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A pan of picadillo with a serving spoon in it.


This picadillo is a blend of ground beef, olives and vegetables, all simmered together with spices and tomato sauce. A classic dish that takes just minutes to put together and always gets rave reviews!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 284kcal
Author Sara Welch


  • 2 tablespoons olive oil
  • 1/2 cup onion diced
  • 3/4 cup red bell pepper diced
  • 1 1/2 pounds ground beef I use 90% lean
  • 2 teaspoons garlic minced
  • salt and pepper to taste
  • 1/2 cup pimiento stuffed green olives sliced
  • 1/4 cup raisins
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 8 ounce can tomato sauce
  • 1/2 cup beef broth
  • 2 tablespoons chopped parsley or cilantro


  • Heat the olive oil in a large pan over medium high heat. Add the onions and bell peppers and cook for 4-5 minutes or until softened.
  • Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spatula, until browned and cooked through.
  • Stir in the garlic and cook for 30 seconds. Season the meat and vegetables with salt and pepper to taste.
  • Add the olives, raisins, cumin, oregano, bay leaf, tomato sauce and beef broth to the pan. Bring to a simmer.
  • Simmer for about 10-15 minutes or until sauce is thick. Sprinkle with parsley or cilantro, then serve.



  1. I find that 90% lean ground beef does not generate much grease. If you use meat with a higher fat content, you'll want to drain off any excess grease after it's cooked.


Calories: 284kcal | Carbohydrates: 10g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 351mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 747IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 3mg