Authentic One-Pan Picadillo Beef Recipe

A wooden spoon scooping picadillo from a skillet, featuring meat, olives, and veggies.

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Authentic One-Pan Picadillo Beef Recipe

This Picadillo Beef Recipe is a flavorful ground beef dish packed with vegetables, spices, and briny green olives.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: Spanish, Spanish Inspired

Servings:

Calories: 327kcal

Author: Kim Schob

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)

Cups - Metric

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