Ingredients
Method
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Cook onion and bell pepper for 4–5 minutes until softened.½ cup diced onion, ¾ cup diced red bell pepper, 2 tablespoons olive oil
- Brown beef: Add ground beef and cook for 6–8 minutes, breaking it apart until fully cooked.1½ pounds ground beef
- Drain excess fat: Remove extra grease if needed.
- Add garlic: Stir in garlic and cook for 30 seconds.2 teaspoons minced garlic
- Season: Add salt and pepper to taste.Salt and black pepper
- Combine ingredients: Stir in olives, raisins, cumin, oregano, bay leaf, tomato sauce, and beef broth.¼ cup raisins, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 bay leaf, 8 ounces tomato sauce, ⅓–½ cup beef broth, ½ cup sliced pimiento-stuffed green olives
- Simmer: Cook uncovered for 10–15 minutes until the sauce thickens.
- Finish: Remove bay leaf. Garnish with parsley or cilantro and serve with lime wedges.2 tablespoons chopped parsley or cilantro, Lime wedges
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Nutrition
Notes
- Don't skip the olives and raisins. I know it sounds like an unusual combination, but they're what give this dish its signature sweet-and-salty flavor.
- Use 90% lean ground beef if possible. It gives you plenty of flavor without leaving excess grease in the pan.
- Start with less broth. You can always add more, but it's much easier to thin the sauce than to cook off extra liquid.
- Fresh lime at the end is worth it. I almost skipped it the first time I made this, and now I never serve it without a squeeze over the top.
- Make a double batch if you can. The flavors deepen overnight, and leftovers make fantastic rice bowls for lunch.
- Taste before adding extra salt. The olives already bring quite a bit of saltiness to the dish.
Storage Tips
- To Store. Let the picadillo cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days, and I honestly think it tastes even better the next day.
- To Freeze. Freeze portions in freezer-safe containers for up to 3 months. I like freezing individual servings for easy lunches or those nights when cooking just isn't happening.
- To Make Ahead. You can prepare the entire dish 1–2 days in advance and store it in the fridge. The extra time gives the flavors a chance to mingle, which is never a bad thing here.
- To Reheat. Warm leftovers in a skillet over medium heat with a splash of beef broth or water if the sauce has thickened too much. The microwave works too, but stovetop reheating keeps the texture nicest.