Mom’s Picadillo Con Papa (Ground Beef with Potatoes)
Savory, saucy beef and tender potatoes in a tomato-cumin gravy—amazing with rice, tortillas, or on tostadas.
Ingredients
- 1½ lb ground beef
- 2 tbsp oil
- 1 onion, diced
- 1 green bell pepper, diced (optional)
- 2 garlic cloves, minced
- 2 medium potatoes, peeled & diced
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup tomato sauce
- 1 cup beef broth or water
- 1 tsp cumin • 1 tsp oregano
- 1 tsp chili powder or paprika
- 1 bay leaf • 3/4 tsp salt • 1/2 tsp pepper
- 1/2 cup peas (optional)
- Cilantro & lime, to serve
Time & Yield
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Serves: 6
Tips
- For extra depth, add 1–2 tbsp minced chipotle in adobo.
- Stretch it: stir in a can of drained pinto beans.
- Make ahead: tastes even better the next day.
Directions
- Brown: Cook beef in oil until browned; drain if needed.
- Sauté: Add onion & pepper; cook 3 min. Stir in garlic 30 sec.
- Simmer: Add potatoes, tomatoes, sauce, broth, spices, bay leaf, salt & pepper. Simmer covered 18–22 min until potatoes are tender.
- Finish: Stir in peas 2 min; remove bay leaf, adjust seasoning, and add cilantro.
- Serve: With rice or warm tortillas and a squeeze of lime.
