Mexican Picadillo con Papas y Green Beans 🥔🥩🌱

Introduction

Mexican Picadillo is a beloved comfort food that’s as versatile as it is satisfying. Every family has their own spin, but this version—made with ground beef, potatoes, tomato sauce, and tender green beans—is a hearty, one-pan meal that’s perfect for weeknight dinners.

The beauty of picadillo lies in its balance: a savory tomato-based sauce, fragrant spices, and the earthy sweetness of potatoes and green beans. It’s budget-friendly, filling, and pairs wonderfully with warm tortillas, fluffy white rice, or even on top of tostadas.

This Mexican Picadillo con Papas y Green Beans is not just quick and easy—it’s also deeply comforting, reminding you of abuelita’s kitchen with every bite.

Why You’ll Love This Recipe

🥘 One-Skillet Meal – Easy cleanup, all the flavor.
🥩 Protein & Veggies in One – Beef, potatoes, and green beans create a wholesome dish.
🌮 Versatile Serving Options – Enjoy with rice, tortillas, or as a taco filling.
👨‍👩‍👧‍👦 Family-Friendly – Mild in flavor, but easy to spice up with hot sauce or fresh chiles.
💰 Budget-Friendly – Simple pantry staples come together to make a hearty meal.

Ingredients

1 ½ tbsp canola oil
1 lb 85% lean ground beef
½ large yellow onion, chopped
2 garlic cloves, chopped
2 (8 oz) cans tomato sauce
2 tbsp fresh cilantro leaves, chopped (or 1 tbsp dried cilantro)
½ tsp ground cumin
¼ tsp ground black pepper
¼ tsp dried oregano
¼ tsp salt
1 large russet potato, peeled and diced into ¼-inch cubes
½ cup water (4 oz)
1 cube Wyler’s Instant Bouillon Beef Cube
1 (14.5 oz) can cut green beans, drained

Step-by-Step Instructions

Step 1: Cook the Beef

Heat canola oil in a large skillet over medium heat.
Add ground beef and cook for about 8 minutes, breaking it up as it browns.

Step 2: Add Aromatics

Stir in the chopped onion and cook for 2 minutes.
Add garlic and cook for another 2 minutes until fragrant.

Step 3: Season the Meat

Add cilantro, cumin, oregano, black pepper, and salt.
Stir well to evenly coat the beef with spices.

Step 4: Make the Broth

In a heatproof cup, microwave ½ cup water with the bouillon cube for 90 seconds.
Stir to dissolve, then pour into the skillet.

Step 5: Bring It Together

Stir in the tomato sauce, diced potatoes, and drained green beans.

Step 6: Simmer

Cover, reduce heat to low, and let simmer for 35 minutes, or until potatoes are fork-tender and the sauce has thickened.

Serving Suggestions

🍚 Serve over steamed white rice for a classic combo.
🌮 Spoon into warm corn tortillas for quick tacos.
🥟 Use as a filling for empanadas or burritos.
🥖 Pair with crusty bread or bolillos to soak up the sauce.

Expert Tips & Variations

🥔 Cut potatoes small and even so they cook at the same rate.
🌶 Add heat by mixing in diced jalapeños or a spoonful of chipotle in adobo.
🥕 Extra veggies like carrots, peas, or zucchini can be added for more nutrition.
🍗 Protein swap – Use ground turkey, chicken, or even chorizo for a twist.
🍅 Homemade touch – Replace canned tomato sauce with blended roasted tomatoes for deeper flavor.

Nutrition (per serving, approx.)

Calories: 310
Protein: 20g
Carbs: 18g
Fat: 18g
Fiber: 3g
Sodium: 620mg

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Picadillo reheats beautifully and tastes even better the next day as the flavors deepen.

2. Can I freeze Mexican Picadillo?
Absolutely. Let it cool, then store in airtight containers for up to 3 months. Thaw and reheat on the stove.

3. What if I don’t have bouillon cubes?
Substitute with beef or chicken broth in place of the water + bouillon combo.

4. Can I make it vegetarian?
Yes—replace the ground beef with lentils or soy crumbles, and use veggie bouillon.

5. How spicy is this recipe?
It’s mild as written, but you can adjust the spice level to taste with hot sauce, jalapeños, or chili powder.

Mexican Picadillo con Papas y Green Beans