Ground Beef Picadillo with Potatoes is a one-pot Mexican stew combining savory ground beef, tender potatoes, and carrots in a tomato-serrano pepper broth. It's a quick, family-friendly weeknight dinner that comes together in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a pot over medium heat, add 3 Roma tomatoes, 1/4 white onion, 1 serrano pepper, and 2 cups of boiling water. Cook for about 10 minutes.
Transfer the boiled vegetables to a blender. Add some of the cooking water and the beef bouillon powder.
Blend the sauce ingredients until smooth and set aside.
In a large pan over medium heat, add the ground beef and break it apart.
Season the beef with minced garlic, black pepper, and salt. Mix and cook for about 5 minutes until browned.
Add the diced small white onion and diced potatoes to the pan. Mix and continue cooking for 2 minutes.
Stir in the diced Roma tomato and cook for about 3 minutes, until it releases its juices.
Add the diced carrot and pour the blended salsa over everything in the pan.
Stir to combine. Taste and adjust seasoning with more salt or beef bouillon if needed.
Add the small bunch of cilantro to the pan.
Cover the pan, lower the heat, and let it simmer for 6 to 8 minutes.
Once cooked, serve hot, optionally with a side of rice.
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months; reheat on the stovetop over medium heat, adding a splash of water if needed.
Yes, this stew reheats well. Prepare up to 2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop or microwave until warmed through.
Serrano peppers offer moderate heat. For milder flavor, remove seeds and membranes before adding. For less heat, substitute with poblano peppers.
Yes, replace with 2 cups beef broth instead of water and bouillon, or use chicken bouillon if beef is unavailable.
Pierce with a fork—they should be tender but not falling apart, typically 15–20 minutes after the potatoes enter the simmering broth.
Serve with warm flour or corn tortillas, white rice, or crusty bread to soak up the flavorful sauce.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
Best Cantarito Cocktail
5 min
