Beef picadillo is just simple ground beef cooked with onions, peppers, sofrito, and spices, but it’s good enough to eat on its own and the perfect filling for tacos, empanadas, and even layered in dishes like pastelón.
The easiest (& tastiest) way to turn ground beef into dinner
Sometimes all you have in the fridge is a pack of ground beef, and it’s not exactly the easiest ingredient to turn into something amazing. But it’s versatile, and this beef picadillo is the kind of recipe that makes the most of simple ingredients.
It’s ready in about 30 minutes and cooks all in one pan with just four simple steps. I keep it in rotation because it’s quick, affordable, and makes for an easy weeknight dinner.
Tips for a saucy, flavorful picadillo that isn’t dry
I use 80/20 ground beef for carne molida because the extra fat helps the meat stay juicy as it cooks and makes the dish more flavorful. 80/20 means the meat is 80% lean and 20% fat, which is just the right balance to keep your picadillo from drying out.
After browning I always drain off some of the fat before adding seasonings and sofrito so it’s not too greasy, but you’ll want to leave a little behind so it has that rich texture that helps carry all the flavors.
The sauciness is really what makes picadillo so good, so don’t let it cook down until it’s dry. If it does dry out a bit, just add a splash of water and let it simmer until most of the liquid is absorbed again to get it nice and juicy.
How to serve beef picadillo
You can use beef picadillo in a lot of different ways but for a quick dinner I like to serve it with white rice and avocado. You can throw some black beans and maduros on there too to eat it Cuban style, or you can use it to fill tortillas for tacos or burritos. I also love this recipe for my beef empanadas and piononos or layered into pastelón or lasagna.
Beef Picadillo (Carne Molida)
Ingredients
Instructions
- Heat oil in a large pan over medium heat. Add the onion, red bell pepper, green bell pepper, and garlic. Cook, stirring occasionally, for 2–3 minutes until the vegetables are soft and fragrant.
- Add the ground beef to the pan and break it up with a spoon. Cook until browned and no pink remains.
- Stir in the sofrito, adobo, sazón, oregano, and cumin, and cook for another 1-2 minutes until fragrant.
- Stir in the tomato sauce, olives, and water. Bring the mixture to a gentle simmer, then cover and let it cook on low for 15–20 minutes, until most of the liquid has been absorbed. Top with cilantro and serve. Buen provecho!
One Response
AMAZING!! Thank you so much for your awesome recipes!