Authentic Mexican Picadillo con Papas

Mexican picadillo con papas is a traditional homemade Mexican ground beef dish perfect for tacos, burritos, empanadas, and gorditas.

Unlike Italian venison or lamb stews, this has a tomato sauce base, which gives it a rich, slightly tangy flavor.

Making stews is especially satisfying when cooking for a big family. You place everything in a casserole dish and let the magic happen as it simmers to perfection.

What is Mexican Picadillo con Papas?

Picadillo con papas is a traditional Mexican dish made with ground beef and potatoes simmered in a tasty tomato, garlic, onion, and herb sauce. Picadillo tacos taste amazing! Fill crunchy taco shells with a flavorful ground beef and potato hash seasoned with tomatoes and your favorite extras. For even more flavor, top them with salsa, sour cream, shredded cheese, lettuce, or chipotle sauce.

Why you will love this recipe?

• It’s hearty, comforting, and made with whole ingredients like tomatoes, potatoes, and lean ground beef, a perfect dish for a longevity diet.
• The rich tomato sauce, tender potatoes, and seasoned ground beef come together in one pot, perfect for feeding a crowd or enjoying as leftovers. 
• Plus, it’s versatile enough to use in tacos, burritos, or served with rice and tortillas.

Ingredients

Ground beef

Choose lean ground beef with less fat. Grass-fed or organic ground beef is a great choice.

Onions

Yellow onions are the best choice for this picadillo recipe as they become soft and caramelized. I also used spring onion for additional flavors and benefits.  

Peppers

For a mild heat, choose bell peppers, which add sweetness and a vibrant color to the dish. For extra spice, consider adding a jalapeño or other hot peppers depending on your heat preference.

Potatoes

I prefer yukon potatoes or red potatoes but any type will do, just make sure to cut them into small, even pieces for even cooking. 

tomato sauce or Roma tomatoes

Canned tomato sauce is convenient and gives a smooth, rich base. If using fresh tomatoes, choose ripe plum or Roma tomatoes for their lower water content and meaty texture. You can also use homemade tomato sauce.

herbs and spices

Dried oregano is a classic herb for this picadillo con papas recipe, which, together with cumin, makes a tasty combo. I like to use Fresh cilantro in the middle and at the end for a fresh color and taste.

How to make Picadillo con papas

First step: Brown the beef

In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and fragrant. Add minced garlic and the minced beef to the skillet. Cook, breaking it up with a spatula, until thoroughly browned.

Second step: Sauté the veggies

Add spring onion, bell pepper, jalapeño, and sauté for about 5 minutes until soft and fragrant.

Third step: Add spices and tomato sauce

Stir in the oregano, cumin, salt, and pepper. Pour in the tomato sauce and beef broth. Mix well.

Fourth step: Add the potatoes

Add the diced potatoes and stir to combine. Bring to a simmer.

Fifth Step: Simmer

Cover and cook on low heat for about 20–25 minutes, or until the potatoes and ground meat are tender, and the sauce has thickened. Stir occasionally to prevent sticking.

Serve hot with Mexican rice, warm tortillas, or use it as a filling for tacos, burritos, gorditas, or empanadas.

Longevity Tips

• Top with chopped cilantro, avocado slices, or a squeeze of lime.
• Add plant-based ingredients like beans or chickpeas

How to store this mexican ground beef and potato recipe?

I am not afraid of making a big batch, as the leftovers taste even better the next day. 

 Allow the picadillo to cool completely before storing it in an airtight container. Keep it in the refrigerator for up to 3–4 days.
Transfer the cooled picadillo to a freezer-safe container or a zip-top bag for longer storage. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove over low heat until heated.

Can you make this recipe in an Instant Pot?

Set your Instant Pot to the “Sauté” function for the first four steps.

Close the lid and set the valve to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes. Once done, let it naturally release pressure for 5 minutes, then quick-release any remaining pressure.

Instant Pot makes the ground beef with potatoes faster while keeping the same delicious flavor!

Notes:

• The Instant Pot will cook the potatoes quickly, so make sure they’re cut into small, even pieces for even cooking.
• If you want the sauce to thicken, you can return the Instant Pot to “Sauté” for a few minutes after pressure cooking.

More Authentic Mexican Recipes

Avocado Chutney

Pico de Gallo

Roasted Pepitas