This easy Picadillo con Papas is a traditional Mexican ground beef and potato dish simmered in a rich tomato-based sauce and seasoned with warm spices. It’s cozy, flavorful, and comes together in one pan. Perfect for busy weeknights or when you’re craving something hearty and homemade. Serve it over rice or tuck it into warm tortillas for a meal that always hits the spot
What is Picadillo?
Picadillo is a traditional dish made with ground meat—typically beef—simmered with tomatoes, onions, garlic, and warm spices. In Mexican cuisine, it often includes diced potatoes (papas), giving the dish heartiness and texture. The name picadillo comes from the Spanish word picar, meaning "to chop," referring to the finely chopped ingredients that make up the dish.
While variations of picadillo exist across Latin America and the Caribbean, the Mexican version is known for its earthy flavors, comforting simplicity, and use of pantry staples like cumin, tomato sauce, and sometimes a touch of cinnamon for warmth. It’s a beloved everyday dish, often served with rice, wrapped in warm tortillas, or used as a filling for tacos, empanadas, and stuffed peppers.
Picadillo con Papas is especially popular in Mexican home cooking—affordable, filling, and perfect for feeding a family. It’s the kind of meal that brings back memories of childhood, where love was served up one spoonful at a time.
What ingredients do I need?
To make a rich and comforting Picadillo con Papas, you'll need a combination of simple, flavorful ingredients that come together to create this classic Mexican dish. Here’s what you’ll need and why each ingredient is essential:
- Ground beef – The heart of picadillo! Lean ground beef gives the dish its rich, savory flavor and provides the perfect texture when simmered with the other ingredients.
- Avocado oil – A healthy, neutral oil perfect for sautéing the onions and garlic to build flavor without overpowering the dish.
- Yellow onion (diced) – Onions form the base of the picadillo, adding sweetness and depth to the dish. Sautéing them in oil brings out their natural caramelized flavor.
- Garlic cloves (minced) – Essential for creating a savory depth in the picadillo. Garlic adds a robust, aromatic layer that enhances the overall flavor profile.
- Roma tomatoes (chopped) – Fresh tomatoes add juiciness and acidity, balancing the richness of the beef and potatoes while contributing a fresh, vibrant flavor.
- Russet potatoes (peeled and diced) – Potatoes make the dish hearty and filling, providing a soft texture that absorbs the flavorful seasonings while simmering.
- Ground cumin – A staple in Mexican cooking, cumin adds a warm, earthy flavor with a hint of citrusy sweetness that brings the dish together.
- Cinnamon – A pinch of ground cinnamon provides subtle warmth and sweetness, making the dish stand out with a comforting, slightly exotic twist.
- Garlic powder – Enhances the garlic flavor without being overpowering, bringing a well-rounded depth to the dish.
- Tomato sauce – Adds a rich, tangy base that helps bring all the flavors together while making the dish saucy and comforting.
- Apple cider vinegar – Adds a touch of acidity to balance out the richness of the beef and potatoes, giving the dish a bright, zesty finish.
- Tomato bouillon (optional) – For added depth and savory richness, tomato bouillon intensifies the tomato flavor in the dish. Adjust to taste.
- Fresh cilantro (for garnish) – Adds a fresh, herbaceous pop of flavor to finish the dish and brighten up the rich flavors of the picadillo.
- Salt and pepper – Essential seasonings to balance all the flavors and bring the dish to life. Adjust to taste.
How to Make Picadillo?
Follow these simple steps to make a rich and flavorful Picadillo con papas right at home.
Sauté the Onions and Garlic
Heat 2 tablespoons of avocado oil in a large skillet or pan over medium heat. Add the diced onion and minced garlic, and sauté for 3 to 5 minutes, until the onions are softened and translucent. This step builds the flavor base for the dish.
Cook the Ground Beef
Add 1 ½ pounds of ground beef to the skillet, breaking it up with a spoon. Cook for about 5 to 7 minutes, until the beef is browned and the liquid evaporates. This ensures a rich, savory flavor.
Season the Beef
Sprinkle in the spices: 1 ¼ teaspoons salt, freshly ground pepper, a pinch of ground cinnamon, 2 teaspoons ground cumin, and 1 teaspoon garlic powder. Stir well and cook for another 2 to 3 minutes to let the flavors meld.
