Dinner

Homemade Picadillo with Potatoes, Corn, and Tomato Sauce Recipe

ByRafael Mansero November 19, 2025November 19, 2025

Introduction

Homemade Picadillo is a comforting and hearty dish perfect for a satisfying dinner. This flavorful mix of ground beef, potatoes, and spices simmers into a rich, savory meal that pairs wonderfully with rice and tortillas.

A close-up view inside a black pot filled with a thick stew made of three main layers: the bottom layer is a rich reddish-brown sauce; the middle layer contains chunks of diced yellow potatoes evenly spread throughout; and the top layer consists of crumbled brown ground meat mixed with green bell pepper pieces, small red kidney beans, and some diced translucent white onions, all soaked slightly in the sauce, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs ground beef
5 potatoes, peeled and diced
½ large onion, chopped
1 can corn, drained
Handful of cilantro, roughly chopped
½ can El Pato hot tomato sauce
½ can regular tomato sauce
1 bottle beef broth, or enough to cover potatoes
Cumin, to taste
Garlic powder, to taste
Salt, to taste

Instructions

Step 1: In a large non-stick pan over medium-high heat, cook the ground beef until browned and fully cooked. Drain any excess grease.
Step 2: Return the beef to the pan and stir in the El Pato hot tomato sauce and regular tomato sauce to coat the beef evenly.
Step 3: Add the diced potatoes, drained corn, chopped onion, and beef broth—enough to cover the potatoes. Stir to combine.
Step 4: Season with cumin, garlic powder, and salt to taste. Stir in the chopped cilantro.
Step 5: Cover the pan and simmer over medium-low heat for 15–20 minutes, or until the potatoes are tender and the broth has thickened slightly.
Step 6: Serve hot, spooned into bowls alongside fluffy rice and warm tortillas.

Tips & Variations

For extra flavor, sauté the onions with the beef before adding the sauces.
Try adding a chopped bell pepper for a sweet crunch.
Use sweet potatoes instead of regular potatoes for a twist on the traditional recipe.
Adjust the heat by using less or more El Pato hot sauce according to your preference.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

A close-up view of a black pan filled with a stew-like dish showing four main layers: the top layer has small chunks of light yellow potatoes with a slightly crispy edge, mixed with dark green bell pepper pieces, red kidney beans, and tomato chunks, all coated in a thick brownish-red sauce. Below this, there is a mix of cooked ground meat in small granules with a juicy, crumbly texture, scattered evenly through the pan, mingling with translucent diced onions seen in the background. The bottom layers consist of the simmered vegetable and meat sauce with dark reddish-brown broth visible around the edges of the pan, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Cook it thoroughly and adjust seasoning as turkey can be milder in flavor.

Is this recipe freezer-friendly?

Absolutely. Allow the picadillo to cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.