Name: Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 Roma tomatoes, quartered; 1 jalapeño, seeded and halved (optional); ½ white onion, halved; 3 cloves garlic, peeled; 1 teaspoon Mexican oregano; 2 teaspoon beef bouillon; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon ground cumin; 2 cups water, or beef broth; 1 tablespoon olive oil; ½ white onion, diced; 2 cloves garlic, minced; 1 pound ground beef; 3 Yukon Gold (Idaho) potatoes, peeled and diced; 2 carrots, peeled and diced; 1 bay leaf; ½ cup green peas

If you’re on the hunt for a comforting and flavorful meal that feels like a warm hug, this Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe is a winner. It’s a classic that combines ground beef with hearty veggies and a rich tomato sauce, making it perfect for an easy weeknight dinner or a cozy weekend meal. Every time I make it, I’m reminded how satisfying simple, authentic ingredients can be when they come together just right.

What I love most about this Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe is its versatility and how well it stretches to feed the whole family without fuss. Plus, it warms up beautifully the next day, which makes it a practical dish for busy folks like us. I’m excited to share some of my personal tips so you can nail this classic in your own kitchen—and have fun doing it!

Ingredients You’ll Need

The beauty of this recipe is how each ingredient plays a vital role in balancing flavor and texture. From the tender potatoes to the burst of sweetness from the peas, and the aromatic blend of spices, each component makes this dish a standout. When shopping, look for fresh, firm potatoes and vibrant carrots to keep it tasting fresh and delicious.

Roma tomatoes: These add a lovely acidity and body to the sauce; avoid watery varieties to keep the sauce rich.
Jalapeño (optional): Adds just a touch of heat—seed it if you prefer milder flavors.
White onion: Use fresh and firm for sweetness; it forms the flavor base of the dish.
Garlic cloves: Fresh is best here to lend that classic punch without bitterness.
Mexican oregano: Essential for authenticity—don’t substitute with Italian oregano as the flavor is quite different.
Beef bouillon: Boosts the savory depth; I usually choose a low-sodium option to control saltiness.
Salt and black pepper: Season to taste, but start conservatively—you can always add more later.
Ground cumin: Brings warmth and earthiness that defines the overall flavor.
Water or beef broth: Using broth adds extra punch, but water works just fine if you prefer lighter taste.
Olive oil: For sautéing the aromatics without overpowering the flavors.
Ground beef: Choose a lean blend to avoid excess grease but still keep the meat juicy.
Yukon Gold potatoes: Their creamy texture holds up well without falling apart.
Carrots: Add sweetness and color—cut into small, even pieces to cook evenly.
Bay leaf: Infuses a subtle herbal note during simmering—just remember to remove before serving!
Green peas: Stirred in near the end to keep their vibrant color and slight snap.

Variations

One of the reasons I keep coming back to this Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe is how it invites customization. Whether you want to adjust the heat level or play with textures, there’s something here for you. Don’t hesitate to try different spins to make it your own!

Spicy Variation: I’ve added Serrano peppers when I want a bolder kick, and it gives the dish an energizing warmth without overwhelming the other flavors.
Meat Mix: Sometimes I swap half of the ground beef for ground pork or turkey for a different depth and lighter take—it still turns out delicious.
Vegetarian Twist: Leaving out the meat and using lentils or finely chopped mushrooms can offer a hearty, plant-based version that’s still hearty and packed with flavor.
Extra Veggies: Tossing in diced zucchini or green beans is a fun way to boost nutrition and add seasonal freshness.

How to Make Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe

Step 1: Blend the Sauce Ingredients

Start by adding the quartered tomatoes, seeded jalapeño (if using), garlic, halved onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and two cups of either water or beef broth to your blender. Blend these ingredients until smooth and well combined. This sauce is the heart of your picadillo, and blending it smooth helps the flavors meld perfectly. I like to set this aside while I prep the rest.

Step 2: Cook the Aromatics and Ground Beef

Heat the olive oil in a large skillet over medium heat, then add the diced onion. Cook it slowly until translucent—about 5 minutes—stirring occasionally to avoid browning, which makes a big difference in flavor. Next, toss in the minced garlic and cook just until fragrant, no more than 30 seconds. Then add the ground beef, breaking it up with your spoon or spatula. Cook until fully browned, which usually takes around 8 minutes. Don’t skip draining the excess grease for a cleaner taste!

