Ground beef picadillo is a classic in Latin cuisine. Every country has its own version and there are thousands of possible ingredient combinations, but without a doubt, every version is delicious. This is the Costa Rican version. Watch the video here.
I make this Ground Beef Picadillo on those days when I want something cozy and comforting. It’s packed with tender potatoes, carrots, and a rich, savory sauce that slowly simmers, allowing all the flavors to develop and concentrate. It somehow tastes even better the next day, if there’s any left.
What is picadillo?
To start, the word itself gives us clues about what picadillo is. It comes from the verb “to chop” or “to mince” and refers to a mixture of finely chopped ingredients stirred together to create a dish made of small, chopped components. Picadillos in Costa Rica are usually served with White Rice and Black Beans for a complete meal.
Picadillos can be:
Vegan: The main ingredients are vegetables. We can make combinations like potatoes with carrots, potatoes with broccoli, squash with corn, and many more.
Vegetarian: Vegetables are still the main ingredient, but they are paired with animal byproducts such as eggs and dairy. One delicious example is chayote with sweet corn and heavy cream.
Picadillos with meat: In this type of picadillo, we include everything. Vegetables, animal protein, and sometimes dairy products like milk or heavy cream.
Why We Love Picadillos 🍲
They are easy to make. You simply chop the vegetables, cook the meat, season everything, and let it simmer. They require very little hands on time and you only need a cutting board, a knife, one pot, and a spoon. That also means less time spent cleaning.
They are budget friendly 💲. Picadillos are mostly made with vegetables, which are more affordable than many other ingredients. They are also a great way to use up leftover vegetables sitting in the fridge, like half an onion, a bell pepper, a couple of carrots, or a few potatoes.
They are nutritious. Since vegetables are the base, picadillos provide a balanced and nourishing meal.
They are great for meal prep. You can make a big batch, portion it out for the week, and enjoy a recipe that includes all the macros needed for a balanced diet.
Ingredients I am using
🥩Ground beef
The one I’m using is 93–7. This means that 93 percent of its content is meat and the remaining 7 percent is fat. There are many different types of ground beef available on the market and they are all delicious, but it’s important to know that the higher the fat content, the more the meat will shrink once it’s cooked.
On the other hand, the higher the percentage of meat, the higher the price. That’s why I recommend using the ground beef that best fits your budget, your taste, and what’s available where you live.
You could also substitute for 80-20% ground beef, ground turkey or chorizo.
🥔Potatoes
Use yellow potatoes because they hold their shape while cooking. Other varieties may soften more, but they still work. You can also use green beans, chayote, or zucchini as substitutes.
🥬Sofrito
Sofrito is a flavorful base that gives this recipe its soul. Check out my Sofrito here. It’s something you can prepare ahead of time and keep in your fridge to elevate soups, stews, beans, sauces, and so many everyday meals.
🌶️Achiote
This gives the picadillo its beautiful warm color and a slightly earthy note. Fin your achiote at a Latino store near by or by following the link here.
🍲Chicken or beef stock
Beef stock is ideal for this picadillo since we’re cooking with beef, but chicken stock works perfectly if that’s what you have on hand, like me. Vegetable stock can also be used, adding a slightly different but still rich flavor.
💡 Kitchen Notes & Helpful Tips
- Cut evenly. Try cutting both the potatoes and carrots into uniform pieces. This helps them cook evenly and gives your picadillo that clean, polished look that feels restaurant-worthy.
- Drain if needed. If the beef releases too much liquid (common with fattier cuts), drain the excess before adding the achiote.
- Adjust the spices. Swap all herbs and spices for taco seasoning if you need a shortcut.
- Add greens. Stir in spinach or kale at the end for extra color and nutrition.
- Make it ahead. Picadillo tastes even better the next day once the flavors settle.
- Control the texture. Add a splash of stock for a saucier picadillo, or cook uncovered longer for a thicker consistency.
Step-by-Step: Costa Rican Ground Beef Picadillo
Here’s how to make it so the beef stays juicy, the potatoes tender, and the sauce rich and full of warmth.
Step 1: Start with the Beef.
Place a large pot or Dutch oven over medium heat. Add the ground beef and start breaking it apart with a stiff spatula while it cooks.
Step 2: Brown the Meat.
Keep stirring until the meat is fully browned and no pink spots remain. This process usually takes about 7 to 10 minutes.
Step 3: Drain the Excess Liquid.
