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Mexican Picadillo Recipe Ground Beef Potatoes - Comforting, Savory, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 lb, 80–90% lean)
  • Russet or Yukon Gold potatoes (2 medium, diced small)
  • Onion (1 medium, chopped)
  • Garlic (3 cloves, minced)
  • Tomato sauce (1 cup) or crushed tomatoes
  • Beef broth or water (1/2–3/4 cup)
  • Tomato paste (1 tablespoon, optional for richness)
  • Frozen peas (1/2 cup, optional but traditional)
  • Carrot (1 small, diced, optional)
  • Jalapeño or serrano (1, minced) or chipotle in adobo (1–2 teaspoons, minced)
  • Ground cumin (1 teaspoon)
  • Dried oregano (1 teaspoon, preferably Mexican oregano)
  • Bay leaf (1)
  • Salt and black pepper
  • Neutral oil (1–2 tablespoons)
  • Fresh cilantro (a handful, chopped, optional)
  • Lime wedges (for serving, optional)
  • Warm corn or flour tortillas, or cooked white rice

Method
 

  1. Prep the potatoes: Peel if you like, then dice into small, even cubes (about 1/2 inch). Rinse and pat dry so they brown better.
  2. Brown the beef: Heat oil in a large skillet over medium-high. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed, leaving about a tablespoon.
  3. Sauté aromatics: Add onion and cook until translucent, 3–4 minutes. Stir in garlic and jalapeño or chipotle and cook 30–60 seconds until fragrant.
  4. Add spices: Sprinkle in cumin and oregano. Toast briefly to bring out flavor. Add the bay leaf.
  5. Build the sauce: Stir in tomato sauce (and tomato paste if using). Add 1/2 cup broth or water to loosen. Bring to a simmer.
  6. Cook the potatoes: Add diced potatoes (and carrot if using). Stir, cover, and reduce heat to medium-low. Simmer 12–18 minutes, stirring occasionally, until potatoes are tender. Add a splash more liquid if it looks dry.
  7. Finish with peas: Stir in peas and cook 2–3 minutes more. Taste and adjust salt, pepper, and heat.
  8. Garnish and serve: Remove bay leaf. Stir in chopped cilantro and a squeeze of lime. Serve with warm tortillas or over rice.