Picadillo con Papas is a simple, hearty, and comforting traditional Mexican dish. Made with tasty ingredients like ground beef, diced potatoes, carrots, and garlic, and coated in a tomato-based sauce, it is a fast and flavorful entrée and an amazing filling for Mexican favorites like tacos, gorditas, and more.
Picadillo is a timeless classic in Mexican cuisine and a cherished staple in most Mexican households. Its magic lies in the transformation of simple, basic ingredients into a flavorful and versatile dish.
Growing up, my mom would serve us a plate of picadillo with a side of arroz rojo, beans and some tortillas. Because of its hearty mixture of ground beef and vegetables, you will also find it is widely used as a filling for dishes such as gorditas, chiles rellenos or for sopes de picadillo.
By adding this to your repertoire, you not only gain a recipe for an amazing entrée but the basis for a variety of Mexican meals.
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What is Picadillo?
Picadillo is a traditional ground meat dish popular throughout Latin America, Spain and the Philippines. According to Chef Gourmet, many believe it actually originated in Andalusia, in the South of Spain.
The word "picadillo" comes from the Spanish word "picar," meaning to mince or dice. The name is very fitting as the primary ingredients typically consist of finely minced or ground meat and diced vegetables.
Each rendition of this dish varies from one country to another. Even the Mexican version, which is the recipe I have for you today, varies by region or even by the family who prepares it.
In my mom's recipe, ground beef simmers in a tomato sauce together with cubed potatoes, carrots and a few other standard ingredients. The result is a carne molida con papas (ground beef with potatoes) that's simple, comforting, and delicious.
For another similar recipe, check out Green Chile Picadillo.
Why You'll Love This Recipe
- Easy to Make: Browning meat, chopping vegetables, and simmering ingredients together is pretty much all it takes to bring this delectable recipe together.
- Fast: This whole meal comes together in about 30 minutes.
- Hearty: The combination of ground beef and vegetables makes this a hearty, satisfying, and nourishing dish.
- Budget-Friendly: The ingredients are budget-friendly and you may already have all of them in your kitchen.
- Versatile: This dish can be enjoyed by itself, with a side dish or as a filling in chiles rellenos, tacos, or empanadas. Check out the "how to serve" section below for more ideas.
The Ingredients
- Ground Beef: I like to buy ground beef that is 80% or 85% lean for the best flavor and it doesn't get dried out while cooking.
- Potatoes: Diced potatoes provide texture and help make the dish more hearty. They are a delicious addition since they beautifully absorb the flavors of the other ingredients. I use russet potatoes, but red or Yukon gold potatoes also work.
- Carrots: Diced carrots add a touch of sweetness, a pop of color, and nutrients to the dish.
- Onion and Garlic: These aromatics add depth and enhance the overall seasoning.
- Tomato: Roma tomatoes are typically used in Mexican cooking. Select ripe tomatoes that are firm with a little give when squeezed gently. These will add acidity and sweetness.
- Broth and Water: Chicken broth and water add moisture and flavor and help create the sauce.
- Tomato Sauce: Tomato sauce elevates the rich tomato flavor and, along with the broth and water, creates a thick sauce that coats the ingredients.
- Cumin Powder: Just a tiny pinch of cumin adds an earthiness and helps round out the flavors without being overpowering.
- Salt and Pepper
- Jalapeño (Optional): If you'd like, add a sliced, sautéed, jalapeño at the end for a spicy kick.
See recipe card for quantities.
Substitutions
If you prefer, substitute the ground beef with ground turkey, chicken, or pork.
Use beef broth in place of chicken broth.
How to Make Mexican Picadillo
1. Cook the Meat
- Brown ground beef in a cast-iron skillet or pan, add diced onion and garlic and cook until fragrant.
- Add the tomato.
- Season with salt, pepper and cumin.
2. Dice Root Vegetables
- Dice the carrots and potatoes into ¼" cubes. The vegetables are diced this small for faster cooking and to make it easier to add the picadillo as a filling or topping in other dishes.
- Add to meat.
3. Add Liquids
- Add broth and water and mix with the beef and vegetables.
- Cover and allow the potatoes to become fork-tender and the liquid to cook down.
4. Add Tomato Sauce
- Mix in tomato sauce and cook for another minute.
- Taste and adjust salt and pepper if needed.
5. Add Jalapeño (Optional)
- Sauté sliced jalapeño in a small pan over medium heat until soft and fragrant.
- Mix the jalapeños into the picadillo or simply place on top when serving.
