Authentic Mexican Picadillo con Papas

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

This picadillo con papas is one of those meals I make when I need something easy, filling, and comforting. Ground beef, potatoes, tomatoes, and simple spices come together in one pan to create a hearty picadillo con papas the whole family enjoys.

Unlike venison or lamb stews, this picadillo is simmered in a tomato-based sauce that gives it a rich, slightly tangy flavor.

I love this recipe because it uses everyday ingredients and tastes even better the next day. We often serve it with warm tortillas, rice, or sliced avocado for a complete meal.

It’s also a great recipe for feeding a crowd. Just let everything simmer until the potatoes are tender and the flavors come together beautifully.

What is Mexican Picadillo con Papas?

Picadillo con papas is a traditional Mexican dish made with ground beef and potatoes simmered in a flavorful tomato sauce with garlic, onion, and simple seasonings. It is a hearty, budget-friendly meal that is popular throughout Mexico and often served as a filling for tacos, burritos, empanadas, and gorditas. 

One of the things I love about picadillo is its versatility. Leftovers can be tucked into warm tortillas for easy tacos or served over rice for a simple weeknight dinner. Add your favorite toppings, such as Roasted Salsa, sour cream, shredded cheese, lettuce, avocado, or chipotle sauce.

Why You’ll Love This Recipe

• Simple ingredients. This picadillo con papas combines ground beef, potatoes, tomatoes, and spices into a hearty homemade meal.
• Perfect for leftovers. The flavors deepen as the picadillo sits, making it just as delicious the next day.
• Easy to customize. Serve this picadillo with rice, in tacos, or with warm tortillas, and add beans, avocado, or jalapeños for extra flavor.

Ingredients

Before we get started, here are a few easy ways to make this picadillo con papas even more nutrient-dense. Replace part of the ground beef with black beans or lentils, add extra vegetables such as bell peppers or zucchini, or serve it with sliced avocado and a fresh salad. These simple additions add fiber, vitamins, and healthy fats while keeping all the flavor.

Ground beef

Choose lean ground beef for a lighter dish. Grass-fed or organic beef is a great option if available.

If you have leftover beef, try using it in my Hamburger Soup.

Onions

Yellow onions work best because they become soft and sweet as they cook. I also like to add a few spring onions for extra flavor.

Peppers

Bell peppers add sweetness and color. If you like a little heat, add a diced jalapeño or your favorite chile pepper.

Potatoes

Yukon Gold and red potatoes are my favorites, but any variety will work. Cut them into small, even pieces so they cook evenly.

tomato sauce or Roma tomatoes

Tomato sauce creates the rich base for this picadillo con papas. Canned tomato sauce is convenient and works well, while fresh Roma tomatoes add a more homemade flavor and texture. You can also use homemade tomato sauce if you have some on hand.

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 stir in fresh cilantro near the end of cooking and sprinkle a little more on top before serving.

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

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the garlic and ground beef. Cook, breaking up the meat with a spatula, until browned.

Second step: Sauté the veggies

Add the spring onion, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened 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, then mix well to combine.

Fourth step: Add the potatoes

Add the cubed potatoes and stir everything together. Bring the mixture to a gentle simmer.

Fifth Step: Simmer

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

Serve hot with Mexican rice, warm tortillas, or use this picadillo de carne molida con papas as a filling for tacos, burritos, gorditas, or empanadas.

How to serve this Mexican Ground Beef?

This picadillo con papas is a versatile Mexican meal that can be served in many ways. Serve it with rice for a hearty dinner, or spoon it into warm tortillas to make tacos, burritos, gorditas, or sopes. It is also used as a filling for empanadas and stuffed peppers.

For a lighter meal, serve it with sliced avocado, a fresh salad, or pico de gallo. However you serve it, this recipe for picadillo is full of flavor and perfect for sharing with family and friends.

Longevity Tips

These small changes add more fiber, healthy fats, and plant-based nutrients while keeping the dish just as satisfying.

• Top your picadillo con papas with fresh cilantro, avocado slices, or a squeeze of lime for extra flavor and nutrients.
• Replace part of the ground beef with black beans or chickpeas to add more fiber and plant-based protein.
• Serve with a fresh salad or extra vegetables to create a more balanced meal.

 How to Store Picadillo con Papas

I often make a double batch because the leftovers taste even better the next day.

Allow the picadillo to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.

For longer storage, place the cooled picadillo in a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to serve, thaw it overnight in the refrigerator and reheat gently on the stovetop until warmed through.

Can You Make Picadillo con Papas in an Instant Pot?

Yes. This recipe works well in an Instant Pot and is a great option when you’re short on time.

Use the Sauté function to brown the ground beef and cook the vegetables, following the first four steps of the recipe.

Once everything is combined, close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then carefully release any remaining pressure.

The result is tender potatoes and flavorful picadillo in less time than the stovetop version. I also like using this method when making picadillo soup.

Notes:

• Cut the potatoes into small, even pieces so they cook evenly.
• If the sauce seems too thin, switch back to Sauté and simmer for a few minutes until it thickens.

More Authentic Mexican Recipes

Avocado Chutney

Pico de Gallo

Roasted Pepitas