Enjoy a warm, flavorful bite of this Puerto Rican Picadillo — a soul-satisfying mix of ground beef, sofrito, peppers, tomato paste, olives, and raisins. This dish is full of Caribbean personality and is perfect served over rice, with tostones, or tucked inside empanadas. It’s a quick, one-pan comfort food classic made with pantry staples and bold Latin seasonings.

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Easy to Make: The Ultimate Guide to Picadillo Recipe, Puerto Rican & Cuban Style

I first fell in love with picadillo on a humid afternoon in Puerto Rico. My cousin handed me a wooden spoon, winked, and said, “Prueba esto—taste this.” One bite of the sweet–savory mix of ground beef, plump raisin, tangy green olives, and peppery tomato sauce changed my cooking life forever. Since then I’ve chased every variation—from cuban picadillo in Miami cafés to abuela’s puerto rican-style picadillo back home. In this guide I’ll share exactly how I make picadillo, keep it easy to make, and turn every leftover into a brand-new meal.

🍋 Chef’s Tip: Keep an airtight container on the counter while you cook; any stray veggie dice or herb stems can go straight in for tomorrow’s broth—zero waste, all flavor!

What Are the Essential Picadillo Ingredients?

Before we dive into the ingredients, let’s talk about why picadillo is one of those recipes that welcomes many variations yet still feels like a single, comforting latin american dish.

🔥 Pro Advice: Add the olives close to the end of the simmer so they keep their bite.

Beef Picadillo: Key Ingredients and Alternatives

I warm two tablespoons of olive oil over medium heat and sauté onion until glossy. Next comes the ground beef—I keep stirring occasionally so small pieces brown evenly. You can certainly use ground pork, but beef soaks up those flavorful spices best.

🥄 Chef’s Tip: A sturdy wooden spoon lets you smash the meat gently, preventing clumps while you pan and cook.

Exploring Traditional Carne Guisada Flavors

Now that you know the basics, let’s explore the comforting cousin to picadillo: carne guisada. A classic carne guisada recipe tastes more like a chunky stew—but borrowing its spice trio of cumin, bay leaf, and adobo gives my picadillo extra depth.

Perfecting the Balance: Spices and Seasonings

One important step many overlook is blooming spices. Right after browning, I shower in cumin, adobo, and a dash of salt and pepper. Thirty seconds over high heat unlocks the oils—your kitchen will smell like a Puerto Rican grandma’s. Then I drop in tomato bouillon, pour in silky tomato sauce, and let it simmer until the flavors marry.

📚 Quick Tip: If you crave extra umami, stir a teaspoon of soy sauce into the tomato mix before you reduce the heat.

How to Make Picadillo Easily at Home?

🍅 Chef’s Tip: If liquid dries too fast, ladle water, cover, and simmer five more minutes—juicy, not soupy.

Creating Puerto Rican Style Picadillo at Home

For true puerto rican flair I start with sofrito and cook it for one fragrant minute, then stir in carne molida and plenty of pimento-stuffed olive slices. I also toss in tender black beans for fiber—just one of many cozy puerto rican dishes that make weeknights shine.

🌿 Expert Trick: A teaspoon of culantro in your sofrito transforms good into unforgettable puerto rican food.

Quick Easy Mexican Recipes for Picadillo

Craving a Tex-Mex twist? Slide the skillet back on high heat, add chipotle pepper, and you’ve got filling for tacos, tortillas, or a savory burrito bowl. Pair it with easy mexican rice and sip a warm bowl of mexican meatball soup.

🌶️ Pro Advice: True Texas BBQ lovers sometimes smoke their ground beef before stewing—it’s smoky magic.

How to Serve Picadillo in Different Styles?

🥔 Chef’s Tip: When building a hamburger and potato casserole, par-boil potatoes so they finish at the same time as the meat.

