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A delicious plate of Mom's Ground Beef with Potatoes, showcasing a hearty meal.

Picadillo Con Papa

A heartwarming dish featuring tender ground beef and creamy potatoes, making it a comforting and easy weeknight meal for families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium Russet potato, washed and diced finely, with skins left on 240 grams for extra texture
  • 1 cup white onion, diced 200 grams, offering sweetness and crunch
  • 2-3 cloves garlic, minced 16 grams, aromatic and bold
  • 2 large Roma tomatoes, roughly chopped 288 grams, juicy and vibrant
  • 1-2 serrano chiles, roughly chopped For heat, about 25 grams
Meat
  • 1 pound ground chuck or sirloin 80% lean for a juicy finish
Spices & Seasonings
  • 3/4 teaspoon salt To enhance flavors
  • 3/4 teaspoon garlic powder Aromatic and flavorful
  • 3/4 teaspoon black pepper Providing a subtle kick
  • 3/4 teaspoon cumin Earthy and warm
  • 1/2 teaspoon oregano Pungent and aromatic
  • 1/4 cup water To create the sauce
Oil
  • 3 tablespoons olive or avocado oil Providing healthy fats and rich flavor

Method
 

Preparation
  1. In a nonstick pan, heat 2-3 tablespoons of olive or avocado oil over medium heat for a few minutes until it shimmers.
  2. Add the diced Russet potato to the pan, cooking until browned and crispy on most sides, about 10 minutes. Cover the pan to steam them faster, then transfer to a plate lined with paper towels.
Cooking
  1. In a separate skillet, add the ground beef and season it with salt, pepper, garlic powder, cumin, and oregano. Cook, breaking it up until browned and cooked through for 8-10 minutes.
  2. Add minced garlic and diced onion to the beef, sautéing for an additional 3-4 minutes until softened and fragrant.
  3. In a blender, combine chopped tomatoes and serrano chiles with 1/4 cup of water, and blend until smooth.
  4. Pour the tomato mixture into the beef skillet, bring to a boil, then fold in the crispy potatoes, stirring well to combine.
  5. Reduce heat and let simmer for 7-10 minutes, adjusting for thickness. Add 1 cup of broth if a soupier Picadillo is preferred.
Finishing
  1. Once the desired consistency is reached, remove from heat. Allow to cool completely if using as a filling for dishes like rellenos or empanadas.

Notes

For perfect potatoes, cut them evenly to ensure consistent cooking. If you prefer extra heat, add more serrano chiles. For additional nutrition, consider adding bell peppers or carrots. Leftovers can be used in tacos, burritos, or on nachos.