Name: Ground Beef with Potatoes Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 small bell pepper, chopped (optional); 2 cloves garlic, minced; 1 pound ground beef (80/20 recommended); 1 teaspoon ground cumin; 1 teaspoon paprika or chili powder; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 2 medium tomatoes, chopped (or 1 cup tomato sauce); 2 medium potatoes, diced evenly; ¾ cup water or broth; 2 tablespoons chopped cilantro or parsley (for garnish)

There’s something irresistibly comforting about a skillet of Ground Beef with Potatoes Picadillo bubbling away on the stove. I grew up with this dish—its aromas drifting from the kitchen were a sure sign that dinner was going to be both hearty and satisfying. This recipe is a staple in many Latin American homes, and for good reason. It’s a beautiful balance of tender potatoes, rich ground beef, spices, and a tomato base that ties everything together.

What I love most about this dish is how easily it comes together with just a handful of everyday ingredients. It’s perfect for busy weeknights when I want something filling but don’t have the time (or energy) for anything too complicated. It’s also highly customizable, which means I can adapt it to what I have on hand. Whether I’m feeding a crowd or just making enough for leftovers, Picadillo never disappoints.

Why You’ll Love This Ground Beef with Potatoes Picadillo

This dish is a cozy, flavor-packed one-pan wonder that checks all the right boxes. It’s affordable, uses pantry staples, and can be whipped up in under 40 minutes. The potatoes soak up all the delicious juices from the beef and spices, becoming little golden bites of flavor. It’s kid-friendly, freezer-friendly, and great as a taco filling, over rice, or even with a fried egg on top.

You’ll love it for its:

Quick prep time and easy cleanup
Deep, savory flavor with minimal effort
Flexibility—make it spicy, mild, or even vegetarian
Comfort-food feel without being heavy
Endless serving possibilities

What Kind of Potatoes Should I Use for Ground Beef with Potatoes Picadillo?

When it comes to choosing potatoes for this dish, I prefer using Yukon Gold or Russet potatoes. Yukon Golds hold their shape well and have a buttery texture that pairs beautifully with the richness of the beef. Russets, on the other hand, break down a bit more, making the stew extra thick and comforting.

If you’re after a firmer texture, go with waxy potatoes like red or white varieties. They won’t absorb as much of the broth, which some people prefer. Just avoid overly starchy potatoes if you don’t want them to fall apart in the sauce.

Options for Substitutions

One of the things I love about Picadillo is how versatile it is. Here are a few ways you can tweak the ingredients without losing that signature comfort:

Ground Turkey or Chicken – A leaner substitute for beef that still works beautifully with the spices.
Sweet Potatoes – For a slightly sweeter, more nutrient-dense version.
Tomato Sauce or Salsa – If you’re out of fresh tomatoes, a good quality tomato sauce or jarred salsa works wonders.
Frozen Mixed Veggies – Add peas, carrots, or corn toward the end for extra texture and color.
Vegan Option – Swap the meat with lentils or crumbled tofu, and use veggie broth for a hearty plant-based version.

Don’t be afraid to mix things up—Picadillo is meant to be forgiving and adaptable.

Ingredients for This Ground Beef with Potatoes Picadillo

Every ingredient in this dish has a purpose—and together, they build layers of flavor that make this meal unforgettable.

Ground Beef – The star of the dish, bringing richness and protein. I prefer 80/20 for the perfect balance of fat and flavor.
Potatoes – They soak up all the juices and spices, becoming tender and flavorful. Choose a variety that holds its shape well.
Tomatoes – Fresh or canned, tomatoes provide acidity and body to the sauce, rounding out the savory flavors.
Onion – Adds depth and sweetness once cooked down, and builds a solid flavor base for the beef.
Garlic – Brings warmth and aroma that infuses the entire dish.
Bell Pepper (optional) – Adds color and a mild sweetness that contrasts nicely with the savory meat.
Ground Cumin – A must for authentic flavor. It gives that earthy, smoky undertone Picadillo is known for.
Paprika or Chili Powder – Offers a gentle heat and smoky dimension. Adjust to your preferred spice level.
Salt and Pepper – Essential for seasoning every layer of the dish.
Olive Oil – For sautéing and building flavor at the start.
Fresh Cilantro or Parsley (for garnish) – Adds a fresh, bright finish to the hearty stew.

Step 1: Sauté the Aromatics

Start by heating a bit of olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and bell pepper (if using), and cook until they become soft and fragrant, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma.

Step 2: Brown the Ground Beef

Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until it’s fully browned and no longer pink, about 6–8 minutes. Season with salt, pepper, cumin, and paprika or chili powder. Stir well so the spices coat the beef evenly.

Step 3: Add the Tomatoes

Mix in the chopped fresh tomatoes (or tomato sauce/salsa if using). Let everything simmer for a few minutes until the tomatoes break down and form a sauce. This is where the beef starts absorbing those delicious tangy flavors.

Step 4: Add the Potatoes

Toss in the diced potatoes and stir to combine. Pour in just enough water or broth to barely cover the potatoes. Bring to a simmer, cover the pan, and reduce the heat to medium-low. Let it cook gently for about 20 minutes, or until the potatoes are fork-tender.

Step 5: Simmer & Finish

Uncover the skillet and let the mixture simmer for an additional 5–10 minutes to allow the sauce to thicken and concentrate. Taste and adjust the seasoning if needed. Finish with a sprinkle of fresh chopped cilantro or parsley before serving.

