Stewed, seasoned, ground beef and pork with potatoes, Mexican style
Common food
Photo: Wikipedia
This is a hearty, savory Mexican-style picadillo, where seasoned ground beef and pork are slow-stewed with tender potato chunks in a rich, tomato-based broth. The meat is succulent and crumbly, the potatoes are soft and absorb the savory, slightly smoky spices, creating a comforting, one-pot texture. Nutritionally, it's a protein-packed dish with a moderate fat content, offering a satisfying balance of macros for a main course.
Calorie split: 37% protein · 12% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, comforting flavors—the perfect blend of savory meat, earthy potatoes, and warm Mexican spices like cumin and chili powder. It's a beloved, versatile staple in Mexican home cooking, serving as a filling for tacos, a topping for tostadas, or a standalone main dish.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium depending on the broth and seasoning used, and the fat content from the ground meat may be a concern for some. To counteract this, choose leaner ground meat (90/10 or higher), rinse canned beans if adding them, and serve with a side of fresh, leafy greens or a simple salad to add fiber and volume without extra salt.
Key benefits
- Excellent source of complete protein from the beef-pork blend.
- Provides iron and B vitamins, especially B12, from the red meat.
- Potatoes add potassium and vitamin C, which aids iron absorption.
- The stewing method helps retain nutrients in the cooking liquid.
- A versatile base that can be adapted with various vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'picadillo' comes from the Spanish word 'picar,' meaning 'to chop' or 'to mince,' directly referencing the finely ground texture of the meat.
Full nutrition (USDA data · scales with serving)
| Water | 73.7 g |
| Energy | 143 kcal |
| Protein | 12.8 g |
| Total lipid (fat) | 8.0 g |
| Carbohydrate, by difference | 4.2 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 0.49 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 134 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 193 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 15.7 ug |
| Vitamin C, total ascorbic acid | 6.2 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.13 mg |
| Niacin | 3.2 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 35.2 mg |
| Vitamin B-12 | 0.67 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 31.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 138 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.21 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.93 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.35 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 43.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, drumstick, meat and skin, cooked, stewed — USDA does not publish this profile for Stewed.
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 1.9 g |
| Lysine | 2.1 g |
| Methionine | 0.68 g |
| Cystine | 0.34 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.82 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.75 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 0.89 g |
FAQ
What's the difference between picadillo and regular ground beef stew?
Picadillo is defined by its specific Mexican or Latin American spice profile, often including cumin, chili powder, and sometimes olives or raisins for a sweet-savory note. A generic ground beef stew typically uses herbs like thyme and rosemary and a different base of vegetables.
Can I make this dish ahead of time?
Yes, it's ideal for meal prep. The flavors meld and improve when refrigerated overnight. Store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to refresh the sauce.
Is this dish gluten-free?
The base recipe of meat, potatoes, tomatoes, and spices is naturally gluten-free. However, always check labels on pre-made spice mixes or broth, as they may contain gluten-based additives or anti-caking agents.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.43 kcal/g · 36% calories from protein · 0.6 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.