Add tomatoes and potatoes
Sprinkle in the spices: 1 ¼ teaspoons salt, freshly ground pepper, a pinch of ground cinnamon, 2 teaspoons ground cumin, and 1 teaspoon garlic powder. Stir well and cook for another 2 to 3 minutes to let the flavors meld.
Simmer and cook
Cover the skillet, lower the heat, and let the picadillo simmer for 15 minutes, or until the potatoes are tender and the flavors have blended together.
Adjust Seasoning
Taste the picadillo and adjust the seasoning with more salt, pepper, or vinegar if needed. If you like more spice, add some chopped fresh chiles or a dash of chili powder.
Tips
Cut the Potatoes Small
To make sure the potatoes cook evenly and quickly, dice them into small, uniform cubes. This also helps them absorb more flavor from the sauce and spices.
Use Lean Ground Beef
Using 85–90% lean ground beef helps strike the perfect balance between flavor and less grease. If there’s excess fat after browning, you can drain it to keep the dish from becoming too oily.
Sauté for Flavor
Don’t rush the onions and garlic—let them soften and turn slightly golden to build a flavorful base for the entire dish. A few extra minutes here makes a big difference.
Simmer Until Tender
Once everything is combined, cover and simmer the picadillo until the potatoes are fork-tender. This allows the flavors to meld together and creates that signature comforting texture.
Customize with Garnishes
While traditionally served with rice or warm tortillas, you can also top your picadillo with a sprinkle of fresh cilantro, a squeeze of lime, or even pickled jalapeños for a tangy twist.
FAQ
Traditional picadillo is made with ground beef, potatoes, tomatoes, and a blend of spices like cumin, garlic powder, and cinnamon. Every family has their own variation, but it’s always a hearty, comforting dish that’s easy to make.
Yes! Picadillo is a great make-ahead meal. It stores well in the fridge for up to 4 days and also freezes beautifully. In fact, the flavors often deepen and get even better after a day or two.
Definitely. Ground turkey is a great leaner alternative and still so flavorful when cooked with the right spices. Just be sure to adjust seasonings to taste, as turkey is milder than beef.
It’s delicious served over white rice, with warm tortillas, or even stuffed into tacos or empanadas. Top with fresh cilantro or a squeeze of lime for a bright finishing touch.
Yes! Feel free to add carrots, peas, or even bell peppers if you want to sneak in more veggies. Just chop them small so they cook evenly with the potatoes.
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Picadillo con papas
Ingredients
- 2 tablespoon avocado oil
- 1 onion diced
- 4 garlic cloves minced
- 1 ½ proud beef
- 1 ¼ teaspoon salt husked and rinsed
- ground pepper to taste
- ground cinnamon pinch
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 4 roma tomatoes
- 1 large russet potato
- ¼ cup tomato sauce
- ¼ water
- 2 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1 tsp tomato bouillon optional
- cilantro handful
Instructions
Saute the aromatics
- In a large saucepan over medium heat, warm the avocado oil. Add the diced onion and minced garlic. Cook for 3–5 minutes, until softened and fragrant.
Brown the beef
- Add the ground beef to the pan, breaking it up with a spatula. Cook until it’s no longer pink and most of the liquid has evaporated. Let it brown a bit for extra flavor.
season
- Add the salt, pepper, cinnamon, cumin, and garlic powder. Stir and cook for another 2–3 minutes to toast the spices.
Simmer the vegetables
- Mix in the chopped tomatoes, diced potato, tomato sauce mixture, apple cider vinegar, and bouillon if using. Stir to combine.
Cook until tender
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the potatoes are tender and the flavors have melded.
serve and enjoy
- Spoon over fluffy white rice, garnish with fresh cilantro, and enjoy with your loved ones!
Notes
- Make it ahead: This dish tastes even better the next day! Prep a day in advance and reheat gently on the stovetop for quick meals throughout the week.
- Broth vs. water: If you have beef broth on hand, it adds more depth than water. But don’t worry — it’s still delicious either way.
- Optional additions: Some families add peas, carrots, or even raisins for a sweet-savory twist. Feel free to make it your own.
- No fresh tomatoes? You can substitute with one 15-ounce can of diced tomatoes if needed.
- Low-carb option: Skip the potatoes and add chopped zucchini or cauliflower for a lighter version.
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