Mom’s Picadillo Con Papa. Ground Beef with Potatoes
Mom’s Picadillo Con Papa is a dish that speaks the language of home—simple, soulful, and deeply nourishing. Rooted in Mexican comfort cooking, this recipe brings together tender ground beef, golden crispy potatoes, and a vibrant tomato-serrano sauce that simmers with warmth and flavor.
Each ingredient is layered with love and memory—seasoned just right, never rushed, and always satisfying.
It’s the kind of humble, hearty meal that fills more than just your stomach—it feeds tradition, connection, and the familiar rhythm of a family kitchen.
Why People Will Love This Mom’s Picadillo Con Papa Recipe:
Comfort in every bite – The combination of seasoned ground beef and crispy, tender potatoes creates a soul-warming meal that feels like a hug from home.
Rich in tradition – This dish carries the flavors and methods of generations past, offering an authentic taste of Mexican home cooking passed down through families.
Balanced, bold flavor – With cumin, garlic, serrano chiles, and oregano, the seasoning strikes a perfect balance between spice, earthiness, and freshness.
Hearty and satisfying – Packed with protein and starch, it’s a filling, one-pan meal that doesn’t need much else to feel complete.
Versatile and comforting – Whether served with tortillas, rice, or as a taco filling, this dish adapts to your craving while delivering deep comfort every time.
Key Ingredients:
Ground chuck – Rich and flavorful, this cut provides the hearty, savory base that carries the dish. Its natural fats help develop depth as it browns and simmers in the sauce.
Diced potatoes – Fried until golden and slightly crisp, the potatoes add texture and a comforting earthiness that soaks up the spiced tomato broth beautifully.
Roma tomatoes and serrano chiles – These form the soul of the sauce—juicy, acidic, and fiery—bringing brightness, heat, and authentic Mexican flavor.
Aromatics (onion and garlic) – These foundational ingredients infuse the dish with warmth and complexity, forming a fragrant base that enhances the beef and sauce.
Mexican oregano and cumin – Bold and distinctive, these spices lend rustic depth, echoing the familiar tones of traditional Latin home cooking.
Expert Tips:
Brown the beef properly for depth – Take your time when browning the ground chuck. Let it develop deep, caramelized edges before breaking it apart. This Maillard reaction builds a richer, more complex flavor base for the entire dish.
Use dry-fried potatoes for texture contrast – Fry the potatoes until golden and crispy before adding them back in. This gives the final dish contrasting textures—tender beef with pockets of crispy potato that soften slightly in the sauce without becoming mushy.
Blend the sauce until silky smooth – A high-speed blend of the tomatoes, serranos, and aromatics creates a smooth, cohesive sauce that melds into the beef beautifully, rather than separating or breaking during simmering.
Simmer low and slow at the end – Once everything is combined, allow the picadillo to simmer gently. This slow reduction concentrates the sauce, marrying the meat and spices into a unified, velvety consistency.
Taste and adjust in stages – This dish evolves as it cooks. Always taste at multiple points—after browning the beef, after adding the sauce, and again after simmering. Adjust salt and spice gradually to match your preference and ensure balance.
Mom’s Picadillo Con Papa. Ground Beef with Potatoes
Ingredients :
1 medium Russet potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt 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
Instructions:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes.
Add the diced potatoes and cook until browned and crispy in most spots.
I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to that same skillet and heat to medium/high.
Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 2 to 3 minutes.
Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.
Pour tomato mixture into picadillo.
Let it come to a boil and taste for salt.
Fold in the potatoes and stir until well combined.
Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .
Remove from heat.
enjoy !!
Important Notes When Making Mom’s Picadillo Con Papa:
Layering flavors is key – Each step in this recipe—frying the potatoes, browning the beef, blending the sauce—is intentional. Don’t rush through them. They build the foundation for the deep, homey flavor that defines picadillo.
The potatoes aren’t just filler – Properly crisped and then folded into the sauce, the potatoes absorb the seasoned juices and bring both texture and body to the dish. Undercooked or soggy potatoes can weaken the integrity of the whole meal.
Let the sauce reduce naturally – Avoid turning the heat too high to speed up the process. A slow simmer allows the tomato, chile, and spice mixture to concentrate, thicken, and cling to the meat and potatoes with just the right intensity.
Balance heat and warmth – The serrano chiles bring a kick, but the goal isn’t overwhelming spice—it’s harmony. Adjust their quantity based on personal preference, but keep some heat to maintain the dish’s bold character.