Creating a Mexican Casserole with Picadillo

One of my go-to ground beef and potato recipes is a casserole: spread tortillas, spoon in picadillo, shower cheese, and bake. It’s simple to make yet delivers big flavor.

Pairing with Mexican Rice Recipe Easy

If you’ve wondered how to make mexican rice, peek at my link for easy mexican rice—a fluffy orange side spiked with tomato and cumin.

Transforming into a Hamburger Potato Casserole

Fold the meat into creamy sauce, top with cheddar, bake until bubbly, and you’ve mastered the crowd-pleasing hamburger potato casserole.

🔥 Quick Tip: A generous pinch of seasoning right before baking keeps the casserole wonderfully savory.

What to Do with Leftover Picadillo?

I always store leftover picadillo in an airtight container inside the refrigerator. Next day, I spoon it onto nachos, stuff it into empanadas, or stir it into an easy goulash recipe that rivals any traditional goulash recipe.

Innovative Mexican Food Ideas with Leftovers

Think chiles rellenos, picadillo-filled tamales, or even easy mexican recipes like enchilada sliders—mexican food ideas are endless.

How to Reheat to Retain Flavor

I prefer the stovetop with a splash of broth, but a quick microwave works if you’re racing the clock. Either way, taste and adjust seasoning before serving.

Turning Leftovers into a Hamburger and Potato Casserole

Stir meat, cream, and cubed potato, then bake. This one of those recipes my kids ask for every Friday.

🥡 Meal Prep Tip: Freeze portions flat. They thaw faster, and you can reheat straight into skillet or soup.

What Are Some Favorite Recipes Using Picadillo?

Exploring the Exquisite Mexican Picadillo Variations

Mexican picadillo loves extra chile and carrot; serve the stew served over rice with lime wedges.

Integrating Picadillo into Easy Mexican Rice

Fold a cup of meat into rice—call it guisados night done right.

Adding Unique Twists with Half Baked Harvest Ideas

I once saw half baked harvest stir roasted sweet potato and kale into picadillo. The combo was shockingly flavorful.

🫒 Chef’s Tip: A last-minute spoon of sherry vinegar brightens any olive–rich pot.

Key Takeaways

• Picadillo ingredients are pantry-friendly, budget-friendly, and endlessly flexible.

• Blooming cumin and bay leaf in oil unlocks bold flavor.

• Serve picadillo fresh, freeze extras, or reinvent leftovers in casseroles, soups, and tacos.

• Label every batch in an airtight container for foolproof meal prep.

FAQ

How long can picadillo stay in the fridge?
Up to three days if sealed in an airtight container.

Can I freeze picadillo?
Absolutely—cool, portion, and thaw overnight before warming.

Is there a plant-based option?
Yes, swap meat for lentils or tofu; it’s still richly savory.

What if I’m out of tomato sauce?
Blend canned diced tomatoes with paprika.

Can I slow-cook it?
Start on high heat, then reduce the heat and simmer low.

Why add raisins?
They balance briny green olives and capers.

Is it spicy?
Not by default—add jalapeño pepper if you like fire.

Can I use picadillo in a burrito?
Yes, it’s a perfect burrito filling.

Best olive to buy?
Any pitted olive works, but I love Manzanilla.

How do I keep potatoes firm?
Dice evenly and drop them halfway through the simmer.

Is adobo necessary?
A dash ties the spices together, but extra salt and pepper works too.

What side goes best?
Try black beans and fluffy mexican rice recipe.

What does tomato bouillon add?
It deepens the tomato flavor without adding extra liquid.

Why the bay leaf?
It lends subtle herbal warmth to the stew.

Any caper substitutes?
Green peppercorns or chopped pickles can copy the tang.

Conclusion

There you have it—my complete style picadillo recipe guide. From abuela’s stove in Puerto Rico to modern brunch tables in Austin, this traditional picadillo remains a staple because it’s affordable, adaptable, and soul-hugging. Grab your recipe card, gather those fragrant spices, and start stirring your own batch tonight. When you taste how picadillo is a flavorful marvel still quick and easy to make, I bet it joins your permanent rotation of favorite recipes. ¡Buen provecho!

