{"id":25735,"date":"2026-05-06T15:11:37","date_gmt":"2026-05-06T15:11:37","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=25735"},"modified":"2026-05-06T15:12:13","modified_gmt":"2026-05-06T15:12:13","slug":"picadillo-con-papas-mexican-ground-beef-potatoes","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/05\/06\/picadillo-con-papas-mexican-ground-beef-potatoes\/","title":{"rendered":"Picadillo con Papas (Mexican Ground Beef &#038; Potatoes)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Ingredients<\/p>\n<ul>\n<li>1 lb ground beef (80\/20 works best)<\/li>\n<li>3 medium potatoes, peeled and diced small<\/li>\n<li>\u00bd white onion, diced<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>1\u20132 Roma tomatoes, diced (or \u00bd cup canned tomato sauce)<\/li>\n<li>1 jalape\u00f1o or serrano, diced (optional)<\/li>\n<\/ul>\n<p>Seasoning<\/p>\n<ul>\n<li>1 tsp salt (adjust to taste)<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>1 tsp cumin<\/li>\n<li>1 tsp paprika or chili powder<\/li>\n<li>1 bay leaf (optional)<\/li>\n<\/ul>\n<p>Liquids<\/p>\n<ul>\n<li>\u00bd cup beef broth or water<\/li>\n<li>2 tbsp oil<\/li>\n<\/ul>\n<p>Optional Add\u2011ins<\/p>\n<ul>\n<li>\u00bd cup peas<\/li>\n<li>\u00bd cup carrots (diced)<\/li>\n<li>A splash of Worcestershire sauce for depth<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ul>\n<li>Brown the Beef\n<ul>\n<li>Heat oil in a skillet.<\/li>\n<li>Add ground beef and cook until browned.<\/li>\n<li>Season lightly with salt and pepper.<\/li>\n<li>Drain excess fat if needed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Add Aromatics<\/p>\n<ul>\n<li>Add onion, garlic, and jalape\u00f1o.\n<ul>\n<li>Cook 2\u20133 minutes until softened.<\/li>\n<li>Add Tomatoes &amp; Spices<\/li>\n<li>Stir in diced tomatoes (or tomato sauce).<\/li>\n<li>Add cumin, paprika\/chili powder, bay leaf, and remaining salt.<\/li>\n<li>Cook 3\u20134 minutes until tomatoes break down.<\/li>\n<\/ul>\n<\/li>\n<li>Add Potatoes\n<ul>\n<li>Add diced potatoes and mix well.<\/li>\n<li>Pour in broth or water.<\/li>\n<li>Cover and simmer on medium\u2011low for 15\u201320 minutes, stirring occasionally, until potatoes are tender.<\/li>\n<\/ul>\n<\/li>\n<li>Finish\n<ul>\n<li>Add peas or carrots if using; cook 5 more minutes.<\/li>\n<li>Adjust salt and seasoning.<\/li>\n<li>Remove bay leaf.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 lb ground beef (80\/20 works best) 3 medium potatoes, peeled and diced small \u00bd white onion, diced 2 garlic cloves, minced 1\u20132 Roma tomatoes, diced (or \u00bd cup canned tomato sauce) 1 jalape\u00f1o or serrano, diced (optional) Seasoning 1 tsp salt (adjust to taste) \u00bd tsp black pepper 1 tsp cumin 1 tsp<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[310],"class_list":["post-25735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 1 lb ground beef (80\/20 works best) 3 medium potatoes, peeled and diced small \u00bd white onion, diced 2 garlic cloves, minced 1\u20132 Roma tomatoes, diced (or \u00bd cup canned tomato sauce) 1 jalape\u00f1o or serrano, diced (optional) Seasoning 1 tsp salt (adjust to taste) \u00bd tsp black pepper 1 tsp cumin 1 tsp","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=25735"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25735\/revisions"}],"predecessor-version":[{"id":25736,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25735\/revisions\/25736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=25735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=25735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=25735"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=25735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}