Authentic One-Pan Picadillo Beef Recipe
This Picadillo Beef Recipe is a flavorful ground beef dish packed with vegetables, spices, and briny green olives. Ready in just 40 minutes, this one-pan meal is perfect for busy weeknights when you need a hearty comfort food dinner with minimal clean up.
The word picadillo comes from the Spanish word “picar,” which means “to mince” or “to chop,” making this dish a literal translation of minced or chopped meat. This versatile Latin American dish varies from country to country, with this version featuring the savory ground beef, potatoes, and vegetable combination that makes it a family favorite across Cuban, Puerto Rican, and Mexican homes.
Looking for more delicious ground beef recipes? Try my Spicy Slow Cooker Chili for another hearty option, or my Easy Beef Enchiladas Perfect For Cinco De Mayo for a different flavor profile. If you want to pair this picadillo with a complementary side, my Cilantro-Lime Rice is the perfect accompaniment!
Table of Contents
Reasons You’ll Love This Recipe
- One-Pan Meal: This entire picadillo beef recipe comes together in a single large skillet, making dinner prep and cleanup incredibly easy. It’s the perfect solution for busy weeknights when you want a flavorful dish without a sink full of dishes.
- Versatile Serving Options: Picadillo is incredibly versatile – serve it over white rice for a traditional meal, stuff it into warm corn tortillas for taco night, or use it as a delicious empanada filling. It’s also great for meal prep since the flavors develop even more the next day.
- Customizable Heat Level: You can easily adjust the spice level by adding more jalapeños or substituting with hotter peppers like Serrano for those who enjoy heat or reducing the amount for a milder version that the whole family can enjoy.
- Nutrient-Dense Comfort Food: Unlike many comfort foods, this picadillo packs in vegetables like potatoes, carrots, bell peppers, and onions, making it a complete meal with protein and vegetables in every bite. It’s a delicious way to incorporate more vegetables into your dinner routine.
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Lean Ground Beef – The star protein in this dish, 85/15 ground beef provides the perfect balance of flavor and juiciness without excessive fat. The beef absorbs all the wonderful spices and creates the savory base of the picadillo.
- Russet Potato – Adds heartiness and substance to the dish. Peeled and cubed into small pieces, it soaks up the delicious tomato sauce and spices while providing a satisfying texture.
- Carrots and Bell Peppers – These vegetables add sweetness, color, and nutrition to the picadillo. The red bell pepper, in particular, adds a beautiful pop of color and mild, sweet flavor.
- Green Olives – A signature ingredient in many picadillo recipes, these briny olives add a distinctive tangy flavor that contrasts beautifully with the savory beef. They’re typically sliced into pieces to distribute their flavor throughout the dish.
- Jalapeño – Adds gentle heat to the dish that builds as you eat. Removing the seeds keeps the heat manageable while still providing that distinctive pepper flavor.
- Tomato Paste – Creates a rich, concentrated tomato flavor that forms the base of the sauce. It adds depth and a slight sweetness that balances the savory and spicy elements.
- Beef Broth – Adds moisture and enhances the meaty flavor of the dish. It combines with the tomato paste to create a flavorful sauce that brings everything together.
- Spices (Cumin, Mexican Oregano, Smoked Paprika) – This combination of spices creates the distinctive Latin flavor profile that makes picadillo so delicious. The smoked paprika adds a subtle smokiness, while the cumin and oregano provide earthy, aromatic notes.
Substitutions and Additions
- Alternative Proteins – Substitute the ground beef with ground turkey, ground chicken, or ground pork for a different flavor profile. Each protein will give the picadillo its own unique character.
- Potato Options – Gold potatoes or baby potatoes work well if you don’t have russet on hand. They hold their shape nicely and absorb the flavors beautifully.
- Tomato Variations – Instead of tomato paste, you can use a can of diced tomatoes or fresh tomatoes. This will create a slightly different texture and more liquid in your picadillo.
- Sweet Elements – For a Cuban style picadillo, add raisins or dried currants when simmering. The addition of raisins creates a sweet and savory contrast that’s traditional in some regional variations.
- Additional Vegetables – Green peas make a great addition for color and sweetness. Some versions also include black beans or green beans for additional texture and nutrition.
How to Make Picadillo Beef Recipe (step-by-step directions)
STEP 1. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once hot, add the diced potatoes, carrots, bell pepper, and onion. (Photo 1)
STEP 2. Sauté the vegetables for 5-7 minutes until the onions become translucent, stirring occasionally to prevent sticking. (Photo 2)
STEP 3. Add the jalapeño and minced garlic, then sauté for an additional 1-2 minutes until fragrant. Transfer all vegetables to a bowl and set aside. (Photos 3 & 4)
STEP 4. In the same skillet over medium heat, add the remaining oil, if needed, and add the ground beef. Cook until browned, about 6-8 minutes, using a wooden spoon to break the beef into small pieces. (Photo 5)
STEP 5. Return the sautéed vegetables to the skillet and add beef broth, tomato paste, sliced olives, Mexican oregano, cumin, and smoked paprika. Stir until well combined. (Photo 6)
STEP 6. Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
STEP 7. If desired, remove the lid during the last 5-10 minutes to reduce the sauce to your preferred consistency.
STEP 8. Season with salt and black pepper to taste, remembering that the olives add saltiness to the dish. (Photo 7)
STEP 9. Garnish with fresh cilantro before serving over white rice with lime wedges on the side.
Recipe Tips
- Prep Ahead – Save time by chopping all vegetables before you begin cooking. Having everything ready to go makes the cooking process much smoother.
- Meat Selection – Drain excess grease if using ground beef with higher fat content than 85/15. A leaner beef means less draining required.
