Picadillo Version 2
Embark on a flavorful journey with "Picadillo Version 2," a modern twist on the classic Latin American comfort food. This savory-sweet recipe combines tender ground beef simmered in a rich tomato base with bold spices like smoked paprika, cumin, and a hint of cinnamon for a warm, aromatic depth. Sweet raisins and briny green olives add a delightful contrast, while fragrant garlic, onions, and bell peppers create a hearty, well-rounded base. Perfectly suited for a weeknight dinner, this one-pan wonder is ready in just 45 minutes, making it an easy, satisfying option. Serve it over fluffy white rice for the ultimate cozy meal, and don't forget the fresh parsley garnish for a pop of color and freshness. Whether you're looking for a traditional picadillo dish with a modern edge or simply a flavorful dinner idea, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, finely diced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 cup beef broth
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 3 cups cooked white rice (optional, for serving)
Instructions
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced green bell pepper, and cook for another 2-3 minutes until fragrant.
Add the ground beef to the pan, breaking it apart with a wooden spoon or spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the crushed tomatoes, beef broth, cumin, smoked paprika, cinnamon, salt, black pepper, and bay leaf. Stir well to combine.
Lower the heat to a simmer and let the mixture cook for 15 minutes, stirring occasionally.
Add the sliced green olives and raisins, and simmer for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper if needed.
Serve the Picadillo warm, either on its own or over a bed of cooked white rice. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 48.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3226 mg | 69% | |
*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.
