Mexican Picadillo con Papas y Green Beans

Mexican Picadillo con Papas y Green Beans is a humble, home-style dish rooted in family kitchens and everyday tradition. A savory blend of ground beef simmered with tomato sauce, tender potatoes, and soft green beans, it brings together simple ingredients in a way that feels deeply comforting and undeniably nostalgic.

Seasoned with classic Mexican spices and brightened with fresh cilantro, this picadillo offers warmth, nourishment, and versatility—it’s just as delicious served over rice as it is tucked into warm tortillas.

Every bite tells a story of resourceful cooking, where frugality meets flavor, and tradition turns pantry staples into something soulful and satisfying.

Why People Will Love The Mexican Picadillo con Papas y Green Beans recipe:

Rooted in tradition: This dish reflects the heart of Mexican home cooking—humble, hearty, and full of cultural memory, offering comfort and familiarity in every bite.

Balanced, soulful flavor: The rich tomato base, seasoned with cumin, garlic, and oregano, creates a deeply savory stew that is both warmly spiced and subtly sweet from the onions and tomato sauce.

Comforting and filling: With tender potatoes, ground beef, and green beans, it’s a complete and satisfying one-pan meal that fills both the stomach and the soul.

Versatile and family-friendly: It can be enjoyed in countless ways—over rice, with tortillas, inside empanadas, or served on its own. Its approachable ingredients and mild spice make it ideal for all ages.

Simple ingredients, nourishing outcome: Made from pantry and refrigerator staples, it’s a great example of how humble components can become something deeply nourishing and full of heart with the right technique.

Perfect for leftovers and meal prep: The flavors deepen as it rests, making it even more delicious the next day. It stores and reheats beautifully, making it a smart option for batch cooking.

Key Ingredients:

Ground beef (85% lean) is the heart of this dish—rich, hearty, and deeply flavorful. As it browns, it builds a savory foundation that carries the spices and sauce, making every bite satisfying and soulful.

Russet potatoes add body and comfort, soaking up the tomato sauce and spices as they cook. Their soft, starchy texture makes the dish feel complete and grounding—true to its peasant-food roots.

Tomato sauce brings depth, acidity, and sweetness, tying the meat, vegetables, and spices together into a cohesive, slow-simmered stew that tastes like it’s been cooking for hours.

Green beans introduce a tender, vegetal note and subtle contrast, making the dish feel more balanced, colorful, and nourishing without losing its simplicity.

Cilantro, cumin, oregano, and garlic form the soul of its flavor profile—earthy, aromatic, and distinctly Mexican, with each layer building complexity in the background of the dish.

Beef bouillon and water simulate a slow-simmered broth in a fraction of the time, enhancing umami and bringing everything together with warmth and depth.

Expert Tips:

Use a wide, heavy skillet for better browning: A large surface area allows the beef to brown instead of steam, which develops deeper, richer flavor through the Maillard reaction. Don’t overcrowd the pan—browning is essential to building the savory base.

Dice the potatoes small and uniform: Cutting the potatoes into ¼-inch cubes ensures they cook evenly and quickly, absorbing the tomato sauce and seasoning while maintaining their shape. Uneven cuts may lead to mushy or undercooked textures.

Bloom your spices: Add cumin, oregano, pepper, and salt directly to the hot meat before adding liquids. Toasting them briefly in the fat enhances their aroma and gives the dish a more rounded, developed flavor.

Simmer low and slow, covered: Letting the mixture cook on low heat with the lid on allows the potatoes to soften and the flavors to meld without drying out. The gentle simmer gives the picadillo its traditional tenderness and richness.

Use fresh tomato sauce or blended whole tomatoes for a more rustic taste: If you have the time, roast fresh tomatoes and blend them with garlic and onion for a more homemade version of the sauce. It adds texture and depth that’s hard to get from canned sauce alone.

Add green beans near the end: If using fresh or frozen green beans instead of canned, add them during the last 10–15 minutes of simmering to preserve their color and prevent them from becoming too soft.

Rest before serving: Like many stews, picadillo benefits from a short resting period off the heat. Let it sit covered for 5–10 minutes before serving—this allows the flavors to settle and thicken slightly.

Mexican Picadillo con Papas y Green Beans

Ingredients:

1½ Tbsp canola oil

1 lb ground beef (85% lean)

½ large yellow onion, chopped

2 garlic cloves, chopped

2 (8 oz) cans tomato sauce

2 Tbsp fresh cilantro, chopped (or 1 Tbsp dried cilantro)

½ tsp ground cumin

¼ tsp ground black pepper

¼ tsp dried oregano

¼ tsp salt

1 large russet potato, peeled and diced into ¼-inch cubes

½ cup water

1 beef bouillon cube (e.g., Wyler’s)

1 (14.5 oz) can cut green beans, drained

Instructions:

Brown the Beef:

Heat canola oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned—about 8 minutes.

Add Aromatics:

Stir in the chopped onion and sauté for 2 minutes until softened. Add chopped garlic and cook for another 2 minutes, stirring frequently to avoid burning.

Season the Mixture:

Add cilantro, cumin, black pepper, oregano, and salt. Stir well to evenly coat the beef with the seasonings.

Prepare Bouillon Mixture:

In a small microwave-safe bowl or cup, heat ½ cup water with the bouillon cube for 90 seconds. Stir to dissolve completely.

Combine and Simmer:

Pour the bouillon mixture into the skillet along with the tomato sauce, diced potatoes, and green beans. Stir to combine.

Simmer Covered:

Cover the skillet and reduce heat to low. Simmer for about 35 minutes, or until the potatoes are tender and most of the liquid has evaporated. Stir occasionally to prevent sticking.

