Picadillo de Res con Papas y Chícharos (Mexican Beef and Potato Hash)
Spiced beef mince cooked with diced potato, carrot, peas and tomato, the everyday Mexican home dish that fills tacos or sits beside red rice.
Made with Mexican red rice (arroz rojo) and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, deep pan over a medium-high heat. Cook the onion for 4 minutes until soft, then add the garlic for 30 seconds.
4 min 30 s - 2
Add the beef mince and brown it for 6 minutes, breaking it up with a spoon, until no pink is left and the juices have cooked away.
6 min - 3
Stir in the taco seasoning mix, the diced potato and carrot, the chopped tomatoes and 150 ml water. Bring to a simmer, cover and cook for 18 minutes, stirring now and then, until the potato is just tender.
18 min - 4
Add the peas and olives and simmer uncovered for 5 minutes until the sauce is thick and clings to the meat. Taste and add salt if needed.
5 min - 5
Warm your ready made arroz rojo (see the base recipe) until steaming hot all the way through, then spoon it beside the picadillo. Scatter over the coriander and serve with lime wedges.
Tips
- Dice the potato and carrot small and even, about 1 cm, so they cook through in the time the sauce takes to thicken.
- Mexican picadillo often has olives and sometimes raisins. Leave the olives out if you prefer, or add a tablespoon of raisins for a sweeter version.
- Use the leftovers in warm corn tortillas for tacos de picadillo, or stuff them into roasted peppers.
- If the sauce looks dry before the potatoes are soft, add a splash of water and keep the lid on.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Freeze the picadillo for up to 3 months and reheat until steaming hot all the way through.
Questions
What is picadillo?
Picadillo is a Latin American minced meat hash cooked with tomato and vegetables. The Mexican home version uses beef, potato, carrot and peas and is spooned into tortillas, chillies or eaten with rice.
Is this picadillo gluten free and dairy free?
Yes. The beef, vegetables, olives and taco seasoning contain no gluten, dairy, egg or nuts. Check the label on tinned tomatoes and olives, and use a gluten free version of the red rice base.
Can I make it with turkey or lentils?
Yes. Turkey mince works the same way, though add an extra tablespoon of oil. For a vegan version use 250 g dried brown or green lentils, cooked first, in place of the beef.
More made with mexican red rice (arroz rojo)
Bowls de Carne Asada con Arroz Rojo (Carne Asada Rice Bowls)
GFDFEFCarne Asada con Arroz Rojo y Frijoles Negros (Steak, Rice and Beans Plate)
GFDFEFTortitas de Arroz Rojo con Salsa Verde (Red Rice Fritters with Green Salsa)
GFNFBurritos de Birria (Birria Beef and Rice Burritos)
EFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.