Hey there, fellow food lovers! Are you ready to add a truly sensational dish to your weeknight rotation? Because today, we’re diving headfirst into an Authentic & Easy Picadillo Recipe that’s going to blow your taste buds away. If you’ve never had picadillo, prepare to fall in love. It’s a comforting, savory, slightly sweet, and tangy ground beef hash that’s incredibly versatile and utterly delicious. Trust me, once you try this, you’ll wonder where it’s been all your life!
Why You’ll Love This Picadillo Recipe
This isn’t just any dinner; it’s a culinary hug in a bowl! Here’s why this Picadillo Recipe is destined to become a household favorite:
Quick & Easy Weeknight Meal
Who doesn’t love a delicious meal that doesn’t demand hours in the kitchen? This Picadillo Recipe comes together in under an hour, making it perfect for those busy weeknights when you still crave something homemade and hearty.
Bursting with Flavor: Savory, Sweet, & Tangy
Oh, the flavors! This dish is a symphony of tastes. You’ve got the rich savoriness of ground beef, the subtle sweetness from raisins, and a wonderful tang from olives and vinegar. It’s a beautifully balanced profile that’s just incredibly satisfying.
Highly Versatile for Serving
One of my favorite things about picadillo is how adaptable it is! Serve it over rice, stuff it into tacos, empanadas, or bell peppers, or even enjoy it with a fried egg on top. The possibilities are endless, and you’ll never get bored.
Budget-Friendly Ingredients
Good food doesn’t have to break the bank, right? This Picadillo Recipe uses simple, affordable ingredients that you likely already have in your pantry or can easily find at any grocery store. It’s a win-win for your wallet and your taste buds!
Family-Friendly & Crowd-Pleasing
Even the pickiest eaters tend to adore picadillo. The flavors are comforting and familiar, and you can easily adjust it to suit everyone’s preferences. It’s a fantastic dish for family dinners or when you’re feeding a crowd.
Perfect for Meal Prep (Tastes Even Better the Next Day!)
Yes, you read that right! Like many stews and hashes, picadillo flavors meld and deepen overnight. Make a big batch on Sunday, and you’ll have delicious, ready-to-eat meals for days. It’s a meal prep superstar!
Detailed Ingredient List
Let’s gather up everything we need to make this incredible Picadillo Recipe! Here’s what you’ll be needing:
Proteins
Ground Beef (80/20 lean recommended)
For that perfect balance of flavor and texture, I always go for 80/20 lean ground beef. It’s got just enough fat to keep things juicy without being overly greasy.
Substitution: Ground pork, turkey, or a mix of beef and pork. If you’re looking to switch things up, ground pork or a beef and pork mix works wonderfully. Ground turkey is a leaner option, just be sure to add a little extra olive oil to the pan.
Aromatics & Vegetables
Yellow or White Onion, Diced
One medium onion, finely diced, forms the flavor base of our picadillo. It adds a lovely sweetness when sautéed.
Garlic, Minced
About 3-4 cloves, minced. Can you ever have too much garlic? I think not! It’s essential for that robust, aromatic flavor.
Red or Green Bell Pepper, Diced
One medium bell pepper, diced. I love the color and mild sweetness a red bell pepper brings, but green is perfectly traditional too!
Yukon Gold or Russet Potatoes, Small Dice
Two medium potatoes, peeled and diced into ½-inch pieces. They add a wonderful heartiness and soak up all those amazing flavors.
Substitution: Sweet potatoes for a touch more sweetness. If you’re feeling adventurous or just love that sweet-savory combo, try sweet potatoes! They add a delightful twist.
Flavor Boosters & Accents
Golden or Dark Raisins
About ¼ cup. This is where the magic happens! Raisins are KEY for that classic sweet-savory balance in a traditional Picadillo Recipe.
Note: Essential for the classic sweet-savory balance, but can be omitted if preferred. If raisins just aren’t your thing, you can definitely leave them out, but I highly recommend giving them a try!
