Mom’s Picadillo Con Papa – Ground Beef with Potatoes

Directions

1. Heat olive oil in a nonstick skillet over medium heat. Add the diced potatoes and cook until browned and crispy in most spots. Covering the pan helps them cook faster from the inside. Transfer the potatoes to a paper towel-lined plate and set aside.
2. In the same skillet, add the ground beef and season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon black pepper. Cook for 8–10 minutes until nicely browned.
3. Add the minced garlic and diced onion. Cook for an additional 2–3 minutes until fragrant.
4. In a blender, combine the chopped tomatoes, serrano chiles, 1/4 cup water, salt, and oregano. Blend until smooth.
5. Pour the tomato mixture into the skillet with the beef. Bring to a boil, then taste and adjust salt if needed.
6. Gently fold in the cooked potatoes, stirring until well combined.
7. Simmer on low heat for 7–10 minutes until the sauce thickens and reduces.
8. Remove from heat and serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4–6
Difficulty: Easy

Serving Suggestions