Mexican Picadillo with Ground Beef and Potatoes | CookOS

Mexican Picadillo

Name: Mexican Picadillo with Ground Beef and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp paprika; salt, to taste; black pepper, to taste; 1/2 medium yellow onion; 3 cloves garlic; 1 jalapeño; 2 Roma tomatoes; 1/2 bunch cilantro; 1 tsp chicken bouillon powder; 1/2 cup water; 2 medium potatoes; 1 cup shredded Monterey Jack cheese; Flour tortillas, for serving

Mexican Picadillo is a one-pan ground beef dish simmered with potatoes in a fresh tomato, onion, and cilantro sauce, finished with melted cheese and served with warm tortillas. It's a comforting, budget-friendly meal that comes together in under 30 minutes.

🌍Mexican 🏷️Picadillo 🏷️Ground beef 🏷️Potatoes 🏷️One-pan Comfort food

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

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Ingredients

1 lb ground beef
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
salt, to taste
black pepper, to taste
1/2 medium yellow onion
3 cloves garlic
1 jalapeño
2 Roma tomatoes
1/2 bunch cilantro
1 tsp chicken bouillon powder
1/2 cup water
2 medium potatoes
1 cup shredded Monterey Jack cheeseoptional
Flour tortillas, for servingoptional

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Instructions

1
In a large, hot skillet, add the ground beef and break it apart with a spoon. Cook until it begins to brown.
2
Season the browning beef with half of the garlic powder, onion powder, paprika, salt, and pepper.
3
While the beef cooks, prepare the sauce. In a blender, combine the chopped onion, garlic cloves, jalapeño, tomatoes, cilantro, chicken bouillon powder, and water.
4
Blend the sauce ingredients until smooth.
5
Add the cubed potatoes to the skillet with the browned beef.
6
Season the potatoes with the remaining garlic powder, onion powder, paprika, salt, and pepper. Stir everything to combine.
7
Pour the blended sauce over the beef and potatoes in the skillet and stir.
8
Bring the mixture to a boil, then reduce the heat to low to maintain a simmer.
9
Cover the skillet and let it simmer for about 30 minutes, or until the potatoes are fork-tender.
10
Uncover the skillet and sprinkle the shredded cheese over the top. Allow it to melt.
11
Serve hot, scooping the picadillo with warm flour tortillas.

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Tips & Notes

Pro tips

Blend the tomatoes, onion, jalapeño, and cilantro until completely smooth for an evenly distributed sauce that coats the beef and potatoes.
Brown the ground beef fully before adding the sauce to develop deeper flavor and prevent a watery final dish.
Cut potatoes into small, uniform pieces (about ½-inch cubes) so they cook through in the same time as the sauce simmers.
Add cheese in the last 2–3 minutes of cooking and cover the pan so it melts evenly over the top.

Substitutions

Ground beef → ground pork (slightly sweeter, same cooking time)
Roma tomatoes → canned crushed tomatoes, 1 cup (adjust blending method accordingly)
Jalapeño → serrano pepper (spicier) or omit entirely (milder)
Fresh cilantro → fresh parsley (milder herb flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if needed.

Common Questions

Can I make Mexican Picadillo ahead of time?

Yes. Prepare the dish up to 2 days ahead, store in an airtight container in the refrigerator, and reheat gently on the stovetop or microwave before serving.