Description
A hearty and authentic Mexican picadillo made with ground beef, potatoes, vegetables, raisins, and olives, simmered with warm spices for a perfect balance of savory and sweet. Delicious served with rice, tortillas, or as a filling for tacos and empanadas.
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
2 medium tomatoes, chopped (or 1 can diced tomatoes)
1 medium potato, diced
1/2 cup green peas (fresh or frozen)
1/4 cup raisins
1/4 cup sliced olives (green or black)
1 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking 3 minutes until fragrant.
- Add ground beef, breaking it apart with a spoon. Cook 5–7 minutes until browned, seasoning lightly with salt and pepper.
- Stir in bell pepper, diced potato, and tomatoes. Cook 5 minutes until vegetables begin to soften.
- Add peas, raisins, olives, cumin, oregano, and cinnamon. Stir to combine.
- Cover skillet and simmer 10–15 minutes, stirring occasionally, until potatoes are tender and flavors meld.
- Taste, adjust seasoning, and serve hot with rice or warm tortillas.
Notes
Add carrots or corn for extra sweetness and texture.
For more heat, include jalapeños, chili powder, or hot sauce.
Use ground turkey or chicken for a lighter version.
Vegetarian option: substitute lentils or textured vegetable protein for beef.
Freezer-friendly: store cooled picadillo in airtight containers up to 2 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
