This Picadillo Recipe is a true family favorite. It’s perfectly seasoned ground beef, garlic, and onions simmered in a light tomato sauce. You are going to love how easy this dish is to make.
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I love to serve Spanish Picadillo alongside Mexican Cauliflower Rice.
Picadillo Recipe
Picadillo, pronounced [pee-kah-DEE-yoh], is a speciality in many Spanish-speaking regions. In Cuba, it’s served alongside traditional rice and black beans. In Mexico, it serves its purpose as a stuffing for various dishes. This Spanish Picadillo is a classic dish with my own twist on it. I have carefully chosen specific ingredients to make this recipe perfect with much research and an already established flavor pallet.
My version of Spanish Picadillo has one very special secret ingredient. Are you ready? Pure maple syrup…gasp! I know. Allow me to explain. With all dishes, it’s important to have a well-balanced flavor profile like sweet, savory, salty, etc. By all means, this picadillo does not taste sweet. Trust me. It’s delicious. Besides that special secret ingredient we just spoke about, let’s talk about the other ingredients you will need.
Ingredients To Make The Best Picadillo Recipe
| Ground beef | You will need one pound of ground beef. |
| Garlic and Onion | Will add loads of flavor. |
| Carrots | Gives a crunch and sweetness. |
| Peas | Adds more flavor and sweetness. |
| Green olives | Choose pitted green olives. |
| Tomato sauce or tomato paste | Either one will be fine. |
| Lime and Cilantro | It adds a nice fresh flare. |
| Spices | Like cumin, smoked paprika, oregano, Cheyanne pepper, kosher salt, and pepper. |
| My secret ingredient (pure maple syrup) | Pure maple syrup. I know, just trust me. It’s there only to balance out the flavor profile. |
This picadillo recipe is very forgiving. If you do not have one of the ingredients, that’s completely ok.
How To Make Spanish Picadillo
- First, add olive oil, onions, and carrots to a large skillet. Season with salt and pepper, then saute until the onions are soft.
- Then, add the spices and stir-fry for about thirty seconds.
- Add the ground beef and salt, and stir-fry until the meat is browned.
- Next, add the peas, olives, and tomato sauce and mix.
- Cover the skillet with a lid and cook on low for ten minutes.
- Finally, stir in the maple syrup and lime juice and sprinkle in the chopped cilantro before serving.
Picadillo Recipe Variations
- Swap out the beef for ground chicken or turkey. This will add a light flavor and possibly less fat.
- Add diced green pepper. Though most recipes call for it, I decided to leave it out.
- Use capers instead of green olives. The capers will add a nice salty touch. I will definitely be trying that next time.
- Use red pepper paste in place of tomato paste (if using).
More Dairy Free Dinners
- Pollo Asado
- Gluten-Free Chicken Meatballs
- Chinese Chicken and Broccoli
- Ajvar Meatballs with Zesty Tomato Sauce
- Easy Baked Chicken and Zucchini
- Baked Sweet Potatoes
Best Picadillo Recipe
Recipe Cost $9.40 Serving Cost $1.56
Recipe Cost $ $9.40 Serving Cost $ $1.56Ingredients
- 2 tbsp olive oil
- 1 cup onion finely chopped
- 1 cup of carrots peeled, medium dice or diagonal-cut
- 1 tsp kosher salt divided* you will add ½ tsp to the onions and the other ½ tsp to the ground beef
- ¼ tsp coarse black pepper
- 4 cloves finely chopped
- 2 tsp dried oregano
- ½ tsp smoked paprika or one chipotle pepper in adobo sauce
- 1 tsp cumin
- ½ tsp cayenne pepper
- 1 lb ground beef
- 1 cup frozen peas
- 1 cup green pitted olives
- ½ cup tomato sauce or 2 tbsp tomato paste + 4 tsp water
- 1 Tablespoon pure maple syrup
- 1 lime juiced
- ¼ cup fresh chopped cilantro
Instructions
- In a large skillet over medium heat, add olive oil, onions, and carrots. Season with ½ tsp kosher salt and black pepper. Sautee until the onions have softened.
- Next, add the garlic, oregano, smoked paprika, cumin, and cayenne pepper. Stir-fry just until aromatic, about 30 seconds.
- When ready, add the ground beef, the other ½ tsp kosher salt, and stir-fry until the meat gets crispy and brown. Then, add the frozen peas, olives, and tomato sauce. Mix to combine. Then, cover the skillet with a lid and cook for 10 minutes on low heat.
- Finally, open the lid, give a quick stir, add the maple syrup, squeeze lime juice all over the seasoned meat, sprinkle in the chopped cilantro, and enjoy immediately.
Notes
Storage and Reheating Tips
SERVE: You can keep this out for about 2 hours before it needs to be stored and refrigerated. STORE: Place the Picadillo in an airtight container and store it in the refrigerator for 3-4 days. FREEZE: Once cooled, place it in a freezer-safe container and freeze for 1-2 months. DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator. REHEAT: Add the mixture to a medium saucepan and stir in ¼ cup of water. Heat over medium heat until heated through.Equipment
Nutrition
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Recipe FAQ’s
Though you can enjoy picadillo the way you like, my favorite way is alongside cilantro-lime cauliflower rice. It’s just so flavorful!
You may also serve it with fluffy quinoa or cassava tortillas.
Picadillo is well known in Spain and other Latin American countries. The name of the dish began comes from the Spanish word “picar.” That world translates to “to mince.” That makes sense as to why they added ground beef to the recipe.
You can make the dish the day before you need it. This picadillo tastes better after the ingredients have had time to meld together overnight.
Comments & Reviews
Kris says
We made this with plant-based ground and it came out great. Thank you for another winner! 🙂
Chenée says
This picadillo is so delicious and so easy to make! Thanks for a fantastic recipe!
Michaela says
First time trying this Spanish mince dish, it went perfectly with rice & peas! Love it
Anjali says
This recipe was so easy, filling and flavorful!! Will definitely be making it again soon!