Mexican Style Picadillo Recipe for Tacos | How To Make Ground Beef Picadillo | Simply Mama Cooks

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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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Similar GRIDDLE used in the video


1 lb (454 g) lean ground beef
2 medium potatoes cubed (275 g)
1 medium squash or zucchini chopped (175 g)
half of a small bell pepper diced (65 g)
half of a medium carrot diced (50 g)
3 cloves garlic minced (13 g)
1 to 1 1/2 cups (115 g) fresh sweet corn kernels
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
salt and pepper to taste
1 1/4 cups (295. 5 ml) low sodium beef broth
1/3 cup (79 ml) tomato puree or sauce

– In a preheated large pan or skillet add 2 Tbsp cooking oil and chopped onions
– Sauté onions until softened and translucent using a medium heat
– Now add cubed potatoes and died carrot, a pinch of salt and continue to sauté for 3 to 5 minutes
– Next add diced bell pepper, minced garlic, fresh corn kernels and continue to sauté for 2 minutes
– Create a space in the center of the skillet and add ground beef, garlic powder, onion powder, paprika, salt, pepper to taste and brown meat well combining with the vegetables while cooking
– Once the meat is cooked, add low sodium beef broth, tomato puree and combine well
– Bring to a simmer, cover skillet or pan with a lid, lower the heat and cook for 20 to 25 minutes or until potatoes and carrots are cooked through
– Once picadillo is cooked you can serve as is
– For a less soupy picadillo, after 25 minutes of cook time, remove lid and continue cooking for an additional 15 minutes to reduce liquid in pan. This method works great if using picadillo for tacos
– This recipe serves 4 to 6 servings or can make 8 to 10 bean and picadillo tacos

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

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Evelyn Tobias says:

When I make my picadillo, I always make it different ways too depending on who is going to eat it. Some people like it a little soupy, some dry. What I didn't think about doing is adding the different veggies. What a good way to add in what you have in the fridge and not waste any. My 1st MIL used to make hers like a soup. She was from SLP Mexico. But she also made a drier one with carrots and potatoes and would make an Azteca pie or enchiladas with it. She would dip tortillas in enchilada sauce and layer them with the picadillo and sour cream between each layer. And then she would make an even drier one and would stuff the turkey on Thanksgiving with it. Picadillo is so versatile!

Emanuel McCauley says:

Great Job!!!! 👍🥂

Catherine Moynahan says:

Your back splash is gorgeous!

SatisfyHer1ST ILoveVagina says:

Gracias ,
Thank you for sharing your mexican heritage and style of cooking in La Cocina!
Still learning Espanol!
Trump supporter!

Josue2018 says:

why do you have to add onion powder if you're using real diced onions?

Leah Kobacker says:

I’m definitely gonna have to try this! Looks fantastic and I know my hubby will LOVE it

Luis Reynaga says:

I like it can you make tacos de picadillo dorados😋

June Aborita says:

Subscribed here from Philippines.You explained well ,all recipes are easy to follow, brief and concise + pronunciation very clear.Definitely, i will try to cook your recipes.Thank you.

Lori Mendenhall says:

Nice pan nice kitcrn i got nrw pans whoe set for kitchen love red in my kitchen love you.when make recepoe book mamma g

Neuro Chubby says:

Love your channel. Making this again tonite. I follow the recipe as you have it listed- but after browning the meat- I cook everything in the instant pot for 10 min on high pressure with quick release. Comes out great every time!

julie moore says:

can you make a video on beef sopes please

Mendi Suarez says:

Thank you for your recipe. And the addition of the jalapeno brought it altogether. Yummy! I did it both as taco and soup the next daddy as its only 2 of us we had leftovers. I did add a bit of chili powder and in my personal cup I added shredded cheese & Frank's hotsauce when I had it as stew. Next time as stew or soup I think peas would taste good as well with biscuits on top and bake it. Was a tasty affordable meal. Loved it! So comforting on the cold days

Lexi Noel says:

Since I started keto I always put cauliflower and rotel tomato in it 🤷🏻‍♀️ i think I will add zucchini next time!

Juan pablo says:

Que bien video con tu ijo asi debe Ser

Ant Dawg says:

BACKWARDS…meat 1st j/s

karpetech says:

Great Tacos

Juan Rodriguez says:

Would not watch you again

Yeni Love says:

Thank you so much for this video! I have never made this dish before but with your guidance I was able to follow all your steps and omg my dish came out so delicious I couldn’t believe it lol. The picadillo is now one of my favorite dishes!

Nataly says:

Just finished my picadillo. What can I say? It's awesome! With white rice it's just something incredible.🤗 My dinner was delicious thanks to you!
Will keep learning cooking from you. Thank you!

Emma Leyva says:

I love you.

Nova's Healthy Cuisine says:
red kidney beans gravy
you may watch the video
thank you!

Nova's Healthy Cuisine says:
red kidney beans gravy
you may watch the video
thank you!

Nova's Healthy Cuisine says:
red kidney beans gravy
you may watch the video
thank you!

Karen Canada says:

I have been watching you from the beginning and love love all your recipes! Thanks so much ❤

ggeraaceves Silva says:

That is not Mexican is all processed and freeze


Omg he said "I hope you like it" in the literally exact same tone as you do! I die

Elisabeth Montgomery says:

This looks so good. Does anyone know if she has a pinterest page?

Christopher Street says:

awe he is adorable :) and this was a wonderful video as usual thanks !!!

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