Crockpot Mexican Picadillo


One of my favorite Dallas grab-and-go lunch or dinners is the Picadillo Taco(s) at Rusty Taco!  I have been dying to make Picadillo myself, but it was something I had NO CLUE how to make.  I did a lot of web surfing and found that there are tons of different ways to make Picadillo and the ingredients vary based on region.  I stuck to what us Texans know best, Mexican flavors, plus, that was what I am used to eating at Rusty Taco!  I also used a crockpot to really let the flavors mend well and it was delicious!  Top it over some rice, stuff it in a poblano pepper and roast it, or simply serve it in a tortilla taco style!


Next time I will have to try some Picadillo Cubano, which has olives and capers in it typically. Stay tuned for that recipe! 🙂



  • 1 lb. Extra Lean Ground Beef
  • 1 cup diced red onion
  • 1 cup diced carrot
  • 4 cloves of garlic, thinly sliced
  • 1 russet potato, peeled and chopped into 1/2 inch sized cubes
  • 1 jalapeño, seeds removed and diced
  • 1/2 green bell pepper, diced
  • 1/2 cup of Whole 30 Friendly Salsa (I used Joe T Garcia’s Medium Salsa Picante)
  • 1 cup of water
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried oregano

For Garnish: Freshly chopped cilantro, chopped onion, extra salsa.


1.  In a large skillet over medium-high heat, brown and break up meat using a wooden spoon until it is no longer pink. Make sure you break it up well so that there are no large chunks of meat.  Add the browned meat and the juices from the pan to the crockpot.

2.  Add all of the remaining ingredients in with the ground beef, stir to combine.  Cover and cook on high for 4 to 6 hours, or on low for 8 to 10.


3.  Serve and enjoy!


Serve it over rice, or in a tortilla taco style. For Whole 30 Friendly, make a stuffed Poblano Pepper:  turn oven on broil.  Next, slice poblano peppers down the middle and remove seeds.  Place poblano peppers on a large baking sheet and put into the oven, watching carefully.  Allow them to roast for about 6-8 minutes, lightly blackening the outsides and flipping them over halfway through.  Remove them from the oven.  Stuff them with Picadillo as full as you can get them. Bake in oven for about 3-4 more minutes Remove from oven and serve!  Garnish with chopped cilantro, onions, or avocado!

IMG_7559Recipe adapted from YAYA Recommended.

  • Mexican Picadilllo | theskinnycavegirl
    April 27, 2016 at 1:56 am

    […] I ate my Mexican picadillo and cauliflower rice with avocado. You can find the recipe here. […]

  • Jess Jimenez
    March 31, 2017 at 2:23 am

    I made this last week, It was good and inexpensive to make. And doing it in a slow cooker made it easy.

    • Alex
      March 31, 2017 at 12:59 pm

      Oh good, I love this one, too! Glad you enjoyed it. Its a great staple!!

  • Jen
    May 2, 2017 at 1:01 am

    Mine is in the crock-pot as I type this. Smells great in here!

    • Alex
      May 2, 2017 at 1:26 am


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