This Green Chile Picadillo with Beef and Roasted Chiles brings together the savory comfort of traditional picadillo with the bright, smoky heat of roasted green chiles. It’s a dish that feels both familiar and exciting—ground beef simmered with aromatic vegetables, warm spices, and those gorgeous charred chiles that add depth and just the right amount of kick. Whether you’re looking for a weeknight dinner that comes together quickly or a flavorful filling for tacos, burritos, or stuffed peppers, this picadillo delivers on all fronts.
What makes this version stand out is the roasted chiles, which you can char right on your stovetop or under the broiler until their skins blister and their flavor intensifies. Combined with tender ground beef, tomatoes, and a hint of cumin, this dish is hearty, satisfying, and endlessly versatile. It’s the kind of recipe that fills your kitchen with irresistible aromas and brings everyone to the table asking for seconds.
Why I Love These
The roasted green chiles add a smoky, complex flavor that you just can’t get from a jar, transforming simple ground beef into something truly special.
It comes together in under an hour but tastes like it’s been simmering all day, making it perfect for busy weeknights when you want real flavor without the fuss.
I make this whenever I’m craving something comforting and a little spicy, or when I need a versatile base that can be served a dozen different ways throughout the week.
Ingredients
- 450 g ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 3 medium green chiles, roasted, peeled, and chopped or 113 g canned diced green chiles
- 1 medium potato, diced
- 5 g ground cumin
- 5 g dried oregano
- 2 g paprika
- Salt, to taste
- Black pepper, to taste
- 240 ml beef broth or water
- 30 ml vegetable oil
- Fresh cilantro, chopped
How To Make
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
- Incorporate minced garlic and diced green bell pepper into the skillet and sauté for 2 to 3 minutes until vegetables begin to soften.
- Add ground beef to the skillet, breaking it up with a spoon. Cook until beef is browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
- Fold in diced potato, green chiles, ground cumin, dried oregano, paprika, salt, and black pepper. Stir thoroughly to combine.
- Pour in beef broth or water. Bring to a gentle simmer, cover the skillet, and reduce heat to low. Cook for 20 to 25 minutes, stirring occasionally, until potatoes are tender.
- Taste and adjust seasoning if necessary. Add a small amount of additional broth or water if the mixture appears too dry. Remove from heat and allow to rest for several minutes.
- Top with freshly chopped cilantro before serving. Serve warm alongside rice, tortillas, or chosen accompaniments.
Nutrition
This Green Chile Picadillo is a well-balanced, protein-rich dish that provides sustained energy and satisfying flavor. The ground beef delivers high-quality protein and iron, while the potatoes add fiber and complex carbohydrates. The roasted green chiles and tomatoes contribute vitamins A and C, along with antioxidants that support immune health.
To lighten the dish, you can use lean ground beef (90/10 or 93/7) or substitute half the beef with ground turkey. For a heartier version, add an extra potato or stir in cooked pinto beans during the last few minutes of simmering. You can also reduce the sodium by using low-sodium broth and adjusting salt to taste at the end.
This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary needs. If you’re avoiding nightshades, you can swap the tomatoes for additional broth and a squeeze of lime juice for acidity, though the flavor profile will change. For a lower-carb option, replace the potato with diced zucchini or cauliflower florets added in the last 10 minutes of cooking.
Tips & Variations
- Make this ahead by preparing it up to 3 days in advance—the flavors actually deepen and improve as it sits. You can also roast and prep the chiles a day ahead to save time on cooking day.
- For a sweeter, more traditional picadillo, stir in a handful of raisins and sliced green olives during the last 10 minutes of simmering. The sweet-savory combination is classic and delicious.
- Turn this into a vegetarian version by swapping the ground beef for cooked lentils or a plant-based ground meat substitute, and use vegetable broth instead of beef broth.
- Adjust the heat level by choosing milder or spicier chiles—poblanos are gentle, while Hatch chiles range from mild to hot, and jalapeños or serranos will bring serious fire.
- Add a splash of apple cider vinegar or a squeeze of fresh lime juice at the end for a bright, tangy finish that balances the richness.
Ways To Serve Them
- Spoon over fluffy white or cilantro-lime rice for a complete, comforting meal
- Use as a filling for warm flour or corn tortillas, topped with shredded cheese, sour cream, and fresh salsa
- Serve alongside black beans, Mexican rice, and warm tortillas for a full spread
- Pile onto crispy tostadas with shredded lettuce, avocado, and crumbled queso fresco
- Use as a hearty filling for stuffed bell peppers or poblano chiles, topped with cheese and baked until bubbly
- Enjoy with scrambled eggs and warm tortillas for a satisfying breakfast hash
Proper Storage
- Fridge: Let the picadillo cool to room temperature, then transfer to an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors meld beautifully, making leftovers even more delicious.
- Freezer: This dish freezes excellently for up to 3 months. Portion into freezer-safe containers or heavy-duty freezer bags, pressing out excess air. Label with the date and freeze flat for easy stacking. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it seems dry. You can also microwave individual portions in 1-minute intervals, stirring between, until heated through. Avoid high heat, which can make the beef tough.
Green Chile Picadillo with Beef and Roasted Chiles
Ingredients
- 450 g ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 3 medium green chiles, roasted, peeled, and chopped or 113 g canned diced green chiles
- 1 medium potato, diced
- 5 g ground cumin
- 5 g dried oregano
- 2 g paprika
- Salt, to taste
- Black pepper, to taste
- 240 ml beef broth or water
- 30 ml vegetable oil
- Fresh cilantro, chopped
Directions
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
- Incorporate minced garlic and diced green bell pepper into the skillet and sauté for 2 to 3 minutes until vegetables begin to soften.
- Add ground beef to the skillet, breaking it up with a spoon. Cook until beef is browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
- Fold in diced potato, green chiles, ground cumin, dried oregano, paprika, salt, and black pepper. Stir thoroughly to combine.
- Pour in beef broth or water. Bring to a gentle simmer, cover the skillet, and reduce heat to low. Cook for 20 to 25 minutes, stirring occasionally, until potatoes are tender.
- Taste and adjust seasoning if necessary. Add a small amount of additional broth or water if the mixture appears too dry. Remove from heat and allow to rest for several minutes.
- Top with freshly chopped cilantro before serving. Serve warm alongside rice, tortillas, or chosen accompaniments.