Picadillo recipe fans, this one is for you. This saucy, savory ground beef skillet has that perfect balance of salty olives and sweet raisins that makes it so addictive.
It comes together in one pan, feeds a crowd, and tastes even better the next day.
If you have never made picadillo before, you are about to add a new weeknight favorite to your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This dish shares that same comforting, saucy skillet appeal as my Birria Tacos, just in an even faster weeknight package.
Why You’ll Love This Picadillo Recipe
This picadillo recipe is the kind of meal that pleases everyone at the table, even picky eaters.
It is warm, saucy, a little sweet, a little salty, and endlessly comforting.
You only need one skillet and about 30 minutes of actual cooking time.
It is also incredibly forgiving, so swapping in what you already have on hand is easy.
- Ready in under an hour from start to finish
- Uses everyday pantry staples plus a few flavorful extras
- Freezes beautifully for easy future dinners
- Naturally gluten free as written
- Versatile enough for tacos, rice bowls, or stuffed peppers
Another favorite: Taco Casserole
Ingredients
The beauty of picadillo is that the ingredient list is short, but every item pulls real weight in the final flavor.
Here is everything you need to make this classic skillet dinner.
- 2 pounds ground beef, 80/20 blend
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 cup pimento stuffed green olives, halved
- 1/3 cup golden raisins
- 2 tablespoons capers, drained
- 1 medium russet potato, peeled and diced small
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
- Cooked white rice, for serving
I use this same olive and raisin combination in my Albondigas Soup and it works just as well here.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a couple of good tools make the process smoother and help the flavors develop properly.
- Large stainless steel skillet or sauté pan with a lid
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Can opener
Read Also: Tamale Pie Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make picadillo, based on years of testing this recipe in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly, so the sauce reduces slowly instead of scorching on one side.
It also goes straight from stovetop to table, which cuts down on dishes.
2. Manzanilla Green Olives
Good quality manzanilla olives have a briny, slightly nutty flavor that cheaper jars just do not match.
Since olives are such a defining flavor in picadillo, this is one place where upgrading really shows.
3. Plump Golden Raisins
Fresh, plump raisins plump up beautifully in the tomato sauce instead of staying tough and chewy.
A bulk bag also means you always have some on hand for baking too.
4. Cast Iron Skillet
If you prefer a slightly deeper sear on the beef before the sauce goes in, a well seasoned cast iron skillet gets hotter and holds that heat longer than most nonstick pans.
It is also a pan you will use for decades.
This same sauce base shows up in my Enchilada Sauce recipe, if you want to see how versatile it really is.
Step-by-Step Instructions: How to Make Picadillo
1. Brown the Ground Beef
- Heat the olive oil in a large skillet over medium high heat until it shimmers.
- Add the ground beef, breaking it apart with a wooden spoon into small crumbles.
- Cook for 6 to 8 minutes, stirring occasionally, until the beef is fully browned and no pink remains.
- Drain off excess grease if needed, leaving about a tablespoon in the pan for flavor.
2. Cook the Aromatics
- Push the beef to one side of the skillet and add the diced onion and bell pepper to the open space.
- Cook the vegetables for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and softens.
- Add the minced garlic and stir everything together, cooking for 1 more minute until fragrant.
3. Build the Sauce
- Pour in the diced tomatoes with their juices and the tomato sauce, stirring to combine with the meat mixture.
- Add the ground cumin, dried oregano, smoked paprika, and bay leaf.
- Season with a pinch of salt and black pepper, keeping in mind you can adjust more later.
4. Add the Potato
- Stir in the diced potato so it is fully submerged in the tomato mixture.
- Bring the skillet to a gentle simmer over medium heat.
- Reduce the heat to low, cover the pan, and let it cook for 15 to 18 minutes, stirring once or twice, until the potato is fork tender.
5. Stir in the Olives, Raisins, and Capers
- Once the potato is tender, stir in the halved green olives, golden raisins, and drained capers.
