Green Chile Picadillo is a hearty Mexican-inspired skillet made with seasoned ground beef, tender potatoes, tomatoes, onion, garlic, and roasted green chiles. It’s an easy one-pan meal that’s packed with savory flavor and just the right amount of heat.

Ingredients

For the Picadillo

• 1 lb (450 g) ground beef
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced into ½-inch cubes
• 2 medium tomatoes, diced
• 1½ cups roasted green chiles, chopped
• ½ cup beef broth or water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika, optional
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ½ cup frozen peas, optional
• ¼ cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Optional for Extra Heat

• 1 fresh jalapeño, finely chopped
• 1 serrano pepper, finely chopped

How to Make Green Chile Picadillo

1. Brown the Ground Beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon as it cooks.

Continue cooking until browned and no longer pink.

If there is a lot of excess grease, carefully drain some of it from the skillet.

2. Add the Onion and Garlic

Add the diced onion to the beef.

Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

If you’re using jalapeño or serrano, add it at this stage.

3. Cook the Potatoes

Add the diced potatoes to the skillet.

Stir everything together and cook for about 3–4 minutes.

The potatoes will finish cooking as the picadillo simmers.

4. Add Tomatoes and Green Chiles

Add the diced tomatoes and roasted green chiles.

Stir well to combine.

The roasted green chiles give the picadillo its signature smoky, slightly spicy flavor.

5. Season

Add:

• Cumin
• Oregano
• Chili powder
• Smoked paprika
• Salt
• Black pepper

Stir until all the ingredients are evenly coated with the seasonings.

6. Simmer

Pour in the beef broth.

Bring everything to a gentle simmer.

Reduce the heat to medium-low, cover the skillet, and cook for 15–20 minutes, stirring occasionally.

The potatoes should become fork-tender and the liquid should reduce into a flavorful sauce.

If the skillet becomes too dry before the potatoes are cooked, add another splash of broth or water.

7. Add Peas

If using frozen peas, stir them in during the final 3–4 minutes of cooking.

They add a little sweetness and color to the dish.

8. Finish the Picadillo

Once the potatoes are tender, remove the lid and cook for another 2–3 minutes if necessary to reduce any excess liquid.

Turn off the heat.

Stir in fresh cilantro and lime juice.

Taste and adjust the salt, pepper, or lime juice as needed.

What to Serve With Green Chile Picadillo

This flavorful beef mixture is incredibly versatile.

Serve it with:

• Warm flour tortillas
• Corn tortillas
• Mexican rice
• Refried beans
• White rice
• Warm crusty bread
• Tortilla chips
• Avocado
• Pico de gallo
• Guacamole
• Sour cream

You can also use it as a filling for tacos, burritos, enchiladas, quesadillas, or stuffed peppers.

Tips for the Best Picadillo

Use roasted green chiles

Roasted green chiles give the dish much more flavor than simply adding fresh green peppers. Hatch-style green chiles are especially delicious when available.

Cut the potatoes small

½-inch cubes cook faster and make it easier to get tender potatoes without overcooking the beef.

Don’t rush the simmer

Allowing the mixture to simmer gives the potatoes time to absorb the tomato, beef, and green chile flavors.

Adjust the heat

Green chiles can vary considerably in heat. Start with a mild variety if you’re unsure, then add jalapeño or serrano for more spice.

Add lime at the end

Fresh lime juice brightens the entire dish. Add it after cooking rather than at the beginning for the freshest flavor.

Variations

Green Chile Chicken Picadillo

Replace the ground beef with ground chicken or finely chopped cooked chicken.

Pork Picadillo

Use ground pork for a richer, slightly sweeter version.

Bean Picadillo

Add a drained can of pinto or black beans during the last few minutes of cooking.

Extra Cheesy Picadillo

Sprinkle shredded Monterey Jack or Mexican cheese over the hot skillet and cover for a couple of minutes until melted.

Low-Carb Version

Skip the potatoes and replace them with diced zucchini, cauliflower, or extra green chiles.

Storage and Reheating

Allow leftover picadillo to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

To reheat, warm it in a skillet over medium heat until hot throughout. Add a splash of water or broth if it seems dry.

Green Chile Picadillo can also be frozen for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently.

Recipe Details

Green Chile Picadillo

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: Mexican / Southwestern
Course: Main Course

Ingredients

• 1 lb ground beef
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 2 tomatoes, diced
• 1½ cups roasted green chiles, chopped
• ½ cup beef broth
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas, optional
• ¼ cup cilantro, chopped
• 1 tbsp fresh lime juice
• 1 jalapeño or serrano, optional

Instructions

1. Brown the ground beef in a large skillet over medium-high heat.
2. Drain excess grease if necessary.
3. Add onion and cook for 3–4 minutes.
4. Add garlic and optional jalapeño and cook for 1 minute.
5. Stir in diced potatoes and cook for 3–4 minutes.
6. Add tomatoes and roasted green chiles.
7. Season with cumin, oregano, chili powder, paprika, salt, and pepper.
8. Pour in beef broth.
9. Cover and simmer for 15–20 minutes, until the potatoes are tender.
10. Stir in peas during the last 3–4 minutes, if using.
11. Remove the lid and reduce any excess liquid.
12. Stir in cilantro and lime juice.
13. Taste and adjust seasoning.
14. Serve hot with tortillas, rice, beans, or your favorite toppings.

Approximate Nutrition Per Serving

• Calories: 390
• Protein: 25 g
• Carbohydrates: 22 g
• Fat: 24 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 650–750 mg

Nutrition will vary depending on the ground beef, green chiles, broth, and exact quantities used.

Final Thoughts

Green Chile Picadillo is the kind of comforting skillet meal that’s easy enough for a weeknight but flavorful enough to become a family favorite. The combination of juicy ground beef, tender potatoes, tomatoes, and roasted green chiles creates a rich, savory filling that works beautifully in tacos, burritos, bowls, or simply served alongside warm tortillas.