Beef Picadillo
This 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.
Servings: 4 people
Calories: 343kcal
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
Calories: 343kcal | Carbohydrates: 4g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 519mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 3mg