Picadillo (Ground Beef and Potatoes)
This Picadillo recipe, aka ground beef and potatoes is the ultimate comfort food. Very popular throughout Latin America, Picadillo is a hearty, one-pan dish made with seasoned ground beef, tender potatoes, and bold spices. It’s perfect for busy weeknights and even better as leftovers the next day!
While you’re here be sure to try this Cheesy Taco Skillet and this quick and delicious Taco Pizza too!
Ground beef and potato recipes
Ground beef and potato recipes are such an easy way to get dinner on the table quickly. You will fall in love with the flavors in this picadillo recipe because of all of the bold Mexican flavored spices.
It’s a delicious comfort food, and is also a great weeknight meal because it is a one pot dish, and it comes together very fast. Eat your picadillo with tortillas, alongside rice, or on it’s own because it is a hearty meal by itself.
Ingredients for picadillo
- Ground beef: lean ground beef is best, and you can substitute ground beef for ground turkey and it will still be just as delicious.
- Potatoes: russet potatoes mixed in with the ground beef create a hearty and delicious meal.
- Seasonings: these flavors are bold and zesty thanks to the Mexican style seasonings. Ground cumin, garlic, and chili powder are robust additions.
- Tomato Sauce: use an 8 ounce can of tomato sauce to add a nice zesty flavor to your meat and potatoes.
How to dice the potatoes for Mexican Picadillo
You will want to cut the potatoes into as even cubes as possible so that they cook evenly. Here is the best way to cut potatoes into even cubes:
- Step 1: Peel the skin off of your potatoes.
- Step 2: Cut the potato down the middle lengthwise, then cut it again so that you have 4 even pieces.
- Step 3: Now turn the potato on the side so that you have a flat surface to cut them.
- Step 4:Use your knife to cut the potatoes into small even cubes.
How to Make this Easy Ground Beef Recipe
See recipe card for ingredient quantities and full instructions.
One of the best parts about this Picadillo recipe is how easy it is to make. A 30 minute meal is always great for any weeknight. Ground beef, potatoes, and we added a little calbacita squash to make it even more hearty.
Here is how you make the ground beef and potatoes:
- Step 1: Cook and crumble your ground beef in a skillet over medium heat until there is no more pink.
- Step 2: Drain the excess grease using a strainer or paper towels.
- Step 3: Add your chicken bouillon, garlic, and additional seasonings you are using.
- Step 4: Add in the diced potatoes and chayote squash (if you’re using it.
- Step 5: Pour your tomato sauce and chicken broth or water over the ground beef and potatoes.
- Step 6: Cover the skillet and simmer the Mexican picadillo until the potatoes are fork tender.
Pro Tips for meat and potatoes
- Add green bell peppers or red bell peppers for another layer of delicious flavor.
- If you want your picadillo more like a soup, add more chicken broth or water. Be sure to taste for seasoning.
- Use low sodium chicken broth if you are watching salt content.
- This recipe is PERFECT for meal prep. Make a batch ahead of time and store it with a side of rice, or eat it as is.
How to serve picadillo
With rice: add your picadillo to a bowl and serve with a side of Mexican rice or White Rice to make it a complete meal.
In tacos: you can add your meat mixture into corn tortillas or flour tortillas and add your favorite taco toppings.
With fideo: fideo noodles are a delicious side to eat this ground beef and potatoes with.
Make quesadillas: an easy cheesy quesadilla is absolutely delicious with ground beef recipes!
Storing the ground beef and potatoes
Store your leftover picadillo in an airtight container for up to 3 days.
You can add it to a microwave safe container and microwave on high for 1-2 minutes until it is heated all the way through.
I do not recommend freezing the cooked picadillo because the potatoes will not reheat well after they are frozen.
FAQ
Is ground beef and potatoes a healthy meal?
Ground beef and potatoes can be healthy if you do not eat it in large quantities, and depending on the salt content you add.
What does picadillo mean in English ?
Picadillo is a Latin American dish made with minced meat. It is a “hash or stew” style of cooking.
What is the difference between Mexican Picadillo and Puerto Rican Picadillo?
They both have the same base of meat and potatoes, but Puerto Rican picadillo traditionally has green olives, and sometimes raisins for sweetness.
More ground beef recipes to try
Looking for other recipes like with ground beef? Try these:
After you try this Picadillo Ground beef and potato recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
Picadillo Recipe (Ground Beef and Potatoes)
Ingredients
- 1 pound Ground beef, cooked and crumbled
- 2 russet Potatoes, peeled and diced
- 1/2 small Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Chicken bouillon, powder or paste
- 1/2 tablespoon Chili powder
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 1 8 ounce can Tomato sauce
- 1 cup Water or chicken broth, low sodium chicken broth recommended
- 2 cups Squash, diced, (optional)
- Salt and pepper to taste
Instructions
- Start by browning your ground beef in a large skillet over medium heat. Use a spatula to break it up into small crumbles as it cooks. Continue cooking until there is no more pink.
- Drain any excess grease from the ground beef. Now add in the diced onions and minced garlic and stir it in and saute until the onions begin to get soft (about 2-3 minutes).
- Now stir in all of the seasonings including the chicken bouillon, chili powder, garlic powder, onion powder, and ground cumin. Mix the seasonings in with the ground beef and potatoes and allow them to "bloom" for about 1-2 minutes.
- Gently pour in the tomato sauce and the water or chicken broth, and add in the squash if you are using it. Stir it up until everything is fully combined.
- Turn the heat down to low and cover the skillet with a lid. Allow the picadillo to simmer, covered on low, for 20 minutes. Be sure to stir every 10 minutes. If the liquid has evaporated before the potatoes are tender, add 1/4 of water.
- Once the potatoes are fork tender, remove the lid from the skillet. If you want your picadillo more "soupy" add more chicken broth or water. If you want it on the thicker side, allow it to simmer uncovered until you get your desired consistency.
- Add salt and pepper to your taste and serve with a side of rice, tortillas, fideo, and your favorite toppings. And enjoy!