Step 3: Simmer with Tomato Sauce

Pour the blended tomato sauce mixture over the browned beef and stir everything together. Let the mixture come to a gentle simmer, then cover your skillet and let it cook for 10 minutes. Keep an eye on it and adjust the heat as needed so it simmers rather than boils—this helps keep the flavors concentrated and the sauce from scorching.

Step 4: Add the Veggies and Cook Through

After the first simmer, add your diced potatoes, carrots, bay leaf, and green peas. Give everything a good stir to distribute the veggies evenly throughout the sauce. Cover your pan again, cooking on medium heat for 25 to 30 minutes or until the vegetables are tender but not mushy. Stir occasionally to prevent anything from sticking to the bottom.

Step 5: Final Touches Before Serving

Once the veggies are perfectly cooked, remove the bay leaf—this little step is crucial to avoid any bitter bites. Taste the picadillo and adjust seasoning if you think it needs a touch more salt or pepper. Now it’s ready to serve! Trust me, the flavors deepen even more if you let it rest for a few minutes.

How to Serve Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe

The image shows raw ingredients neatly arranged on a white marbled surface. In the center is a rectangular block of raw ground meat, pink with visible small fat specks. Above the meat are two whole red tomatoes with green stems, a whole bulb of garlic, and a single large green bell pepper. To the right of the meat is a pale white onion half and a single bay leaf. Surrounding the meat and vegetables are small white bowls containing different ingredients: chopped white onions, bright green peas, mixed peppercorns, dried herbs, salt, a yellow liquid likely oil, and a mix of ground spices. The items are clean and fresh, evenly spaced in a visually balanced way. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh cilantro sprinkled on top because it adds a bright herbaceous contrast, but sliced avocado or a drizzle of crema also makes this pop beautifully. A wedge of lime on the side is a classic touch that you might not want to skip—it wakes up the whole dish with a fresh zing.

Side Dishes

This picadillo is fantastic with simple red rice and warm corn or flour tortillas. Sometimes I serve it with black beans or a crisp green salad to balance the richness. For more casual dinners, it’s also great spooned over crispy tortilla chips for an easy nacho-inspired treat.

Creative Ways to Present

For a special occasion, I like to turn this Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe into stuffed poblano peppers or use it as a filling for tamale pies. Adding a sprinkle of queso fresco right before serving adds an indulgent twist that everyone loves—probably because it feels like a little fiesta on the plate!

Make Ahead and Storage

Storing Leftovers

I typically transfer leftovers into airtight containers and keep them in the fridge for up to four days. The picadillo thickens and the flavors meld into something even more delicious overnight. Just give it a good stir before reheating to bring it back to that fresh-from-the-stove goodness.

Freezing

This recipe freezes beautifully. I usually freeze portions in freezer-safe containers or heavy-duty bags for up to four months. When freezing, I leave out the peas or add them fresh when reheating, as they tend to lose their texture after freezing.

Reheating

I recommend reheating gently on the stove over low heat, stirring occasionally. Adding a splash of water or broth helps loosen the sauce if it gets too thick. Microwaving works too—just cover the dish to keep moisture in and check every minute or so to avoid drying out.

FAQs

Can I make this Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe vegetarian?

Absolutely! You can replace the ground beef with lentils, finely chopped mushrooms, or even textured vegetable protein to mimic the texture and bulk. Just sauté the veggies and substitute the bouillon with a vegetable version for a fully meat-free, satisfying picadillo.
What’s the best way to avoid overcooking the potatoes and carrots?

Dice your potatoes and carrots evenly so they cook at the same rate, then simmer uncovered for the last 5-10 minutes if you want to check doneness and avoid mushiness. Also, keep your heat at medium to prevent the veggies from falling apart while still getting tender.
Can I use frozen vegetables in this recipe?

Yes, frozen peas work great—add them towards the end to avoid overcooking. For potatoes and carrots, fresh is best because frozen versions tend to get soft or watery, which can impact the texture of your picadillo.
What kind of potatoes work best for Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe?

Yukon Gold or Idaho potatoes hold their shape well and provide a creamy texture that complements the ground beef nicely. Russet potatoes are more starchy and can fall apart faster, making them less ideal for this dish.
How spicy is this dish?

It’s typically mild to medium, depending on if you add the jalapeño or Serrano pepper. You can always adjust the heat by including or leaving out these ingredients to suit your family’s tastes.

Final Thoughts

This Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe has become one of those dishes I reach for when I want something comforting, tasty, and straightforward. It feels like home in a bowl, and I hope you enjoy making it as much as I do. Don’t be afraid to make it your own and play around with the ingredients—you might just find your new favorite go-to meal.