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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Using my favorite @caraway_home sauté pan, this picadillo recipe is a quick and easy one-pan meal. The ground beef is browned and combined with bell pepper, onion, potatoes, garlic, and a blend of spices. Simmered in beef broth and tomato sauce, the dish becomes rich and flavorful. Green olives add a briny touch, and it's served over rice with tortillas and fresh cilantro for a complete meal.
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Brown the ground beef in a large pan.
Drain excess grease if necessary.
Mix in bell pepper, onion, potatoes, garlic, and seasonings. Cook until veggies start to soften.
Stir in beef broth and tomato sauce.
Bring mixture to a simmer and add in bay leaf.
Cover and cook for 10 minutes.
Remove lid and simmer for an additional 10 minutes.
Mix in green olives if desired.
Serve over rice with tortilla and fresh cilantro.
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You can substitute ground turkey or chicken for ground beef if preferred.
Adjust the spice levels by adding more or less chili powder, cumin, or paprika.
For a thicker consistency, mash some of the cooked potatoes into the mixture.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor and softer texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, picadillo freezes well. Cool completely, then store in a freezer-safe container for up to 3 months.
What can I use instead of beef broth?
You can use chicken broth or vegetable broth as a substitute.
Do I have to use green olives?
No, green olives are optional and can be omitted or replaced with black olives.
