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Wood table set with brown bowl with picadillo, white rice and plantains, brown plate with plantains, glass of red wine and small bowl of chopped cilantro
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Picadillo

This one-pan Latin American dish is packed with juicy ground beef, vibrant vegetables, and a delicious blend of spices that bring the flavors to life.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Keyword: Picadillo
Servings: 6 servings
Author: Chef David Rose

Ingredients

  • 2 lbs. Omaha Steaks Ultra-Premium Ground Beef thawed
  • 3 cups chicken stock
  • 2 medium russet potatoes, large diced (around 1 pound)
  • 1 large onion, small diced
  • 1 large red bell pepper, small diced
  • 3 large garlic cloves, thinly sliced
  • 3 Roma tomatoes, small diced (around 1/2 pound)
  • 1/2 heaping cup of pimiento-stuffed queen olives, minced
  • 1 heaping tablespoon tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cilantro, chopped
  • Cooked white rice

Instructions

  • In a Dutch oven on medium-high heat, add olive oil, thawed ground beef, and all dry spices; sauté for 6 to 8 minutes until ground beef is brown.
  • Using a slotted spoon, remove ground beef from the Dutch oven, reserving the fat.
  • Add onions, red bell pepper, and garlic, and sauté for 2 minutes. Add tomato paste and sauté for 30 seconds.
  • Add diced tomatoes and sauté for 2 minutes, then add chicken stock and bring to a boil.
  • Add back in browned ground beef, minced olives and Worcestershire sauce, reduce to medium heat, and cook for 15 minutes.
  • Add diced potatoes and cook for 20 minutes. The potatoes will be tender, and the picadillo will slightly thicken.
  • Stir in chopped cilantro and season to taste with salt and pepper if needed.
  • Serve over a bed of white rice.