How to Serve
Serve by itself or make it a complete meal with a side, such as Mexican red rice, Mexican white rice with corn, Instant Pot pinto beans, or refried beans.
It is also great as a filling for such things as:
- Gorditas
- Tacos
- Burritos
- Sopes
- Chiles Rellenos
- Empanadas
How to Store and Reheat
Store leftovers in an air-tight container in the refrigerator for 3 to 4 days.
To reheat, add the meat to a pan with a bit of water or broth. Heat over medium-low, stirring occasionally, until heated through. You can also heat in the microwave for 1-2 minutes in a microwave-safe dish.
Tips and Variations
- Dicing the potatoes and carrots in small pieces as indicated in the recipe, is key as this allows the vegetables to cook faster and evenly. Plus, the small pieces are easier to place inside of gorditas, empanadas or whatever you want to add this to.
- If you like spice, serve this with some pickled jalapeños and a drizzle of the jalapeño juice. The tanginess and acidity complement the flavors of this recipe beautifully.
- If you use a ground beef that is 90% or 95% lean, then add a tablespoon of oil to the skillet before adding the beef to keep it from drying out.
- Some people finish off their picadillo with a sprinkle of fresh cilantro at the end. I have tried this and find it to be a great addition, if you like the flavor of cilantro.
FAQ
No, this recipe is not spicy, but you have the choice of serving it with sautéed jalapeños or pickled jalapeños.
Yes, make this ahead of time and store in the refrigerator for 3-4 days. Then simply reheat it on the stove or in the microwave.
Yes, you can freeze it for up to 3 months.
More Ground Beef Recipes
- Ground Beef Tortas
- Ground Beef Stew with Jalapeño
- Ground Beef Tostadas
- Mixed Vegetables and Ground Beef Skillet
- Sweet Potato Taco Bowl
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Picadillo con Papas
Equipment
- cast-iron skillet or pan
- cutting board
- Knife
Ingredients
- 1 pound ground beef
- ¼ white onion, diced
- 2 diced garlic cloves
- 1 diced Roma tomato
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cumin
- 2 medium potatoes (or 1 large)
- 2-3 carrots
- ½ cup hot water
- ½ cup chicken or beef broth
- ¼ cup tomato sauce
- 1 jalapeño optional
- 1 teaspoon oil
Instructions
- Heat a medium cast-iron skillet or pan over medium-high heat.
- Add the ground beef and use the back of a wooden spoon to break up the meat.
- When almost completely browned, add onion and garlic and let them cook until translucent and aromatic.
- Add the tomato and cook for an additional minute.
- Season meat with salt, pepper and cumin.
- Peel and dice the carrots and potatoes into ¼" cubes. The vegetables should be diced this small for faster cooking and to make it easier to add the picadillo as a filling or topping in other dishes.
- Add diced potatoes, carrots, broth and water to meat and mix together.
- Turn heat to medium-low, cover and allow the liquid to cook down for about 8-10 minutes.
- Once most of the liquid is consumed, test the potatoes with a fork. If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
- Mix in the tomato sauce.
- Cook for another minute and turn off heat.
- Taste and adjust salt and pepper if needed.
Optional Jalapeño
- Add 1 teaspoon of oil to a separate small pan over medium heat.
- Slice a jalapeño and sauté the slices in the oil until soft and fragrant.
- Mix the jalapeños into the picadillo or simply place on top when serving.
Notes
- Serve by itself or make it a full meal with a side of arroz rojo, beans and some tortillas.
- Can also be used as a filling for empanadas, tacos, sopes, tostadas, gorditas and more.
- If you like spice, you can also serve this with some pickled jalapeños and a drizzle of the jalapeño juice.
Allen
This was excellent! Amazing flavor! I think I’m going to try a braised pork shoulder version of this next. Thank you and well done!
Gemma
Hi Allen, I am so glad you liked it! The braised pork shoulder idea sounds amazing!
Yolanda
I make this often, I always add whatever vegetables I have like zucchini, bell peppers and celery. it's very versatile.
Gemma
Hi Yolanda, it is such a great way to get more vegetables in.
Larissa
This is the perfect recipe for leftovers. I used what I had left from yesterday in burritos and tomorrow I think I might have it for breakfast with some eggs.
Gemma
I love making extra for leftovers too! So glad you liked it.
Alex
My mom used to make something very similar. Thank you, I am so happy to recreate recipes that remind me of her.
Gemma
Alex, thank you for trying the recipe. It means so much to me that it reminded you of your mom.