292cd374
This traditional Mexican dish combines ground beef simmered in a savory tomato-chile sauce with tender potatoes and hearty beans. It’s simple, flavorful, budget-friendly, and loaded with rustic comfort.
⏱ Prep Time
- Prep: 15 minutes
- Cook: 30–35 minutes
- Total Time: ~45–50 minutes
🍽 Equipment Needed
- Large skillet or sauté pan
- Blender (for sauce)
- Knife & cutting board
- Measuring cups/spoons
- Wooden spoon or spatula
🧾 Ingredients
For the Picadillo:
- 1 lb ground beef (85/15 or 90/10)
- 1 small white or yellow onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced small
- 1 cup cooked pinto beans (or 1 drained can)
- 1–2 tbsp oil (vegetable or olive)
- Salt & pepper, to taste
For the Tomato-Chile Sauce:
- 3 medium Roma tomatoes
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile (optional, for deeper flavor)
- ¼ cup chopped onion
- 1 garlic clove
- ½ tsp ground cumin
- 1 cup water or broth (plus more as needed)
- Salt, to taste
📝 Ingredient Notes
- Chiles: Guajillo adds mild heat and smokiness; ancho is optional but brings rich depth.
- Beans: Pinto beans are traditional, but black beans or cooked lentils work too.
- Potatoes: Waxy potatoes (like red or Yukon gold) hold their shape well.
- Tomatoes: Roma tomatoes are classic, but any ripe tomato works.
👩🍳 Instructions
1. Make the Tomato-Chile Sauce:
- Toast dried chiles lightly in a dry pan (30 seconds per side). Don’t burn.
- Boil or soak chiles and tomatoes in hot water for 10 minutes until softened.
- Blend softened tomatoes, chiles, onion, garlic, cumin, and 1 cup water or broth until smooth.
- Strain through a sieve for a smoother sauce (optional). Set aside.
2. Cook the Beef:
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add diced onion and cook 3–4 minutes until softened.
- Add garlic and ground beef. Cook, breaking it up, until browned and cooked through.
- Season with salt and pepper.
3. Add Potatoes & Sauce:
- Stir in diced potatoes and the blended sauce.
- Add a bit more water or broth if needed to slightly cover the potatoes.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until potatoes are tender and sauce thickens.
4. Add Beans:
- Stir in cooked pinto beans and simmer another 5–7 minutes to heat through.
- Taste and adjust seasoning (salt, pepper, more cumin if desired).
🍽 Serving Suggestions
- Warm corn or flour tortillas
- Steamed white rice or Mexican red rice
- Topped with avocado slices, lime wedges, or pickled jalapeños
- Add to tacos, gorditas, or stuffed into poblano peppers
🔢 Nutrition Facts (Per 1 cup serving, approx.)
- Calories: ~320
- Protein: 18g
- Carbs: 28g
- Fat: 15g
- Fiber: 6g
- Will vary depending on beef leanness and bean type.
💡 Tips & Variations
✅ Tips:
- Dice potatoes small so they cook evenly and quickly.
- Don’t rush the simmer — slow cooking helps deepen the flavor.
- Use homemade beans for extra depth (add bay leaf while cooking).
🔄 Variations:
- Spicy Picadillo: Add 1 chipotle in adobo to the blender mix.
- Vegan Version: Use lentils or soy chorizo instead of beef.
- With Veggies: Add peas or carrots for extra texture and color.
- With Green Sauce: Swap the red chile sauce for tomatillo-serrano salsa for a tangy twist.
