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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.

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

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

Find it online: https://thefamilycooking.com/picadillo/