Experience a taste of nostalgia with my Grandma’s version of Picadillo! This hearty dish combines ground beef, tender potatoes, and vibrant vegetables, simmered to perfection in a savory tomato sauce. The rich flavors of cumin and bouillon cubes add depth, making it a comforting meal that warms the soul.
Perfect for tacos or enjoyed on its own, this recipe is not just a family favorite; it’s a delicious homage to cherished memories around the dinner table.
Get ready to savor every bite of this delightful comfort food!
Why You’ll Love This Recipe:
People will love My Grandma’s Version of Picadillo because it’s a comforting, hearty dish full of bold flavors and simple ingredients that come together beautifully.
The ground beef is tender and finely crumbled, the potatoes add a satisfying heartiness, and the blend of tomato sauce, bouillon, and spices creates a rich, savory base.
It’s a versatile recipe—perfect on its own, served over rice, or stuffed into tacos—and brings a nostalgic, home-cooked warmth that everyone can enjoy.
Plus, the slow simmering allows the flavors to meld perfectly, making it irresistible!
Key Ingredients:
Ingredients:
2 lbs of ground beef
2 cups of potatoes cubed ( 4 small potatoes is what I had used. I think it was about 2 cups)
1/2 yellow onion chopped
1/2 green bell pepper
1 tbs minced garlic
1 can diced tomatoes
1 small can tomato sauce
2 tomato chicken bouillon cubes
Salt & pepper to taste
2 tsp ground comino
1 1/2 c water (possibly 2 if you want it more juicy)
Instructions:
I fry the meat and break it up as much as I can when it’s cooked I let it simmer in the grease for about 15 minutes then drain grease and break meat up some more.
I then add a little salt and pepper to the meat then stir in my chopped onion, bell pepper and minced garlic.
Continue trying to break the meat up as your cooking the veggies with it.
Then I add my potatoes and fry those up a little.
Stir in 1 can on tomato sauce and I added 2 knorr tomato chicken bouillon cubes and about a cup and half of water.
I stir until the bouillon breaks up then I cover and simmer for about 30-45 minutes.
I uncover and continue to cook and stir until potatoes are super tender and even losing their hard edges (the small bits of potato that fall off make it more thick.
We love making tacos with our picadillo).
The meat on my recipe comes out small/fine! DELICIOUS!!!
Notes:
Meat Variations: You can substitute ground beef with ground turkey or chicken for a lighter option. Adjust cooking times as needed.
Potato Types: While any variety of potato works, Yukon Gold or Russets add creaminess. For a twist, try sweet potatoes!
Vegetable Add-ins: Feel free to add diced carrots, peas, or corn for added nutrition and flavor.
Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes.
Thicker Sauce: For a thicker consistency, let the picadillo simmer uncovered for the last 10-15 minutes to reduce the liquid.
Serving Suggestions: This dish is fantastic in tacos, but it also pairs well with rice, tortillas, or as a filling for empanadas.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat on the stovetop for best results.