Green Chile Picadillo with Pinto Beans Recipe
This hearty Green Chile Picadillo paired with tender, flavorful Pinto Beans is a comforting, classic Mexican-inspired meal. Ground beef simmers with potatoes, roasted green chiles, and warm spices to create a rich, savory filling perfect for tacos, burritos, or bowls served with warm tortillas. The slow-cooked pinto beans seasoned with garlic and olive oil complement the picadillo beautifully, making for a satisfying and nutritious meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Green Chile Picadillo
- 1 lb. ground beef
- 1 tsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 small potatoes, peeled and diced
- 8 oz green chile, roasted, peeled, and chopped
- 8 oz tomato sauce
- 1 ½ cups beef broth
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- Warm tortillas for serving
Pinto Beans
- 2 lbs dry pinto beans
- ½ cup olive oil
- 5 garlic cloves, minced
- 1 ½ tsp salt
- 13 cups water
Instructions
- Sauté the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.
- Add Veggies: Stir in the diced onion, bell pepper, and potatoes. Cook for about 4–5 minutes until the onions begin to soften and the potatoes start to brown lightly. Add the minced garlic and cook for 30 seconds more.
- Build the Flavor: Pour in the tomato sauce, beef broth, and chopped green chiles. Season with salt, pepper, cumin, and coriander. Drop in the bay leaf and give everything a good stir.
- Simmer to Perfection: Bring the skillet to a simmer. Cover and cook for 10 minutes, stirring occasionally. Then remove the lid and continue to simmer uncovered for another 10 minutes, or until the potatoes are tender and the sauce is rich and slightly thickened.
- Serve and Enjoy: Discard the bay leaf. Spoon the Green Chile Picadillo into bowls and serve with warm tortillas, or use it to fill tacos or burritos. Add a scoop of homemade pinto beans for the ultimate comforting meal.
- Prepare Pinto Beans: Rinse and soak the beans, then drain.
- Cook Beans: Place soaked beans in a large pot with water, garlic, salt, and olive oil. Bring to a boil, then reduce to medium heat. Simmer uncovered for about 2.5 hours, or until the beans are tender.
- Final Touch: Taste and adjust salt if needed. Serve hot alongside your picadillo and tortillas.
Notes
- Soaking the pinto beans overnight reduces cooking time and improves digestibility.
- Use freshly roasted green chiles for the best flavor; canned can be a substitute if needed.
- Adjust spices according to your preferred level of heat and seasoning.
- Warm the tortillas before serving to enhance texture and flavor.
- Leftover picadillo and beans store well in the refrigerator for up to 3 days.
Keywords: Green Chile Picadillo, Pinto Beans, Mexican Dinner, Ground Beef Recipe, Comfort Food, Spiced Beef and Beans, Homemade Tacos, Burrito Filling
