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10 min
30 min

This Picadillo gets its hearty flavor from a combination of briny olives, tangy tomato sauce, and aromatic spices. Whenever I do my weekend meal preps, I make it a point to cook a recipe that uses either ground beef or ground turkey so I can stretch that dish to last multiple meals throughout the week. You’ll get more bang for your buck by using ground meat where a pound can easily feed a family of 4 or more!

I’ve been making this Picadillo for about a year now and I usually eat it with white rice or Turmeric Garlic Rice and fried plantains. The rich flavor of the Picadillo compliments the sweetness of the plantains (if using ripe ones!) so I always end up scarfing my meal in 10 minutes. Yep, I know I’m supposed to chew my food well but rice and ground beef are already itty bitty pieces so… lol


  • 1 tsp cooking oil of choice

  • 1 small onion chopped

  • 6 cloves garlic minced

  • 1 red bell pepper chopped

  • 2 lbs ground beef 93% lean, 7% fat

  • 1-15 oz can tomato sauce

  • 1 cup pitted green olives halved

  • 3 dried bay leaves

  • 1/2 tsp oregano

  • 1 tsp cumin

  • 2 tsp sea salt

  • 1/2 tsp black pepper


  1. Heat a skillet or cast iron pan on medium-high heat. Add oil.

  2. Add onion, garlic and bell pepper. Sauté for 5 minutes.

  3. Add ground beef. Sauté for 5-8 minutes until no longer pink.

  4. Add tomato sauce, green olives, bay leaves, oregano, cumin, sea salt and black pepper. Mix well.

  5. Reduce heat to medium-low. Cover and let it simmer for 10-15 minutes.

  6. Stir and let it cool for a few minutes before serving.


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