Picadillo Ranchero with Ground Beef & Potatoes | CookOS

Picadillo Ranchero

Name: Picadillo Ranchero with Ground Beef & Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil; 1/2 medium white onion, sliced; 2 jalapeños, sliced; 2 cloves garlic, minced; 2 lbs ground beef; salt, to taste; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp dried oregano; 3 medium potatoes, diced; 3 roma tomatoes, diced; 4 tomatillos, diced; 2 chipotle peppers in adobo sauce, minced; 1 can (8 oz) tomato sauce; 1 cup water; 2 bay leaves; 1/4 cup fresh cilantro, chopped, for garnish

Picadillo Ranchero is a savory Mexican one-pan meal combining seasoned ground beef, potatoes, and spiced vegetables. It's a quick, budget-friendly weeknight dinner that delivers authentic flavor without fuss.

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

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

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Ingredients

1 tbsp cooking oil
1/2 medium white onion, sliced
2 jalapeños, sliced
2 cloves garlic, minced
2 lbs ground beef
salt, to taste
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp dried oregano
3 medium potatoes, diced
3 roma tomatoes, diced
4 tomatillos, diced
2 chipotle peppers in adobo sauce, minced
1 can (8 oz) tomato sauce
1 cup water
2 bay leaves
1/4 cup fresh cilantro, chopped, for garnishoptional

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Instructions

1
Heat oil in a large skillet over medium-high heat.
2
Add the sliced onion and jalapeños and sauté for a couple of minutes until they begin to soften.
3
Add the minced garlic and sauté for another 30 seconds until fragrant.
4
Add the ground beef to the skillet. Use a spatula to break it apart as it cooks.
5
Season the beef with salt, black pepper, garlic powder, onion powder, ground cumin, and oregano. Mix well and cook for about 3 minutes.
6
Add the diced potatoes, stir to combine, and cook for 5 minutes.
7
Carefully drain any excess grease from the skillet.
8
Add the diced tomatoes, tomatillos, and minced chipotle peppers. Stir everything together.
9
Pour in the tomato sauce and water, and stir to combine.
10
Reduce the heat to medium-low and bring the mixture to a simmer.
11
Add the bay leaves. Taste and adjust seasoning if necessary.
12
Cover the skillet and let it simmer for 15 minutes, or until the potatoes are tender.
13
Turn off the heat, remove the bay leaves, and garnish with fresh cilantro before serving.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly before adding vegetables to develop deeper flavor and ensure even cooking throughout.
Slice jalapeños and remove seeds if you prefer less heat; keep seeds for full spice intensity.
Cube or dice potatoes uniformly so they cook at the same rate; smaller pieces will be tender in 15–20 minutes.
Taste and adjust seasoning at the end; salt and spice levels vary by brand and personal preference.

Substitutions

Ground beef → ground pork or ground turkey (cook until no pink remains)
White onion → yellow or red onion (same quantity, slightly different sweetness)
Jalapeños → serrano peppers (hotter) or poblano peppers (milder)
Cooking oil → butter or lard (enhances traditional flavor)

Storage & make-ahead

Store cooled Picadillo Ranchero in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave until warmed through.