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Picadillo

Easy Picadillo: A Hearty Comfort Dish for Your Family

Enjoy this Easy Picadillo, a comforting dish bursting with flavors that will bring warmth and joy to your family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Latin American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use vegetable oil if preferred.
  • 1 pound Ground Beef Consider ground turkey for a lighter option.
  • 1 Onion Shallots can be used as a substitute.
  • 2 Garlic cloves, minced Fresh cloves are best, but garlic powder works in a pinch.
  • 1 Green Bell Pepper, chopped Feel free to use any bell pepper or zucchini.
  • 1 Carrot, grated Grated carrot cooks faster and is a wonderful choice.
For the Flavor
  • 1 teaspoon Salt Adjust according to personal preference.
  • 1 teaspoon Chili Powder Customize the amount based on desired spice level.
  • 1 teaspoon Oregano Can swap for Italian seasoning.
  • 1 teaspoon Cumin Essential and not substitutable.
  • 1 pinch Cinnamon Use in moderation for the best impact.
For the Sauce
  • 2 tablespoons Tomato Paste Diced tomatoes can also be used if preferred.
  • 1 cup Chicken Stock Vegetable stock works well for a lighter option.
For Texture
  • 2 Medium Potatoes, diced Other root veggies like sweet potatoes can be substituted.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 2 minutes.
  2. Add 1 pound of ground beef, 1 diced onion, 2 minced garlic cloves, 1 chopped green bell pepper, and 1 grated carrot. Cook for 8–10 minutes, stirring frequently until browned.
  3. Stir in 1 teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of cumin, and a pinch of cinnamon. Cook for an additional minute.
  4. Add 2 tablespoons of tomato paste, stirring it into the mixture, and cook for another minute.
  5. Pour in 1 cup of chicken stock and mix in 2 diced medium potatoes. Bring it to a simmer for 3–5 minutes.
  6. Lower the heat to medium-low, cover, and let it simmer for 20 minutes, stirring occasionally.
  7. Serve over rice or wrapped in warm tortillas, garnished with fresh cilantro and jalapeño slices.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Leftover Picadillo can last in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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