Last Updated on July 20, 2025 by Casia Valdés
Mom’s Picadillo Con Papa is the kind of cozy, home-cooked dish that fills your kitchen with warmth—and your heart with nostalgia. A Mexican staple, this savory blend of ground beef, tender potatoes, and zesty tomato-chile sauce is hearty, flavorful, and satisfying any time of year. Think of it as a versatile comfort-food hug in a skillet.
Table of Contents
What Is Picadillo Con Papa?
Picadillo means “little bits” in Spanish, and it’s a cherished dish across Latin America. The version with potatoes—Con Papa—appeals to everyone with its satisfying mix of starchy potatoes, spiced meat, and bright tomato flavors. This recipe pays homage to my mom’s traditional family version: simple, delicious, and made with ingredients found in every kitchen.
Ingredients You’ll Need
Here’s what you’ll need for four servings:
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1 medium russet potato (or 2 white potatoes), peeled & diced
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1 lb ground chuck (85% lean)
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1 tsp salt, plus more to taste
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp freshly ground black pepper
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1 clove garlic, minced
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1 small white onion, finely diced
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2 large Roma tomatoes, roughly chopped
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1–2 serrano chiles, roughly chopped
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¼ cup water
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Pinch of Mexican oregano
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2 tbsp olive oil
Step-by-Step Instructions
Follow these steps for perfect texture, flavor, and that “homemade” taste.
Step 1: Brown the Potatoes
Heat ⅛ to ¼ cup olive oil in a nonstick skillet over medium heat. Add the diced potatoes, cover, and cook until golden brown and crispy on most sides—about 10 minutes. Covering helps steam them inside. Transfer potatoes to a paper towel-lined plate and set aside.
Step 2: Cook the Beef
In the same skillet, add the ground beef. Sprinkle with 1 tsp salt, garlic powder, cumin, and pepper. Cook over medium-high heat, breaking up the meat, for 8–10 minutes—until beautifully browned.
Step 3: Sauté the Aromatics
Add minced garlic and diced onion. Cook another 2–3 minutes until onions are translucent and garlic is aromatic.
Step 4: Blend the Sauce
In a blender, combine tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano. Blend until smooth.
Step 5: Combine & Simmer
Pour the tomato-chile sauce into the beef mixture. Bring to a gentle boil, taste, and adjust salt as needed. Add the potatoes, stirring to coat in sauce. Lower heat and simmer for 7–10 minutes, allowing the sauce to thicken and the flavors to meld.
Step 6: Serve Hot
Remove from heat, taste, and season one last time. Serve hot with rice, warm tortillas, or simply on its own—just like mom used to make.
Serving Ideas
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Tacos: Spoon into warm corn tortillas and top with cilantro and onion.
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Breakfast hashes: Serve with a fried egg on top.
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With rice: Over white or Spanish rice for a complete meal.
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With beans: Pair with black or pinto beans for added protein.
Why You’ll Love This Dish
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Comforting & satisfying – Starchy potatoes and juicy beef create a hearty, filling meal.
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Full-flavored – A balance of spices, chiles, and tomatoes creates depth.
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Quick and easy – On table in under 45 minutes.
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Family-friendly – Mild enough for kids, but flavorful for adults.
Tips for the Best Picadillo Con Papa
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Choose the right potato: Russet potatoes crisp well and hold their shape.
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Customize heat: Add more serrano or swap for jalapeño for milder heat.
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Enhance flavor: Add chopped bell pepper or a splash of lime juice at the end.
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One-skillet meal: Try browning onions and garlic first; scramble the beef in the same pan for deeper flavor.
Variations to Try
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Beef and carrot: Add diced carrots for sweetness and color.
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Turkey Picadillo: Use ground turkey for a lighter version.
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Vegetarian: Swap ground meat for plant-based protein or mushrooms.
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Soupy version: Add more water or broth for a delicious stew.
Storing & Reheating
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In the fridge: Store in an airtight container for up to 4 days.
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In the freezer: Freezes well for up to 2 months. Thaw overnight!
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Reheat tips: Gently rewarm on stove, adding a splash of water to moisten. Microwave on medium power with a damp paper towel topper for reheating.
Final Thoughts
Mom’s Picadillo Con Papa is proof that authentic Mexican comfort food doesn’t need elaborate prep or exotic ingredients. It’s grounded in family tradition, flavor, and heartwarming simplicity—perfect for busy weeknights, family dinners, or meal prep.
Give it a try and let it become a staple in your kitchen and heart—just like it was in mine.

Mom’s Picadillo Con Papa Ground Beef with Potatoes
Ingredients
Method
- Heat ⅛ to ¼ cup olive oil in a nonstick skillet over medium heat. Add the diced potatoes, cover, and cook until golden brown and crispy on most sides—about 10 minutes. Covering helps steam them inside. Transfer potatoes to a paper towel-lined plate and set aside.
- In the same skillet, add the ground beef. Sprinkle with 1 tsp salt, garlic powder, cumin, and pepper. Cook over medium-high heat, breaking up the meat, for 8–10 minutes—until beautifully browned.
- Add minced garlic and diced onion. Cook another 2–3 minutes until onions are translucent and garlic is aromatic.
- In a blender, combine tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano. Blend until smooth.
- Pour the tomato-chile sauce into the beef mixture. Bring to a gentle boil, taste, and adjust salt as needed. Add the potatoes, stirring to coat in sauce. Lower heat and simmer for 7–10 minutes, allowing the sauce to thicken and the flavors to meld.
- Remove from heat, taste, and season one last time. Serve hot with rice, warm tortillas, or simply on its own—just like mom used to make.