Mexican Picadillo with Potatoes: A Hearty and Beginner-Friendly Comfort Dish

Craving a warm, comforting meal that’s easy to make? Mexican Picadillo with Potatoes is your answer!  Tender ground beef, soft potatoes, and a flavorful tomato-based sauce come together in this beginner-friendly dish that’s both hearty and satisfying. Whether you’re serving it with rice, tortillas, or enjoying it on its own, this classic recipe is a staple for a reason! Perfect for busy weeknights or cozy family dinners, it’s a must-try. Who’s ready to dig in? 

Ingredients

1 ½ lb ground beef (or substitute with ground chicken or turkey)

1 ½ cups green chilies (jalapeños, serranos, poblanos, Anaheim, or green bell peppers for a milder option)

2 medium tomatoes

1 large onion, diced

1 lb potatoes, cut into small cubes

3 Tbsp olive oil

2 garlic cloves, minced

½ tsp cumin

1 tsp black pepper

Salt, to taste

1 cup water or beef stock

Instructions

1. Prepare the Ingredients

Cut the chilies in half, remove the seeds and veins (for a milder flavor), and chop them into small strips.

Boil the tomatoes in water for about 5 minutes, just until the skins soften.

Once cooled, peel the tomatoes and blend them with garlic, cumin, black pepper, and 1 cup of water (or stock) until smooth. Set aside.

Dice the onion and cut the potatoes into small cubes for even cooking.

2. Sauté the Aromatics

Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.

Add the diced onion and chopped chilies. Cook for about 5 minutes until the onions turn translucent and the chilies soften. Stir occasionally to prevent burning.

3. Cook the Meat

Add the ground beef (or chicken/turkey) to the pan, breaking it up with a spoon.

Cook for about 5 minutes, stirring occasionally, until the meat is browned and no longer pink.

4. Add the Tomato Sauce and Simmer

Pour the blended tomato sauce over the meat and mix well.

Add 1 cup of water or beef stock to help create a rich, flavorful sauce.

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes.

5. Cook the Potatoes

Add the diced potatoes to the pan and stir them into the sauce.

Cover and continue cooking for another 10-12 minutes or until the potatoes are fork-tender.

Uncover the pan and let the sauce reduce slightly until it reaches the desired consistency.

6. Final Adjustments and Serving

Taste the picadillo and adjust seasoning if needed by adding more salt or pepper.

If the sauce is too thick, add a little extra water or stock.

Serve immediately with warm corn tortillas, white rice, or as a filling for tacos or burritos.