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Cook the Potatoes:
Sauté the Potatoes:
In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and cook for about 5-7 minutes until they are lightly browned and slightly tender. Remove the potatoes from the skillet and set them aside.
Cook the Picadillo:
Cook the Ground Beef:
In the same skillet, add the ground beef. Cook over medium heat, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
Add Onion and Garlic:
Add the chopped onion and minced garlic to the beef. Cook for about 3-4 minutes until the onion is softened and fragrant.
Add Tomatoes and Spices:
Stir in the chopped tomatoes, cumin, oregano, and paprika. Cook for another 2-3 minutes until the tomatoes begin to break down.
Add Broth and Tomato Sauce:
Pour in the tomato sauce and broth. Stir well to combine.
Simmer with Potatoes:
Add the browned potatoes (and optional peas and carrots if using) to the skillet. Stir everything together, bring to a simmer, cover, and cook for about 10-15 minutes, or until the potatoes are fully cooked and tender.
Adjust Seasoning:
Taste and adjust seasoning with salt and pepper as needed.
Serve:
Garnish and Serve:
Serve the Picadillo (Carne con Papas) hot, garnished with fresh cilantro. Enjoy it with warm tortillas on the side for a complete meal.
This hearty and flavorful dish of Mexican Picadillo is perfect for a satisfying family meal! 
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