Picadillo con Papas

Picadillo con papas is one of those comforting, everyday meals that never gets old. It’s simple, filling, and made with ingredients most of us already have on hand. It’s nothing fancy, just good, honest food that always hits the spot! This version is brothy but still hearty, with tender potatoes and ground beef simmered in a flavorful tomato sauce. It’s perfect served with warm tortillas, rice, or even just a spoon and a bowl.

How to Serve Picadillo

Picadillo con papas is incredibly versatile. I love serving it with warm corn tortillas so everyone can make their own tacos. It’s also great alongside Mexican rice and beans or simply enjoyed on its own as a comforting bowl of stew.

If you like a thicker picadillo, you can reduce the amount of water slightly. For a more brothy version, keep it just as written. It’s perfect for scooping up with tortillas.

Tips for the Best Picadillo

• Adjust the broth: Use less water if you prefer a thicker picadillo.
• Don’t skip the bay leaves: They add subtle depth to the sauce.
• Cut potatoes evenly: This helps them cook at the same rate.
• Great for leftovers: Picadillo tastes even better the next day.

This picadillo con papas is simple, comforting, and full of flavor, exactly the kind of meal that brings everyone to the table. If you try it, let me know how you served it. I always love hearing your variations.

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Picadillo con Papas

Picadillo con papas is a comforting Mexican ground beef and potato dish simmered in a flavorful tomato sauce. It’s simple to make, hearty, and perfect served with warm tortillas or rice.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 411 kcal

Author carissa

Ingredients

• 4 roma tomatoes
• 1 jalapeno
• 1/4 white onion
• 3 garlic cloves peeled
• 1 tsp Mexican oregano
• 2 tsp chicken bouillon
• 1 tsp ground cumin
• 2 cups water
• 1 lb ground beef
• 3 gold potatoes peeled and chopped
• 1 tsp garlic powder
• salt to taste
• black pepper to taste
• 2 bay leaves
• 1/2 bunch cilantro chopped

Instructions

1. Add the tomatoes, jalapeño, onion, garlic cloves, oregano, bouillon, cumin and water to a blender. Blend until the sauce is completely smooth and set it aside.

2. Heat a pot over medium heat and add the ground beef. Cook it while breaking it up with a spatula until it’s fully browned. Season the beef with garlic powder, salt, and black pepper.

3. Once the beef is seasoned, add the chopped potatoes and bay leaves. Pour in the blended tomato sauce and stir everything together so the meat and potatoes are evenly coated.

4. Bring the picadillo to a gentle simmer, cover the pot, and let it cook for about 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

5. When the potatoes are cooked through, stir in the chopped cilantro. Remove the bay leaves before serving.

Nutrition Facts

Picadillo con Papas

Amount Per Serving (1 g)

Calories 411 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 81mg27%

Sodium 105mg5%

Potassium 1047mg30%

Carbohydrates 27g9%

Fiber 4g17%

Sugar 3g3%

Protein 23g46%

Vitamin A 643IU13%

Vitamin C 39mg47%

Calcium 66mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.