Hearty Ground Beef Picadillo with Potatoes

Prep Time 20

Cook Time 30

Total Time 50

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

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.

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.

Add onions, garlic, and green bell pepper to the beef. Cook for 3–4 minutes until the onions are translucent and fragrant.

Stir in cumin, oregano, smoked paprika, and optional cinnamon. Let them bloom for about 30 seconds, then mix in the tomato paste.

Add diced tomato, chopped green chiles, and beef broth. Stir to combine. Bring mixture to a gentle simmer.

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.

Stir in olives and raisins (if using). Season with salt and pepper to taste. Let it simmer for another 2 minutes to meld flavors.

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.