Mom’s Picadillo con Papa (Ground Beef with Potatoes) – A Classic Comfort Dish
Few dishes bring the warmth of home to the dinner table like Picadillo con Papa. This beloved recipe is a staple in many Latin households, featuring juicy ground beef, golden potatoes, and a rich, slightly spicy tomato sauce that ties everything together. It’s hearty, flavorful, and incredibly versatile—you can serve it with warm tortillas, rice, or beans, making it the ultimate family-friendly meal.
This particular version—“Mom’s recipe”—has that special homestyle touch: crispy fried potatoes, perfectly seasoned beef, and a tomato-chile sauce blended with Mexican oregano for depth. It’s the kind of meal that feels both nostalgic and satisfying, no matter the occasion.
Why You’ll Love This Recipe ❤️
- Comfort food made simple – Just a few everyday ingredients come together into a bold, flavorful dish.
- Customizable spice level – Adjust the serrano chiles for mild or fiery heat.
- Family favorite – Kids love it with tortillas; adults enjoy it with rice and beans.
- Meal prep–friendly – Tastes even better the next day, making it perfect for leftovers.
Ingredients 🛒
- 1 medium Russet potato (or 2 white potatoes), peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1–2 serrano chiles, roughly chopped
- ¼ cup water
- Pinch of salt
- Pinch of Mexican oregano
- ⅛ to ¼ cup olive oil (for frying potatoes)
Optional toppings: fresh cilantro, avocado slices, or a squeeze of lime.
Step-by-Step Instructions 👩🍳
Step 1: Cook the Potatoes
- Heat ⅛ to ¼ cup olive oil in a nonstick skillet over medium heat.
- Add the diced potatoes and cook until golden brown and crispy on most sides.
- Pro Tip: Cover the pan while the potatoes cook—this traps steam and speeds up the cooking process.
- Transfer the potatoes to a paper towel–lined plate to drain excess oil. Set aside.
Step 2: Cook the Ground Beef
- In the same skillet, add the ground chuck. Cook over medium-high heat.
- Season with salt, garlic powder, cumin, and black pepper.
- Break apart the beef with a spoon and cook for 8–10 minutes, until browned and fully cooked.
Step 3: Add Aromatics
- Stir in the minced garlic and diced onion.
- Cook for 2–3 minutes until the onions are soft and fragrant.
Step 4: Prepare the Tomato Sauce
- In a blender, combine:
- Roma tomatoes
- Serrano chiles
- ¼ cup water
- Pinch of salt
- Pinch of Mexican oregano
- Blend until smooth and well combined.
Step 5: Combine and Simmer
- Pour the tomato sauce into the skillet with the beef mixture.
- Bring to a gentle boil, taste, and adjust salt as needed.
- Fold in the cooked potatoes, coating them in the sauce.
- Reduce heat to low and simmer for 7–10 minutes, allowing the sauce to thicken and flavors to meld.
Expert Tips & Variations 🌟
- Potato prep: Frying the potatoes first ensures they hold their shape and don’t fall apart in the sauce.
- Make it saucier: Add up to ½ cup more water or beef broth for a looser consistency.
- Heat levels: Swap serrano chiles with jalapeños for milder heat, or omit entirely if cooking for kids.
- Add veggies: Some families include peas, carrots, or even green beans for extra nutrition.
- Leftovers idea: Use leftover picadillo as a filling for tacos, gorditas, or empanadas.
Important Notes 📌
- Don’t skip covering the pan when frying potatoes—it makes them crispy outside and fluffy inside.
- Season gradually—taste the sauce before adding extra salt.
- Let the dish simmer at the end—this step deepens the flavor and makes the sauce cling to the beef and potatoes.
Nutritional Information (per serving, approx. 1/6 of recipe) 📊
- Calories: 320
- Protein: 19g
- Fat: 20g
- Carbohydrates: 17g
- Fiber: 2g
- Sodium: 480mg
Frequently Asked Questions (FAQ) ❓
1. Can I make Picadillo con Papa ahead of time?
Yes! In fact, it tastes even better the next day. Store in the fridge for up to 3 days.
2. Can I freeze this recipe?
Absolutely. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
3. What kind of potatoes work best?
Russet potatoes give the fluffiest texture, but white or gold potatoes hold their shape better if you prefer firmer chunks.
4. Can I make this dish vegetarian?
Yes! Swap the beef with lentils, mushrooms, or plant-based ground meat for a delicious vegetarian version.
5. What can I serve Picadillo con Papa with?
Traditionally, it’s served with warm corn tortillas, Mexican rice, and refried beans. You can also pair it with a fresh salad or avocado slices for balance.
✨ With its simple ingredients and homestyle flavors, Mom’s Picadillo con Papa is the kind of recipe that brings family together around the table. It’s comforting, hearty, and endlessly versatile—exactly what true comfort food should be.