Ground Beef Picadillo
Ground Beef Picadillo is a comforting, flavor-packed classic that brings bold, savory, and slightly sweet elements to the table. This one-pan dish combines tender ground beef with hearty diced potatoes, sweet raisins, briny green olives, and a medley of warm spices like cumin, paprika, and optional cinnamon for a rich, aromatic profile. Simmered in a tangy tomato-based sauce, it’s a versatile recipe perfect for serving over fluffy white rice, tucked into tacos, or folded into empanadas. With simple prep and wholesome ingredients, this 30-minute meal is a family-friendly weeknight favorite that captures the essence of Latin comfort food. Garnish with fresh cilantro or parsley for a vibrant finishing touch.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned or fresh)
- 1 medium potato, peeled and diced into small cubes
- 1 medium green pepper, chopped
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon (optional)
- 1 teaspoon paprika
- 0.5 cup chicken or beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a wooden spoon, until it is browned and no longer pink. Drain any excess grease if necessary.
Stir in the tomato paste, diced tomatoes, and chicken or beef broth. Mix until well combined.
Add the diced potato, chopped green pepper, green olives, raisins, ground cumin, paprika, cinnamon (if using), salt, and black pepper. Stir everything together.
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes, stirring occasionally, until the potatoes are tender and the flavors are well combined. Add more broth a tablespoon at a time if the mixture becomes too dry.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro or parsley before serving.
Serve hot over steamed rice, or use the mixture as a filling for tacos or empanadas.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 55.4 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3803 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
