Picadillo

iamwinfred

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.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Cuban

Servings servings

Calories 360 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1ServingCalories: 360kcalCarbohydrates: 17gProtein: 24gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 75mgSodium: 640mgPotassium: 650mgFiber: 2gSugar: 9gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Keyword cuban picadillo, easy weeknight dinner, ground beef skillet, one pan recipe, picadillo