A comforting homemade Mexican classic featuring seasoned ground beef simmered with tender potatoes in a rich tomato sauce, served alongside fluffy Mexican red rice. This simple, budget-friendly meal is a staple in Mexican homes and is perfect for busy weeknights or family dinners.

Why You’ll Love This Recipe

Authentic Mexican home-style recipe

One-pan beef and potato filling

Rich tomato and garlic flavor

Fluffy homemade Mexican rice

Budget-friendly and family approved

Perfect for meal prep

Recipe Information

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Ingredients:

For the Picadillo

2 lbs ground beef (85/15)

2 medium Yukon Gold potatoes, peeled and diced

1 medium white onion, finely diced

4 garlic cloves, minced

3 Roma tomatoes, blended

2 tablespoons tomato paste

2 cups beef broth

2 tablespoons vegetable oil

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon smoked paprika

½ teaspoon black pepper

1½ teaspoons kosher salt

2 bay leaves

For the Mexican Rice

2 cups long-grain white rice

3 tablespoons vegetable oil

½ cup tomato sauce

¼ cup finely diced onion

2 garlic cloves, minced

4 cups chicken broth

1 teaspoon chicken bouillon

½ teaspoon ground cumin

Salt to taste

Optional Garnishes

Fresh cilantro

Lime wedges

Warm corn tortillas

Sliced avocado

Instructions:

Step 1: Prepare the Mexican Rice

Rinse the rice until the water runs clear.

Heat the oil in a saucepan over medium heat.

Toast the rice for 5–6 minutes, stirring constantly, until lightly golden.

Add the onion and garlic and cook for 2 minutes.

Stir in the tomato sauce, chicken broth, chicken bouillon, cumin, and salt.

Bring to a boil, cover, reduce the heat to low, and cook for 18–20 minutes.

Remove from the heat and let rest for 10 minutes before fluffing with a fork.

Step 2: Cook the Picadillo

Heat the oil in a large skillet or Dutch oven.

Cook the onion until softened, then add the garlic.

Add the ground beef and cook until browned, breaking it into small crumbles.

Drain excess grease if necessary.

Stir in:

Tomato paste

Blended tomatoes

Cumin

Oregano

Smoked paprika

Black pepper

Salt

Cook for about 5 minutes.

Step 3: Simmer

Add the diced potatoes, bay leaves, and beef broth.

Bring to a gentle simmer.

Cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.

Remove the bay leaves before serving.

Step 4: Serve

Fill each bowl or plate with a generous portion of fluffy Mexican rice.

Spoon the hot picadillo with potatoes alongside or over the rice.

Garnish with fresh cilantro and serve with warm corn tortillas and lime wedges if desired.

Tips

Dice the potatoes into small, even cubes so they cook uniformly.

Toasting the rice before adding liquid gives it its signature flavor and texture.

For a little heat, add one diced jalapeño while sautéing the onions.

The picadillo tastes even better the next day as the flavors continue to develop.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze the picadillo for up to 3 months. Rice can be frozen separately.

Reheat: Warm gently on the stovetop or in the microwave with a splash of broth if needed.

Serving Suggestions

Serve this authentic Mexican meal with:

Warm corn tortillas

Refried beans

Fresh guacamole

Pico de gallo

Salsa verde

Pickled jalapeños

Agua fresca or horchata

Final Thoughts

This Authentic Mexican Picadillo con Papas & Mexican Rice is a true everyday favorite in Mexican kitchens. Tender potatoes, savory seasoned ground beef, and a rich tomato sauce pair perfectly with fluffy Mexican red rice, creating a comforting, hearty meal that’s simple to make and full of authentic homemade flavor.