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Beef Picadillo is a delicious, quick fix, easy dish filled with flavor. It is perfect for weeknight dinners, layered in casseroles and even as a filling for your homemade savory pastries.
Beef Picadillo is one of my family’s favorite dishes. My daughter loves when I make it to eat with rice and stew black beans. It is the one meal she would devour instantly and would lick the plate if she could.
She is a legit picky eater. So, whenever I find a dish that she would eat this much, I tend to make it often, mostly because she would ask for it continuously. But also because I know that if she enjoyed the dish, it must have been really, really good.
Picadillo is a really versatile dish and that is why I love it. I am not going to lie. There are weeks when I make this dish multiple times. But that is only because it lends itself to creating so many different meals with it.
You can have picadillo in tacos, as a filling for your empanadas and even layered in your casseroles like I did in this Mashed Potato and Beef Casserole and this Sweet Plantains and Picadillo Casserole.
There is so much you can do with this dish. And I didn’t event mention topping your tostones with it. Like, hello! Can it get any better than that?
Tell me, how would you like to have your picadillo?
- 1 tablespoon vegetable oil
- ½ bell pepper , chopped
- ½ medium red onion , chopped
- 2 garlic cloves , minced
- 1 pound lean, ground beef
- 1 teaspoon adobo
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 pack sazon culantro
- ¼ cup tomato sauce
- 1 cup water
- 1 teaspoon lime juice , freshly squeezed
- 1 tablespoon sliced pimento stuffed green olives
- 1 tablespoon cilantro , roughly chopped
- In a large skillet, heat vegetable oil over medium-hot heat. When hot, add onion, bell pepper and garlic. Stir well and cook until onion and bell pepper begin to soften, about 5 minutes.
- Add ground beef and stir while breaking down the meat with a wooden spoon. Sprinkle adobo, pepper, oregano and culantro. Stir to combine. Continue to cook beef until brown while stirring and breaking up occasionally.
- Once the beef is browned, add tomato sauce and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes.
- Stir in lime juice, olives and cilantro.
- Serve warm over a bed of rice.
- It's best to use lean ground beef for this dish so that it's not too greasy.
- You can easily swap the beef for ground turkey, lamb, chicken or even plant based 'meat' crumbles.
Did you make this recipe? We’d love to see! Tag @Smart_LilCookie on Instagram and use the hashtag #SmartLittleCookieEats.
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