Green Olives, Pimento-Stuffed, Sliced
About ¼ cup, sliced. These add a fantastic briny, salty punch that truly defines picadillo. Don’t skip them!
Substitution: Kalamata olives for a bolder flavor, or capers for briny notes. For a different twist, Kalamata olives offer a richer, fruitier brine. A tablespoon or two of capers can also provide a similar briny kick.
Liquids & Sauces
Crushed Tomatoes (canned)
One 14.5-ounce can. Crushed tomatoes provide a nice body and tangy tomato flavor to the sauce.
Substitution: Diced tomatoes or tomato sauce. Diced tomatoes will give you a chunkier texture, while tomato sauce will be smoother. Use what you have!
Beef Broth (low sodium)
About 1 cup. Low sodium is always a good idea so you can control the seasoning yourself.
Substitution: Chicken or vegetable broth. Either of these will work beautifully if you don’t have beef broth on hand.
White Wine Vinegar
1 tablespoon. This is our secret weapon for that perfect tang that brightens up the whole dish.
Substitution: Apple cider vinegar or red wine vinegar. Both are great alternatives and will give you a similar acidic balance.
Spices & Seasonings
Ground Cumin
1 teaspoon. Warm, earthy, and aromatic – a must-have.
Dried Oregano
1 teaspoon. Adds a classic herbaceous depth.
Bay Leaf
1 large. Don’t forget to remove it before serving!
Salt & Freshly Ground Black Pepper (to taste)
Always season as you go! Start with about 1 teaspoon of salt and ½ teaspoon of pepper, then adjust at the end.
Optional Garnishes & Serving Suggestions
Fresh Cilantro, Chopped
A sprinkle of fresh cilantro adds brightness and a pop of color.
Steamed White Rice
The classic pairing! Fluffy white rice is perfect for soaking up all that delicious sauce.
Fried Plantains
For an extra authentic and sweet side, fried ripe plantains are absolutely divine with picadillo.
Step-by-Step Instructions
Alright, let’s get cooking! Follow these simple steps to create your very own amazing Picadillo Recipe.
Step 1: Prep Your Ingredients
First things first, get organized! Dice your onion and bell pepper, mince your garlic, dice your potatoes, slice your olives, and measure out all your spices. Having everything ready to go (mise en place!) makes the cooking process so much smoother.
Step 2: Brown the Ground Beef
Heat a large skillet or Dutch oven over medium-high heat. Add your ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. This usually takes about 5-7 minutes. Once cooked, drain off any excess fat from the pan. This is super important for a perfectly balanced dish!
Step 3: Sauté Aromatics & Bell Pepper
Reduce the heat to medium. Add the diced onion and bell pepper to the pan (if the pan is completely dry after draining fat, add a tablespoon of olive oil). Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Step 4: Add Garlic & Spices
Stir in the minced garlic, ground cumin, and dried oregano. Cook for just 1 minute more, stirring constantly, until fragrant. This step, often called ‘blooming’ your spices, really brings out their best flavor!
Step 5: Incorporate Tomatoes, Broth, and Vinegar
Pour in the crushed tomatoes, beef broth, and white wine vinegar. Give everything a good stir to combine. Add the bay leaf to the pot.
Step 6: Add Potatoes and Simmer
Add the diced potatoes to the mixture, ensuring they’re mostly submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 7: Stir in Raisins and Olives
Once the potatoes are tender, remove the lid. Stir in the golden raisins and sliced green olives. Cook uncovered for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the bay leaf before serving.
Step 8: Season and Serve
Taste your picadillo and season generously with salt and freshly ground black pepper as needed. Remember, the olives add saltiness, so taste before adding too much! Serve hot with your favorite accompaniments. Enjoy your incredible Picadillo Recipe!
Pro Tips for Success
Want to make your Picadillo Recipe truly shine? Here are my top tips for success:
Don’t Overcrowd the Pan
When browning your ground beef, make sure you’re using a large enough skillet. If the pan is too crowded, the meat will steam instead of brown, and you’ll miss out on those delicious caramelized bits that add so much flavor.
