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plate of picadillo over rice above
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5 from 1 vote


This Picadillo Recipe is the BEST quick and easy weeknight dinner. Perfectly seasoned ground beef and veggies are simmered in a flavorful tomato sauce, then served over rice or as tacos!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Cuban
Keyword: easy, ground beef, healthy
Servings: 4 people
Calories: 291kcal
Author: Jennifer Debth


  • 1 pound ground beef I used 80/20
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt + more to taste
  • 1/2 pound russet potatoes peeled and diced (about 1/4 inch - 1/2 inch cubes)
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 2 cloves garlic minced
  • 1/2 cup frozen peas
  • 1 (8 oz) can tomato sauce
  • 1/2 cup beef broth
  • 1 tablespoon hot sauce
  • 1/4 cup chopped cilantro + more for serving
  • Crumbled feta or cotija sour cream or crema, rice, tortillas, chips, etc., for serving


  • Heat a large non-stick pan over medium heat.
  • Once hot, add beef, cumin, and salt.
  • Cook for 5 minutes, breaking the meat up as you go.
  • Add in potatoes and cook an additional 5 minutes, stirring occasionally.
  • Add in onion and carrot and cook for another 5 minutes, stirring occasionally.
  • Stir in garlic, peas, tomato sauce, broth, and hot sauce.
  • Bring to a simmer, then simmer, covered, for 20-25 minutes, or until potatoes are tender. Stir occasionally.
  • Stir in cilantro.
  • Taste and re-season, if necessary.
  • Serve with optional toppings and vessels and enjoy!
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Serving: 1person | Calories: 291kcal | Carbohydrates: 19g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 876mg | Potassium: 926mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2999IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 4mg