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Mexican Picadillo with Potatoes

A close-up of Mexican Picadillo with Potatoes, featuring seasoned ground meat and chunks of yellow potato in a white bowl.
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A straightforward recipe for traditional Mexican picadillo featuring ground beef and diced potatoes cooked in a savory tomato-based sauce.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced potatoes (about 1 medium potato)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup water or beef broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1/4 cup raisins (optional)
  • 1/4 cup pimento-stuffed green olives, sliced (optional)

Instructions

  1. Heat the vegetable oil in a large skillet or pot over medium heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the diced potatoes, diced tomatoes (with juice), water or broth, cumin, and oregano. Stir well to combine.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  7. Stir in the salt, pepper, raisins, and olives, if using. Cook uncovered for 5 more minutes to allow flavors to meld.
  8. Taste and adjust seasoning as needed before serving.

Notes

  • You can substitute ground pork or a mix of beef and pork for the ground beef.
  • For a mild heat, add 1/4 teaspoon of chili powder with the cumin.
  • Serve this picadillo hot over white rice, inside warm tortillas for tacos, or as a filling for tortas.

Nutrition

Find it online: https://savoryskies.com/mexican-picadillo-with-potatoes-recipe/