Costa Rican-Style Beef Picadillo de Papa
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Costa Rican-Style Beef Picadillo de Papa

Costa Rican-Style Beef Picadillo de Papa

with Tortillas & Cilantro

In celebration of Hispanic Heritage Month, we bring you this Costa Rican-style beef picadillo de papa. This Latin American hash is traditionally made with savory, saucy meat and vegetables served over rice; but the Costa Rican version includes potatoes (papas) and toasted tortillas on the side for wrapping. As with any picadillo, it all starts with an aromatic sofrito of sautéed garlic, bell pepper, and onion. Garnish with cilantro and lime for a delicious balance of savory and bright flavors.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

12 ounce


1 clove


1 unit

Yellow Onion

1 unit

Green Bell Pepper

10 ounce

Ground Beef

1 tablespoon

Fajita Spice Blend

1 unit


¼ ounce


2 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery



1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories910 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate91 g
Sugar12 g
Dietary Fiber5 g
Protein35 g
Cholesterol100 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan


Start Prep

• Wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Halve, peel, and finely dice onion. Core and dice bell pepper into ½-inch pieces.

Boil Potatoes

• Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain.

Start Picadillo De Papa

• Heat a large drizzle of oil in a large pan over medium-high heat. Add garlic, onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes. • Add beef* and Fajita Spice Blend; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more.

Finish Prep

• Quarter lemon. Roughly chop cilantro.

Finish Picadillo De Papa

• Add drained potatoes, stock concentrates, and ½ cup water (1 cup for 4 servings) to pan with beef mixture. Cook, stirring occasionally, until sauce has thickened, 3-5 minutes. • Remove from heat and stir in juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper if desired.

Toast Tortillas

• Meanwhile, heat a second large dry pan over medium-high heat. Lightly oil both sides of tortillas. Add tortillas to pan and toast until golden, 1-2 minutes per side (it’s normal for tortillas to puff up in spots while toasting).


• Divide picadillo de papa between bowls and top with cilantro. Serve with tortillas and remaining lemon wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.