Ground Beef with Potatoes Picadillo

I grew up with this dish, and every time I make Ground Beef with Potatoes Picadillo, it’s like stepping into my childhood kitchen. The smell of sizzling beef and onions, the rich tomato sauce coating every golden bite of potato—it’s nostalgic, comforting, and incredibly satisfying. Picadillo is one of those simple, humble meals that delivers so much more than the sum of its parts. It’s hearty, bold, and brimming with flavor.

I love how quickly it comes together, too. On busy weeknights, this is my go-to dish. Everything cooks in one skillet, and it only takes a few pantry staples to bring it to life. Whether I’m scooping it over fluffy white rice or stuffing it into a tortilla, it always hits the spot. If you’re after a flavorful, budget-friendly meal that the whole family will enjoy, this Ground Beef with Potatoes Picadillo is a must-try.

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Why You’ll Love This Ground Beef with Potatoes Picadillo

This dish is a lifesaver for weeknight dinners. It’s fast, filling, and made with ingredients you likely already have on hand. The potatoes soak up all the spices and juices, making every bite rich and comforting. It’s a one-pan meal with no complicated steps, and it’s perfect for meal prep or leftovers. Plus, the flavors get even better the next day.

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What Type of Ground Beef Works Best for Picadillo?

For this Ground Beef with Potatoes Picadillo, I usually go with 85/15 ground beef—enough fat for flavor without being overly greasy. If you prefer leaner cuts like 90/10 or even ground turkey, you can use those too, but keep in mind that a little fat goes a long way in giving this dish depth and richness. If you do go lean, you might want to add a splash of olive oil or a bit more tomato sauce to balance it out.

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Options for Substitutions

One of the best things about this dish is how adaptable it is. You can make it your own based on what you have or your dietary needs:

• Potatoes: Swap with sweet potatoes for a touch of sweetness or cauliflower for a low-carb version.
• Tomatoes: Fresh tomatoes work great, but canned diced tomatoes or even a bit of tomato paste diluted with water are solid substitutes.
• Ground Meat: Ground turkey, chicken, or even plant-based ground "meat" can be used instead of beef.
• Spices: Feel free to tweak the spice blend—paprika, chili powder, cumin, or even a dash of cinnamon adds extra character.
• Add-ins: You can toss in peas, corn, or chopped olives for a Cuban-style twist.

This recipe really lets you experiment without losing its comforting essence.

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Ingredients for This Ground Beef with Potatoes Picadillo

Each ingredient in this recipe has a purpose—and together, they create a deeply satisfying, flavor-packed dish.

• Ground Beef: The heart of the dish, it brings richness, texture, and protein.
• Potatoes: These soak up all the juices and spices, turning soft and flavorful as they cook.
• Onion: Adds a savory, aromatic base that builds the flavor from the start.
• Garlic: A must-have for depth—sharp, warm, and fragrant.
• Tomatoes: Whether fresh or canned, they give the sauce its juicy, slightly tangy body.
• Tomato Sauce: Helps create a rich, silky coating for the beef and potatoes.
• Ground Cumin: Earthy and warm, it deepens the flavor and adds a subtle smokiness.
• Paprika: Gives color and a mild peppery kick.
• Salt & Pepper: Essential for seasoning and balance.
• Fresh Parsley or Cilantro (optional): For brightness and a pop of color at the end.
• Oil: Just a little for sautéing the onions and browning the beef.

Every item plays its part to make this a full-bodied, homestyle comfort food you’ll crave again and again.

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Step 1: Sauté the Aromatics

Start by heating a bit of oil in a large skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 3–4 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Brown the Ground Beef

Add the ground beef to the skillet. Use a wooden spoon or spatula to break it apart as it cooks. Let it brown fully—this is where a lot of the flavor develops. Season with salt, pepper, cumin, and paprika to build up that rich base.

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Step 3: Add Tomatoes and Sauce

Once the beef is no longer pink and has started to brown, toss in the chopped tomatoes and pour in the tomato sauce. Stir everything together so the beef is well-coated in the juices. Let it simmer for 5 minutes so the flavors start to meld.

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Step 4: Add the Potatoes

Now it’s time to add the diced potatoes. Stir them in gently, making sure they’re well coated in the sauce. Cover the skillet with a lid, reduce the heat to low, and let the mixture simmer for 20–25 minutes. Stir occasionally, and cook until the potatoes are fork-tender.

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Step 5: Final Touches

Once the potatoes are tender and the sauce has thickened slightly, give it a taste. Adjust the salt and spices if needed. If using, sprinkle fresh chopped parsley or cilantro on top just before serving.

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How Long to Cook Ground Beef with Potatoes Picadillo

This dish comes together surprisingly quickly. Here’s the general breakdown:

• Sautéing onions and garlic: 4–5 minutes
• Browning the beef: 6–8 minutes
• Simmering with tomatoes and sauce: 5 minutes
• Cooking potatoes until tender: 20–25 minutes

So overall, you're looking at about 35–40 minutes from start to finish, depending on how small your potato cubes are. Smaller dice equals faster cooking.

