Ground beef and potatoes never tasted this good. This Mexican-style dish is anything but basic. It’s loaded with bold flavor, simmered in a rich chile-tomato sauce, and packed with tender potatoes that melt in your mouth. It is affordable, satisfying, and perfect with a side of rice or fresh flour tortillas.
This version came out very saucy, which I personally love. The sauce soaks into the rice or scoops up beautifully with a warm flour tortilla. But if you prefer a less saucy version, you can easily adjust it. Try using fewer tomatoes or adding less water when you blend the sauce. You can also let it simmer uncovered a little longer to reduce the liquid and thicken the consistency.
There are many ways to make this dish. Some people call it carne con papas, others refer to it as picadillo, and every family has their own spin. Some versions are more brothy, others more dry. Some use ground beef like this one, while others use chopped steak. No matter the variation, it is always a comforting, home-cooked classic.
My version starts by toasting dried chile anchos for a few seconds to bring out their smoky flavor. After soaking them with boiled tomatoes, they get blended into a flavorful sauce with tomato bouillon. Meanwhile, the ground beef gets browned with onion, garlic, and spices until deeply flavorful.
Once the sauce and potatoes are added, everything simmers together until the potatoes are tender and everything is coated in that delicious, savory sauce. A sprinkle of fresh cilantro at the end adds the perfect touch.
Serve it with rice or homemade flour tortillas for a meal that tastes like pure comfort.
Mexican Ground Beef and Potatoes
This Mexican ground beef and potatoes recipe is bold, comforting, and full of flavor. Known by some as carne con papas or picadillo, it's an easy and satisfying dish made with a rich chile-tomato sauce and tender potatoes.
Ingredients
- 1 lb ground beef
- 1 lb roma tomatoes
- 2 ancho chilies seeds and stems removed
- 2 potatoes peeled and diced
- 1 onion diced
- 4 cloves garlic minced
- 2 tsp tomato bouillon
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 cup water
- 2 tbs olive oil
- 1 bunch cilantro chopped
Instructions
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Heat a stainless steel skillet over medium heat. Add the oil. Once hot, quickly fry the chile anchos for 5–10 seconds per side. Don’t let them burn or they’ll turn bitter. Remove and set aside.
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Add the tomatoes to a pot and cover with water. Bring to a boil and simmer for 10–15 minutes, or until the skins start to peel. Turn off the heat and add the chile anchos. Let soak for 20 minutes.
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Transfer the tomatoes and chiles to a blender with the tomato bouillon. Discard the soaking water. Blend until smooth and set aside.
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In the same skillet, add the ground beef. Break it up as it cooks over medium heat. Add the diced onion and minced garlic. Continue browning the beef until most of the moisture has evaporated.
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Add the salt, pepper, onion powder, garlic powder, cumin, and oregano. Keep cooking until all the fat renders and the beef browns nicely this is what brings out the best flavor!
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Reduce the heat to medium-low and pour in the blended chile-tomato sauce. Stir and scrape up the browned bits stuck to the pan. Let the sauce cook for a few minutes.
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Drain the potatoes and add them to the pot. Pour 1 cup of water into the blender cup, swirl to catch leftover sauce, and add it to the pot.
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Stir everything well. Bring to a simmer, cover, and cook on medium-low for 15–20 minutes or until the potatoes are tender. Stir in the chopped cilantro at the end. Serve and enjoy!