Ranch-Style Picadillo (Picadillo Ranchero)

This Ranch-Style Picadillo is a simple, rustic version of the classic Mexican dish. Made with poblano pepper, potatoes, and a light tomato broth, it's comforting and packed with flavor. Unlike the traditional picadillo with mixed vegetables or the Cuban-style with olives, this recipe keeps it minimal and homey — just how you’d find it in a small-town kitchen. Serve it with rice, beans, tortillas, or turn the leftovers into burritos, sopes, or quesadillas. Perfect for busy days or when you need something cozy and satisfying.
Recipe
A skillet brimming with Ranch-Style Picadillo—an aromatic mix of ground meat, diced potatoes, tomatoes, and zucchini—rests on a white surface. Nearby, corn tortillas are folded with the savory blend. A small bowl of orange sauce with a wooden spoon complements the rustic dish.

About this recipe

I love a good picadillo, but this recipe is not the traditional version you might have seen—Mexico City’s picadillo with carrots and peas or the Cuban style with olives and raisins. Instead, this version comes from a small town in northern Mexico.

It’s rooted in rustic cooking, drawing from recipes passed down through generations on ranches and in small communities, mainly in the northern part of Mexico. This Ranch-Style Picadillo, Picadillo Ranchero, has simple ingredients, including poblano pepper, potato, a basic tomato broth, and ground meat (I used a plant-based option, but you can use whatever you prefer). It’s one of those dishes that truly tastes like home.

Why you’ll love this picadillo

  • It’s a one-pan recipe
  • You only need a few everyday ingredients
  • It’s flexible — you can make it vegan, vegetarian, or traditional
  • It goes well with rice, beans, tortillas, or just by itself
Close-up of a skillet on a stovetop, where diced green onions are being sautéed for a vibrant Picadillo Ranchero. A wooden spatula stirs the sizzling onions in oil, blending earthy flavors and showcasing the contrast between the vivid greens and the dark skillet. Cooking is in full swing.

Ingredient notes

  • Poblano Pepper: If you can’t find poblano, substitute with Anaheim or green bell pepper.
  • Cumin and oregano: Use Mexican oregano if possible—it’s more aromatic.
  • Ground Meat: I used plant-based ground meat, but you can use ground beef, pork, or cooked lentils.
  • Diced Tomatoes: I use canned diced tomatoes, but fresh ones work well, too.
  • Water: Measure it using the tomato; this will help get all the leftover tomatoes.
  • Potato: Use Yukon Gold or a white potato.ks evenly and quickly.
Ground beef sizzles in a black skillet alongside chopped onions and green bell peppers, creating the perfect base for a savory Picadillo Ranchero. A wooden spatula stirs the mixture, ensuring the meat browns evenly while vegetables soften to perfection over the stovetop heat.

How to make Ranch-Style Picadillo

  1. Sauté poblano and onion.
  2. Add garlic, cumin, and oregano.
  3. Add ground meat and cook until browned.
  4. Stir in diced tomatoes, one can of water, and diced potato.
  5. Season, cover, and simmer for 15-20 minutes until the potatoes are tender.

How to serve

The best way to serve this picadillo is with Mexican white rice, maybe refried beans, and good tortillas. I like corn tortillas, but my husband is a fan of flour tortillas.

Homecook Tips — Leftover Ideas

  • Burritos: For a super easy burrito, wrap the leftover picadillo in a flour tortilla with rice, beans, and a little salsa.
  • Sopes: Spoon it over homemade or store-bought sopes, top with crema, avocado, lettuce, and your favorite salsa.
  • Quesadillas: Use it as a filling for quesadillas with melted cheese — so good and perfect for a quick lunch.
  • Tacos: Of course, you can never go wrong making tacos with it! Just warm up some tortillas, and you’re ready.
  • Bowls: Serve it as a bowl with rice, guacamole, and a crunchy salad.
Print Recipe Pin Recipe
A skillet brimming with Ranch-Style Picadillo—an aromatic mix of ground meat, diced potatoes, tomatoes, and zucchini—rests on a white surface. Nearby, corn tortillas are folded with the savory blend. A small bowl of orange sauce with a wooden spoon complements the rustic dish.

Ranch-Style Picadillo (Picadillo Ranchero)

Alejandra Graf
This Ranch-Style Picadillo is a simple, rustic version of the classic Mexican dish. Made with poblano pepper, potatoes, and a light tomato broth, it's comforting and packed with flavor. Unlike the traditional picadillo with mixed vegetables or the Cuban-style with olives, this recipe keeps it minimal and homey — just how you’d find it in a small-town kitchen. Serve it with rice, beans, tortillas, or turn the leftovers into burritos, sopes, or quesadillas. Perfect for busy days or when you need something cozy and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Equipment

Ingredients
  

  • 1 tablespoon neutral oil
  • 1 poblano pepper diced
  • 1/2 white onion finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 14 oz ground meat I used plant-based
  • 1 14-oz diced tomatoes can
  • 1 14-oz can of water just refill the tomato can
  • 1 medium potato peeled and diced the same size

Instructions
 

  • Heat the oil in a large skillet over medium heat. Sauté the poblano pepper and onion until soft and fragrant, about 5 minutes.
  • Add the garlic, cumin, and oregano. Stir and cook for 1 minute.
  • Add the ground meat and break it apart with a spoon. Cook for about 5-7 minutes or until lightly browned.
  • Pour in the diced tomatoes and a can of water. Stir everything together.
  • Add the diced potato and season with salt. Lower the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the broth has thickened a little.
  • Taste and adjust salt if needed.

Notes

  • Want it spicy? Add a serrano or jalapeño when you sauté the onions.
  • Want it saucier? Just add more water or broth.
  • This is not the classic picadillo with mixed vegetables or the Cuban-style with olives. It’s a more straightforward, more ranch-style dish.

Nutrition

Calories: 300kcalCarbohydrates: 4gProtein: 18gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 70mgSodium: 70mgPotassium: 362mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 26mgCalcium: 37mgIron: 3mg
Keyword ground meat, picadillo

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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