Picadillo

Why You’ll Love This Recipe

I love Picadillo because it turns simple ingredients into a satisfying meal without requiring complicated preparation. Most of the cooking happens in one skillet, which also makes cleanup easier.

I can easily adjust the balance of savory, sweet, and tangy flavors. Olives add a salty bite, tomatoes create a rich sauce, and spices bring everything together.

It is also an excellent meal-prep recipe. I find that the flavors become even better after sitting overnight, and leftovers are easy to reheat for quick lunches and dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil
• Yellow onion
• Bell pepper
• Garlic cloves
• Tomato sauce
• Diced tomatoes
• Green olives
• Olive brine
• Ground cumin
• Dried oregano
• Smoked or sweet paprika
• Bay leaf
• Salt
• Black pepper
• Raisins, optional
• Fresh cilantro or parsley, for serving

I prefer using ground beef with enough fat to keep the Picadillo flavorful without making the finished dish overly greasy. If there is a lot of excess fat after browning, I simply drain some before adding the remaining ingredients.

Directions

I start by heating olive oil in a large skillet over medium heat. I add the chopped onion and bell pepper and cook until they begin to soften.

Next, I add minced garlic and cook briefly until fragrant. I add the ground beef, break it apart with a wooden spoon, and continue cooking until browned.

I stir in the cumin, oregano, paprika, salt, and black pepper so the beef becomes evenly seasoned.

Next, I add the tomato sauce, diced tomatoes, green olives, a small splash of olive brine, and the bay leaf. If I want the characteristic sweet-and-savory contrast found in some versions of Picadillo, I add raisins at this stage.

I reduce the heat and let everything simmer gently for about 15–20 minutes. I stir occasionally while the sauce thickens and the flavors develop.

Once the Picadillo reaches the consistency I like, I remove the bay leaf and taste the mixture. I adjust the salt, pepper, or seasonings if necessary and finish with chopped cilantro or parsley before serving.

Servings and Timing

This Picadillo makes approximately 4–6 servings.

I allow about 10–15 minutes for preparation and approximately 25–30 minutes for cooking. My total time is generally around 40 minutes.

If I simmer it longer, the sauce becomes thicker and more concentrated, so I can adjust the final cooking time depending on how I plan to serve it.

Variations

For Cuban-style Picadillo, I like including green olives and raisins for a distinctive combination of salty and sweet flavors. Capers can also add another layer of briny flavor.

For a heartier version, I add diced potatoes and let them simmer until tender. I can also include carrots or peas when I want additional vegetables.

When I want a lighter Picadillo, I replace the ground beef with ground turkey or chicken. I may add a little extra olive oil because leaner meats contain less fat.

For a spicy version, I add chopped jalapeño, cayenne pepper, crushed red pepper, or my favorite hot sauce.

I can also use Picadillo as a filling rather than serving it over rice. I spoon it into tacos, empanadas, quesadillas, stuffed peppers, or baked potatoes for an easy variation.

Storage/Reheating

I let leftover Picadillo cool before transferring it to an airtight container. I store it in the refrigerator and use it within 3–4 days.

For longer storage, I freeze individual portions in freezer-safe containers. I find this especially useful for meal prep because I can thaw only the amount I need.

I reheat refrigerated Picadillo in a skillet over medium-low heat, stirring occasionally until thoroughly hot. If the mixture has become too thick, I add a small splash of water or broth.

I can also microwave individual portions, stirring partway through reheating so the Picadillo warms evenly. I reheat leftovers to 165°F (74°C).

FAQs

What is Picadillo?

Picadillo is a ground-meat dish prepared in many Latin American, Caribbean, and Spanish culinary traditions. I typically make it with ground beef, tomatoes, onions, peppers, garlic, and spices, while additional ingredients vary depending on the regional style.

What do I serve with Picadillo?

I most often serve Picadillo over white rice. I also enjoy it with black beans, fried or baked plantains, tortillas, avocado, or a simple salad.

Do I have to put raisins in Picadillo?

No. I treat raisins as optional because Picadillo recipes vary widely. I add them when I want a sweet contrast to the savory beef and salty olives, and I leave them out when I prefer an entirely savory dish.

Can I make Picadillo ahead of time?

Yes. I actually enjoy making Picadillo ahead because the flavors have additional time to develop. I refrigerate it in an airtight container and gently reheat it when I am ready to serve.

Can I freeze Picadillo?

Yes. I let the Picadillo cool before transferring it to freezer-safe containers or bags. I freeze it in individual portions when possible so I can easily thaw enough for one meal.

Conclusion

Picadillo is one of those dependable recipes I can turn to when I want a hearty meal made from straightforward ingredients. The combination of seasoned ground beef, tomatoes, aromatics, olives, and spices creates a deeply flavorful dish without requiring hours in the kitchen.

Picadillo

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Picadillo is a hearty ground beef dish simmered with tomatoes, peppers, garlic, warm spices, and briny green olives. Serve it with rice or use it as a flavorful filling for tacos, empanadas, stuffed peppers, and more.

• Author: Laura
• Prep Time: 10–15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Latin American
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 1/2 lb ground beef
• 1 medium yellow onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup tomato sauce
• 1 can diced tomatoes, 14.5 oz
• 1/2 cup green olives, sliced
• 1 tablespoon olive brine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked or sweet paprika
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup raisins, optional
• Fresh cilantro or parsley, chopped, for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until they begin to soften.
2. Add the minced garlic and cook briefly until fragrant.
3. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned. Drain excess fat if necessary.
4. Stir in the cumin, oregano, paprika, salt, and black pepper until the beef is evenly seasoned.
5. Add the tomato sauce, diced tomatoes, green olives, olive brine, and bay leaf. Stir in the raisins if using.
6. Reduce the heat and simmer gently for 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors develop.
7. Remove the bay leaf. Taste and adjust the salt, pepper, or other seasonings as needed.
8. Finish with chopped cilantro or parsley and serve hot with rice or your preferred accompaniments.

Notes

• If the ground beef releases a large amount of fat while browning, drain some before adding the remaining ingredients.
• For a Cuban-style variation, include both green olives and raisins. Capers can also be added for extra briny flavor.
• For a heartier Picadillo, add diced potatoes and simmer until tender. Carrots or peas can also be included.
• Ground turkey or chicken can replace the beef for a lighter variation. Add a little extra olive oil if needed when using very lean meat.
• For extra heat, add jalapeño, cayenne pepper, crushed red pepper, or hot sauce.
• Serve over white rice or alongside black beans, plantains, tortillas, avocado, or salad.
• Picadillo can also be used as a filling for tacos, empanadas, quesadillas, stuffed peppers, or baked potatoes.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze cooled Picadillo in freezer-safe containers for longer storage.
• Reheat in a skillet over medium-low heat or in the microwave until the center reaches 165°F (74°C). Add a splash of water or broth if the sauce becomes too thick.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 340 kcal
• Sugar: 8 g
• Sodium: 760 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 75 mg