Mom’s Picadillo Con Papa is a classic comfort food dish found in many Mexican and Latin American kitchens. Made with seasoned ground beef, tender potatoes, tomatoes, onions, and simple spices, this hearty one-pan meal is affordable, filling, and packed with homemade flavor.
Perfect served with warm tortillas, rice, or beans, Picadillo Con Papa is one of those treasured family recipes that brings everyone to the table. It’s quick enough for busy weeknights yet satisfying enough to become a regular favorite.
Why You’ll Love This Recipe
- Simple, budget-friendly ingredients
- One-pan meal with easy cleanup
- Hearty and filling
- Family-friendly flavor
- Perfect with rice or tortillas
- Great for meal prep
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- 6 servings
Ingredients
- 1½ pounds ground beef
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 Roma tomatoes, diced
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth or water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Optional Add-Ins
- 1 cup peas
- 1 diced carrot
- 1 diced jalapeño
- ½ cup corn
- Fresh cilantro
Instructions
Step 1: Cook the Potatoes
Heat the vegetable oil in a large skillet over medium heat.
Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until lightly golden.
Remove the potatoes and set aside.
Step 2: Brown the Beef
In the same skillet, add the ground beef.
Cook until browned, breaking it apart with a spoon as it cooks.
Drain excess grease if needed.
Step 3: Add Aromatics
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for another minute.
Step 4: Add Tomatoes and Seasonings
Mix in the diced tomatoes, cumin, chili powder, oregano, salt, and black pepper.
Cook for about 5 minutes until the tomatoes begin to break down.
Step 5: Simmer
Pour in the tomato sauce and beef broth.
Return the potatoes to the skillet.
Stir well and bring to a gentle simmer.
Cover and cook for 15–20 minutes, or until the potatoes are fork-tender and the sauce has thickened.
Step 6: Add Optional Vegetables
If using peas, carrots, or corn, stir them in during the last 5 minutes of cooking.
Step 7: Serve
Garnish with fresh cilantro if desired.
Serve hot with warm tortillas, rice, or beans.
Tips for the Best Picadillo Con Papa
- Cut potatoes into small, even cubes for faster cooking.
- Use lean ground beef to reduce excess grease.
- Add a little extra broth if the mixture becomes too dry.
- Let the dish simmer slowly for the best flavor.
- Fresh tortillas make the perfect accompaniment.
Serving Suggestions
Serve with:
- Warm flour or corn tortillas
- Mexican rice
- Refried beans
- Avocado slices
- Salsa
- Fresh lime wedges
Variations
Spicy Picadillo
Add diced jalapeños or serrano peppers for extra heat.
Picadillo with Peas and Carrots
A classic variation that adds color and sweetness.
Cheesy Picadillo
Top with shredded cheddar or Monterey Jack cheese before serving.
Low-Carb Version
Replace potatoes with diced cauliflower.
Storage
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Reheat on the stovetop or microwave until hot.