If you’re craving a comforting, down-home dish that’s bursting with savory flavor, this Ground Beef Picadillo with Potatoes is your new go-to. Drawing inspiration from Mexican picadillo recipes and even a touch of Cuban picadillo vibes, this one-pot wonder is an easy picadillo recipe Mexican style that delivers big on taste without complicated prep. With seasoned ground beef simmered in a rich tomato-chile blend and tender potato chunks, it’s authentic enough for family gatherings yet easy enough for weeknight dinners. Let’s dive into how to make Mexican picadillo that fills your kitchen with unforgettable aromas.
Hearty Ground Beef Picadillo with Potatoes
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Cuban, Filipino, Mexican
Servings 6 generous portions
Large deep skillet or Dutch oven ideal for even heating and room to sauté the beef and simmer everything together
Sharp chef’s knife and a cutting board for chopping veggies and potatoes
Wooden spoon or sturdy spatula for breaking up meat and stirring
Measuring cups and spoons to precisely measure spices and liquids
Potato peeler (optional) for prepping the potatoes neatly
- 1½ pounds ground beef 85% lean, for ideal flavor + texture—a classic choice for meat and potatoes recipes
- 2 medium russet potatoes peeled and cut into ¾-inch cubes—perfect for the “picadillo con papas” aspect
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 large green bell pepper diced
- 1 large tomato diced (or 8 oz canned diced tomatoes)
- 2 tablespoons tomato paste
- 1 –2 green chiles such as jalapeño or poblano, finely chopped—adds a mild green chili picadillo kick
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon optional—classic in Cuban picadillo recipe versions
- ½ cup low-sodium beef broth or chicken broth
- ¼ cup green olives with pimentos sliced—key to Cuban and Puerto Rican-style picadillo
- 2 tablespoons raisins optional, but traditional in many Mexican picadillo recipes
- 2 tablespoons fresh cilantro chopped (for garnish)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Prep your ingredients
Chop the onions, garlic, bell pepper, tomato, green chiles, olives, and potatoes. Measure out spices, tomato paste, and broth. Having everything ready ensures everything moves smoothly—super important for an easy Mexican picadillo recipe.
Brown the ground beef
Heat the vegetable oil in your skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it's no longer pink (about 5–7 minutes). Drain excess fat if needed.
Sauté aromatics
Add onions, garlic, and green bell pepper to the beef. Cook for 3–4 minutes until the onions are translucent and fragrant.
Add spices and tomato paste
Stir in cumin, oregano, smoked paprika, and optional cinnamon. Let them bloom for about 30 seconds, then mix in the tomato paste.
Introduce tomatoes, chiles, and broth
Add diced tomato, chopped green chiles, and beef broth. Stir to combine. Bring mixture to a gentle simmer.
Add potatoes (picadillo con papas!)
Carefully stir in the diced potatoes, making sure they’re coated in the sauce. Reduce heat to medium-low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
Finish the dish
Stir in olives and raisins (if using). Season with salt and pepper to taste. Let it simmer for another 2 minutes to meld flavors.
Garnish and serve
Sprinkle chopped fresh cilantro over each serving. This dish is a classic ground beef and potatoes combination and goes brilliantly with warm tortillas, rice, or a crisp side salad.
Pairings
- Fluffy Spanish rice or Mexican red rice
- Warm corn or flour tortillas, brushed with butter and lightly charred
- Charro beans or refried beans for a more filling meal
- Fresh salsa or pico de gallo to introduce brightness and acidity
- Mexican crema or sour cream for creamy richness
- Grilled vegetables (zucchini, peppers) to add char and texture
Pairing with a crisp agua fresca—like agua de jamaica (hibiscus water) or horchata—rounds out the classic Mexican cooking experience.
FAQs
1. What type of meat is best for picadillo—ground beef breast, thigh, or boneless?
Ground beef doesn’t come in breast or thigh cuts like chicken, but lean ground cuts like 85% lean offer the best balance of texture and flavor. If you use leaner (90–93%) beef, add a tablespoon of olive oil to maintain moisture.
2. Can I use chicken or pork instead of beef?
Absolutely. For a Filipino picadillo recipe twist, try ground pork with the same ingredients. Or use ground chicken for a lighter meat and potatoes recipe. Cook times remain similar; just adjust seasonings to taste.
3. Can I make this ahead and reheat?
Yes! Picadillo actually tastes better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
4. Can I skip the raisins or olives?
Sure—no problem. Raisins and olives are traditional in Mexican, Puerto Rican, and Cuban picadillo recipes, but omitting them won’t ruin the dish. However, their sweet–salty contrast adds nice depth.
5. Is this authentic Mexican picadillo?
Yes! With cumin, tomato paste, green chiles, olives, and sometimes raisins, this falls under authentic Mexican picadillo territory. Specific regional variations (like Puerto Rican or Cuban picadillo or Filipino picadillo recipe styles) tweak spices, so feel free to adapt.
