Mexican Picadillo (Beef & Potato) is a traditional savory hash featuring browned ground beef, tender diced potatoes, and aromatic spices simmered in a rich tomato base. This hearty meal provides a balanced combination of proteins and starches suitable for family dinners. You will find that this classic dish achieves the perfect texture through patient simmering and high-quality fresh ingredients. It represents a staple of authentic home cooking found throughout Mexico and beyond.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 4 | Easy | Mexican |
Why This Recipe Works
This recipe works because the starch from the potatoes naturally thickens the sauce as they cook, creating a cohesive and flavorful dish. I have spent years refining the balance of cumin and coriander to ensure the beef remains the star while the vegetables add essential depth and body to the meal.
Experience dictates that keeping the potato dice uniform ensures even cooking, which prevents mushy bites while maintaining a solid texture. You will appreciate how quickly this comes together on a busy weeknight, yet the finished product offers the complexity of a dish that cooked for hours. It remains a reliable favorite for consistent results every time you head into the kitchen.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground Beef | 1 lb | 80/20 lean to fat ratio |
| Onion | 1/2 cup | Yellow onion finely diced |
| Green Bell Pepper | 1 cup | Diced small for even distribution |
| Potatoes | 2 cups | Russet or Yukon Gold peeled and diced |
| Garlic | 4 cloves | Freshly minced for best flavor |
| Tomato Sauce | 8 oz | Plain unseasoned tomato sauce |
| Beef Broth | 1 1/2 cups | Low sodium preferred |
| Spices | 1 tsp each | Salt, Cumin, Coriander |
| Bay Leaf | 1 piece | Remove before serving |
Step-by-Step Instructions
Preparation and Browning
- Heat a large skillet over medium heat and add the ground beef.
- Cook the beef thoroughly while breaking it into small pieces with a spatula.
- Drain the excess grease from the pan to ensure a clean flavor profile.
Vegetable and Sauce Integration
- Add the diced onion, green bell pepper, and potatoes to the skillet.
- Saute these vegetables over medium heat until they soften slightly.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour the tomato sauce and beef broth into the skillet.
- Add the salt, pepper, cumin, coriander, and bay leaf.
Simmering and Finishing
- Bring the mixture to a gentle simmer then cover the skillet.
- Cook for 10 minutes to allow the flavors to penetrate the potatoes.
- Remove the lid and continue cooking for 10 minutes to reduce the liquid.
- Check that the potatoes are tender before turning off the heat.
Chef Tips for Perfect Results
- Dice your potatoes into small, half-inch cubes so they cook at the same rate as the ground beef.
- Toast your cumin and coriander seeds in a dry pan before grinding for a deeper, more pungent aroma.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent the bottom layer of potatoes from burning.
- Allow the mixture to rest for five minutes after removing it from heat to let the sauce thicken further.
- Add a pinch of cinnamon if you prefer a subtle touch of sweetness often found in regional variations of this dish.
Common Mistakes to Avoid
- Overcrowding the pan: This prevents the beef from browning, leading to grey, steamed meat instead of a flavorful crust.
- Cutting potatoes too large: Large chunks will remain raw in the center while the smaller vegetables turn into mush.
- Using high heat: High heat scorches the spices and tomato sauce before the potatoes reach the desired tenderness.
- Adding liquid too fast: Always brown the beef and soften the vegetables first to build a foundation of flavor.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Ground Beef | Ground Turkey | Lower fat content with milder taste |
| Potato | Sweet Potato | Adds a subtle sweetness and bright color |
| Beef Broth | Vegetable Stock | Lighter, earthier flavor profile |
Serving Suggestions and Pairings
Serve this dish warm with soft flour tortillas and a side of fluffy white rice for a traditional experience. You can also pair it with a fresh cilantro and onion relish or a dollop of cool sour cream to balance the savory spices. It is a fantastic option for festive family gatherings where comfort food is required.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Keep in an airtight container |
| Freezer | 2 months | Freeze in a freezer-safe bag after cooling |
| Stovetop | 5-7 minutes | Reheat on low with a splash of broth |
Nutritional Information
| Nutrient | Amount per Serving (Approximate) |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Fat | 14g |
| Carbohydrates | 28g |
| Fiber | 4g |
Frequently Asked Questions
Can I use a different type of potato for this recipe?
You can use any waxy or starchy potato such as Russet, Yukon Gold, or Red potatoes. These varieties hold their shape well during the simmering process, which is necessary for a high-quality dish.
How do I know when the potatoes are done?
The potatoes are finished when a fork slides into the center of the largest piece without resistance. This ensures they are soft enough to eat but not disintegrated into the sauce.
What can I do if the sauce is too thin?
You can continue to simmer the mixture without the lid to reduce the liquid further. The starch from the potatoes will naturally thicken the sauce as the water evaporates.
Is it possible to make this dish in advance?
This dish is an excellent candidate for meal prep because the flavors meld together better after sitting in the refrigerator overnight. You can reheat it on the stovetop easily when you are ready to serve.
What is the best way to serve picadillo for a crowd?
The best way to serve this for a crowd is to place it in a large buffet-style dish with warm tortillas and toppings on the side. This allows guests to customize their portions and ensures the meat remains warm for the duration of the event.
Mastering this Mexican Picadillo (Beef & Potato) recipe opens the door to creating a reliable, crowd-pleasing staple in your home kitchen. By focusing on uniform vegetable cuts and patient simmering, you ensure every bite is perfectly seasoned and satisfying. Whether you serve it for a quick weeknight dinner or a larger family gathering, this dish delivers consistent excellence. Trust your palate, adjust your spices, and enjoy the deep, savory satisfaction that this classic meal brings to your table every time you prepare it.
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Mexican Picadillo (Beef & Potato)
- Total Time: 45
- Yield: 4 servings
- Diet: Halal
Description
A traditional, hearty Mexican hash that perfectly balances savory ground beef with tender potatoes. This dish is simmered in a rich tomato base seasoned with aromatic cumin and coriander. The starch from the potatoes helps naturally thicken the sauce, creating a cohesive, flavorful meal that is perfect for busy weeknights yet tastes like it has been simmering for hours. It is a reliable, comforting staple for any home kitchen.
Ingredients
1 lb Ground Beef (80/20 ratio)
1/2 cup Yellow onion, finely diced
1 cup Green bell pepper, diced small
2 cups Potatoes (Russet or Yukon Gold), peeled and diced
4 cloves Garlic, minced
8 oz Tomato sauce (unseasoned)
1 1/2 cups Beef broth (low sodium)
1 tsp Salt
1 tsp Cumin
1 tsp Coriander
1 Bay leaf
Instructions
Heat a large skillet over medium heat and brown the ground beef, breaking it into small pieces.
Drain excess grease from the skillet.
Add diced onions, green bell peppers, and potatoes to the skillet and sauté until slightly softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the tomato sauce and beef broth.
Add salt, cumin, coriander, and the bay leaf.
Simmer over low-medium heat until the potatoes are tender and the sauce has thickened.
Remove the bay leaf before serving.
Notes
Ensure potatoes are diced uniformly to guarantee even cooking. Serve hot, optionally with fresh cilantro or a side of warm corn tortillas. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner Recipes
- Method: Stovetop Simmering
- Cuisine: Mexican