Mexican Picadillo con Papas: A Perfect Beginner-Friendly Comfort Dish
Mexican Picadillo con Papas is a comforting dish made with seasoned ground beef, tender potatoes, and a rich tomato-based sauce. This beginner-friendly recipe is simple, satisfying, and perfect for tacos, rice bowls, or a cozy meal on its own! 🌮🍅🔥
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 ½ tablespoons neutral oil (such as vegetable or grapeseed)
- 1 pound 85% lean ground beef (or ground chicken for a lighter option)
- ½ large yellow onion, chopped
- 2 medium garlic cloves, diced
- 1 medium jalapeño, stem, ribs, and seeds removed; diced
- 1 medium tomato, chopped
- 2 tablespoons fresh cilantro leaves, chopped (plus more for serving)
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt (plus more to taste)
- 1 large russet potato, peeled and diced into ¼-inch cubes
- ½ cup tomato sauce (4 ounces)
- ½ cup water (4 ounces)
- ½ teaspoon Better Than Bouillon Seasoned Beef Base (or swap for gluten-free beef broth if necessary)
Instructions
- Heat the Pan and Cook the Meat
Heat a large skillet or pot with a lid over medium heat. Add the oil and swirl to coat the pan. Once the oil is warm, add the ground beef (or ground chicken) and cook, breaking it up with a spatula. Stir occasionally until the meat is browned, about 5 to 7 minutes. If using beef with a higher fat content, drain any excess grease to prevent the dish from becoming too oily. - Sauté the Aromatics
Add the chopped onion to the browned meat and sauté for about 2 minutes until it starts to become translucent. Stir in the diced garlic, jalapeño, chopped tomato, and cilantro. Cook for another minute until the garlic becomes fragrant and the tomatoes start to soften. - Season and Add Potatoes
Sprinkle in the cumin, oregano, and salt, then stir to distribute the seasonings evenly. Add the diced potatoes, making sure they are evenly mixed into the meat. The potatoes will absorb the flavors as they cook. - Simmer the Picadillo
Pour in the tomato sauce, water, and Better Than Bouillon base (or substitute with broth). Stir well, ensuring that the potatoes are as submerged as possible in the liquid. Cover the pan and reduce the heat to medium-low. Let the mixture simmer for about 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. If the mixture starts looking too dry, add a splash of water to keep it from sticking to the pan. - Taste and Adjust Seasoning
Before serving, taste the picadillo and adjust the seasoning if needed. Add more salt if necessary or a pinch of black pepper for extra depth. If you prefer a slightly tangier flavor, a squeeze of fresh lime juice can brighten the dish.
Notes
- How to Tell When the Potatoes Are Cooked: Use a fork to pierce a piece of potato. If it slides in easily, the potatoes are fully cooked.
- Preventing Overcooked Veggies: If you find that your vegetables are browning too quickly, lower the heat slightly and stir more frequently to prevent burning.
- Draining Excess Fat: If using ground beef with a higher fat percentage, draining some of the grease before adding onions will result in a less oily dish.
- Cooking Ground Chicken: If using chicken instead of beef, keep in mind that it is leaner and cooks faster. Avoid overcooking to prevent dryness.
- Saving Time on Prep: Chop your onions, garlic, jalapeño, and tomatoes before you start cooking to make the process smoother and faster.