If you’re in the mood for a cozy, comforting one-pan meal, this Homemade Picadillo is the ultimate weeknight solution. It’s hearty, flavorful, and incredibly easy to make. Ground beef, potatoes, corn, and onions simmer in a tomato-based broth with just the right kick from El Pato sauce.
This recipe is perfect when you need a filling, budget-friendly dinner that the whole family will love. Serve it with fluffy white rice and warm tortillas, and you’ve got a meal that feels like a warm hug on a plate.
Table of Contents
Why You’ll Love This Recipe
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Classic Latin-style comfort food
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One-pan, 30-minute dinner
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Easy to customize with pantry staples
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Hearty, warming, and family-approved
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Delicious with rice or scooped into warm tortillas
Ingredients
Meat & Veggies:
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2 lbs ground beef
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5 potatoes, peeled and diced
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½ large onion, chopped
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1 can corn, drained
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Handful of cilantro, roughly chopped
Sauces & Broth:
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½ can El Pato (hot tomato sauce)
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½ can regular tomato sauce
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1 bottle beef broth (or enough to cover potatoes)
Seasoning:
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Cumin, to taste
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Garlic powder, to taste
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Salt, to taste
Instructions
Step 1: Cook the Ground Beef
In a large non-stick pan over medium-high heat, cook the ground beef until browned and fully cooked.
Drain excess grease.
Step 2: Build the Base
Return the beef to the pan. Stir in El Pato and regular tomato sauce. Mix to coat the beef.
Add the diced potatoes, corn, chopped onion, and beef broth—just enough to cover the potatoes.
Step 3: Season and Simmer
Add cumin, garlic powder, and salt to taste. Stir in a handful of chopped cilantro.
Cover the pan and simmer over medium-low heat for 15–20 minutes, or until the potatoes are tender and the broth is slightly thickened.
Step 4: Serve
Spoon into bowls and serve hot with a side of fluffy rice and warm tortillas.
Tips for Success
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Dice the potatoes evenly so they cook at the same rate.
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Use frozen corn if you don’t have canned.
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For a spicier version, add more El Pato or a diced jalapeño.
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Let it sit for 5 minutes before serving—flavors deepen as it rests.
Storage & Reheating
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze in portions for up to 2 months.
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Reheat: Warm in a pan over medium heat with a splash of broth or water.
FAQs
What is El Pato sauce?
El Pato is a spicy tomato sauce with chili peppers. It adds a distinct kick and flavor to Latin dishes.
Can I substitute the beef broth?
Yes, you can use chicken broth or even water with bouillon.
Can I make this vegetarian?
Absolutely! Use plant-based ground beef and vegetable broth.
Final Thoughts
This Homemade Picadillo For Dinner is a go-to comfort food that’s simple, satisfying, and deeply flavorful. With humble ingredients and rich taste, it’s a dish that brings families together at the table.
Whether scooped into warm tortillas or served over rice, it’s a hearty dinner worth repeating.
Share Your Picadillo
Make this dish? Tag #PicadilloRecipe or #ComfortFoodClassic to show off your bowl of deliciousness!
Homemade Picadillo For Dinner
Ingredients
Method
- In a large non-stick pan over medium-high heat, cook the ground beef until browned and fully cooked.
- Drain excess grease.
- Return the beef to the pan. Stir in El Pato and regular tomato sauce. Mix to coat the beef.
- Add the diced potatoes, corn, chopped onion, and beef broth—just enough to cover the potatoes.
- Add cumin, garlic powder, and salt to taste. Stir in a handful of chopped cilantro.
- Cover the pan and simmer over medium-low heat for 15–20 minutes, or until the potatoes are tender and the broth is slightly thickened.
- Spoon into bowls and serve hot with a side of fluffy rice and warm tortillas.
