Mexican Picadillo with Potatoes and Tomato
Mexican picadillo is a savory ground beef hash seasoned with cumin, oregano, and garlic, then simmered with diced potatoes and tomato sauce until tender. This rustic dish balances warm spices with fresh cilantro, creating complex yet comforting flavors. The potatoes absorb the seasoned broth, becoming creamy while the beef stays crumbly and textured. Picadillo suits home cooks seeking weeknight meals that feel restaurant-quality without fuss. Serve it for casual family dinners, lunch gatherings, or meal prep that reheats beautifully. This version stays true to Mexican roots—no raisins or olives—letting cumin and oregano shine while potatoes add substance, making it heartier than Spanish or Cuban variations.
Ingredients
- 1 ½ lbs ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon ground cumin
- ½ cup onion, chopped
- 2 cloves garlic, minced
- dried oregano
- 8 oz tomato sauce, canned
- 2 medium potatoes, peeled and diced
- 1 cup water or beef broth
- cilantro, for garnish(optional)
- tortillas or cooked rice, for serving(optional)
Instructions
- 1
Heat a skillet over medium-high heat.
- 2
Add ground beef and break into small crumbles, browning until no longer pink.
- 3
Stir in salt, pepper, cumin, and oregano while beef cooks.
- 4
Add onion, garlic, tomato sauce, and potatoes, stirring to combine.
- 5
Pour in water or beef broth and bring to a boil.
- 6
Reduce heat to a simmer, cover, and cook until potatoes are soft.
- 7
Garnish with cilantro and serve with warmed tortillas or rice.
Tips
Brown beef thoroughly before adding liquids to build flavor through fond and caramelization, then deglaze with broth to capture those browned bits into the sauce.
Dice potatoes uniformly so they cook evenly in 15-20 minutes without mushiness; smaller pieces speed cooking if you're short on time.
Taste before serving and adjust salt and cumin to preference, as tomato sauce acidity and broth saltiness vary by brand.
Good to Know
Refrigerate in an airtight container up to 4 days. Reheat on stovetop over medium heat with a splash of water to restore sauce consistency.
Prepare up to 1 day ahead; cover and refrigerate. Reheat gently on stovetop; add water if sauce thickens. Do not freeze potatoes as they become mealy.
Serve with warm flour or corn tortillas, Mexican rice, black beans, or cilantro-lime rice. Pair with lime wedges, diced onion, and fresh salsa.
Common Mistakes
Do not skip browning the beef thoroughly to avoid a bland, steamed flavor and missed caramelization.
Do not add potatoes too early to avoid them disintegrating into the sauce before the dish finishes cooking.
Do not overcook covered to avoid mushy potatoes; 15-20 minutes is the window where they become tender, not soft.
Substitutions
FAQ
Can I make picadillo in a slow cooker?
Yes. Brown beef and vegetables in a skillet first, then transfer to a slow cooker with tomato sauce and broth. Cook on low 4-6 hours or high 2-3 hours until potatoes are tender. This method softens potatoes more, so check at 2 hours.
What if I don't have ground beef?
Ground pork, turkey, or lamb work well at a 1:1 ratio. Pork adds sweetness, turkey leans lighter, and lamb brings earthiness. Each shifts the flavor profile slightly while maintaining the dish's structure and cook time.
Can I freeze picadillo?
Freeze the beef and sauce portion without potatoes. Potatoes become grainy when thawed. Freeze in portions up to 3 months. Thaw overnight in the fridge, reheat gently on stovetop, and add freshly diced boiled potatoes before serving.