Some nights just call for something warm, simple, and made from what’s already in the kitchen—and that’s exactly where this picadillo con papas recipe comes in. It’s an ultimate comfort food that’s super easy and absolutely everybody loves.
This post may contain affiliate links. Read our affiliate policy.
Post last updated May 9, 2026.
What is Picadillo?
Picadillo is one of those universal Latin dishes that has as many versions as there are cooks. You can add a can of chopped tomatoes, fresh corn kernels, fresh chopped cilantro or go Cuban and add sliced green olives and raisins.
This particular version I learned to make from my Mother-in-law and is essentially seasoned ground beef mixed with cubed carrots and potatoes that you spoon into warm corn tortillas or on a tostada. It requires one large frying pan and about 30 minutes of your time. Really, truly, very easy.
It is a protein-packed dinner that your ravenous family will happily gobble down offering you a solid 10 minutes of peace and the feeling that, yes, even on a weeknight—you nailed it.
Why You’ll Love This Picadillo
- One-pan, no-fuss dinner: Everything cooks in a single large skillet
- Ready in 30 minutes: Perfect when you’re short on time but still want real Mexican food
- Budget-friendly: Made with simple, everyday ingredients
- Family-approved: Mild enough for everyone, with easy ways to adjust for spicy food lovers
- Incredibly versatile: Serve it in tacos, over rice, or in enchiladas
- Even better the next day: The flavors deepen, making leftovers something to look forward to
Ingredients You’ll Need for Picadillo Con Papas
- Ground Beef – The savory base that soaks up all the mexican flavors. Swap: Ground turkey or ground chicken works well for a lighter option or ground pork for a heartier version.
- Olive Oil – I prefer California Ranch Extra Virgin Olive Oil for its clean, fresh taste.
- Onion, carrot & garlic – Build the flavor foundation.
- Potato – sweet potato works too for a slightly sweeter, healthier twist.
- Kosher salt – I always use Morton kosher salt
- Ground black pepper – I highly suggest to use freshly cracked black pepper
- Homemade Taco seasoning (chili powder, chipotle powder, garlic powder, ground cumin, paprika, oregano) – Or use your favorite store-bought seasoning.
- Beef broth – Creates the saucy base that keeps everything tender and flavorful.
For serving – Include warm tortillas or tostadas, jalapeños, scallions and lime wedges for toppings.
How to Make Picadillo
Sauté the base. Heat oil in a large skillet over medium heat. Add chopped onions and carrot, season with salt and pepper, and cook for about 5 minutes until softened. Add garlic and cook 1 minute more.
Brown the beef. Add ground beef and taco seasoning. Break it up as it cooks and stir into the vegetables. Cook until mostly browned, about 5 minutes.
Simmer with potatoes. Add diced potatoes and beef broth. Cover, reduce heat to low, and cook until potatoes are tender, about 15 minutes.
Finish & serve. Taste and adjust seasoning. Serve in warm tortillas with jalapeños, scallions, and lime.
How to make homemade taco seasoning
I like to make it with homemade taco seasoning that I keep handy for just such an occasion, Nana uses the tried and true Sazón flavoring packets which have achiote and dried cilantro and add that special Mexican je ne sais quoi.
This is my favorite combination of spices that I love so much I even included it in my cookbook, Plant Powered Mexican and lovingly call it Magic Spice Mix. It’s a little smoky, earthy, with just a hint of spice (although you can add more chipotle chili powder for a spicier version)
Taco Seasoning Tip: Mix spices together and store in a sealed jar for up to 3 months for quick flavorful meals anytime.
Serving Ideas and Favorite Ways to Eat It
This is a deeply flavorful meat and potato dish, so I like to keep the sides simple and let the picadillo shine. It’s especially good over Arroz Blanco(white rice), Mexican Rice, or Cilantro Lime Rice for a complete meal. Warm corn tortillas or crispy tostadas are always a must.
And honestly, picadillo is one of my favorite meat fillings because it’s so versatile. I’ll use it in gorditas, empanadas, tacos al vapor, or burritos drizzled with salsa verde depending on my mood. It’s also amazing stuffed into bell peppers for an easy baked dinner that feels just a little more special without extra effort.
If you want to switch things up, try an Oaxacan-style chicken picadillo recipe for a lighter twist, go classic with Cuban picadillo, or turn it into freezer-friendly picadillo enchiladas for an easy make-ahead meal.
FAQs
Yes, it actually improves the next day as the flavors deepen. Let cool and store in airtight containers for up to 4 days.
Any kind of potato will work. The waxier potatoes like red potatoes or Yukon gold potatoes hold their shape a little better but Russet potatoes are nice because they turn fluffy.
Yes! Pack tightly in a freezer-safe container and freeze for up to 6 months. Defrost overnight in the fridge and then reheat on the stove with a little extra broth.
Picadillo Con Papas {Mexican Ground Beef with Potatoes}
Some nights just call for something warm, simple, and made from what’s already in the kitchen—and that’s exactly where this picadillo con papas recipe comes in. It’s an ultimate comfort food that’s super easy and absolutely everybody loves.
Ingredients
- 2 tablespoons sunflower oil
- 1 medium medium red or white onion , diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon taco seasoning, homemade (see recipe below) or store-bought
- 1 large (or 2 medium) large (or 2 medium) potatoes , peeled and diced
- 3/4 cup beef broth
- warm tortillas or tostadas, for serving
- sliced jalapeños, sliced scallions, lime wedges, your favorite salsa, for serving
- Kosher salt , to taste
For the Taco Seasoning
- 1 tablespoons chipotle chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat 2 tablespoons oil in a large frying pan over medium heat. Add 1 diced onion and 2 chopped carrots and season generously with salt. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add 3 cloves minced garlic and cook a minute more.
- Add 1 pound ground beef and 1 tablespoon taco seasoning and season again with salt. stir into onion mixture, breaking up the beef with the back of the spoon. Cook until most of the beef is browned, about 5 more minutes.
- Add 1 large diced potatoe and 3/4 cup beef broth or water, cover (a baking sheet works well here if you don't have a big enough lid) and reduce heat to low. Cook until potatoes are tender, about 10 minutes. Taste and season with more salt if needed.
- Serve with warm tortillas or tostadas, sliced jalapeños and scallions, and some lime wedges for squeezing.
For the Taco Seasoning
- Mix all the ingredients together. Store at room temperature in a sealed jar for up to 3 months.
Notes
- The Potato Cut: Dice your potatoes into small, uniform cubes (about 1/2-inch). This ensures they cook through in the 10-minute window without becoming mushy or leaving the centers crunchy.
- The "Acid" Kick: Always serve with lime wedges. The acidity cuts through the richness of the beef and makes the earthy cumin in the taco seasoning pop.
- Reheating: If the potatoes have soaked up all the liquid in the fridge, add a splash of water or broth before microwaving to keep the beef moist.
- Tomato Base: For a "saucier" version, replace 1/4 cup of the beef broth with 1/4 cup of tomato sauce or one finely diced Roma tomato.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 470Total Fat: 28gSaturated Fat: 8gUnsaturated Fat: 20gCholesterol: 102mgSodium: 1065mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 34g
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
This comment has been removed by the author.