Easy Puerto Rican Picadillo Recipe (Stewed Ground Beef)

Enjoy a warm, flavorful bite of this Puerto Rican Picadillo — a soul-satisfying mix of ground beef, sofrito, peppers, tomato paste, olives, and raisins. This dish is full of Caribbean personality and is perfect served over rice, with tostones, or tucked inside empanadas. It’s a quick, one-pan comfort food classic made with pantry staples and bold Latin seasonings.

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Course: Main Course

Cuisine: Caribbean, Puerto Rican

Keyword: cuban picadillo, ground beef stew, picadillo, picadillo tacos, Puerto Rican picadillo

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6 servigs

Calories: 249kcal

Author: Isabel Thompson

Equipment

• Large skillet or sauté pan
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups

Ingredients

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 pound ground beef
• ▢ 1 tablespoon adobo all-purpose seasoning
• ▢ 1 small onion diced
• ▢ ½ green bell pepper diced
• ▢ ½ red bell pepper diced
• ▢ ½ yellow bell pepper diced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 packet sazon
• ▢ 4 tablespoons tomato paste
• ▢ 5 tablespoons sofrito
• ▢ ¼ cup green Spanish olives
• ▢ ¼ cup raisins optional
• ▢ Water as needed (approx. 3 cups)
• ▢ ½ cup chopped fresh cilantro

Instructions

• Brown the Beef:
  
• Heat olive oil in a large skillet over medium-high heat. Add the ground beef and season with adobo. Cook, breaking it apart with a spoon, until well browned.
• Add the Vegetables:
  
• Lower the heat to medium. Add diced onion, green, red, and yellow bell peppers. Sauté for 4–5 minutes, or until the vegetables soften slightly.
• Season and Build Flavor:
  
• Stir in cumin, garlic powder, and the sazon. Add tomato paste and cook for about 5 minutes, stirring occasionally, until the paste darkens in color and becomes fragrant.
• Simmer with Sofrito & Olives:
  
• Mix in sofrito, olives, and raisins (if using). Pour in just enough water to fully moisten the mixture — around 3 cups — and stir to combine.
• Cook Until Tender:
  
• Bring everything to a boil, then reduce the heat to a gentle simmer. Let the picadillo cook uncovered for 20–25 minutes, or until the liquid reduces and thickens into a rich, saucy texture. Stir occasionally to prevent sticking.
• Finish & Serve:
  
• Once the beef is tender and the sauce is rich, stir in the chopped cilantro. Taste and adjust seasoning if needed. Serve hot over rice, with tortillas, or as a filling for your favorite Latin dishes.

Video

Notes

• Meatless Version
  Replace ground beef with cooked lentils, crumbled tofu, or plant-based meat alternatives. Use the same seasonings for that authentic flavor.
• Picadillo with Rice
  Stir cooked white rice directly into the picadillo for a one-pan comfort meal — similar to arroz a la cubana.
• With Hard-Boiled Eggs
  Add chopped hard-boiled eggs at the end for extra richness and a traditional twist.
• Sweet Caribbean Touch
  Mix in sweet plantains or extra raisins for a sweeter, tropical note that’s popular in many family versions.
• Spicy Version
  Add chili peppers or a splash of hot sauce to give the dish a bold kick.
• With Chickpeas
  Stir in ½ cup of cooked chickpeas for a creamy texture and a boost of plant protein.
• Baked in Empanadas or Casserole (Pastelón)
  Use the picadillo as a filling for empanadas, pastries, or Puerto Rican pastelón (sweet plantain casserole).
• Keto / Low-Carb Friendly
  Swap potatoes for diced cauliflower and make sure your seasonings are sugar-free.

Nutrition

Serving: 275g | Calories: 249kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 138mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 2mg

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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