- Add the red wine vinegar and stir well to combine.
- Simmer uncovered for another 5 minutes so the sauce thickens slightly and the raisins plump up.
6. Finish and Serve
- Remove the bay leaf from the skillet and discard it.
- Taste the picadillo and adjust the salt and pepper as needed.
- Spoon the picadillo over warm cooked white rice and serve immediately.
This method borrows the same low and slow simmer technique I use for my Carne Asada Tacos marinade base.
Tips for The Best Picadillo
A few small adjustments can take this recipe from good to genuinely memorable.
Keep these tips in mind as you cook.
- Do not skip draining the excess beef fat, or the sauce will taste greasy instead of rich
- Let the picadillo simmer uncovered at the end so the sauce clings to the rice instead of running thin
- Taste and adjust the vinegar at the end, since it balances the sweetness from the raisins
- Dice the potato small and uniform so every piece cooks through at the same time
- Make it a day ahead, since picadillo tastes even better after the flavors sit overnight
This same make-ahead trick works wonderfully for my Mexican Chicken Casserole too.
Serving Suggestions
Picadillo is traditionally spooned over white rice, but it is flexible enough to show up in plenty of other dishes too.
Here are some of my favorite ways to serve it.
- Over a bowl of fluffy white rice with black beans on the side
- Wrapped in warm tortillas as a taco filling
- Spooned into halved bell peppers and baked until tender
- Piled onto tostadas with shredded lettuce and cotija cheese
- Used as a filling for empanadas or stuffed baked potatoes
You might also enjoy: Mexican Pasta Salad
Variations of Picadillo
Picadillo changes slightly depending on which region you are cooking from, and there is plenty of room to make this recipe your own.
Try one of these variations next time.
- Mexican style: swap the olives and raisins for diced carrots and green peas
- Spicy version: add a minced jalapeno or a pinch of cayenne with the garlic
- Ground turkey swap: use ground turkey or ground chicken in place of beef
- Sweet and savory: add a small pinch of cinnamon along with the cumin
- Low carb option: skip the potato and serve over cauliflower rice instead
This shares the same warm spice profile you will find in my Chicken Pozole Verde recipe.
Storage and Reheating
Picadillo is one of those dishes that reheats beautifully, which makes it perfect for meal prep.
Here is how to store and reheat it properly.
- Refrigerate in an airtight container for up to 4 days
- Freeze in a freezer safe container or bag for up to 3 months
- Thaw frozen picadillo overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat with a splash of water until warmed through
- Microwave individual portions in 60 second intervals, stirring in between
I use this exact freezing method for my Beef Short Rib Tacos filling as well.
Nutritional Facts
These values are estimated per serving, based on six servings of picadillo without rice.
Actual numbers will vary depending on the exact brands and cuts of meat used.
- Calories: approximately 360 per serving
- Protein: approximately 24 grams
- Total Fat: approximately 21 grams
- Carbohydrates: approximately 17 grams
- Fiber: approximately 2 grams
- Sugar: approximately 9 grams
- Sodium: approximately 640 milligrams
For a lighter option, try: Black Bean Chili
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this recipe bring real nutritional value to the table.
Here is a quick look at what they offer.
- Ground beef provides a solid source of protein, iron, and vitamin B12
- Tomatoes are rich in lycopene, an antioxidant linked to heart health
- Garlic and onion contain compounds that support immune function
- Olives offer heart healthy monounsaturated fats
- Raisins provide natural sweetness along with fiber and potassium
I learned this technique while perfecting my Crockpot Taco Soup, which leans on many of the same ingredients.
FAQs About Picadillo
1. What is picadillo traditionally served with?
Picadillo is most commonly served over white rice, often alongside black beans.
It also works well in tacos, tostadas, or stuffed peppers.
2. Can I make picadillo ahead of time?
Yes, picadillo actually tastes better the next day once the flavors have had time to meld.