Drain Excess Fat
While a little fat adds flavor, too much can make your picadillo greasy. After browning the beef, always drain off any excess fat before adding your vegetables. This keeps the dish perfectly balanced.
Bloom Your Spices for Maximum Flavor
That minute you spend cooking the garlic and dry spices before adding liquids? That’s called blooming, and it’s a game-changer! It toasts the spices lightly, releasing their essential oils and intensifying their flavor. Don’t skip this step!
Adjust Sweetness and Tanginess to Your Liking
Everyone’s palate is different! If you prefer a sweeter picadillo, you can add a pinch of sugar or a few more raisins. For more tang, a little extra white wine vinegar or a squeeze of lime juice at the end works wonders. Taste and adjust!
Choose Your Potatoes Wisely
I recommend Yukon Gold or Russet potatoes because they hold their shape well while cooking but still get tender. Waxy potatoes might stay a bit too firm, while very starchy ones could break down too much. Small dice helps them cook evenly and quickly.
Make Ahead for Deeper Flavor
Seriously, this Picadillo Recipe is even better the next day! The flavors have time to truly meld and deepen. So, if you have the foresight, make it a day in advance. Your future self will thank you!
Get Creative with Serving
While white rice is classic, don’t be afraid to experiment! Try it in lettuce cups for a low-carb option, over quinoa, or even as a topping for baked sweet potatoes. It’s so versatile!
Storage Instructions
Got leftovers? You’re in luck! This Picadillo Recipe stores beautifully.
Refrigeration
Store leftover picadillo in an airtight container in the refrigerator for up to 3-4 days. It makes for fantastic quick lunches or easy dinners throughout the week.
Freezing
Picadillo freezes exceptionally well! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of water or broth if it seems a little dry. You can also microwave individual portions until hot.
Frequently Asked Questions (FAQ)
Got questions about this amazing Picadillo Recipe? I’ve got answers!
What is Picadillo?
Picadillo is a traditional Latin American dish made with ground meat (usually beef) and tomatoes, often featuring a unique combination of sweet, savory, and tangy ingredients like raisins, olives, and sometimes potatoes. It varies by region, but this version is a fantastic, balanced take!
Can I make this Picadillo with ground turkey or chicken?
Absolutely! While traditional recipes often call for beef, ground turkey or chicken are excellent leaner alternatives. Just be sure to add a little extra olive oil when browning to prevent them from drying out, as they’re much leaner.
What are the best side dishes to serve with Picadillo?
My top recommendations are steamed white rice, warm tortillas, or fried plantains. It’s also delicious with a simple green salad, crusty bread, or even inside empanadas or tacos. Get creative!
Is Picadillo traditionally spicy?
Generally, no, picadillo is not traditionally spicy. It focuses more on a balance of savory, sweet, and tangy flavors. However, if you love a kick, you can certainly add a pinch of red pepper flakes or a diced jalapeño along with the bell pepper.
Can I omit the raisins or olives if I don’t like them?
Yes, you can! While they are key to the classic flavor profile of this Picadillo Recipe, if you truly dislike them, feel free to leave them out. The dish will still be delicious, just with a slightly different flavor balance.
Why is my Picadillo watery?
If your picadillo is too watery, it likely means it hasn’t simmered long enough for the sauce to reduce and thicken. Remove the lid and continue to simmer uncovered for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency. Make sure your potatoes are cooked through before you start reducing the liquid.
Conclusion
And there you have it, friends – your new go-to Picadillo Recipe! I truly hope you give this flavorful, comforting, and easy dish a try. It’s a wonderful way to bring a little taste of Latin American warmth to your dinner table, and I promise you’ll be making it again and again. Whether you’re whipping it up for a quick weeknight meal or prepping it for the week ahead, this picadillo is sure to become a beloved staple. Happy cooking, and don’t forget to share your creations with us!
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I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.