Description
Mom’s Picadillo Con Papa is a hearty and comforting Mexican dish featuring ground beef and tender potatoes simmered in a flavorful tomato sauce with a blend of spices. This easy skillet meal combines savory beef, soft russet potatoes, and aromatic vegetables to create a satisfying main course perfect for family dinners. Garnished with fresh cilantro and adaptable with a squeeze of lime, it pairs beautifully with tortillas, rice, or beans.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 2 medium russet potatoes, peeled and diced small
- 1/2 cup finely chopped onion
- 1/2 cup diced green bell pepper
- 3 cloves garlic, minced
Liquids and Sauces
- 1 cup tomato sauce
- 1/2 cup diced tomatoes, canned or fresh
- 1/2 cup beef broth
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Oils and Garnish
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Prepare Potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 5 to 7 minutes, stirring occasionally, until they are lightly golden and beginning to soften. Once done, remove the potatoes from the skillet and set them aside.
- Brown the Meat: In the same skillet, add the ground beef. Cook over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess grease if necessary to avoid a greasy dish.
- Sauté Vegetables: Add the chopped onion, diced green bell pepper, and minced garlic to the skillet with the browned beef. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Spices and Liquids: Stir in the ground cumin, chili powder, dried oregano, paprika, salt, black pepper, and optional crushed red pepper flakes. Then pour in the tomato sauce, diced tomatoes, and beef broth. Mix everything thoroughly to combine all flavors.
- Simmer with Potatoes: Return the cooked potatoes to the skillet and stir to incorporate them evenly into the meat and sauce mixture. Reduce the heat to low, cover the skillet, and let it simmer gently for 15 to 20 minutes, stirring occasionally. This allows the potatoes to become tender and the flavors to meld together.
- Final Seasoning and Garnish: Taste the picadillo and adjust the seasoning if needed by adding more salt or spices. Remove from heat and sprinkle with chopped fresh cilantro before serving to add a fresh and bright touch.
Notes
- Serve with warm flour or corn tortillas, rice, or beans to make a complete and satisfying meal.
- For extra flavor, add a splash of lime juice just before serving for a zesty lift.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
