Idaho Picadillo

Recipe Photo

Mexican dish popular in Northern Mexico but made with Idaho baby russet potatoes. Typically eaten over spanish rice or in tortillas.




  • 2lb baby russet potatoes, cut into 1/2" to 1" pieces
  • 1-lb ground beef
  • 1 yellow onion, finely chopped
  • 1 red pepper, finely chopped
  • 1.5 Tbspn minced garlic
  • 2 Tbspn olive oil
  • 1 Tbspn ground cumin
  • 1.5 Cup beef stock
  • 1/2 Cup cilantro
  • 2 large tomatoes diced  
  • 1 Tbspn red chilli powder *
  • Salt & Pepper to taste
  • *(To spice it up add a diced Jalepeno and 1 more Tbspn of red chilli powder.)


Prep: 10 Minutes; Cook: 35 Minutes

  • In a deep skillet or a large pot pour in your oil, once hot add ground beef. 
  • When lightly browned add your diced onions, red bell peppers, tomatoes,& the jalepeno if chose to add one.
  • Add in all your spices, cook for 10 minutes stirring often.  
  • Add in diced baby russet potatoes and cilantro. 
  • Pour in your beef stock, bring to a boil, then reduce heat to medium heat and cook for 25-30 minutes stirring every 5 minutes until liquid is reduced and potatoes are tender. 
Serves 8