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–+ servings
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.
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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.
10 minutes
20 minutes
30 minutes
4 servings
Calories: 300kcal

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: 300kcal | Carbohydrates: 4g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 70mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 3mg
Course: Main
Cuisine: Mexican
Keyword: ground meat, picadillo
Author: Alejandra Graf
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