Homemade Picadillo with Green Beans

(Mexican-Style)

Picadillo is a comforting Mexican ground beef dish cooked with tomatoes, potatoes, vegetables, and spices. Adding green beans gives it extra texture and a slightly sweet, fresh flavor. It’s usually served with rice, tortillas, or beans.

Ingredients (Serves 4–6)
For the picadillo:
2 tablespoons vegetable oil
1 ½ lbs (700 g) ground beef (80/20 works best)
1 medium yellow onion, finely diced
4 garlic cloves, minced
3 medium Roma tomatoes, chopped
(or 1 can / 14 oz crushed tomatoes)
2 medium potatoes, peeled and diced into small cubes
2 medium carrots, peeled and diced
1 ½ cups fresh green beans, cut into 1-inch pieces
1–2 jalapeños, finely chopped (optional)
Tomato sauce blend:
3 Roma tomatoes
½ white onion
2 garlic cloves
1 cup chicken broth or water
Seasoning:
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 bay leaf
¼ teaspoon chili powder (optional)
½ teaspoon paprika (optional)
Instructions

1. Make the tomato base
   Blend the tomatoes, onion, garlic, and chicken broth until smooth.
   Set aside.
2. Brown the beef
   Heat oil in a large skillet or Dutch oven over medium-high heat.
   Add ground beef and cook until browned, breaking it apart with a spoon.
   Drain excess fat if needed.
3. Cook the aromatics
   Add diced onion and cook for 3–4 minutes until softened.
   Add minced garlic and cook for another 30 seconds.
4. Add the sauce and seasoning
   Pour in the blended tomato mixture.
   Add cumin, oregano, salt, pepper, bay leaf, and chili powder.
   Stir well and simmer for about 10 minutes.
5. Add vegetables
   Add potatoes, carrots, and green beans.
   Cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
6. Finish

Remove the bay leaf and adjust seasoning.

Serve hot with:

Warm corn tortillas
Mexican rice
Refried beans
Avocado slices
Fresh salsa
Extra restaurant-style tips:
Let the beef brown well before adding the sauce — that creates a deeper flavor.
Cut potatoes small so they absorb the tomato sauce.
For a richer flavor, add 1 tablespoon tomato paste when cooking the onions and garlic.
A splash of lime juice at the end brightens the whole dish.