Ground Beef and Potatoes


Preparation info

  • Difficulty


  • Makes

    3½ cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Picadillo was one of the first meat recipes I learned to make. We didn’t have a lot of money growing up and ground beef seemed to be the meat of choice in our home since it was pretty inexpensive. I remember Mom said, “Mira, you just chop some onions, brown them, add meat and papas and you have a quick meat dish for anything.” Well, it was a little more than that, but not too much more. We got fairly skilled at adding all sorts of other ingredients to this very basic picadillo recipe, and you will too. This quick and easy dish is the perfect filling for burritos or gorditas.


  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup chopped roma tomatoes
  • 1 small russet potato, peeled and finely chopped


In a large skillet heat oil over medium heat. Add onion and cook for about 2 minutes, until translucent.

Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.

Add garlic, salt, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.