Food, Recipes

Vegan Mexican Recipes: Picadillo Con Papas (Ground Beef with Potatoes)


When I think of childhood homemade meals, Picadillo Con Papas comes to mind. My mom used to cook ground beef often and serve it in tacos, sopés, and burritos. I recently came across Gardein’s Beefless Ground at my local food mart, so I took a shot at making a Mexican dish with it using the same seasonings and ingredients my mom would use. I couldn’t believe how close the flavor came to mom’s cooking. The taste and texture came so close, I almost felt guilty eating it. I cooked the beefless ground again on a different night with spaghetti noodles and tomato pasta; another big hit. The flavor of the vegan beef is neutral, so it allows flexibility to play with different seasonings and ingredients. My favorite seasoning is a small yellow can of Mexican tomato sauce called El Pato Tomato Sauce; it’s mild and not too spicy. Now that I have found the perfect vegan ground beef, I’m eager to get back into the kitchen to create more homemade Mexican dishes.

Vegan Picadillo Con Papas


Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4-6 servings
  • 1/2 package Gardein Beefless Ground
  • 1/4 white onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 7oz El Pato tomato sauce
  • 1/2 Tbs. olive oil
  • 1 tsp. salt
  • 2 tsp. black ground pepper
  • 2 medium sized potatoes, cubed into 1/2″ pieces
  • 1/4 cup water


1. Drizzle olive oil in skillet at medium-low heat.
2. Add onions and potatoes, and sauté for a few minutes until onions begin to get translucent.
3. Add bell peppers, garlic, tomato sauce, water, pepper, salt, and vegan beef.
4. Cover and let it simmer for 8-10 minutes or until potatoes are softened.

Photo: Cristina Nidome

Cristina Nidome
Cristina is a food enthusiast and chef at heart, always on the hunt for the best vegan foods and hottest restaurants in southern California. Follow her on Instagram @ckhealthybites
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