Last Updated on July 26, 2025 by Casia Valdés
If you’re craving something hearty, flavorful, and incredibly satisfying, look no further than Green Chile Picadillo. This beloved Mexican dish combines ground beef, tender potatoes, and roasted green chiles simmered in a rich tomato sauce. Add a side of slow-simmered Pinto Beans and warm tortillas, and you’ve got the kind of comfort meal that’s perfect for weeknights, gatherings, or lazy Sunday dinners.
Table of Contents
Why You’ll Love This Dish
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Simple, real ingredients – nothing fancy, just pantry staples and bold flavor.
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Quick & hearty – a one-pan wonder that’s ready in about 30 minutes.
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Perfect for meal prep – stores and reheats beautifully.
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Balanced – protein, veggies, spice, and warmth all in one skillet.
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Flexible – adjust the heat, serve with rice, or spoon into tacos or burritos.
Ingredients for Green Chile Picadillo (Serves 4)
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1 lb. ground beef
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1 tsp olive oil
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1 small onion, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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2 small potatoes, peeled and diced
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8 oz green chile (roasted, peeled, and chopped)
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8 oz tomato sauce
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1 ½ cups beef broth
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1 tsp sea salt
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½ tsp black pepper
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1 tsp ground cumin
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1 tsp ground coriander
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1 bay leaf
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Warm tortillas for serving
Instructions: How to Make Green Chile Picadillo
Step 1: Sauté the Beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.
Step 2: Add Veggies
Stir in the diced onion, bell pepper, and potatoes. Cook for about 4–5 minutes until the onions begin to soften and the potatoes start to brown lightly. Add the minced garlic and cook for 30 seconds more.
Step 3: Build the Flavor
Pour in the tomato sauce, beef broth, and chopped green chiles. Season with salt, pepper, cumin, and coriander. Drop in the bay leaf and give everything a good stir.
Step 4: Simmer to Perfection
Bring the skillet to a simmer. Cover and cook for 10 minutes, stirring occasionally. Then remove the lid and continue to simmer uncovered for another 10 minutes, or until the potatoes are tender and the sauce is rich and slightly thickened.
Step 5: Serve and Enjoy
Discard the bay leaf. Spoon the Green Chile Picadillo into bowls and serve with warm tortillas, or use it to fill tacos or burritos. Add a scoop of homemade pinto beans for the ultimate comforting meal.
Pinto Beans – The Perfect Side Dish
These tender, flavorful Pinto Beans make the ideal companion to your picadillo. You can prepare them ahead of time or let them simmer alongside your main dish.
Ingredients:
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2 lbs. dry pinto beans
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½ cup olive oil
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5 garlic cloves, minced
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1 ½ tsp salt
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13 cups water
Instructions:
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Rinse and soak the beans, then drain.
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Place in a large pot with water, garlic, salt, and olive oil.
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Bring to a boil, then reduce to medium heat. Simmer uncovered for about 2.5 hours, or until the beans are tender.
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Taste and adjust salt if needed. Serve hot alongside your picadillo and tortillas.
Tips for Success
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Don’t skip the coriander – it adds a citrusy depth that balances the heat of the chiles.
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Make it spicier – add a jalapeño or use hotter green chiles.
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Swap the protein – ground turkey or chicken works well too.
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Short on time? Use canned green chiles and frozen diced potatoes for speed.
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Pair with rice or eggs – leftover picadillo is delicious with breakfast.
Common Variations
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Green Chile & Tomato Blend: Add chopped Roma tomatoes for a chunkier sauce.
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Cheesy Picadillo: Stir in shredded cheddar just before serving.
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Vegetarian Version: Use plant-based meat and veggie broth.
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Rice Bowl Style: Serve over cilantro-lime rice instead of tortillas.
What to Serve With Green Chile Picadillo
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Warm flour or corn tortillas – soft and perfect for scooping.
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Mexican rice – a classic pairing.
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Guacamole or avocado slices – for cooling richness.
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Fresh lime wedges – brightens each bite.
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Pickled red onions or jalapeños – tangy contrast.
Make-Ahead and Storage Tips
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Fridge: Store cooled leftovers in an airtight container for up to 4 days.
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Freezer: Freeze picadillo in freezer bags or containers for up to 2 months.
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Reheat: Gently warm on the stove or microwave until hot.
Final Thoughts
Green Chile Picadillo is one of those treasured recipes that brings comfort and joy with every bite. It’s hearty yet simple, rich in flavor but easy to make. Whether you’re making it for a weeknight dinner or a casual family get-together, this dish is sure to become a regular in your home. Pair it with homemade pinto beans and fresh tortillas, and you’ve got the kind of meal that turns any day into something special.
Green Chile Picadillo and Pinto Beans
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.
- Stir in the diced onion, bell pepper, and potatoes. Cook for about 4–5 minutes until the onions begin to soften and the potatoes start to brown lightly. Add the minced garlic and cook for 30 seconds more.
- Pour in the tomato sauce, beef broth, and chopped green chiles. Season with salt, pepper, cumin, and coriander. Drop in the bay leaf and give everything a good stir.
- Bring the skillet to a simmer. Cover and cook for 10 minutes, stirring occasionally. Then remove the lid and continue to simmer uncovered for another 10 minutes, or until the potatoes are tender and the sauce is rich and slightly thickened.
- Discard the bay leaf. Spoon the Green Chile Picadillo into bowls and serve with warm tortillas, or use it to fill tacos or burritos. Add a scoop of homemade pinto beans for the ultimate comforting meal.
- Rinse and soak the beans, then drain.
- Place in a large pot with water, garlic, salt, and olive oil.
- Bring to a boil, then reduce to medium heat. Simmer uncovered for about 2.5 hours, or until the beans are tender.
- Taste and adjust salt if needed. Serve hot alongside your picadillo and tortillas.
