By Bring Ground Beef with Potatoes to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Ground Beef with Potatoes captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Ground Beef with Potatoes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 medium Russet potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic minced
1 small white onion diced
2 large Roma tomatoes roughly chopped
1 to 2 serrano chiles roughly chopped
1/4 cup water pinch of salt and Mexican oregano
How To Make Ground Beef with Potatoes
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots.
I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.
Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined.
Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .
Remove from heat.
PREPARATION STEPS
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots.
Add the ground beef to that same skillet and heat to medium/high
Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper
Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.
Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
