Homemade Picadillo with Warm Flour Tortillas

Picadillo is one of those timeless, everyday comfort dishes that feels like home the moment it hits the stove. Simple ingredients, familiar flavors, and a one-pan approach make it a staple in many kitchens, especially when you need something hearty, affordable, and satisfying.

This version highlights savory ground beef gently simmered with tender potatoes, aromatics, and warm spices. The potatoes soak up the seasoned tomato sauce as they cook, becoming soft and flavorful while helping thicken the mixture naturally.

What makes picadillo so special is its versatility. It can be spooned into warm flour tortillas, served over rice, used as a filling for tacos or empanadas, or enjoyed straight from the bowl. It’s comforting without being heavy and flavorful without being complicated.

Perfect for busy weeknights, picadillo comes together quickly and reheats beautifully. It’s the kind of recipe that gets passed down, adjusted slightly in every household, and loved for its simplicity and heart.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

• 1 lb ground beef
• 2 tablespoons vegetable oil
• 2 medium potatoes, peeled and diced small
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 small tomato, diced (or ½ cup canned diced tomatoes)
• ½ cup tomato sauce
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• Salt and black pepper, to taste
• ¼ cup water or beef broth, as needed
• Warm flour tortillas, for serving

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it up as it cooks.
3. Stir in the onion and garlic and cook for 2–3 minutes, until fragrant and softened.
4. Add the diced potatoes and mix well with the beef.
5. Stir in the tomato, tomato sauce, cumin, chili powder, paprika, salt, and black pepper.
6. Add a splash of water or broth, cover, and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.
7. Uncover and cook for a few more minutes to thicken the mixture to your liking.
8. Taste and adjust seasoning. Serve hot with warm flour tortillas.

Variations

• Add peas or carrots for a more traditional variation.
• Use ground turkey instead of beef for a lighter version.
• Stir in a pinch of oregano for extra warmth.
• Add a splash of Worcestershire sauce for deeper savory flavor.

Tips

• Dice the potatoes small so they cook evenly and quickly.
• Keep the heat low while simmering to prevent sticking.
• Add liquid gradually to control the texture.
• Picadillo tastes even better the next day, making it great for leftovers.