Description
A traditional Latin American picadillo recipe featuring lean ground beef simmered with onions, garlic, bell peppers, olives, raisins, and warm spices. This flavorful dish is perfect served over rice or wrapped in tortillas for a comforting, savory meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 cup red or green bell peppers, chopped
Other Ingredients
- 1 cup canned tomato sauce
- 1/2 cup green olives, chopped
- 1/4 cup raisins
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
- Brown the beef: Increase the heat slightly and add the ground beef. Cook, breaking it apart with a spatula, until browned evenly, about 6-8 minutes.
- Add bell peppers: Stir in the chopped red or green bell peppers along with salt and pepper to taste. Continue sautéing until the peppers soften, approximately 5 minutes.
- Add sauce and seasonings: Pour in the tomato sauce and add cumin, paprika, raisins, and chopped green olives. Stir well and reduce heat to low. Let the mixture simmer gently for about 10 minutes, allowing flavors to meld.
- Adjust seasoning and serve: Taste the picadillo and adjust seasoning as needed with additional salt and pepper. Serve hot over rice or wrapped in warm tortillas.
Notes
- For a slightly sweeter picadillo, increase the raisins to 1/3 cup.
- Green olives provide a salty contrast; use pimentos-stuffed olives for extra depth.
- You can substitute ground turkey or chicken for a leaner protein option.
- Picadillo is great as a filling for empanadas or tacos in addition to rice.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 2 months.
