Description
Mom’s Picadillo con Papa is a comforting and hearty Mexican dish featuring seasoned ground beef simmered with tender diced potatoes and a flavorful blend of spices, tomatoes, and vegetables. This easy one-skillet recipe is perfect for a satisfying family meal and pairs wonderfully with rice, tortillas, or crusty bread.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 2 medium potatoes, peeled and diced into small cubes
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, finely chopped or 1 cup canned diced tomatoes
- 1/2 cup frozen peas (optional)
- 1 carrot, diced (optional)
Liquids and Oils
- 2 tablespoons tomato sauce
- 1/2 cup beef broth or water
- 1 tablespoon vegetable oil
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions
- Heat the oil and soften onion: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened and translucent.
- Add garlic and cook until fragrant: Stir in the minced garlic and cook for an additional minute, releasing its aroma but not letting it brown.
- Brown the ground beef: Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is fully browned and no longer pink. Drain any excess grease if needed to avoid greasiness.
- Add tomatoes, tomato sauce, and broth: Stir in the chopped tomatoes, tomato sauce, and beef broth (or water). Mix thoroughly to combine all the ingredients evenly.
- Add potatoes and seasonings: Incorporate the diced potatoes and season the mixture with salt, black pepper, cumin, dried oregano, and paprika. Stir well.
- Simmer the mixture: Cover the skillet and reduce the heat to low. Let the picadillo simmer gently for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Add optional vegetables: If using peas and diced carrots, add them during the last 5 minutes of cooking to soften without overcooking.
- Adjust seasoning and thicken if needed: Taste the dish and adjust the salt or spices as desired. Cook uncovered for a few more minutes if you prefer a thicker sauce consistency.
- Serve warm: Serve the picadillo con papa hot with your choice of rice, warm tortillas, or crusty bread for a complete meal.
Notes
- Cut potatoes into small, even cubes to ensure even cooking and tenderness.
- This dish pairs excellently with rice, tortillas, or crusty bread to soak up the flavorful sauce.
- For a lighter alternative, ground turkey can be substituted for ground beef.
- If you prefer a thicker picadillo, cook uncovered for a few extra minutes to reduce excess liquid.
