Picadillo con papas
Picadillo con papas is the dish I tie to ordinary, happy weeknights. Ground beef and potatoes simmered in a savory tomato sauce, nothing fancy, just deeply satisfying, the kind of meal my mom could pull together after a long shift and still make taste like she fussed. It is the food of a family that stretched every dollar and never once stretched the love thin. I make it now when I want dinner to feel easy and familiar at the same time. Spoon it over rice or tuck it into tortillas, and you have a regular night made good.
Picadillo con Papas is a comforting Mexican ground beef and potato dish simmered in a savory tomato-based sauce with warm spices like cumin, garlic, and a hint of cinnamon
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.