Cook with intention, serve with love – This is a recipe born from tradition and meant for sharing. The way you cook it—slowly, mindfully—echoes the emotional nourishment it’s meant to offer.
How to Enjoy Mom’s Picadillo Con Papa After Cooking
Let it Rest Briefly
After simmering, let the dish rest for 5–10 minutes off the heat. This allows the sauce to settle and the flavors to meld even further, creating a more balanced, cohesive bite.
Serve It Hot with a Soft Carrier
Traditionally, picadillo con papa is served with warm corn or flour tortillas. Spoon it inside and fold into soft tacos, or simply use the tortilla to scoop the mixture by hand.
Alternatively, serve over white rice for a heartier, comforting meal.
Garnish Lightly
A sprinkle of freshly chopped cilantro or diced white onion adds freshness.
A wedge of lime on the side offers optional brightness that can cut through the richness if desired.
Pair with Simple Sides
Classic Mexican sides like refried beans, arroz rojo (Mexican red rice), or a light green salad with avocado balance the savory depth of the picadillo without overpowering it.
Customize Your Heat
For those who love spice, offer salsa roja or a few pickled jalapeños on the side.
For children or sensitive eaters, the dish can be mellow and flavorful on its own.
Use Leftovers Creatively
The next day, reheat leftovers gently and use them in breakfast tacos, quesadillas, or even stuffed into empanadas or savory puff pastry.
Picadillo develops more flavor overnight, making it ideal for meal prep or second-day meals.
Eat Slowly, Enjoy the Layers
Every bite offers something different—crispy potato, rich beef, a touch of chile, a note of oregano. Take your time to savor the homemade essence of this rustic, traditional dish.
Nutrition Information:
Per serving (based on 4 servings) for Mom’s Picadillo Con Papa:
Calories: 385 kcal | Total Fat: 23.5 g | Saturated Fat: 7.6 g | Monounsaturated Fat: 10.1 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 70 mg | Sodium: 450–600 mg (depending on salt and seasoning) | Total Carbohydrates: 18 g | Dietary Fiber: 2.8 g | Sugars: 3.6 g | Protein: 25 g
Note: These values are approximate and can vary depending on the exact type of ground beef, potato size, and amount of oil used during frying.
Frequently Asked Questions:
Can I use a different type of meat instead of ground chuck?
Yes, ground chuck is ideal for its flavor and fat content, but you can substitute it with lean ground beef, ground turkey, or even ground pork. Keep in mind that leaner meats may result in a drier texture, so consider adding a bit more oil or broth if needed.
How do I keep the potatoes from getting soggy once mixed with the sauce?
Make sure the potatoes are well browned and slightly crisp before adding them back to the skillet. Avoid over-simmering after adding them into the sauce—this helps preserve their texture while still allowing them to soak up flavor.
Is there a way to reduce the heat if serrano chiles are too spicy?
Yes. You can use fewer serrano chiles or replace them with milder options like jalapeños (with seeds removed) or even bell peppers. Roasting the chiles before blending can also mellow their heat while adding a smoky depth.
Can I make this dish ahead of time?
Absolutely. Picadillo con papa stores well and often tastes even better the next day. Let it cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
What are the best ways to serve this dish?
It’s extremely versatile—serve it with warm tortillas, over steamed rice, stuffed in tacos, or alongside a fried egg. It also works well as a filling for empanadas, burritos, or even savory pastries.
Why should I cook the potatoes separately before adding them to the beef?
Frying the potatoes first allows them to develop a golden, crispy exterior that holds up better in the final dish. If you add raw potatoes directly to the sauce, they can become mushy and lose texture.
What’s the best technique for browning ground beef without steaming it?
Use medium-high heat and avoid overcrowding the pan. Let the beef sit undisturbed for a few minutes before stirring. This encourages proper browning (the Maillard reaction), which builds richer flavor into the dish.
Should I drain the beef after browning it?
Not necessarily. If using ground chuck, the rendered fat adds flavor. However, if there’s excess grease or you’re using higher-fat beef, you can drain some (but not all) to keep the dish balanced without making it greasy.
Do I need to peel the tomatoes before blending them for the sauce?
No peeling is required if you’re using a high-speed blender. The skin will break down easily. If your blender is weaker or you prefer a smoother texture, you can blanch and peel the tomatoes before blending.
Can I cook the sauce longer for a deeper flavor?
Yes, after combining the beef, potatoes, and sauce, simmering on low for an extra 10–15 minutes can deepen the flavor. Just be sure not to over-reduce or the potatoes may begin to break down.