Picadillo No Raisins
Savor the comforting flavors of this "Picadillo No Raisins" recipe, a savory twist on the beloved Latin American classic. Made with perfectly seasoned ground beef, tender russet potatoes, and a rich tomato-based sauce, this picadillo skips the sweetness of raisins in favor of bold, earthy flavors like smoked paprika, cumin, and oregano. Green bell peppers and tangy sliced green olives add layers of vibrant taste and texture, while a touch of fresh cilantro provides a bright finishing note. This one-pan meal comes together in just 50 minutes, making it ideal for busy weeknights. Serve it with fluffy rice, warm tortillas, or enjoy it on its own for a hearty, flavor-packed dish the whole family will love. Perfect for those who prefer a savory spin, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 large Russet potato
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 cup Crushed tomatoes
- 0.5 cup Beef broth
- 1 small Green bell pepper, diced
- 1 Bay leaf
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Green olives, sliced
- 2 tbsp Fresh cilantro, chopped (optional)
Instructions
Wash, peel, and dice the potato into small, 1/2-inch cubes. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes or until translucent.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until fully browned. Drain any excess fat if necessary.
Stir in the tomato paste, mixing well to coat the beef evenly. Cook for 1 minute to develop a richer tomato flavor.
Add the crushed tomatoes, beef broth, diced green bell pepper, bay leaf, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.
Fold in the diced potatoes, ensuring they are submerged in the sauce. Bring the mixture to a simmer.
Cover the skillet and cook for 20-25 minutes over medium-low heat, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Stir in the sliced green olives and cook for an additional 2-3 minutes to warm them through.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper as necessary.
Garnish with freshly chopped cilantro, if desired, and serve hot with rice, tortillas, or as a standalone dish.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1060 mg | 23% | |
*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.
