Here’s a deeply flavorful, comforting dish of Green Chile Picadillo with Pinto Beans — a delicious fusion of ground beef (or turkey), potatoes, green chiles, and Mexican seasonings, simmered together with pinto beans. It’s hearty, satisfying, and perfect for tacos, burritos, bowls, or simply with rice and tortillas.
🌶️🥔 Green Chile Picadillo with Pinto Beans
Serves 4–6 | Ready in 40–45 minutes
Ingredients:
For the Picadillo:
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1 tablespoon oil (vegetable or olive)
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1 lb ground beef (or ground turkey or pork)
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½ onion, finely chopped
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2 cloves garlic, minced
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1 medium potato, peeled and diced small (Yukon or russet)
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1–2 roasted green chiles (like Hatch or Anaheim), peeled and chopped
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or 1 (4 oz) can diced green chiles
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1 small tomato, chopped (or ½ can diced tomatoes, optional)
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1 teaspoon ground cumin
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½ teaspoon Mexican oregano (or regular)
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Salt and pepper, to taste
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Optional: a splash of tomato sauce or broth for moisture
For the Beans:
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1½ cups cooked pinto beans (or 1 can, drained and rinsed)
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½ cup water or broth
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Pinch of cumin, optional
Instructions:
1. Cook the Ground Meat:
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Heat oil in a large skillet over medium heat.
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Add the ground meat and break it up with a spoon. Cook until browned.
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Drain excess fat if needed.
2. Add Aromatics:
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Stir in chopped onion and cook for 3–4 minutes until softened.
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Add garlic, diced potatoes, green chiles, and tomatoes (if using).
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Cook 3–5 minutes, stirring occasionally.
3. Season & Simmer:
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Add cumin, oregano, salt, and pepper.
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Stir in ¼ to ½ cup of water, broth, or tomato sauce (as needed to keep moist).
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Cover and simmer on low for 15–20 minutes, or until potatoes are tender.
4. Add Beans:
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Stir in the cooked pinto beans and about ½ cup water or broth.
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Simmer uncovered for another 5–10 minutes to heat through and let flavors meld.
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Adjust salt and spice to taste. Add a bit more green chile for heat, if desired.
To Serve:
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Spoon into warm tortillas (flour or corn)
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Serve over rice or with a fried egg on top
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Use in burritos, tacos, tostadas, or stuffed peppers
📝 Tips:
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For extra flavor, stir in a spoonful of green salsa or chile verde sauce before serving.
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Make it vegan: Swap meat for lentils, plant-based crumbles, or more potatoes and beans.
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Meal prep friendly — stores well in the fridge up to 4 days or freeze for up to 2 months.