Mexican-style beef picadillo

Ingredients

• 5 ml (1 tsp)garlic, chopped
• 3poblano chillies, roasted, peeled and deseeded
• about 300 g (2 cups)chopped tomatoes
• about 225 g (1½ cups)onion, chopped
• 15 ml (1 tbsp)dried oregano
• 15 ml (1 tbsp)ground cumin
• 3.75 ml (¾ tsp)salt
• 600 gminced beef
• 15 ml (1 tbsp)vegetable oil
• about 260 g (2 cups)chayote, peeled and diced

Instructions

1. 1

   Steam the chayote

   Put 120 ml (½ cup) water and the peeled, diced chayote in a pan. Cover and steam over a medium heat for about 10 minutes. Use the same process if substituting potatoes.

2. 2

   Cook the aromatics

   Heat 5 ml (1 tsp) vegetable oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds, then add the onion and cook until it begins to change colour.

3. 3

   Season the beef

   Add the minced beef to the pan and sprinkle the oregano, cumin and salt over it.

4. 4

   Break up the beef

   As the beef cooks, use a cooking spoon to break it into small pieces and mix it with the vegetables.

5. 5

   Add vegetables

   When the beef is partly cooked or nearly cooked through, add the tomatoes, poblano and steamed chayote or potatoes.

6. 6

   Finish cooking

   Stir everything together, cover the pan and cook for about 8 minutes, or until the beef is fully cooked.

7. 7

   Choose how to serve

   Serve the picadillo in tortillas as tacos, with Mexican rice, or on a tostada topped with avocado.

What is Mexican-style beef picadillo?

Picadillo is a family of minced-meat dishes found across Latin America, with ingredients and seasonings that vary by region. This version pairs beef with tomato, onion and roasted poblano, then adds chayote for a tender vegetable element.

The method keeps the preparation practical: steam the chayote first, then finish it in the pan with the beef and vegetables. The result works as a taco filling or as a meal served with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 31g protein, 21g carbs, 23g fat.

The beef supplies most of the protein and fat, while the chayote, tomatoes and onion contribute carbohydrates. Serve a portion with vegetables or a simple salad alongside, and choose tortillas or rice according to how substantial you want the meal to be.

Roasted poblano and chayote

Poblano: roasting, peeling and deseeding the chillies gives the dish their mellow, roasted flavour. Prepare them before starting the pan so they are ready to add with the tomatoes.

Chayote: peeling and dicing it into small pieces helps it become tender during the short steaming stage. The recipe also allows potatoes in its place, cooked using the same steaming method.

Build flavour in the pan

Garlic and onion: briefly fry the garlic, then cook the onion until it starts to change colour. This gives the aromatics a head start before the beef goes in.

Spices: add the oregano, cumin and salt over the beef, then mix them in as you break up the meat. Small pieces help the seasoning spread through the pan.

Cook the beef evenly

Break-up stage: use a spoon to divide the beef into small pieces while it cooks, stirring it together with the onion and garlic. Larger clumps can cook less evenly and are harder to use as a filling.

Doneness: add the tomato, poblano and chayote when the beef is partly cooked or nearly cooked through. Cover and cook for about 8 minutes, checking that the beef is fully cooked before serving.

Serving ideas

Tortillas: spoon the picadillo into tortillas for tacos. Keep the filling hot and serve it straight from the pan.

Rice or tostadas: pair it with Mexican rice, or spread it over a tostada with avocado as suggested in the recipe. These options make the same filling work as either a plated meal or a crisp-topped snack.

Plan the timing

Chayote first: its 10-minute steaming time can overlap with preparing the other ingredients. Have the roasted poblano ready before you begin cooking the beef.

Final simmer: the covered stage takes about 8 minutes, but check the beef rather than relying on the timer alone. The full cooking time depends on how quickly the chayote steams and the beef cooks.

Recipe notes & tips

• Roast, peel and deseed the poblanos before you begin cooking the beef.
• Cut the chayote into evenly sized small cubes so it steams at a similar rate.
• Use a spoon to break the minced beef into small pieces as it cooks.
• Stir the spices through the beef before adding the tomatoes and poblano.
• Check that the beef is fully cooked after the covered 8-minute stage.

Variations

• Use potatoes: steam peeled, diced potatoes using the same method as the chayote.
• Serve as tacos: spoon the finished picadillo into tortillas.
• Serve with rice: make a more substantial plate by pairing the filling with Mexican rice.
• Make tostadas: spoon the picadillo over tostadas and top with avocado.
• Adjust the poblano: use fewer chillies for a milder flavour, while keeping the same preparation method.

Common mistakes to avoid

• Large chayote pieces: they may not become tender in time; dice them into small, even cubes.
• Skipping the steaming stage: the chayote may remain firm; cover and steam it for about 10 minutes first.
• Leaving the beef in clumps: it cooks less evenly; break it into small pieces as you stir.
• Adding vegetables too early: follow the method and add the tomatoes, poblano and chayote when the beef is partly cooked.
• Serving before the beef is done: keep the pan covered for about 8 minutes and check that the meat is fully cooked.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a pan or microwave until piping hot throughout.

Frequently asked questions