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Weeknight Picadillo Recipe

Quick Weeknight Picadillo Recipe for Busy Families

This Easy Weeknight Picadillo Recipe combines savory beef, zesty tomato sauce, sweet raisins, and briny olives for a quick, delicious family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Onion Adds depth and sweetness; substitute with shallots for a milder flavor.
  • 1 can Fire-Roasted Tomatoes Provides a rich, smoky flavor; regular canned tomatoes are a fine alternative.
  • 1 medium Jalapeno Contributes heat and flavor; reduce seeds for less spice or use a bell pepper for a milder version.
  • 2 cloves Garlic Enhances savory taste; fresh garlic is preferable, but garlic powder can work in a pinch.
  • 2 tablespoons Apple Cider Vinegar Adds acidity and brightness; white wine vinegar can be used as an alternative.
For the Beef Mixture
  • 1 tablespoon Olive Oil For cooking beef; provides richness and flavor; can use any cooking oil.
  • 1 pound Ground Beef Main protein source; ground turkey or chicken can be a lighter choice.
  • 1/2 cup Raisins Adds sweetness and texture; can substitute with chopped dried apricots if desired.
  • 2 tablespoons Tomato Paste Deepens the tomato flavor; skip if using fresh tomatoes.
  • 1 teaspoon Cumin Provides warm, earthy notes; ground coriander can serve as an alternative.
  • 1 teaspoon Oregano Offers herbal notes; Italian seasoning can be a suitable substitute.
  • 1 teaspoon Cinnamon Adds warmth; just a pinch is enough; nutmeg can be used as an alternative.
  • to taste Salt and Pepper Essential for seasoning to taste.
Finishing Touches
  • 1 leaf Bay Leaf Adds aromatic flavor during cooking; remember to discard before serving.
  • 1/2 cup Pimento-Stuffed Olives Brings brininess and flavor; green olives can work well too.
  • to taste Olive Brine Enhances the dish’s tanginess; adjust to taste.
  • 0.5 cup Cilantro A fresh garnish that brightens the flavors; parsley works if you need a substitute.

Equipment

  • blender
  • Large Dutch Oven
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. In a blender, combine the onion, fire-roasted tomatoes, jalapeno, garlic, and apple cider vinegar. Blend until the mixture is smooth and well-combined, about 30 seconds to 1 minute.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned and no longer pink, about 4 to 5 minutes.
  3. Stir in the raisins, tomato paste, cumin, oregano, cinnamon, salt, and pepper into the cooked beef. Mix thoroughly for about 2 minutes.
  4. Pour the prepared tomato sauce over the beef mixture and add the bay leaf. Stir to combine well, cover, and reduce heat to low. Let it simmer for 20 minutes.
  5. Remove the lid and stir in the pimento-stuffed olives and a splash of olive brine. Allow the mixture to simmer uncovered for an additional 2 to 3 minutes.
  6. Remove the bay leaf before serving. Spoon the picadillo over a bed of rice or cauliflower rice and garnish with fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

Customize heat and flavors to your family's preference. Use fresh ingredients for the best taste. Leftovers can be stored for up to 3 days.

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