30-Minute Skillet Ground Beef Picadillo
The Ground Beef Picadillo recipe is one of my go-to meals for busy weeks. It's comforting, flavorful, and incredibly versatile- perfect served over rice, tucked into tacos, or even meal-prepped for lunches. The mix of savory beef, hearty potatoes, and bright olives makes it a dish the whole family will love.
Servings: 6
Ingredients
- 2 lbs Lean ground beef
- 1 tbsp Olive oil or avocado oil
- 1 medium Yellow onion, diced
- 1 Bell pepper (any color), diced
- 1 tsp Dried oregano
- 2 tsp Cumin
- 2 tsp Paprika
- 1- 2 tsp Chili powder*
- 1 tsp Sea salt
- 1 tsp Garlic powder
- 1/2 tsp Cinnamon
- 2 medium Yukon gold potatoes diced small
- 1 14oz Can of diced tomatoes
- 3/4 cup Beef broth
- 2 tbsp Tomato paste
- 2 tbsp Red wine vinegar
- 2/3 cup Green olives, sliced
- 1/4 cup Raisins (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add the onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.
- Stir in cumin, oregano, smoked paprika, cinnamon, and chili powder (if using). Cook 1 minute until fragrant.
- Mix in the diced potatoes, tomato paste, canned tomatoes, broth, bay leaf, and vinegar. Stir well to combine.
- Reduce heat to medium-low, cover, and let simmer 20–25 minutes, stirring occasionally, until the potatoes are tender and the mixture thickens. If it gets too thick, add a splash more broth.
- Stir in the olives and raisins (if using). Season to taste with salt and pepper. Garnish with fresh cilantro.
Notes
*You an also use crushed red pepper in place of chili powder for some extra spice!