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Mexican Picadillo with Potatoes

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A hearty and flavorful one-pan dish made with ground beef, tender golden potatoes, tomatoes, and warm spices—this comforting Mexican-style picadillo is perfect for busy weeknights and makes delicious leftovers.

Ingredients

Scale
  • 1 lb ground beef
  • 4 medium Yukon gold potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large tomato, finely chopped (or ½ cup canned diced tomatoes)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon (optional, for depth)
  • ½ cup beef broth or water
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat olive oil in a large skillet or sauté pan over medium heat.
  2. Add the chopped onion and garlic and cook for 2–3 minutes until softened.
  3. Stir in the ground beef and cook until browned, breaking it up as it cooks.
  4. Drain excess fat if needed, then add diced tomatoes and tomato paste. Cook for 3–4 minutes.
  5. Add cumin, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Mix well.
  6. Stir in the diced potatoes and pour in the beef broth.
  7. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the potatoes are tender and the flavors are well combined.
  8. Remove lid, increase heat to medium, and let the mixture reduce slightly for 3–5 minutes if needed.
  9. Taste and adjust seasoning. Garnish with freshly chopped parsley or cilantro before serving.

Notes

  • For a spicier version, add a chopped jalapeño or a pinch of chili flakes.
  • This dish can be made ahead and reheats well for leftovers.
  • Serve with rice, tortillas, or as a filling for tacos or empanadas.

Nutrition

Keywords: Mexican picadillo, ground beef and potatoes, one-pan dinner, weeknight meal, beef skillet

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