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Mom's ground beef with potatoes dish, a hearty family meal recipe.

Picadillo Con Papa

A comforting blend of ground beef and tender potatoes, Mom's Picadillo Con Papa is perfect for busy weeknights or casual get-togethers, filling your home with delightful aromas and flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the main dish
  • 1 medium Russet potato 240 grams, washed and finely diced, skin on for extra fiber
  • 3 tablespoons olive or avocado oil for that rich, fruity sweetness
  • 1 pound ground chuck or sirloin 80% lean, juicy and savory
  • 3/4 teaspoon salt to enhance all the flavors
  • 3/4 teaspoon garlic powder for a robust aroma
  • 3/4 teaspoon pepper for that hint of heat
  • 3/4 teaspoon cumin adds a warm, earthy note
  • 1/2 teaspoon oregano for a fragrant, herbal taste
  • 1 cup white onion 200 grams, diced for sweetness and crunch
  • 2-3 cloves garlic 16 grams, minced for a bold punch
  • 2 large Roma tomatoes 288 grams, roughly chopped for freshness
  • 1-2 pieces serrano chiles 25 grams, roughly chopped for a spicy kick
  • 1/4 cup water to help blend and hydrate the dish

Method
 

Preparation
  1. In a non-stick pan, heat 2-3 tablespoons of olive or avocado oil over medium heat for a few minutes until it shimmers.
  2. Add in the finely diced Russet potatoes. Cook them until browned and crispy on most sides, about 10-15 minutes, covering while cooking to trap steam. Transfer to a paper towel-lined plate to drain excess oil and set aside.
  3. In a separate skillet over medium-high heat, add the ground beef. Season with salt, pepper, garlic powder, cumin, and oregano. Cook for about 8 to 10 minutes until browned and cooked through.
  4. Once the beef is browned, stir in the minced garlic and diced onion. Continue cooking for an additional 3-4 minutes until the onions are translucent.
  5. In a blender, combine the chopped tomatoes, serrano chiles, and 1/4 cup water. Blend on high until smooth.
  6. Pour the tomato mixture into the skillet with the cooked beef. Bring to a boil. Gently fold in the crispy potatoes and stir to combine.
  7. Allow to simmer on low heat for 7-10 minutes until the sauce thickens. Taste and adjust seasonings if necessary.
  8. Remove from heat and let cool completely if using for filling items like rellenos, empanadas, or tacos dorados.

Notes

For a soupy Picadillo, add 1 cup of broth when blending the tomatoes. Enhance flavors with bell peppers or soy sauce. Experiment with different ground meats for lighter variations.