If the beef releases liquid or fat, you can drain it for a leaner dish or keep it if you prefer a richer flavor.
Once done, remove the beef from the pot and set it aside in a separate bowl.
Step 4: Add Achiote.
In the same pot, add the achiote paste and oil. Stir until the achiote dissolves and releases its color. Then add the potatoes and cook for 2 more minutes.
Step 5: Add the vegetables.
Add the carrots, bell pepper and garlic, stir, and cook for about 2 minutes, be careful to not burn the garlic.
Step 6: Add the Liquids.
Add the marinara or pasta sauce, the beef, chicken or vegetable stock.
Step 7: Add the Seasonings.
Add the bay leaves, dried oregano, black pepper, cumin seeds, salt, and chili powder (optional).
Stir gently to combine all the flavors.
Step 8: Simmer.
Place the lid on the pot and cook for about 20-25 minutes.
Step 9: Adjust Seasoning and Reduce.
Remove the lid and check the seasoning.
Add more salt, chili powder, or cumin to taste. Keep cooking uncovered over low heat for 20 to 30 minutes, stirring occasionally, until the liquid reduces.
Step 10: Finish with Cilantro.
Remove the bay leaves.
Add the chopped cilantro and stir gently before serving.
🥄 Frequently Asked Questions
Yes, you can. Cook the ground beef first using the Sauté function to break it apart. Then, add the rest of the ingredients raw and cook under high pressure for 10 minutes. Release the pressure naturally and stir before serving.
Yes. Brown the ground beef in a skillet before transferring it to the slow cooker. Add all other ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Absolutely. Let it cool completely, then transfer it to an airtight container.
Freeze for up to 3 months. To serve, thaw it in the fridge overnight and reheat on the stove over low heat.
🍽️Why this picadillo deserves a spot on your table
Picadillo is one of those dishes that brings comfort, tradition, and practicality together in one pot. In Costa Rica, picadillos are usually made with vegetables, and meat is added to complement the dish, making it more nutritious and higher in protein. It’s made with simple, affordable ingredients and slowly simmered to develop deep, rich flavors. It’s perfect for feeding a family or for meal prep. Every country has its own version, which makes it a dish that connects cultures, kitchens, and generations. Once you make it, you’ll understand why picadillos are a staple in Latin homes.
Please serve this picadillo with warm white rice, freshly made black beans, a slice of avocado, and a delicious pitaya lemonade. You can find all of these recipes right here on the blog.
See you next week!
Besitos (kisses),
Mara
Ground Beef picadillo
Equipment
- Dutch oven or big pan
- 1 spatula
- 1 Cutting board and knife
Ingredients
- 1 lb ground beef
- 1 teaspoon achiote paste
- 1 tablespoon oil
- 5-6 medium size potatoes
- 2-3 carrots
- ½ onion
- 1-2 celery sticks
- ¼ bell pepper
- 3-5 cloves garlic
- 1 cup marinara sauce
- 2 cup chicken or beef stock
- 3-5 unit bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2½ teaspoon salt
- ¼ teaspoon chili powder
- 1 small bunch cilantro
Instructions
- Place a large pot or Dutch oven over medium heat. Add the ground beef and break it apart with a stiff spatula. Cook until fully browned, about 7–10 minutes, and drain excess liquid if desired. Remove the beef and set aside.
- In the same pot, add achiote paste and oil. Stir until melted and colored with red. Add potatoes, carrots, garlic, onion, celery, and bell pepper. Cook for about 3–4 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the marinara sauce and chicken or beef stock. Stir to combine and cook for 2 minutes.
- Return the cooked ground beef to the pot. Add bay leaves, dried oregano, black pepper, cumin seeds, salt, and chili powder (optional). Stir gently to mix all the flavors.
- Cover the pot and cook for about 10 minutes. Remove the lid, stir, cover again, and continue cooking. Repeat this until the picadillo has cooked for approximately 35 minutes, adjusting heat to maintain a gentle simmer. Remove the lid, taste, and adjust seasoning if needed. Continue cooking uncovered for 20–30 minutes until the sauce reduces and thickens.
- Remove the bay leaves. Add chopped cilantro and stir gently before serving. Serve with warm white rice and freshly made black beans.
Video
Notes
- You can use ground beef, turkey, chicken, or chorizo.
- Dice the vegetables into evenly sized small cubes so they cook at the same rate.
- Keep a gentle simmer; high heat can break down the potatoes and carrots.
- Adjust chili powder or add chipotle if you like more heat.
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