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close up of picadillo taco with blue corn tortilla

Picadillo Con Calabacin(Zucchini)

My most favorite Mexican comfort food! Picadillo!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings


  • Avocado or Olive oil
  • 1 cup Onion diced
  • 3 cloves of garlic minced
  • Salt and pepper, to taste
  • 4 Roma tomatoes roughly chopped
  • 2 serrano peppers roughly chopped
  • 1 1/2 lbs ground beef
  • ground cumin, to taste
  • Pinch of oregano
  • 3 cups zucchini diced


  • Preheat 2 tbsp olive oil at medium in a large pot. Add onion and garlic. Season, to taste with salt and pepper. Saute for 4-5 minutes.
  • To the blender, add tomatoes and serrano peppers. Blend on high until smooth. Set aside.
  • Add the ground beef to the pot with onion and garlic. Use a wooden spoon to break up the beef and spread out evenly. Again, season, to taste with salt and pepper. Stir as needed and cook until it's browned all around.
  • Once beef is browned, pour in the tomato salsa from the blender. Stir well to combine. Taste for salt. Season with cumin, to your taste. I typically mix in about 3/4 tsp. Add the pinch of oregano. Continue cooking until the salsa reduces and becomes thicker and slightly darker in color.
  • Fold in the zucchini and cook for another 10-13 minutes.
  • If you are going to eat as is, then serve it up with some rice, beans and tortillas! I was using it for chile relleno filling and taco filling, so I cooked it down a few minutes longer to reduce a little more.


Adding fried potatoes as opposed to raw potatoes to your picadillo makes a difference. The flavor of the fried potatoes is so delicious! That was how mom prepared her traditional picadillo for chiles rellenos and tacos dorados.