Green chile picadillo with pinto beans is a comforting, New Mexico–inspired bowl of food that brings together simple ingredients and bold flavor. It’s the kind of everyday dish that feels nourishing, filling, and deeply familiar, especially when served with warm tortillas on the side.
This recipe blends seasoned ground beef with roasted green chile, tomatoes, and tender pinto beans, all simmered together in a savory broth. The result is somewhere between a stew and a hearty picadillo—brothy enough to scoop, thick enough to satisfy. Each bite carries mild heat, earthy beans, and rich beef flavor.
What makes this dish special is its versatility. It can be served as a main course, spooned over rice, or eaten just as it is with tortillas for dipping. It’s also a great way to stretch ingredients, making it perfect for weeknight dinners or feeding a crowd without fuss.
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Like many comfort dishes, this one tastes even better after it rests. The flavors deepen as everything comes together, making leftovers something to look forward to rather than an afterthought.
Servings and timing:
Yield: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 lb ground beef
- 2 cups cooked pinto beans (or canned, drained and rinsed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 roasted green chiles, chopped
- 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
- 3 cups beef or chicken broth
- 1 tablespoon olive oil
Instructions:
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