Picadillo with Potatoes
A comforting one-pan meal featuring savory ground beef and tender potatoes simmered in a flavorful tomato and chili sauce. This classic Mexican-American dish is perfect for weeknight dinners and serves beautifully with rice or warm tortillas.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- c.Add the chopped onion, carrots, and jalapeño. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- d.Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
- 2
Step 2
- a.Brown the Ground Beef
- b.Add the ground beef to the skillet with the sautéed vegetables.
- c.Use a wooden spoon or spatula to break the meat into small crumbles. Cook until it is fully browned and no longer pink, about 6-8 minutes.
- d.Carefully drain off any excess grease from the skillet.
- 3
Step 3
- a.Simmer the Picadillo
- b.Stir in the diced potatoes, undrained diced tomatoes, beef broth, ground cumin, Mexican oregano, salt, and pepper.
- c.Bring the mixture to a boil, then reduce the heat to low.
- d.Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally. The picadillo is ready when the potatoes are fork-tender.
- 4
Step 4
- a.Finish and Serve
- b.Uncover the skillet and stir in the frozen peas. Cook for another 2-3 minutes, until the peas are bright green and heated through.
- c.Taste the picadillo and adjust the seasoning with more salt and pepper if needed.
- d.Remove from heat, garnish with fresh cilantro, and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use 85/15 ground beef. It provides enough fat for a rich taste without being overly greasy.
- 2Cut the potatoes and carrots into small, uniform pieces (1/4 to 1/2 inch) to ensure they cook evenly and quickly.
- 3Picadillo is an excellent make-ahead meal. The flavors meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3 days.
- 4If the picadillo seems too dry while simmering, add a splash more beef broth. If it's too liquidy, remove the lid for the last 5 minutes of cooking to allow some moisture to evaporate.
Adapt it for your goals.
Sweet & Savory Twist
For a more traditional Cuban or Filipino style, add 1/4 cup of raisins and 1/4 cup of chopped green olives along with the potatoes.
Spicier VersionSpicier Version
For extra heat, leave the seeds in the jalapeño or add 1/4 teaspoon of cayenne pepper along with the other spices.
Vegetarian PicadilloVegetarian Picadillo
Substitute the ground beef with 1 pound of plant-based ground 'meat' or cooked lentils. Use vegetable broth instead of beef broth.
Different VegetablesDifferent Vegetables
Feel free to add other vegetables like diced bell peppers (added with the onions) or corn (added with the peas).
Why this is on our healthy list.
Excellent Source of Protein
The ground beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Vitamins and Minerals
This dish is packed with vegetables like tomatoes, carrots, and potatoes, which supply essential nutrients such as Vitamin C (for immunity), Vitamin A (for vision), and potassium (for heart health).
Provides Sustained Energy
The complex carbohydrates from the potatoes provide a steady release of energy, helping to keep you full and energized for longer periods compared to simple sugars.
Good Source of Dietary Fiber
The combination of potatoes, carrots, onions, and peas contributes a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels.
Frequently asked questions
A typical 1.5 cup serving of this Picadillo with Potatoes contains approximately 450-550 calories, depending on the leanness of the ground beef and the size of the potatoes used.