Green Chile Picadillo and Pinto Beans
This Green Chile Picadillo and Pinto Beans is a hearty, flavorful dish perfect for a weeknight dinner or a cozy meal. Ground beef is simmered with green chiles, tomatoes, and warming spices, then paired with tender pinto beans for a comforting, protein-packed combination. Serve it with shredded cheese and warm tortillas for a classic, satisfying meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
For the Picadillo
1 pound lean ground beef
1 medium onion, chopped
2–3 cloves garlic, minced
1 can (4 oz) diced green chiles or 2–3 fresh roasted Hatch chiles
1 can (14–15 oz) diced tomatoes or 1 large fresh tomato, chopped
2 cups cooked pinto beans or 1 can (15 oz) pinto beans, drained and rinsed
½ cup beef or vegetable broth, or tomato sauce
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
Salt and pepper, to taste
For Serving
Shredded cheese (cheddar or similar)
Warm tortillas
Instructions
Cook the Aromatics:
Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Add Onion and Garlic:
Add chopped onion and minced garlic to the skillet. Sauté until onions are soft and fragrant, about 3–4 minutes.
Add Chiles and Tomatoes:
Stir in diced green chiles and tomatoes. Cook for 2–3 minutes to combine flavors.
Season:
Add cumin, smoked paprika, oregano, salt, and pepper. Mix well.
Add Beans and Broth:
Stir in pinto beans and broth (or tomato sauce). Reduce heat and simmer for 10–12 minutes, allowing flavors to meld and the mixture to thicken slightly.
Serve:
Spoon picadillo and beans over warm tortillas or as a side dish. Top with shredded cheese if desired.
Tips
Use lean ground beef to avoid excessive grease.
Roast fresh green chiles for deeper flavor.
Drain canned beans to prevent a watery mixture.
Adjust spices to taste; add more cumin or smoked paprika for extra warmth.
Simmer gently to avoid burning on the bottom.
Use beef, chicken, or vegetable broth depending on preference.
Let the picadillo rest a few minutes after cooking for flavors to meld.
Pair with warm flour or corn tortillas.
Garnish with fresh cilantro or lime juice for brightness.
For extra richness, stir in a small handful of shredded cheese before serving.
Variations
Substitute ground turkey or chicken for beef.
Use black beans or kidney beans instead of pinto beans.
Add diced bell peppers or zucchini for extra veggies.
Spice it up with a pinch of cayenne or jalapeño.
Add corn kernels for sweetness and texture.
Serve over rice or quinoa instead of tortillas.
Top with avocado slices or guacamole.
Mix in cooked chorizo for smoky depth.
Use fire-roasted tomatoes for enhanced flavor.
Make it vegetarian by replacing beef with extra beans and mushrooms.
Q&A
Can I make this ahead?
Yes, it keeps well in the fridge for 2–3 days; flavors improve after sitting.
Can I freeze it?
Yes, freeze in an airtight container for up to 3 months. Thaw and reheat gently.
Can I use canned green chiles?
Absolutely, drain and rinse if desired.
Can I make it spicier?
Add jalapeños, cayenne, or hot sauce to taste.
Is this dish gluten-free?
Yes, use gluten-free tortillas if serving with them.
Can I make it vegetarian?
Replace ground beef with extra beans, lentils, or mushrooms.
Can I add more vegetables?
Bell peppers, zucchini, or carrots work well.
How to prevent the mixture from being too watery?
Simmer uncovered until thickened and drain excess liquid if needed.
Can I serve this as a taco filling?
Yes, it works perfectly for tacos or burrito bowls.
What cheese pairs best?
Cheddar, Monterey Jack, or queso fresco all complement the flavors.
Nutrition
(Approx. per serving, 1/4 of recipe without tortillas)
Calories: 300–320 kcal
Protein: 20–22g
Carbs: 25–28g
Fat: 10–12g
Fiber: 6–7g
Sugar: 3–4g
Conclusion
Green Chile Picadillo and Pinto Beans is a hearty, comforting dish that balances spice, richness, and freshness. It’s easy to prepare, versatile for meals, and perfect for serving with tortillas, rice, or as a taco filling. Flavorful, satisfying, and simple, it’s a weeknight dinner winner.