Green Chile Picadillo with Pinto Beans Recipe – Cozy, hearty, and simple

Introduction

The kitchen smelled like a small Sunday market: warm beef, roasted chile, and garlic hitting the pan. Right away I knew this batch of Green Chile Picadillo with Pinto Beans would be one to save. This always takes me back to Sunday dinners. If you like bold green chile flavors, you might also enjoy my take on Hatch-style green chili with pinto beans for another cozy bowl.

Why You’ll Love This

• Fast enough for weeknights, but deep and homey.
• Budget-friendly: pantry staples stretch a long way.
• Kid-approved texture: creamy beans, crumbled beef, soft chiles.
• Great for meal prep — it tastes even better the next day.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes
• Skill level: Easy
• Taste: savory + mildly smoky heat

You’ll feel confident the first time; the steps are forgiving and clear.

Ingredients You’ll Need

• 1 lb ground beef
• 2 cups cooked pinto beans (or canned, drained and rinsed)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 roasted green chiles, chopped
• 1 can (10 oz) diced tomatoes with green chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• Salt and black pepper, to taste
• 3 cups beef or chicken broth
• 1 tablespoon olive oil

Chef notes:

• Fresh garlic = bigger flavor.
• Use drained canned beans for speed.
• Roasted chiles add smoky depth.

How to Make It

1. First, heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers.
2. Then add the diced onion and minced garlic; cook until the onion softens and the edges turn translucent, about 4–5 minutes. You should smell garlic and onion sweetening.
3. Next, add the ground beef and break it up with a spoon. Brown fully, letting little golden bits form on the bottom. That browning builds flavor.
4. After the beef is brown, stir in the roasted green chiles and the can of diced tomatoes with green chiles. You’ll see the mixture loosen and steam.
5. Add the cooked pinto beans, cumin, oregano, chili powder, and a pinch of salt and black pepper. Stir until everything looks combined.
6. Pour in 3 cups of broth and bring to a simmer. Scrape any browned bits from the pot for extra taste.
7. Reduce heat to low and simmer gently for about 35 minutes, stirring occasionally. The sauce should thicken and cling to the meat and beans; that’s when you know it’s done.
8. Finally, taste and adjust seasoning. Serve warm with tortillas or over rice, and enjoy the cozy aroma.

(If you want a faster weeknight option, try chopping the steps and using pre-roasted chiles.)

Kitchen Tips (From My Kitchen)

1. Time-saver: Use canned pinto beans and roasted canned chiles to cut hands-on time.
2. Common mistake + fix: If it tastes flat, add a splash of broth and a pinch more salt; low salt hides flavors.
3. Simple variation: Stir in a spoonful of adobo or smoked paprika for smokier heat.

(For a different pairing, consider a meaty side like my sausage with potatoes and green beans.)

Serving Ideas

• Weeknight dinner: Spoon over steamed rice and add chopped cilantro and lime wedges.
• Casual party: Serve with warm tortillas and a bowl of shredded cheese.
• Brunch twist: Top a fried egg with picadillo for a savory start.
• Holiday potluck: Keep warm in a slow cooker for crowds.
  Optional garnishes: chopped cilantro, diced avocado, scallions, or a dollop of sour cream.

(You can also chase burritos with this — think saucy bean and meat filling like in smothered bean burritos.)

Storing & Leftovers

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm gently on the stove with a splash of broth to keep beans creamy.
  Leftover idea: Make a hearty burrito, or layer into a breakfast hash.

FAQs

Q: Can I make this ahead?
A: Yes — it holds well. Make it a day ahead to deepen flavors, then reheat slowly.

Q: Can I substitute turkey or pork for the beef?
A: You can swap ground turkey or pork; adjust salt and cook until browned.

Q: How do I know it’s done?
A: The sauce will thicken and cling to the meat, and the flavors will taste melded. That’s your cue.

Q: Can I freeze Green Chile Picadillo with Pinto Beans?
A: Yes, freeze in meal-sized containers and reheat gently; the beans keep surprisingly well.

Final Thoughts

I love this recipe because it’s simple, forgiving, and full of homey flavor. Tweak the heat, use what’s on hand, and make it your own — that’s how family recipes begin. Now go make a pot and enjoy the comfort of Green Chile Picadillo with Pinto Beans.

Conclusion

If you want a more traditional green chile spin, check this version from Everyday Latina for inspiration: Green Chile Picadillo – Everyday Latina. For a different ranchero approach, this Picadillo Ranchero post shows helpful technique and regional notes: Picadillo Ranchero – La Piña en la Cocina. Green Chile Picadillo with Pinto Beans

Green Chile Picadillo with Pinto Beans

A cozy, hearty dish featuring ground beef, roasted green chiles, and creamy pinto beans, perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 2 cups cooked pinto beans (or canned, drained and rinsed)
• 1 small onion, diced
• 3 cloves garlic, minced Fresh garlic = bigger flavor.
• 2 roasted green chiles chopped Roasted chiles add smoky depth.
• 1 can (10 oz) diced tomatoes with green chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• Salt and black pepper, to taste If it tastes flat, add a splash of broth and a pinch more salt.
• 3 cups beef or chicken broth
• 1 tablespoon olive oil

Method

 

Preparation

1. Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and minced garlic; cook until the onion softens and the edges turn translucent, about 4–5 minutes.
3. Add the ground beef and break it up with a spoon. Brown fully, letting little golden bits form on the bottom.

Cooking

1. Stir in the roasted green chiles and the can of diced tomatoes with green chiles.
2. Add the cooked pinto beans, cumin, oregano, chili powder, and a pinch of salt and black pepper.
3. Pour in 3 cups of broth and bring to a simmer. Scrape any browned bits from the pot for extra taste.
4. Reduce heat to low and simmer gently for about 35 minutes, stirring occasionally.
5. Taste and adjust seasoning. Serve warm with tortillas or over rice.

Notes

Use drained canned beans for speed. For a different pairing, consider a meaty side like my sausage with potatoes and green beans.