Perfect choice! 😋 Picadillo is a flavorful, comforting dish made with ground beef, tomatoes, onions, peppers, and warm spices — a Latin American and Spanish classic. It’s hearty, easy to make, and incredibly versatile — you can serve it with rice, tortillas, or even inside empanadas.
Here’s a classic Cuban/Mexican-style picadillo recipe you can make for dinner tonight:
🍲 Picadillo for Dinner
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
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1 lb (450 g) ground beef (or turkey)
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1 tbsp olive oil (if using lean meat)
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½ onion, finely chopped
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1 green bell pepper, diced
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3 garlic cloves, minced
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1 cup tomato sauce (or crushed tomatoes)
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1 tsp ground cumin
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1 tsp oregano
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½ tsp paprika (or chili powder for a little kick)
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Salt and pepper, to taste
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¼ cup sliced green olives (stuffed with pimentos, optional but traditional)
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¼ cup raisins (optional, for a sweet-salty balance)
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1 medium potato, diced small (optional but makes it heartier)
Instructions
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Cook the beef:
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Heat a large skillet over medium heat.
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Add olive oil and ground beef. Cook until browned, breaking up with a spoon. Drain excess fat if needed.
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Add vegetables:
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Stir in onion, bell pepper, and garlic. Sauté until softened, about 3–4 minutes.
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Add tomato and seasonings:
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Stir in tomato sauce, cumin, oregano, paprika, salt, and pepper.
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Add potatoes (if using) and a splash of water if it gets too thick.
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Simmer for 10–15 minutes, stirring occasionally, until potatoes are tender.
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Add olives and raisins:
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Stir them in during the last 5 minutes of cooking.
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Taste and adjust seasoning — it should be savory, a bit tangy, and slightly sweet.
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🍚 To Serve
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Spoon picadillo over white rice or Spanish rice.
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Add fried plantains, black beans, or a fried egg on top for a full meal.
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Use leftovers as filling for tacos, empanadas, or stuffed peppers.
Would you like me to tailor this to a specific regional version (like Cuban, Mexican, or Filipino-style picadillo)? Each has a slightly different twist!
