Picadillo con Papas Recipe

Español Growing up in Mexico, picadillo con papas was a staple in our home. My mom could whip it up in no time, and the whole house would be filled with the delicious aroma of simmering tomatoes, spices, and perfectly cooked ground beef.

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Whether served with warm tortillas, over rice, or even eaten as a picadillo soup, or caldillo as we call it, this dish has been a comforting meal for generations in Mexican households. This particular recipe as it is prepared in Mexico city. In my hometown Chihuahua we make it a little diferente, you can find the carne molida con papas recipe as we make it in my hometown.

My grandma was from Mexico city so I had the fortune to learn first hand traditional recipes from the north and central of Mexico. Now, as a mom myself, I love making this dish for my family. It’s easy, flavorful, and made with simple ingredients that come together beautifully. Mexican picadillo with potatoes, just as made in Mexico city!

What is Picadillo con Papas?

Picadillo is a traditional dish enjoyed in many Latin American countries, but in Mexico, we make it extra special by adding diced potatoes. It’s a versatile dish made with ground beef, ground pork or even ground turkey! fresh tomatoes, and aromatic spices. The best part? You can serve it in so many different ways—tacos, burritos, over rice, or even as a filling for empanadas!

Ingredients for the Best Mexican Picadillo Recipe

Here’s what you’ll need to make this ultimate comfort food:

Main Ingredients:

• 2 pounds ground beef (ground pork or turkey works too)
• 4 fresh tomatoes
• 1/4 onion
• 2 garlic cloves
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 chipotle pepper (for a smoky kick! add more to taste)
• 1 ancho chile
• 1 1/2 cups diced potatoes (I love using large russet potatoes)
• 1/2 tablespoon cooking oil
• 1 1/2 cups precooked carrots and peas mix

How to Make Picadillo con Papas (Step-by-Step)

Step 1: Toast the Chile Ancho

• Heat a griddle over medium heat and toast the chile ancho on both sides (about 30 seconds per side) as well as the garlic cloves. Be careful not to burn it!
• Remove the stem and seeds.

Step 2: Make the Tomato Sauce

• In a blender, combine the toasted chile ancho, garlic, fresh tomatoes, onion, chipotle pepper, salt, cumin, and oregano.
• Blend until smooth to create a rich and flavorful tomato sauce.

Step 3: Cook the Beef

• Heat oil in a large skillet over medium heat.
• Add the ground beef and cook until browned and the juices release.

Step 4: Simmer with Potatoes

• Pour the blended tomato sauce over the beef.
• Add the diced potatoes, cover with a lid, and let simmer for 8 minutes until the potatoes are soft.

Step 5: Add the Veggies

• Stir in the carrots and peas, and let everything simmer for another 5 minutes.
• Taste and adjust salt if needed.

And just like that—your delicious Mexican Picadillo con Papas is ready to serve!

How to Serve Picadillo

This easy Mexican ground beef recipe is incredibly versatile. Here are some of my favorite ways to enjoy it:

• With warm corn tortillas for the perfect picadillo tacos.
• Make a burrito with flour tortillas and a spread of beans
• Over Mexican rice (either arroz rojo or arroz blanco con vegetales).
• Alongside frijoles puercos for a hearty meal.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes!
• Made with Fresh Ingredients: No canned tomato sauce here—just fresh, natural flavors.
• Family-Friendly: A dish the whole family will love.
• Versatile: Use it as a main dish or a filling for tacos, burritos, and more!

FAQs About Picadillo con Papas

What is the best type of beef for picadillo?

Lean ground beef is best, but you can also use ground turkey or pork for a lighter version. I buy the organic beef at Costco. My abuelita Conchis used to mix half ground pork and half ground beef

Can I make this dish ahead of time?

Yes! Picadillo tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days.

Can I freeze picadillo?

Absolutely! Let it cool completely and store in freezer-safe bags for up to 3 months. Reheat in a pan over medium heat, adding a splash of water or beef broth to loosen it up.

What’s the difference between Mexican and Cuban picadillo?

Mexican picadillo is made with tomatoes, chilies, and potatoes, while Cuban picadillo includes raisins, capers, and green olives for a sweet and savory balance.

Can I make it spicy?

Yes! Add more chipotle peppers, serrano peppers, or hot sauce to taste. My comadre Sandra even adds the juice from the jalapenos en vinagre (prickled jaapeno)

Try More Mexican Ground Beef Recipes!

If you love this Mexican picadillo con papas recipe, check out these other carne molida dishes:

• Easy Carne Molida con Papas and Poblano strips (my family’s way!) carne molida recipe
• Easy Carne molida Recipe│ Carne Molida con Papas

This Mexican picadillo with potatoes and tomato sauce is one of those meals that never goes out of style. It’s packed with flavorful ground beef, aromatic spices, and fresh tomatoes, carrots and peas, making it the perfect meal for busy weeknights or a cozy Sunday dinner. Plus, it’s budget-friendly and a true family favorite.

Let me know in the comments—how does your family make picadillo? Do you add green olives or keep it classic? I’d love to hear your favorite way to enjoy this ultimate comfort food!