🥘 Mom’s Picadillo con Papa (Ground Beef with Potatoes)
🌮 Ingredients:
-
1 tbsp oil (vegetable or olive oil)
-
1 lb ground beef (85/15 or leaner)
-
1 small white onion, diced
-
2 cloves garlic, minced
-
1 medium russet potato, peeled and diced small (1/2-inch cubes)
-
1 (8 oz) can tomato sauce
-
1 small tomato, finely chopped (optional)
-
1/2 cup water or beef broth (add more if needed)
-
1/2 tsp ground cumin
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
Salt and pepper to taste
Optional Add-ins:
-
1 jalapeño or serrano pepper, chopped (for heat)
-
1/4 cup frozen peas or diced carrots (for added texture/color)
-
Pinch of oregano or bay leaf
👩🍳 Instructions:
-
Cook the Ground Beef:
-
Heat oil in a large skillet over medium heat.
-
Add the ground beef and cook until browned, breaking it apart with a spatula.
-
Drain excess fat if needed.
-
-
Add Aromatics:
-
Stir in diced onion and cook until translucent (3–4 minutes).
-
Add garlic and cook another 30 seconds.
-
-
Simmer with Potatoes:
-
Add diced potatoes, tomato sauce, chopped tomato (if using), and 1/2 cup of water or broth.
-
Season with cumin, garlic powder, onion powder, salt, and pepper.
-
Stir to combine and bring to a simmer.
-
-
Cook Until Tender:
-
Cover and simmer over medium-low heat for 15–20 minutes, or until potatoes are tender and sauce has thickened.
-
Stir occasionally and add a bit more water if the mixture looks too dry or starts to stick.
-
-
Final Touches:
-
Taste and adjust seasoning.
-
For a deeper flavor, you can let it simmer an extra 5 minutes uncovered to reduce the sauce.
-
🍽️ How to Serve:
-
With warm corn tortillas or flour tortillas
-
Over rice or Mexican-style rice
-
With a fried egg on top (for a hearty breakfast!)
-
With beans and avocado on the side
This dish is a go-to for many Mexican moms for a reason—easy, economical, and endlessly comforting. Let me know if you’d like a spicier version or one with ground turkey or vegetarian substitutions!