Description
Some nights just call for something warm, simple, and made from what’s already in the kitchen—and that’s exactly where this picadillo con papas recipe comes in. It’s an ultimate comfort food that’s super easy and absolutely everybody loves.
Ingredients
Scale
- 2 tablespoons sunflower oil
- 1 medium red or white onion, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon taco seasoning (homemade or store-bought)
- 1 large (or 2 medium) potatoes, peeled and diced
- 3/4 cup beef broth
- warm tortillas or tostadas, for serving
- sliced jalapeños, sliced scallions, lime wedges, and salsa, for serving
- Kosher salt, to taste
- 1 tablespoon chipotle chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Sauté: Heat 2 tablespoons oil in a large frying pan over medium heat. Add 1 diced onion and 2 chopped carrots and season generously with salt. Cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Aromatics: Add 3 cloves minced garlic and cook a minute more.
- Brown: Add 1 pound ground beef and 1 tablespoon taco seasoning and season again with salt. Stir into onion mixture, breaking up the beef with the back of the spoon. Cook until most of the beef is browned, about 5 more minutes.
- Simmer: Add 1 large diced potato and 3/4 cup beef broth or water, cover and reduce heat to low. Cook until potatoes are tender, about 10 minutes. Taste and season with more salt if needed.
- Serve: Serve with warm tortillas or tostadas, sliced jalapeños and scallions, and some lime wedges for squeezing.
- Seasoning: Mix all the taco seasoning ingredients together. Store at room temperature in a sealed jar for up to 3 months.
Notes
Dice your potatoes into small, uniform cubes (about 1/2-inch) to ensure they cook through without becoming mushy. Serve with lime wedges to cut through the richness of the beef. For a saucier version, replace 1/4 cup of the beef broth with 1/4 cup of tomato sauce or one finely diced Roma tomato.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 1065 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 102 mg
Keywords: Mexican Picadillo, Ground Beef, Potatoes, Easy Dinner, One-Pan Meal