Store it in the refrigerator and reheat gently before serving.
3. What is the difference between Cuban and Mexican picadillo?
Cuban style picadillo usually includes olives, raisins, and capers for a sweet and salty flavor.
Mexican style picadillo typically swaps those for diced potatoes, carrots, and sometimes green peas.
4. Can I freeze picadillo?
Picadillo freezes very well for up to three months in an airtight container.
Thaw it overnight in the fridge before reheating on the stovetop.
5. What can I use instead of olives and raisins if I do not like them?
You can leave them out entirely or swap them for diced carrots and green peas for a milder, more Mexican style version.
The dish will still taste great either way.
Picadillo
Ingredients
- 2 pounds ground beef 907g, 80/20 blend
- 1 tablespoon olive oil 15ml
- 1 medium yellow onion diced, about 1 cup
- 1 green bell pepper diced, about 1 cup
- 4 cloves garlic minced
- 1 (14.5 ounce) can diced tomatoes 411g, with juices
- 1 (8 ounce) can tomato sauce 227g
- 1/2 cup pimento stuffed green olives halved, about 75g
- 1/3 cup golden raisins about 50g
- 2 tablespoons capers drained, about 30ml
- 1 medium russet potato peeled and diced small, about 1 cup
- 1 teaspoon ground cumin 5ml
- 1 teaspoon dried oregano 5ml
- 1 bay leaf
- 1/2 teaspoon smoked paprika 2.5ml
- 2 tablespoons red wine vinegar 30ml
- salt and black pepper to taste
- cooked white rice for serving
Equipment
- Large stainless steel skillet or sauté pan with a lid or enameled cast iron Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Can opener
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon, and cook 6-8 minutes until fully browned. Drain excess grease, leaving about a tablespoon in the pan.
- Push beef to one side and add diced onion and bell pepper to the open space. Cook 4-5 minutes until onion is translucent and softened. Add garlic, stir everything together, and cook 1 more minute until fragrant.
- Pour in diced tomatoes with juices and tomato sauce, stirring to combine. Add cumin, oregano, smoked paprika, and bay leaf. Season with salt and black pepper.
- Stir in diced potato so it is fully submerged. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook 15-18 minutes, stirring once or twice, until potato is fork tender.
- Stir in halved green olives, golden raisins, drained capers, and red wine vinegar. Simmer uncovered for another 5 minutes so the sauce thickens slightly and the raisins plump up.
- Remove bay leaf and discard. Taste and adjust salt and pepper as needed. Spoon picadillo over warm cooked white rice and serve immediately.
Nutrition
Notes
- Do not skip draining the excess beef fat, or the sauce will taste greasy instead of rich.
- Let the picadillo simmer uncovered at the end so the sauce clings to the rice instead of running thin.
- Taste and adjust the vinegar at the end, since it balances the sweetness from the raisins.
- Dice the potato small and uniform so every piece cooks through at the same time.
- Make it a day ahead, since picadillo tastes even better after the flavors sit overnight.
- For a Mexican-style variation, swap the olives and raisins for diced carrots and green peas.
- For a spicy version, add a minced jalapeno or a pinch of cayenne with the garlic.
- Ground turkey or ground chicken can be used in place of beef.
- For a low-carb option, skip the potato and serve over cauliflower rice instead.
- Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Picadillo is one of those recipes that proves simple ingredients can still deliver big, bold flavor.
It is comforting, a little unexpected with that sweet and salty combination, and endlessly adaptable to whatever you have on hand.
I hope this becomes one of your regular weeknight dinners.
If you try it, I would love to hear how it turned out, so leave a comment below and share this recipe with a friend who needs a new skillet dinner in their rotation.
Recommended:
- Caldo De Camaron Recipe
- Chicken Pozole Recipe
- Chicken Enchilada Soup Recipe
- Taco Pie Recipe
- Caldo De Res Recipe
