Beef Picadillo is one of my family’s favorite dishes. My daughter loves it when I make it to eat with white rice and Dominican 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 it’s so easy and quick to make.
Picadillo is a very 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.
The Picadillo makes a great mix with Fried Sweet Plantain Slices (Plátanos Maduros Fritos), White Rice, and Arroz con Gandules. Be sure to try it.
What is Beef Picadillo?
Beef picadillo is a traditional Latin American dish made with ground beef, bell peppers, onions, garlic, and a variety of seasonings such as adobo, sazón, and oregano. It’s often cooked with tomato sauce and olives and sometimes includes additional ingredients like potatoes, raisins, or capers. Plus, it can be served in various ways, such as with rice, in tacos, or as a filling for empanadas, making it a convenient and adaptable dish for different meals and occasions.
Why You’ll Love This Recipe
You’ll love this recipe for beef picadillo because it’s easy to make, flavorful, and versatile. The combination of spices, tomato sauce, and olives creates a delicious, savory taste. With straightforward steps and common ingredients, this recipe is ideal for busy weeknights or meal prep. The hearty and comforting nature of beef picadillo makes it a favorite for all ages, ensuring everyone at the table is satisfied.
Ingredients
- Olive oil: Used for sautéing the vegetables and beef; however, you can use any other oil of your choice as avocado oil.
- Bell pepper: Adds sweetness and crunch.
- Red onion: Provides a slightly sweet and sharp flavor.
- Garlic: Infuses a deep, aromatic flavor.
- Ground beef: The main protein of the dish; you can also use other types of ground meat, such as chicken or pork.
- Adobo: A versatile seasoning blend that enhances the flavor.
- Black pepper: Adds a bit of heat and depth, gently enhancing the spiciness in the meat.
- Oregano: Provides an earthy and aromatic taste. I prefer to use Dominican Oregano in all my recipes.
- Sazon culantro: A seasoning mix that adds a distinctive flavor. Also, it gives that Dominican flavor that reminds me of home.
- Tomato sauce: Creates a rich and savory base for the texture.
- Pimento-stuffed olives: Adds a briny, tangy flavor.
- Freshly squeezed lime juice: It adds that tangy and tasty touch.
- Cilantro: Adds a fresh, herbal note.
Step-by-Steps Instructions
Cooking the beef: In a large skillet, heat olive 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 sazón. Stir to combine. Continue to cook beef until brown while stirring and breaking up occasionally. Once the beef is browned, add tomato sauce, olives, and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes.
Final touches: Stir in lime juice and cilantro. Serve warm over a bed of rice.
Serving Suggestions
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.
Recipe Variations
This picadillo is a very useful recipe; you can change the ground beef for pork, and it will be as delicious as this picadillo. Be sure to try my Minced Pork Recipe (Pork Picadillo) to try the recipe with another type of meat. You can even mix the meats and create an amazing combination of pork and beef for a new variation.
Storage Tips
Allow the picadillo to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
If you want to store it for longer, freeze the picadillo. Portion it into smaller containers or freezer bags, ensuring it leaves some room for expansion. It can typically be stored in the freezer for up to 2–3 months.
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Frequently Asked Questions
Yes, substitute with an equivalent amount of diced fresh tomatoes.
One of my favorite things about this recipe is that it’s perfect to batch cook and enjoy throughout the week. Once you have made the picadillo, let it cool and then transfer it to an airtight container. It will keep well in the fridge for up to 4 days and can be reheated on the stovetop.
Yes, beef picadillo can be made with other types of ground meat such as turkey, chicken, pork, or even a meat substitute for a vegetarian version. The cooking method and seasonings can remain the same.
Yes, use plant-based ground meat or crumbled tofu as a substitute for beef.
Recipe Notes and Tips
- 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.
There is so much you can do with this dish. And I didn’t even mention topping your tostones with it. Like, hello! Can it get any better than that?
Other Recipes You’ll Love
- Black Bean, Beef and Avocado Quesadillas
- Mashed Potatoes and Beef Casserole
- Slow Cooker Shredded Beef (Pulled Beef Recipe)
- Minced Pork Recipe (Pork Picadillo)
- Eggplant Lasagna (Pastelón de Berenjena)
- Pastelón de Plátano Maduro (Sweet Plantains and Picadillo Casserole)
Beef Picadillo
Author:Equipment
Ingredients
- 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
Instructions
- In a large skillet, heat olive 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 sazón. Stir to combine. Continue to cook beef until brown while stirring and breaking up occasionally.
- Once the beef is browned, add tomato sauce, olives, and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes.
- Stir in lime juice, and cilantro.
- Serve warm over a bed of rice.
Notes
- 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.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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