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Picadillo is a Mexican dish that’s warm, comforting, and ultra-nourishing. This Crockpot Mexican Picadillo is the perfect meal when you’re craving some comfort food!
The ingredients in this classic dish vary from region to region, so I based my recipe on the picadillo I’d had at one of my favorite grab-and-go spots, Rusty Taco! I also used a crockpot to really let the flavors blend well!
Serve this Crockpot Mexican Picadillo over some rice, stuff it in a poblano pepper and roast it, or go with the old faithful method and serve it in tortillas to make tacos!
Ingredients:
- Extra Lean Ground Beef
- Red Onion
- Carrot
- Garlic
- Russet Potato
- Jalapeño
- Green Bell Pepper
- Salsa
- Chili Powder
- Salt
- Ground Cumin
- Black Pepper
- Dried Oregano
- Cilantro
- White Onion
- Prepared Rice for Serving
Step by step:
step one: brown the meat
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.
step two: add ingredients to slow cooker
Add the browned meat and the juices from the pan to the crockpot. Add all of the remaining ingredients in with the ground beef, stir to combine.
step three: cover and cook
Cover and cook on high for 4 to 6 hours, or on low for 8 to 10.
step four: garnish and serve!
Serve over prepared rice (sub cauliflower rice). Top with cilantro, white onions, or extra salsa, and dive in!
Recipe FAQs:
We love to eat the picadillo in tacos or bowls, but it also is great for stuffed peppers! This often makes plenty of leftovers, so you can try serving it in a couple of ways throughout the week.
Add whatever sounds good to you! I love to sometimes add sliced avocado for some freshness, but you also can’t go wrong with chopped onions, cilantro, and a squeeze of lime.
You sure can! You can serve this over cauliflower rice or even stuff into a pepper and bake. Simply take a poblano pepper, remove the seeds, and roast it in the oven for about 6-8 minutes. Then, stuff with your picadillo mixture. It’s delicious!
I hope this meal is as comforting for your family as it is for mine! Comment below after you try it!
Want to add more slow cooker meals to your rotation? Check these out!
Shredded Beef Chipotle Burrito Bowls
Crockpot Mexican Picadillo
Ingredients
- 1 pound 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 Whole30-Approved salsa
- 1 cup of water
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
For Serving:
- Prepared rice, cauliflower rice, or tortillas
- Cilantro, freshly chopped
- White onion, chopped
- Extra salsa
Instructions
- 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.
- 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.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from YAYA Recommended.
How many servings is this recipe? Hoping to make this for Easter
Just edited the recipe for clarity! It serves 4-6. I’d say with rice, etc… it’s 6. but otherwise, 4.
Is there another pepper you would recommend besides jalepeno for a little spice but not too much? Thank you!!
You could use a poblano pepper or just remove the seeds and ribs from a small jalapeño, which are what contain a lot of the heat!
Great, easy weeknight meal. Love putting the crockpot to work!
Amazing! Simple and delicious! Wouldn’t change one thing!
Thank you Alex
Is this freezer friendly? Was going to prep this for a friends nesting party. Would I brown the meat, let it cool, then put all of ingredients in freezer bag? Or cook everything then put in freezer bag?
Taste great, recommend this one