Green Chile Picadillo is a comforting Southwestern and Mexican-inspired ground beef dish made with roasted green chiles, potatoes, onions, tomatoes, and warm spices. It’s delicious served with warm flour tortillas, rice, or used as a filling for burritos, tacos, enchiladas, or stuffed peppers.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
For the Picadillo
- 2 tablespoons olive oil
- 1½ pounds (680g) lean ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced into ½-inch cubes
- 2 cups roasted green chiles, peeled, seeded, and chopped
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 bay leaf
Optional Add-Ins
- 1 cup corn kernels
- ½ cup frozen peas
- 1 diced carrot
- 1 diced zucchini
- 1 chopped jalapeño for extra heat
Garnishes
- Chopped fresh cilantro
- Diced avocado
- Crumbled queso fresco
- Lime wedges
- Sour cream
Instructions
Step 1: Brown the Beef
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook for 6–8 minutes, breaking it into small pieces.
- Drain excess grease if necessary.
Step 2: Cook the Vegetables
- Add the diced onion and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
Step 3: Season
Add:
- Cumin
- Oregano
- Smoked paprika
- Chili powder
- Garlic powder
- Onion powder
- Salt
- Pepper
Cook for 1 minute until fragrant.
Step 4: Simmer
- Stir in the roasted green chiles.
- Add the diced tomatoes, tomato paste, and beef broth.
- Add the bay leaf and stir well.
- Bring to a gentle boil.
- Reduce heat to low.
- Cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.
Step 5: Finish
- Remove the bay leaf.
- Stir in corn or peas if using and cook for another 3–5 minutes.
- Taste and adjust the seasoning with additional salt, pepper, or cumin if needed.
Serving Suggestions
Serve Green Chile Picadillo with:
- Warm flour tortillas
- Corn tortillas
- Mexican rice
- Refried beans
- Spanish rice
- Cilantro-lime rice
- Stuffed inside burritos
- Tacos
- Enchiladas
- Breakfast burritos with scrambled eggs
- Over baked potatoes
- Nachos
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm in a skillet over medium heat with a splash of beef broth or water, or microwave until heated through.
Tips for the Best Green Chile Picadillo
- Fresh roasted Hatch green chiles provide the most authentic flavor, but canned roasted green chiles work well too.
- Dice the potatoes into small, even pieces so they cook evenly.
- For a richer flavor, use a combination of ground beef and ground pork.
- Simmer uncovered for the last few minutes if you prefer a thicker consistency.
- Add extra roasted green chiles or a jalapeño if you enjoy a spicier dish.
Nutrition (Approximate Per Serving)
- Calories: 355
- Protein: 26g
- Carbohydrates: 18g
- Fat: 20g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 4g
- Sodium: 520mg
This hearty Green Chile Picadillo is packed with savory ground beef, tender potatoes, and smoky roasted green chiles, making it a flavorful and versatile meal that’s perfect for busy weeknights or family dinners.