How Long to Cook Ground Beef with Potatoes Picadillo

From start to finish, this dish takes about 35 to 40 minutes to cook:

Prep time: 10 minutes
Cooking time: 25–30 minutes

The potatoes are the main time marker—once they’re soft and cooked through, the dish is ready. Letting it simmer uncovered at the end helps thicken the sauce and deepen the flavors.

Tips for Perfect Ground Beef with Potatoes Picadillo

Dice the Potatoes Evenly – This ensures they cook at the same rate and don’t fall apart or stay undercooked.
Don’t Skip the Browning – Letting the beef brown before adding tomatoes enhances the depth of flavor.
Use a Large Skillet – It gives you more surface area to properly brown the beef and reduce the sauce.
Add Liquid Gradually – Only use enough broth or water to barely cover the potatoes. Too much and you’ll have a soupy consistency.
Finish Uncovered – Simmering without a lid at the end helps concentrate the sauce and intensify the taste.
Adjust Seasoning at the End – Taste once it’s done and add more salt, pepper, or cumin if needed.
Make It Ahead – This dish tastes even better the next day as the flavors continue to meld.

Watch Out for These Mistakes While Cooking

Even a simple dish like Ground Beef with Potatoes Picadillo has a few traps to avoid. Here’s what to watch for:

Overcrowding the Pan – If you pile in too much beef at once, it will steam instead of brown. Brown in batches if needed.
Cutting Potatoes Too Big or Too Small – Large chunks will take forever to cook, while tiny ones may disintegrate into mush. Aim for bite-sized, even cubes.
Skipping the Seasoning Layers – Seasoning only at the end won’t give the same depth. Salt and spice gradually as you build the dish.
Using Too Much Liquid – Remember, Picadillo should be thick and stew-like, not soupy. Only add enough liquid to simmer the potatoes.
Cooking on High Heat the Entire Time – After bringing it to a simmer, reduce the heat to avoid overcooking or burning the bottom.
Not Tasting as You Go – Don’t wait until the end to adjust seasoning—taste throughout to balance flavors.

What to Serve With Ground Beef with Potatoes Picadillo?

White Rice

A classic pairing that soaks up every bit of that rich, tomatoey sauce.

Warm Tortillas

Scoop it into soft corn or flour tortillas for a delicious handheld meal.

Fried Plantains

Their sweet, caramelized flavor is the perfect contrast to the savory beef and potatoes.

Refried Beans

Creamy and hearty, they make a great side that adds protein and comfort.

Simple Green Salad

A light and fresh salad balances out the richness of the main dish.

Avocado Slices or Guacamole

The creaminess of avocado is a natural match with Picadillo’s bold flavors.

Fried Egg on Top

Turn it into a next-level breakfast by topping it with a sunny-side-up egg.

Crusty Bread or Dinner Rolls

Use it to mop up every drop of that flavorful sauce.

Storage Instructions

Ground Beef with Potatoes Picadillo stores beautifully, making it perfect for meal prep or next-day leftovers.

Refrigerator: Let the Picadillo cool completely, then store it in an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezer: You can freeze it for up to 3 months. Just make sure it’s in a freezer-safe container and leave some space at the top for expansion.
To Reheat: Warm it gently on the stove over medium-low heat, adding a splash of water or broth if it’s too thick. Microwave also works—just stir halfway through to heat evenly.

Tip: If you’re freezing it, consider undercooking the potatoes slightly so they don’t turn mushy upon reheating.

Estimated Nutrition

These values are approximate and based on a standard serving (about 1 cup):

Calories: 320
Protein: 20g
Carbohydrates: 22g
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Cholesterol: 65mg
Sodium: 520mg
Fiber: 3g
Sugar: 3g
Serving Size: 1 cup
Diet: Gluten-free (if no flour tortillas or thickeners are used)

These values may vary depending on the ingredients and substitutions you use.

Frequently Asked Questions

What type of meat works best for Picadillo?

Ground beef is traditional, especially 80/20 for the perfect fat-to-flavor ratio. But ground turkey, chicken, or even plant-based crumbles can be used as alternatives.

Can I make Picadillo ahead of time?

Absolutely. In fact, the flavor gets even better after resting overnight in the fridge. Just reheat on the stove or microwave before serving.

How do I keep the potatoes from getting mushy?

Cut them into even, bite-sized pieces and don’t overcook. Simmer gently and check for doneness around the 20-minute mark.

Is this dish spicy?

It doesn’t have to be. The spice level depends on your use of chili powder or other hot ingredients. You can easily make it mild or turn up the heat with hot sauce or jalapeños.

What can I use instead of tomatoes?

Canned tomato sauce or salsa makes a great substitute. If using salsa, choose one that fits your desired heat level.

Can I freeze Picadillo with potatoes in it?

Yes, but keep in mind the texture of the potatoes may soften slightly when thawed. If you’re planning to freeze, consider undercooking the potatoes a bit.

What’s the best way to serve leftovers?

Try it over rice, in tacos, stuffed into bell peppers, or even as a filling for empanadas. It’s extremely versatile.

Is Ground Beef Picadillo healthy?

It can be! Use lean ground meat and add extra veggies for a lighter version. It’s naturally gluten-free and packed with protein and fiber.

Conclusion

Ground Beef with Potatoes Picadillo is the kind of recipe I always come back to—hearty, flavorful, and endlessly versatile. Whether you’re cooking for a crowd, meal prepping, or just want a quick comforting dinner, this dish never fails to hit the spot. From its humble ingredients to its bold, savory flavor, Picadillo is a classic for a reason. It’s adaptable, budget-friendly, and incredibly satisfying—everything you want in a go-to weeknight recipe.