Piccadillo
Bursting with bold flavors and a perfect balance of savory and sweet, this classic Picadillo recipe is a hearty, one-pan delight that will transport your taste buds straight to Latin America. Made with tender ground beef simmered with aromatic spices like cumin, cinnamon, and paprika, this dish gets its irresistible depth of flavor from a medley of green olives, juicy raisins, and rich tomato sauce. Diced potatoes add a comforting, starchy element, while a splash of broth ties together the harmonious blend of ingredients. Ready in just 45 minutes, this versatile dish is ideal served over fluffy rice, tucked into warm tortillas, or even used as a filling for empanadas. Whether you're looking for a quick weeknight dinner or a crowd-pleasing option for gatherings, Picadillo is guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 clove garlic cloves, minced
- 1 medium green bell pepper, diced
- 8 oz tomato sauce
- 14.5 oz diced tomatoes
- 0.33 cup green olives, sliced
- 0.25 cup raisins
- 1 tsp cumin
- 0.25 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- 2 medium potatoes, peeled and diced
- 0.5 cup water or beef broth
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onions and cook for 3-4 minutes, until translucent.
Stir in the minced garlic and diced green bell pepper, and cook for another 2-3 minutes.
Add the ground beef to the pan and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
Stir in the tomato sauce and diced tomatoes. Mix well.
Add the cumin, cinnamon, paprika, chili powder, oregano, salt, and black pepper. Stir to combine.
Add the diced potatoes, sliced olives, and raisins to the skillet. Mix thoroughly.
Pour in the water or beef broth, and add the bay leaf. Bring the mixture to a simmer.
Cover the skillet with a lid and let the picadillo cook for approximately 20 minutes on low heat or until the potatoes are tender. Stir occasionally to prevent sticking.
Taste and adjust seasonings if needed.
Remove the bay leaf before serving. Serve hot with rice, tortillas, or as a filling for empanadas.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 51.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4441 mg | 94% | |
*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.
