Ground Beef with Potatoes



  • 1 medium Russet potato or 2 white potatoes, peeled and diced
  • 1 pound ground chuck
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 small white onion, diced
  • 2 large Roma tomatoes, roughly chopped
  • 1 to 2 serrano chiles, roughly chopped
  • 1/4 cup water
  • Pinch of salt and Mexican oregano


  1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.
  2. Add the diced potatoes and cook until they are browned and crispy in spots. You can cover the pan to help them cook faster. Once done, transfer the potatoes to a plate lined with paper towels to drain and set aside.
  3. In the same skillet, add the ground beef over medium/high heat. Season it with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and 1/2 teaspoon of pepper. Cook for 8 to 10 minutes until the beef is nicely browned.
  4. Add the minced garlic and diced onion, and continue cooking for 2 to 3 minutes.
  5. In a blender, combine the tomatoes, serrano chiles, 1/4 cup of water, a pinch of salt, and Mexican oregano. Blend until smooth.
  6. Pour the tomato mixture into the picadillo, let it come to a boil, and taste for salt.
  7. Fold in the cooked potatoes and stir until well combined.
  8. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, which should take approximately 7-10 minutes.
  9. Remove from heat and serve your delicious “Picadillo Con Papa.”

This recipe offers a wonderful blend of flavors and textures, and it’s sure to be a hit with your family. Enjoy!

Here are some additional tips and ideas for your Picadillo Con Papa recipe:

Serving Suggestions:

  1. Picadillo Con Papa can be served with various side dishes such as rice, warm tortillas, or crusty bread to soak up the flavorful sauce.
  2. Consider garnishing your dish with fresh cilantro, chopped green onions, or a squeeze of lime for a burst of freshness.


  1. This recipe is versatile, and you can adjust the level of spiciness to your preference by using more or fewer serrano chiles.
  2. You can also add other vegetables to the picadillo, such as diced bell peppers or peas, for extra flavor and nutrition.


  1. Leftover Picadillo Con Papa can be refrigerated and reheated for another meal. It often tastes even better the next day as the flavors continue to meld.
  2. You can use any extra picadillo as a filling for tacos or burritos for a different meal.

Make It Healthier:

  1. If you’re looking to make this dish healthier, consider using lean ground beef or even ground turkey.
  2. You can also reduce the amount of oil used for frying the potatoes for a lower-fat version.

Family Tradition:

This recipe sounds like a cherished family tradition. Consider sharing the story or history behind the dish when serving it to guests or loved ones for a more personal touch.

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