Beef Picadillo

Prep Time 15

Cook Time 35

Servings People

1 tbsp olive oil
1 lb ground beef
2 tsp kosher salt, divided
½ yellow onion, chopped
3 cloves garlic, chopped or smashed
2-3 medium potatoes (about 10-12 oz), peeled and chopped into very small bite-sized pieces (about 2 cups)
1 bell pepper chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
¼ tsp ground cinnamon
1 14.5 oz can whole peeled tomatoes
1 cup water
⅓ cup raisins
½ cup pitted and roughly chopped or torn green olives
Flour tortillas or cooked rice
Topping ideas: whole milk yogurt or sour cream, pickled red onions, fresh herbs
Note: if you don’t have a skillet with a lid, you could also make this in a large pot or dutch oven. Also, baking sheets weighted down with a can of tomatoes makes for a great lid! Or get this universal lid that I like to use.

Chop ½ yellow onion
Chop 3 cloves garlic
Peel and cut 2-3 medium potatoes (about 10-12 oz) into very small bite-sized pieces (about 2 cups)
Chop 1 bell pepper
Remove pits and roughly chop the olives (½ cup)
Cook your rice (if using)
Pickle one red onion

In a large skillet over medium heat, add 1 tablespoon oil, beef, and ½ teaspoon salt. Cook until beef is cooked through, breaking into small chunks as it cooks, about 5 minutes. Use a slotted spoon or spatula to transfer to a bowl, leaving about 1 tablespoon of oil behind.
If using another meat with less fat or veg option, add 1 tablespoon olive oil to the skillet. Add the onion and ½ teaspoon salt and cook until softened, about 3 minutes. Add the garlic, potatoes, bell pepper, and spices and cook for 30 seconds, stirring often.
Stir in the tomatoes, water, raisins, olives, cooked beef, and remaining ½ teaspoon salt. Use scissors to cut the tomatoes into small pieces/release their juices. Press everything down to try to submerge the potatoes in the liquid. Cover the skillet, increase the heat to high to bring to a rapid simmer, then reduce the heat to medium-low to keep at a rapid simmer for 15-20 minutes, stirring occasionally, or until potatoes are cooked through. Remove the lid, give it a stir and press down again into a compact layer, and let simmer for another 5 minutes to reduce the sauce a bit and continue to cook the potatoes.
Serve the picadillo in warm tortillas or on top of rice. Top with plenty of your desired toppings!

Substitutions:

To make vegetarian/vegan, substitute the beef with 2 (15 oz) cans of black or pinto beans (drained and rinsed). Skip the meat cooking part and start by cooking the onion in 1 tablespoon of oil. Add the beans in with the tomatoes, water, etc…Since we added ½ teaspoon salt to the beef, be sure to add in that extra ½ teaspoon with the beans.
Substitute the beef with ground chicken, turkey, or pork.
Use sweet potatoes in place of regular potatoes.
Substitute 1 cup of any finely chopped veggie for the bell pepper.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Warm up leftover picadillo in the microwave or on the stovetop. Serve it over rice or tortilla and top with all the toppings!
Would be delicious topped with a fried egg and pickled onions!