Picadillo
Savor the comforting flavors of Picadillo, a classic Latin American dish that brings together ground beef, hearty Yukon gold potatoes, and a medley of vibrant ingredients like bell peppers, raisins, and green olives. This one-pan wonder simmers in a rich tomato-based sauce infused with perfectly balanced spices, including cumin, oregano, and paprika, creating a harmonious blend of sweet, savory, and tangy notes. Ready in under an hour, this versatile recipe is perfect for weeknight dinners and can be served over fluffy white rice, alongside black beans, or wrapped in warm tortillas for a satisfying meal. Garnish with fresh cilantro for a bright, herbaceous finish!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, chopped (any color)
- 1 cup tomato sauce
- 1 cup diced tomatoes, canned
- 2 medium Yukon gold potatoes, diced into small cubes
- 0.25 cup raisins
- 0.33 cup green olives, sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup water or beef broth
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large skillet or sauté pan over medium-high heat and add the olive oil.
Add the diced onions and garlic to the hot oil and cook for 2-3 minutes until softened and fragrant.
Stir in the chopped bell pepper and cook for another 2-3 minutes until they begin to soften.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes, tomato sauce, and spices (ground cumin, dried oregano, paprika, salt, and black pepper). Mix well to combine.
Add the diced potatoes, raisins, green olives, and water or beef broth to the skillet. Stir gently to distribute the ingredients evenly.
Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Add more salt or pepper to your preference.
Serve the Picadillo hot with white rice, black beans, or tortillas. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 48.2 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3014 mg | 64% | |
*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.
