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Picadillo served with rice and plantains on the side ready to eat
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5 from 9 votes

Beef Picadillo

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: Latin
Servings: 4 people
Calories: 343kcal
Author: Vanessa


  • 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 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.


  • 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.


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