Mom’s Picadillo Con Papa. Ground Beef with Potatoes

Welcome to another delightful culinary adventure! Today, we’re diving into the heartwarming realm of Mom’s Picadillo Con Papa—a savory fusion of ground beef, potatoes, and a symphony of spices that will transport you straight to the comforting embrace of home-cooked meals. This recipe is a testament to the rich tapestry of flavors that define family traditions, and it’s perfect for anyone seeking a hearty, satisfying dish that’s easy to make and even easier to love.

Who is this Recipe For?

This recipe is tailor-made for busy individuals and families who crave a delicious meal without sacrificing precious time. Whether you’re a seasoned home cook or someone just starting their culinary journey, Mom’s Picadillo Con Papa is a versatile and foolproof dish that guarantees a plate full of smiles. The beauty of this recipe lies not only in its simplicity but also in the way it transforms humble ingredients into a symphony of flavors.


Can I use sweet potatoes instead?

Absolutely! Sweet potatoes can be a delicious and nutritious alternative. Adjust the cooking time to ensure they reach the desired level of tenderness.

Can I make this dish in advance?

Certainly! The flavors only deepen with time, making it an excellent dish to prepare ahead of a busy week.

What can I serve with Mom’s Picadillo Con Papa?

This dish pairs wonderfully with steamed rice, warm tortillas, or a side of crisp salad for a well-rounded meal.

Kitchen Equipment Needed

To make this delightful dish, ensure you have the following:

– Nonstick pan
– Blender
– Cutting board and knife
– Spatula
– Paper towels
– Plate


– 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


1. Preheat the Pan:Start by preheating 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.

2. Crispy Potatoes:Add the diced potatoes and cook until they’re browned and crispy in most spots. Covering them while cooking helps expedite the process. Transfer the potatoes to a plate lined with paper towels to drain, setting them aside.

3. Cooking the Ground Beef:In the same skillet, heat it to medium/high and add the ground beef. Season 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.

4. Flavor Infusion:Add minced garlic and diced onion, continuing to cook for an additional 2 to 3 minutes. Meanwhile, blend tomatoes, serranos, 1/4 cup water, salt, and oregano until smooth.

5. Combine and Simmer:Pour the tomato mixture into the picadillo, letting it come to a boil. Adjust the salt to taste, fold in the crispy potatoes, and stir until well combined. Continue cooking at a low simmer until the sauce thickens and reduces (approximately 7-10 minutes).

6. Finish and Enjoy:Remove from heat and savor the aromatic goodness of Mom’s Picadillo Con Papa.

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