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Delicious picadillo served in a bowl with vegetables and spices

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.