Mom’s Picadillo Con Papa. Ground Beef with Potatoes

Here’s a classic Mom’s Picadillo con Papa recipe—comforting, hearty, and full of flavor. This is the traditional Latin American version with ground beef, potatoes, and a slightly sweet-savory tomato base.

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Mom’s Picadillo Con Papa (Ground Beef with Potatoes)

Ingredients:

• 1 lb (450 g) ground beef

• 2 medium potatoes, peeled and diced into small cubes

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 bell pepper (red or green), diced (optional)

• 1/2 cup tomato sauce or crushed tomatoes

• 1/4 cup beef or chicken broth (optional, for saucier picadillo)

• 1/4 cup peas (optional)

• 1/4 teaspoon ground cumin

• 1/4 teaspoon paprika (optional)

• 1/4 teaspoon black pepper

• Salt to taste

• 2 tablespoons vegetable oil

• Fresh parsley or cilantro for garnish (optional)

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Instructions:

1. Cook potatoes: In a skillet or medium pan, heat 1 tablespoon of oil over medium heat. Add diced potatoes and cook until lightly golden and slightly tender (about 8–10 minutes). Remove and set aside.

2. Cook beef: In the same pan, add remaining oil and cook ground beef over medium heat until browned. Break it up with a spatula. Drain excess fat if necessary.

3. Add aromatics: Stir in onion, garlic, and bell pepper. Cook 3–4 minutes until onions are soft and fragrant.

4. Add seasonings & tomato: Mix in cumin, paprika, salt, and black pepper. Add tomato sauce and broth (if using), stir, and let simmer 5 minutes.

5. Combine potatoes: Return the cooked potatoes to the pan. Add peas if using. Stir gently to combine, and simmer another 5–7 minutes until potatoes are fully tender and flavors meld.

6. Serve: Garnish with fresh parsley or cilantro. Serve warm with rice, warm tortillas, or crusty bread.

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Tips & Variations:

• Sweet touch: Some cooks add a teaspoon of raisins for a slightly sweet contrast.

• Spicy version: Add a pinch of red pepper flakes or diced jalapeño.

• Make ahead: Picadillo tastes even better the next day as the flavors meld.

• Crispier potatoes: Fry the potatoes separately until crispy, then fold into the picadillo just before serving.

💡 Pro tip: Use small dice for the potatoes so they cook quickly and blend well with the beef.

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If you want, I can also give a one-pot shortcut version of Picadillo con Papa that cooks in under 30 minutes—perfect for busy weeknights. Do you want me to do that?