Picadillo Recipe (Ground Beef and Potatoes)

picadillo or ground beef with potatoes in a white bowl with quesadillas next to it on a table

No ratings yet

Picadillo Recipe (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!

Course 30 Minute Meals, dinner, lunch, Mexican Inspired

Cuisine Mexican

Keyword 30 minute meals, ground beef, ground beef recipes, mexican food

Prep Time 45

Total Time 45

Servings Servings

Calories 342kcal

Author Tamara J.

Equipment

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!

Nutrition