Mexican Picadillo con Papas y Green Beans
A Classic Comfort Dish Full of Flavor and Tradition
If you grew up in a Mexican household, chances are this dish brings back some serious memories. Mexican Picadillo con Papas y Green Beans is a simple, soulful meal that blends ground beef with tender potatoes, bright green beans, and a tomato-based sauce full of spices and love. It’s the kind of meal that feels like home—served with warm tortillas or spooned over rice, it satisfies everyone at the table.
Why We Love This Dish
What makes Picadillo so special is its versatility and heartiness. It’s quick enough for busy weeknights, but flavorful enough to feel like something abuelita might’ve simmered all afternoon. The combination of savory ground beef, earthy potatoes, and green beans all cooked in a seasoned tomato sauce makes this dish rich, balanced, and comforting.
The added beef bouillon and spices give it depth, while the potatoes soak up all the flavor and help stretch the meal. Plus, it’s easy to adjust—swap green beans for peas, throw in carrots, or even add a little chile if your family likes heat.
Ingredients:
- 1 1/2 Tablespoons canola oil
- 1 pound 85% lean ground beef
- 1/2 large yellow onion, chopped
- 2 garlic cloves, chopped
- 2 (8 oz) cans tomato sauce
- 2 Tablespoons fresh cilantro leaves, chopped (or 1 Tablespoon dry cilantro)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 large russet potato, peeled and diced into 1/4” cubes
- 1/2 cup water (4 ounces)
- 1 cube Wyler’s Instant Bouillon Beef Cube
- 1 (14.5 oz) can cut green beans, drained
Directions:
- Cook the Beef: Heat canola oil in a large skillet over medium heat. Add the ground beef and cook for about 8 minutes, breaking it apart as it browns.
- Add Aromatics: Stir in chopped onion and cook for another 2 minutes, then add the garlic and cook for 2 more minutes until fragrant.
- Season the Meat: Add the cilantro, cumin, oregano, black pepper, and salt. Stir to combine and evenly coat the beef with the spices.
- Make the Broth: In a heatproof cup or bowl, microwave the water with the bouillon cube for 90 seconds. Stir to dissolve, then pour into the skillet.
- Bring It Together: Stir in the tomato sauce, diced potatoes, and drained green beans.
- Simmer: Cover and reduce heat to low. Let it simmer for about 35 minutes, or until the potatoes are fork-tender and the sauce has thickened.
Serving Suggestions
This dish is traditionally served with warm flour or corn tortillas, but it’s equally delicious spooned over steamed white rice. Add a side of sliced avocado, a squeeze of lime, or some pickled jalapeños if you’re feeling fancy.
A Note from the Kitchen
Picadillo is one of those recipes that can vary from kitchen to kitchen, and every family has their own twist. This version—with potatoes and green beans—is a cozy, balanced take that hits all the right notes: warm, savory, and full of heart.
So go ahead—make a big skillet of Mexican Picadillo con Papas y Green Beans, gather around the table, and enjoy every flavorful bite.