Serve:

Serve hot with tortillas, white rice, or as a filling for tacos or empanadas.

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Important Notes When Making Mexican Picadillo con Papas y Green Beans:

This dish reflects everyday Mexican home cooking: Picadillo is not fancy—it’s practical, affordable, and deeply tied to tradition. Its beauty lies in how it transforms simple, accessible ingredients into a dish full of comfort, heritage, and heart.

Balance is key: While the tomato sauce provides acidity and sweetness, the spices (especially cumin and oregano) ground the dish with warmth and depth. Be mindful not to over-salt, especially since the bouillon and canned vegetables already add sodium.

The texture should be cohesive, not soupy: The goal is a thick, stew-like consistency where the sauce clings to the beef and potatoes. If it’s too watery at the end, remove the lid and let it simmer a few minutes longer to reduce properly.

The cut of the potato matters: Using russet potatoes is traditional for their starchiness, which helps naturally thicken the sauce. Waxy potatoes like Yukon Gold may hold shape better but won’t absorb flavor as deeply or help bind the dish.

Bouillon adds depth—but taste before adjusting seasoning: Bouillon cubes deliver instant umami, but they can be salty. Always dissolve it completely and taste before adding more salt. A squeeze of lime at the end can lift the flavors if it tastes flat.

This dish improves with time: Like many stews, picadillo tastes even better the next day. As it rests, the potatoes soak up more flavor, and the spices continue to meld, making leftovers incredibly rewarding.

It’s more than a main course—it’s a foundation: Use leftovers in tacos, stuff them into empanadas, spoon them over rice or tostadas, or top them with a fried egg for breakfast. Its versatility is part of what has made it a staple for generations.

How to Enjoy This Dish After Cooking

Serve it with warm tortillas:

Spoon the picadillo into soft corn or flour tortillas for a simple, rustic taco-style meal. Add a squeeze of lime, chopped onion, and fresh cilantro for a classic touch.

Scoop it over rice:

Enjoy it bowl-style over white or Mexican-style rice. The starch from the rice absorbs the savory tomato sauce, making each bite deeply satisfying.

Use it as a stuffing:

Transform leftovers by using the picadillo as a filling for empanadas, stuffed bell peppers, or even savory pastries. Its rich flavor and balanced texture make it perfect for repurposing creatively.

Top it with a fried egg:

Turn it into a hearty brunch by spooning it over refried beans or rice, then topping it with a runny fried or poached egg. The richness of the yolk enhances the savory notes of the dish.

Make tostadas or gorditas:

Spread the picadillo over crispy tostada shells or tuck it into thick, warm gorditas. Add shredded lettuce, crema, queso fresco, and salsa for an irresistible street food–style meal.

Pair with pickled sides or salsas:

Serve alongside pickled jalapeños, escabeche carrots, or a bright salsa verde to contrast the richness of the dish with acidity and heat.

Store and reheat:

Let leftovers cool fully, then store in an airtight container. It will keep in the fridge for up to 4 days and tastes even better the next day as the flavors deepen and meld.

Nutrition Information for Mexican Picadillo con Papas y Green Beans

Based on a serving size of approximately 1½ cups (yields about 5–6 servings from the full recipe):

Frequently Asked Questions

Can I use fresh green beans instead of canned?

Yes! Fresh green beans work beautifully.

Just trim and cut them into bite-sized pieces, and add them during the last 10–15 minutes of simmering so they stay tender-crisp and retain their bright color.

What type of ground beef is best for this recipe?

An 85% lean ground beef is ideal—it strikes the right balance between richness and moisture without being too greasy.

You can use leaner beef, but you may need to add a bit more oil to prevent the dish from drying out.

How can I make this dish less salty?

To reduce sodium, use low-sodium tomato sauce, rinse canned green beans before adding, and consider using half of a bouillon cube or a low-sodium alternative.

Always taste before adding extra salt—bouillon cubes alone can be quite salty.

Can I prepare this dish ahead of time?

Yes, and it’s even better the next day. The flavors deepen and meld with time.

Store in the fridge for up to 4 days, or freeze for up to 2 months in an airtight container.

Reheat gently on the stove for best texture.

What are some serving ideas beyond rice or tortillas?

This picadillo makes a fantastic filling for tacos, empanadas, stuffed peppers, tostadas, or even baked potatoes.

You can also serve it over cauliflower rice for a low-carb version or top it with a fried egg for a hearty breakfast.

Why do I need to dice the potatoes so small?

Dicing the potatoes into ¼-inch cubes ensures they cook evenly and quickly while soaking up the flavors of the tomato sauce and spices.

Larger chunks may stay undercooked or disrupt the stew’s smooth, scoopable texture.

Should I drain the beef after browning it?

It depends on the fat content of your beef.

With 85% lean, you usually won’t need to drain it unless there’s excess grease.

A small amount of fat helps carry flavor and coat the aromatics, but you can spoon off any excess if desired.

When should I add the green beans?

If using canned green beans, add them with the tomato sauce and potatoes since they’re already cooked.

If using fresh or frozen green beans, add them during the last 10–15 minutes of simmering so they stay vibrant and don’t overcook.

Can I skip the bouillon cube and just use broth?

Yes. You can substitute the water and bouillon cube with ½ cup of beef broth or stock.

However, the bouillon adds concentrated umami and salt, so if you skip it, make sure to adjust seasoning accordingly.

How do I avoid the sauce becoming too watery or too thick?

Maintain a low, gentle simmer with the lid slightly ajar.

If it’s too watery by the end, remove the lid and simmer uncovered for the final 5–10 minutes.

If too thick, stir in a splash of warm water or broth to loosen the texture without diluting the flavor.