Mexican Picadillo with Potatoes is pure comfort, more than can be expected from a humble ground beef and potato skillet dish. It helps that it’s in a flavorful tomato broth, spiked with just a little chile and simmered to juicy perfection.
Mexican Picadillo with Potatoes
It’s a staple in many Mexican kitchens, but the tastes are familiar enough to those of us north of the border. It speaks to us, from the young to the elderly, with such appeal.
About Mexican Picadillo with Potatoes:
The first taste might be a test, just to get acquainted, the second lingers as the flavors are sorted…then it’s game over. No more tasting necessary as it’s scooped by the mouthful or wrapped in warmed tortillas and shoveled in unceremoniously!
I’ve shown you how I like to make this dish in my recipe, but like many homemade dishes, there’s no one way. I’m giving you suggestions for variations, so feel free to adapt as you wish.
As is, this is mild and family-friendly, so there’s no worry about the heat, although you can add more…follow your heart when seasoning. If your family will eat ground beef tacos with no issue, they’ll eat this for sure.
Mexican Picadillo with Potatoes
Making Mexican Picadillo with Potatoes:
This is an easy-peasy recipe despite a few steps.
- Tomatoes, onion, and a jalapeno are roasted, then blended with beef broth to form the tomato broth (salsa).
- While those vegetables roast, it’s the ideal time to cut and saute the potatoes and diced onion for a few minutes. Use a large skillet.
- Next, add the ground beef and spices to the pan, blend the roasted vegetables, combine, add the fresh diced tomato, and simmer.
The key to a fabulous picadillo is in the potatoes.. When finished, the dish should be tender and cohesive but not “mushy.”
- Russets absorb flavor well and are slightly starchy, which gives body to the dish. A golden or yellow potato would be the next choice.
- After the salsa is added, stir gently. Lift the mixture, using a large spoon or spatula, turning as you do.
Variations:
Picadillo has many variations across Latin America. Some additions to the Mexican versions can include olives (adds tanginess) or raisins (adds a sweetness).
For the vegetables, you might see additional jalapeno sauteed in with the onions and potatoes, or the dish finished with corn and/or peas added at the end.
The Flavorings & Heat:
- The flavors of this dish are familiar yet fresh. Jalapeno adds a touch of heat along with mild ancho powder. In a pinch, substitute chile powder or taco seasoning, although that’s not traditional.
- Adjust the heat to your taste. For more, use additional jalapeno or hotter serrano peppers (or just pass the hot sauce). Tapitio is my favorite with this dish.
Serve With:
- Serve with my Restaurant Style Mexican Rice. Use the search bar for other options.
- Cilantro and lime both bring needed freshness. Tortillas of choice can never be wrong.
Leftover Mexican Picadillo with Potatoes:
Store in the refrigerator, tightly covered, for four to five days. For best results, reheat servings, lightly covered, in the microwave. Add a little water if needed.
Leftovers can be frozen; reheat from frozen or thawed overnight.
Other Recipes You Might Like:
- Picadillo Tacos – a long-time family favorite; one of my earlier posts in need of a makeover, so no judging, please!
- Restaurant Style Mexican Ground Beef – This is what you want to stuff in burritos, chimichangas, or any Mexican or Southwestern dish.
- Pad Kra Pao – another favorite ground beef recipe, this one is bursting with Thai flavors.
Picadillo Tacos with home-fried taco shells
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Ground Beef:
- Ground Beef is often on sale and freezes well – don’t pay full price. Stock up at rock bottom, divide if in large packs, and freeze. Most recipes call for one pound. Some can get by with a little less.
- Grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Each percentage drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but more waste.
- Discount stores have great sales, and your buyers’ club is worth checking.
Russets:
- For best value, larger bags are cheaper per pound unless there’s a great sale on another size.
- Don’t pass on value if the potatoes look “dirty.” Those that aren’t washed absolutely clean store better.
- The largest bags might have a mix of sizes; sort and pick out larger ones for recipes needing whole potatoes; reserve others for recipes where size doesn’t matter.
- A large russet runs about 8 ounces, a medium about 5 ounces, and a smaller one a few less.
- Although never expensive, russets are in season and at their lowest from late summer through winter. Take advantage of and use more often.
- Large bakers packaged and wrapped are pricy and way over normal serving sizes. Save for special occasions and pick them up at your buyers’ club.
- Store in a dark, cool, dry area, well-ventilated, away from onions. Remove from plastic. A paper grocery bag with the top folded keeps them in the dark and reduces condensation.
Tomatoes:
- Tomatoes are best (and cheapest) homegrown, especially if you enjoy anything beyond grocery store options. Even a pot of smaller varieties can be a savings.
- At farmers’ markets, you might find discounts on imperfect tomatoes.
- Discount stores have great pricing but limited options; buyer’s clubs offer a greater variety and more bang for the buck.
- At the grocery, watch for sales; Pick tomatoes at varying degrees of ripeness: some ready now and some to set upside down on the windowsill for later.
- Once fully ripened, tomatoes should be placed in the refrigerator to buy a few days rather than left to rot.
Hello Frugal Peeps! It doesn’t get much more heartwarming than beef and potatoes, and this Mexican Picadillo and Potatoes is all that! I hope you’ll enjoy!
Mollie
Mexican Picadillo with Potatoes
Mexican Picadillo with Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish Beef
- Cuisine: Mexican or Southwestern
Ingredients
For the Sauce:
- 4 medium tomatoes
- 1/2 white onion (the other half is used later)
- 3 to 4 cloves garlic (peel on)
- 2 cups of beef broth
For the Picadillo:
- 2 tablespoons oil
- 1/2 onion, diced
- 1 to 2 large potatoes, uniformly diced about 1/2” or just a hair larger
- 1 pound ground beef
- 2 teaspoons ancho chili powder
- 1 1/2 teaspoons (or to taste) salt
- 1 teaspoon cumin
- 1 teaspoon (Mexican preferred) oregano
- the Salsa, above
- 1 tomato, diced
Garnishes:
- Lime
- Cilantro
- Hot Sauce
Instructions
For the Sauce:
Place all ingredients on a foil-lined tray and broil until slightly charred in places, turning as necessary and removing each as they are ready. Remove the skins from the garlic, the stem from the tomatoes, and remove stem and seeds (if desired) from jalapeno.
Add the to the blender with the beef broth. Blend until homogenized. Set aside.
For the Picadillo:
In a large skillet, add two tablespoons oil and heat over medium-high heat. Add the onion and potatoes and slightly brown, stirring now and then for several minutes.
Add the ground beef, breaking it up, and cook until no longer pink, stirring often. Drain if desired (some fat left behind makes the tastiest picadillo.)
Add the ancho chile powder, salt, cumin, and oregano. Stir in. Add the diced tomato and the Salsa. Stir.
Simmer for 15 to 20 minutes, stirring gently every now and then, until the potatoes are tender. If, when finished, less sauce is wanted, simmer a bit longer to reduce; for a saucier picadillo, add a little more beef broth or water.
Garnish as desired with lime, cilantro, and pass the hot sauce.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 347 | |
| % Daily Value * | |
| Total Fat 19 g | 29 % |
| Saturated Fat 6 g | 28 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 1 g | |
| Cholesterol 75 mg | 25 % |
| Sodium 1031 mg | 43 % |
| Potassium 663 mg | 19 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 5 g | 19 % |
| Sugars 8 g | |
| Protein 27 g | 54 % |
| Vitamin A | 0 % |
| Vitamin C | 80 % |
| Calcium | 8 % |
| Iron | 23 % |
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