PICADILLO TRADITIONAL Ground Beef and Vegetables Just Like Mom Made ❤️

This hearty Mexican ground beef and potato stew is pure comfort food—savory, lightly spiced, and packed with tender potatoes, carrots, onions, jalapeños, and tomatoes in a simple, flavorful sauce. It’s the kind of one-pan meal my mom made often when I was growing up, and it’s perfect for busy weeknights or cozy weekends. Served with warm tortillas and refried beans, it’s a complete, satisfying dinner that’s easy enough for beginners and tastes even better the next day. This recipe serves 3–4 generously.

Ingredients (for 3–4 servings)

• 1 lb 80/20 ground beef
• 2 medium russet potatoes, peeled and diced into small cubes
• ½ cup diced carrots
• ½ small onion, finely chopped
• 2 large jalapeños (seeds removed, cut into thin strips then thirds)
• 2 large Roma tomatoes, diced
• ½ cup tomato sauce
• ¼ cup chopped fresh cilantro
• 1 bay leaf
• ¾ teaspoon whole black peppercorns
• ¾ teaspoon whole cumin seeds
• 2 large garlic cloves
• ½ teaspoon salt (plus more to taste)
• ½ cup water

For the refried beans (optional but recommended side):

• 2 cups cooked pinto beans (or 1 can, drained)
• 1 tablespoon bacon grease or neutral oil
• ¼ cup finely diced onion
• 1 garlic clove, minced
• Salt to taste
• Small piece of ham hock or bacon (optional, for extra flavor)

For Serving:

• Warm corn or flour tortillas
• Lime wedges (optional)

Instructions

1. In a mortar and pestle (or spice grinder), grind the peppercorns, cumin seeds, and a pinch of salt until fine. Add the garlic cloves and grind into a paste. Stir in a splash of water to loosen and set aside.
2. In a large skillet or braiser over medium heat, cook the ground beef, breaking it up with a spoon, until it loses most of its pink color. Drain excess fat, leaving a little for flavor.
3. Add the chopped onion and sauté 2–3 minutes until slightly translucent and fragrant.
4. Stir in the diced potatoes, jalapeño strips, carrots, diced tomatoes, tomato sauce, bay leaf, and the ground spice-garlic paste. Add ½ cup water and season with salt. Stir everything together well.
5. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 25–30 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly. Taste and adjust salt as needed. Stir in the chopped cilantro and remove from heat.
6. Refried beans (while the picadillo simmers): Heat the bacon grease or oil in a separate skillet over medium heat. Add the diced onion and cook until golden and fragrant. Stir in the garlic for 30 seconds. Add the beans (and ham hock or bacon if using). Mash with a potato masher while stirring until creamy and heated through. Season with salt.
7. Serve the picadillo hot with a generous scoop of refried beans on the side and warm tortillas for scooping. Add a squeeze of lime if desired.

Notes or Tips And there you have it—your traditional picadillo con papas, simple, hearty, and full of the cozy flavors I grew up with! Using 80/20 ground beef gives the best taste and keeps the dish juicy, while the freshly ground spices and slow simmer let everything come together beautifully. The potatoes and carrots add natural sweetness and heartiness, and the jalapeños give just a gentle kick (remove all seeds for milder heat).

This dish is wonderfully forgiving—add corn or green beans if you like, or let it simmer longer for a thicker stew. Leftovers taste even better the next day and reheat beautifully with a splash of water. It’s perfect for meal prep or feeding a family without a lot of fuss.

I’d love to hear how yours turns out! Did you serve it with beans and tortillas, or try any fun swaps? Drop a comment, share a photo of your plate, or tell me if this brought back any childhood memories for you. Once you try this comforting classic, it just might become a regular in your kitchen—happy cooking and enjoy every savory bite!