that complements the richness of the beef.
Tomato sauce — Helps build the rich, slightly thickened broth that ties the entire dish together.
Beef broth — The liquid base of the dish, adding deep, savory flavor as everything simmers together.
Ground cumin — A warm, earthy spice that’s essential to the flavor profile of picadillo, adding depth and a subtle smokiness.
Mexican oregano — Slightly more citrusy and robust than Mediterranean oregano, Mexican oregano adds an authentic, herbaceous note that’s key to this dish’s flavor.
Smoked paprika — Contributes a subtle smoky warmth that rounds out the spice blend beautifully.
Black pepper and salt — Essential seasonings that bring all the flavors into balance.
Vegetable oil — Used to brown the beef and soften the vegetables at the start of cooking.
Bay leaf — Adds a subtle, aromatic depth to the broth as it simmers, and is removed before serving.
Fresh cilantro — Stirred in at the end for a burst of fresh, herby brightness that lifts the entire dish.
Fresh lime juice — A final splash of acidity that balances the richness of the beef and broth, waking up all the flavors right before serving.
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon as it browns. Once fully cooked, drain any excess grease if needed to keep the dish from becoming too oily.
Add the diced onion, bell pepper, and minced garlic to the pot with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Stir in the diced tomatoes and tomato sauce, and cook for another 2 to 3 minutes. This step helps concentrate the tomato flavor slightly before the rest of the liquid is added.
Add the potatoes, sweet corn, beef broth, cumin, Mexican oregano, smoked paprika, black pepper, salt, and bay leaf to the pot. Stir everything together thoroughly to combine.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to low, cover the pot, and let the picadillo simmer for 25 to 30 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.
Remove the bay leaf from the pot and discard it. Stir in the fresh cilantro and lime juice, which will brighten up the entire dish and balance the richness of the beef and broth.
Give the picadillo a taste and adjust the seasoning as needed, adding a pinch more salt, a dash more lime juice, or extra cilantro to suit your preference.
Serve the picadillo hot with warm tortillas, a scoop of rice, sliced avocado, or a side of crusty bread for soaking up the flavorful broth.