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Tips for Perfect Ground Beef with Potatoes Picadillo

• Cut potatoes evenly: Dice them small and uniform so they cook quickly and evenly.
• Don't rush the browning: Let the beef develop a bit of crust for deeper flavor before adding sauce.
• Use a lid: Covering the pan helps the potatoes steam and cook faster while staying moist.
• Stir occasionally: This keeps the bottom from sticking and ensures even cooking.
• Let it rest a few minutes: After turning off the heat, give the dish 5 minutes to rest. The flavors continue to settle and deepen.
• Taste before serving: A final seasoning check can make all the difference—don’t skip it!

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Watch Out for These Mistakes While Cooking

Even a simple dish like Ground Beef with Potatoes Picadillo can go sideways if you’re not careful. Here are a few pitfalls to avoid:

• Cutting potatoes too big: Larger chunks take longer to cook and may end up underdone while everything else is ready.
• Not draining excess fat: If your beef is extra fatty, drain off some grease before adding the tomatoes to avoid an oily finish.
• Overcrowding the skillet: If your pan is too small, the beef will steam instead of brown, muting the flavor.
• Skipping the lid: Without covering the pan, your potatoes might dry out or take much longer to cook.
• Rushing the simmer: Letting everything cook low and slow helps the flavors deepen and gives the potatoes time to soften properly.
• Over-seasoning early: Wait until the dish simmers to adjust salt and spices—flavors intensify as it cooks.

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What to Serve With Ground Beef with Potatoes Picadillo?

This dish is super versatile and can be served in a variety of tasty ways. Here are my favorite pairings:

Steamed White Rice

The classic combo—fluffy rice soaks up every drop of the savory sauce.

Warm Flour Tortillas

Scoop it up taco-style or wrap it into a burrito for a handheld option.

Fried Plantains

Add a sweet and crispy element on the side to balance the richness of the beef.

Avocado Slices

Fresh, creamy avocado cools down the spices and adds a nice contrast.

Simple Green Salad

A light side salad with lime vinaigrette keeps things fresh and vibrant.

Pickled Onions or Jalapeños

Adds acidity and brightness, cutting through the richness of the dish.

Refried Beans

For a full Latin-inspired plate, beans add protein and texture.

Crusty Bread

Perfect for mopping up the saucy bits left on your plate.

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Storage Instructions

Ground Beef with Potatoes Picadillo stores beautifully, making it ideal for leftovers or meal prep. Once it cools to room temperature, transfer it to an airtight container:

• In the fridge: Keeps well for up to 4 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water or broth if needed.
• In the freezer: Store in freezer-safe containers or zip bags for up to 2 months. Thaw overnight in the fridge before reheating. Note: potatoes may soften slightly but will still taste great.
• Meal prep tip: Divide into portions with rice or tortillas for ready-to-go meals during the week.

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Estimated Nutrition

Here’s a general estimate for a single serving (based on 4–6 servings total):

• Calories: ~380
• Protein: ~22g
• Fat: ~22g
• Saturated Fat: ~7g
• Carbohydrates: ~24g
• Fiber: ~3g
• Sugar: ~3g
• Sodium: ~520mg
• Cholesterol: ~70mg

Keep in mind these values will vary based on your ingredients (especially the beef and any extra toppings or sides).

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Frequently Asked Questions

What kind of potatoes work best for picadillo?

Waxy potatoes like Yukon Gold or red potatoes are best because they hold their shape well while still getting tender. Russets work too but may break down more.

Can I make this dish ahead of time?

Absolutely. In fact, Ground Beef with Potatoes Picadillo tastes even better the next day as the flavors continue to develop.

Can I freeze picadillo?

Yes, it freezes well. Just let it cool completely, then store it in airtight containers or freezer bags. Reheat gently with a splash of water or broth.

Is this dish spicy?

Not by default. The basic recipe is mild, but you can add chili flakes, hot sauce, or diced jalapeños to turn up the heat.

Can I use ground turkey instead of beef?

Definitely. Ground turkey or chicken can be swapped in for a lighter version, just make sure to add a little oil since they're leaner.

What if I don’t have tomato sauce?

No problem—use canned diced tomatoes or a couple of tablespoons of tomato paste mixed with water. It’s flexible.

How do I know when the potatoes are done?

They should be fork-tender—soft all the way through with no resistance. Cut them small for quicker cooking.

Can I add vegetables to the dish?

Yes! Peas, carrots, bell peppers, or even spinach can be added during the simmer stage for extra nutrients and texture.

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Conclusion

Ground Beef with Potatoes Picadillo is the kind of dish that never disappoints—easy to make, incredibly flavorful, and endlessly adaptable. Whether you’re serving it over rice, wrapped in tortillas, or simply on its own, it delivers warmth and comfort in every bite. With basic ingredients and minimal effort, this hearty one-pan meal earns a permanent spot in your weeknight dinner rotation. Give it a try—you might just find yourself making it on repeat.

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