- Flavor Building – Brown the beef well before adding other ingredients back to the skillet. Those caramelized bits add tremendous flavor to the final dish.
- Sauce Consistency – For a thicker sauce, simmer uncovered longer at the end. For more saucy picadillo, add additional beef broth until you reach your desired consistency.
- Taste as You Go – Wait until the end to adjust salt levels, as the green olives contribute significant saltiness to the dish. Always taste before adding additional salt.
Storing Tips
- Storage: This picadillo stores beautifully, making it perfect for meal prep or leftovers.
- Refrigerator: Allow the picadillo to cool completely before transferring to an airtight container. Store in the refrigerator for 3-4 days. The flavors often improve after a day as the spices have more time to meld together.
- Freezing: For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave some space for expansion when freezing.
- Reheating: Reheat refrigerated picadillo in a skillet over medium-low heat, adding a splash of beef broth if needed to restore moisture. For frozen picadillo, thaw overnight in the refrigerator before reheating.
Serving Suggestions
This versatile Picadillo Beef Recipe pairs beautifully with a variety of sides. Serve it traditionally over a bed of Crockpot Spanish Rice or with Cilantro-Lime Rice for a bright, fresh contrast to the rich picadillo.
If you’re looking for a simpler weeknight approach, wrap the picadillo in Baked Rolled Tacos or serve with warm corn tortillas and lime wedges for a build-your-own taco night.
Recipe FAQs
Cuban picadillo typically includes raisins and sometimes capers along with the olives, creating a sweet and savory flavor profile. Mexican picadillo, like this recipe, generally focuses more on potatoes and vegetables with a spicier profile from jalapeños or other chili peppers. Puerto Rican picadillo has its own variation as well, often including sofrito as a flavor base. Each country’s version reflects its unique culinary traditions while maintaining the core of seasoned ground meat.
Absolutely! Picadillo is actually perfect for making ahead because the flavors develop and improve over time. You can prepare it 1-2 days before your event, store it in the refrigerator, and simply reheat it when ready to serve. This makes it an excellent option for entertaining when you want to spend time with guests instead of in the kitchen.
Leftover Picadillo is incredibly versatile! Use it as a filling for empanadas, stuff it into bell peppers for a twist on stuffed peppers, layer it in a casserole with tortillas for a Mexican lasagna, or simply reheat and serve over rice for an easy second meal. You can also use it as a filling for omelets or breakfast burritos for a flavorful morning option.
Yes, you can omit the potatoes if you prefer a lower-carb version or simply don’t have them on hand. The dish will still be delicious and flavorful with the remaining ingredients. You might want to reduce the cooking time slightly since you won’t need to wait for the potatoes to become tender.
The spice level of traditional picadillo varies greatly depending on the region and family recipe. This recipe has a mild to medium heat from the jalapeño, but you can easily adjust it to your preference. For a milder version, remove all seeds and membranes from the jalapeño or substitute with a milder pepper like poblano. For more heat, keep some seeds or use a hotter pepper like serrano.
Need More Dinner Recipes? Try These:
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
To ensure you’re not missing a thing. Subscribe to my newsletter and follow along below!
Authentic One-Pan Picadillo Beef Recipe
Ingredients
- 2 tablespoons avocado oil divided
- 1 large russet potato peeled and cubed
- 1 carrot diced
- 1 red bell pepper diced
- 1 onion diced
- 1 jalapeno deseeded and diced
- 3-5 garlic cloves minced
- 1 pound lean ground beef I used 85/15
- 1 ½ cups beef broth more as needed
- 3 tablespoons tomato paste
- 10 green olives about ½ cup, sliced into thirds
- 2 teaspoons dried mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once hot, add the diced potatoes, carrots, bell pepper, and onion.2 tablespoons avocado oil,1 large russet potato,1 carrot,1 red bell pepper,1 onion
- Sauté the vegetables for 5-7 minutes until the onions start to become translucent, stirring occasionally to prevent sticking.
- Add the jalapeño and minced garlic, then sauté for an additional 1-2 minutes until fragrant. Transfer all vegetables to a bowl and set aside.1 jalapeno,3-5 garlic cloves
- In the same skillet over medium heat, add the remaining oil if needed and add the ground beef. Cook until browned, about 6-8 minutes, using a wooden spoon to break the beef into small pieces.1 pound lean ground beef
- Return the sautéed vegetables to the skillet and add beef broth, tomato paste, sliced olives, Mexican oregano, cumin, and smoked paprika. Stir until well combined.1 ½ cups beef broth,3 tablespoons tomato paste,10 green olives,2 teaspoons dried mexican oregano,2 teaspoons ground cumin,1 teaspoon smoked paprika
- Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- If desired, remove the lid during the last 5-10 minutes to reduce the sauce to your preferred consistency.
- Season with salt and black pepper to taste, remembering that the olives add saltiness to the dish.Salt and pepper
- Garnish with fresh cilantro before serving over white rice with lime wedges on the side.Fresh cilantro
Notes
- Prep Ahead – Save time by chopping all vegetables before you begin cooking. Having everything ready to go makes the cooking process much smoother.
- Meat Selection – Drain excess grease if using ground beef with higher fat content than 85/15. A leaner beef means less draining required.
- Flavor Building – Brown the beef well before adding other ingredients back to the skillet. Those caramelized bits add tremendous flavor to the final dish.
- Sauce Consistency – For a thicker sauce, simmer uncovered longer at the end. For more saucy picadillo, add additional beef broth until you reach your desired consistency.
- Taste as You Go – Wait until the end to adjust salt levels, as the green olives contribute significant saltiness to the dish. Always taste before adding additional salt.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
