Mom’s Picadillo con Papa is a comforting Mexican-style home-cooked dish made with seasoned ground beef, tender potatoes, tomatoes, onions, and garlic. The flavorful tomato-based sauce comes together beautifully with the beef and potatoes, creating an easy, filling meal that tastes even better the next day.
Ingredients
- 1½ pounds ground beef
- 3 medium potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, diced
- 1 cup tomato sauce
- 1½ cups beef broth or water
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup diced green bell pepper, optional
- 1 small jalapeño, finely chopped, optional
- 2 tablespoons chopped fresh cilantro
Instructions
1. Brown the Beef
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon as it cooks. Continue until browned and no longer pink.
Drain excess grease if necessary.
2. Add the Aromatics
Add the chopped onion and bell pepper, if using. Cook for 3–4 minutes until the onion begins to soften.
Stir in the minced garlic and cook for another 30 seconds.
3. Add the Tomatoes and Seasonings
Add the diced tomatoes, tomato sauce, cumin, chili powder, oregano, paprika, salt, black pepper, and bay leaf.
Stir everything together and cook for about 3–4 minutes, allowing the tomatoes to soften and the flavors to combine.
4. Add the Potatoes
Stir the diced potatoes into the beef mixture.
Pour in the beef broth or water and bring everything to a gentle boil.
Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender.
5. Thicken the Picadillo
Remove the lid during the last few minutes of cooking if the mixture has too much liquid. Let it simmer uncovered until the sauce reaches your preferred consistency.
Taste and adjust the salt and seasonings.
Remove the bay leaf and stir in the fresh cilantro just before serving.
Serving Suggestions
Picadillo con Papa is delicious served with:
- Warm flour or corn tortillas
- Mexican rice
- Refried beans
- Fresh avocado
- Sliced jalapeños
- Pico de gallo
- A simple green salad
You can also spoon the picadillo into warm tortillas and serve it as tacos.
Helpful Tips
- Cut the potatoes evenly: Small, similar-sized cubes cook more evenly and absorb the flavorful sauce.
- Don’t overcook the potatoes: Simmer just until tender so they don’t become mushy.
- For more flavor: Brown the beef well before adding the other ingredients.
- Adjust the heat: Add jalapeño or a pinch of crushed red pepper for a spicier version.
- Make it saucier: Add a little extra broth or tomato sauce if you prefer a thinner consistency.
Storage
Store leftover picadillo in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently in a skillet over medium-low heat. Add a splash of water or broth if the sauce has thickened too much.
Picadillo also freezes well. Allow it to cool completely, place it in a freezer-safe container, and freeze for up to 3 months.
Final Thoughts
Mom’s Picadillo con Papa is simple, hearty, and full of comforting homemade flavor. The combination of savory ground beef, tender potatoes, tomatoes, and warm spices makes it a versatile meal that can be enjoyed with rice and beans, tucked into tortillas, or eaten straight from the bowl.