Description
This One Pan Picadillo is a flavorful and comforting Latin-inspired dish featuring lean ground beef simmered with fire-roasted tomatoes, bell peppers, olives, and aromatic spices. Easy to prepare in just one skillet, it’s a perfect weeknight meal served over rice or in tortillas.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Other Ingredients
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 cup pimento-stuffed olives, chopped
- 1 tsp ground cumin
- 2 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic; sauté until translucent, about 3-4 minutes, to develop a flavorful base.
- Brown the ground beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the meat is browned and no longer pink, approximately 5-7 minutes.
- Add bell peppers: Stir in the diced red and green bell peppers. Cook for another 3-4 minutes until the peppers soften slightly but still retain some texture.
- Incorporate tomatoes and seasonings: Pour in the fire-roasted diced tomatoes with their juices. Add the chopped pimento-stuffed olives, ground cumin, low-sodium soy sauce, salt, and pepper. Mix everything well to combine the flavors evenly.
- Simmer the mixture: Reduce heat to low and let the picadillo simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Serve the picadillo warm over rice or wrapped in tortillas. Garnish with fresh herbs or additional toppings of your choice for an authentic touch.
Notes
- Fire-roasted tomatoes add a smoky depth—if unavailable, regular canned diced tomatoes can be substituted with a slight adjustment for smokiness using smoked paprika.
- Pimento-stuffed olives provide a unique flavor; green olives can be used as an alternative.
- For a spicier version, add chopped jalapeños or a pinch of chili powder.
- This dish can be prepared ahead and refrigerated for up to 3 days; reheat thoroughly before serving.
- Serve with white rice, black beans, or use as a filling for tacos and empanadas.
