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    You are here: Home » 45 Minutes or Less » Easy Weeknight Picadillo Recipe

    Easy Weeknight Picadillo Recipe

    5 from 5 votes
    February 1, 2019 (updated August 26, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Two bowls of Whole30 picadillo over cauliflower rice with fresh cilantro on a wood table.

    This classic Picadillo Recipe is a comforting combination of seasoned ground beef, spicy tomato sauce, sweet raisins, and briny olives. The flavors meld into an irresistible hash that’s ready in just 35 minutes. You’ll be scrambling to make this weeknight comfort food as often as your family will allow! 

    Two bowls of Whole30 picadillo over cauliflower rice with fresh cilantro on a wood table.
    Jump to:
    • How to Make this Easy Weeknight Picadillo Recipe
    • Dietary Accommodations, Variations, and Storage
    • More Easy Weeknight Dinner Recipes
    • Recipe

    Picadillo is to Latin American cuisine as Sloppy Joes are to American cuisine – cozy, comforting, and ready in a flash. But truthfully? Picadillo is way better. So. Much. Better.

    Picadillo is a ground beef hash-style recipe made with tomatoes, raisins, and olives. I know, I know, it sounds a little…weird. But trust that weird is so good! The sweet juicy raisins and briny olives are the perfect contrast to each other folded into seasoned beef simmered with tomatoes and warming spices. It’s truly a recipe you need to taste to believe.

    A bowl of picadillo with cauliflower rice and cilantro on a wood table with a linen napkin.

    The best part is that you can become a believer in just 35 minutes, and this recipe is made using 90% pantry stash ingredients. It’s the flavor-packed, economical dinner recipe you need in your rotation. Can I get a huzzah?!?

    How to Make this Easy Weeknight Picadillo Recipe

    Like most homestyle comfort foods, there are a million and one ways to make picadillo. Some call for oven roasted tomatoes, some call for a sofrito base, some add capers or chili powder. I’ve adapted this picadillo recipe from several variations over the years into a fast and kid-friendly weeknight dinner that my family loves. I keep the prep time low by blending a spicy tomato sauce using canned fire-roasted tomatoes. They’re a quick way to add depth and flavor without any extra work.

    Diced canned tomatoes, chopped jalapeno, and a quartered onion whole and blended in a blender for making cuban picadillo.

    Make the spicy tomato sauce. In a blender, combine a quartered medium onion, three smashed garlic cloves, a chopped jalapeno, and a 14.5-oz can of fire roasted tomatoes. Blend on high until the vegetables are pulverized and the sauce is smooth.

    Add extra kick to your sauce by keeping all or most of the jalapeno seeds. My kids can’t handle the heat, so I leave most of them out.

    Browned ground beef with tomato paste, raisins, and seasonings in a dutch oven - the base for cuban picadillo.

    Brown and season the beef. Heat a dutch oven over medium high heat, add a splash of olive oil and a pound of ground beef, and cook until the beef is no longer pink. Break up the beef into small pieces using a wooden spoon.

    Once browned, add seasoning (cumin, oregano, a pinch of cinnamon, salt and pepper) for flavor and tomato paste for depth. You’ll also add a quarter cup of raisins in this step, which will become plump and juicy as the picadillo simmers. The raisins and olives are an unexpected but outstanding combo, so don’t skimp or skip!

    Cuban picadillo in a dutch oven.

    Add the tomato sauce and simmer. Pour the tomato sauce into the ground beef, and give everything a good stir. Top with a bay leaf, then cover and simmer until the sauce turns deep red and the aroma makes you salivate (about 20 minutes).

    A close-up image of cuban picadillo with green olives in a dutch oven.

    Add the olives and olive brine. Last step! Toss in a handful of pimento-stuffed olives and a tablespoon or two of olive brine. Start with one tablespoon of brine, taste the picadillo, then add more if you feel it needs more pucker. You’re looking for a nice balance of sweet, sour, and spice between the raisins, olives, and beef.

    A low carb and Whole30 picadillo recipe served over cauliflower rice in a tan bowl.

    Garnish and serve. Serve this picadillo recipe over white rice, or cauliflower rice to keep it Whole30 or low carb. Garnish with cilantro to bring another bright, herby layer to this complex, but oh-so-easy, weeknight dinner.

    You can also stuff picadillo into empanadas or tortillas, or serve for breakfast with a fried egg. Double-duty leftovers are the best!

    Dietary Accommodations, Variations, and Storage

    • Naturally Whole30 and paleo
    • Low carb, with 22g net carbs per serving; make it lower carb by reducing the raisins to 2 tbsp (but don’t go any lower than this)
    • If you can’t source sugar-free raisins, substitute 3-4 chopped dates to keep it Whole30
    • Gluten free, dairy free, nut free, and soy free
    • Picadillo keeps in the fridge in a tightly sealed container for up to 5 days.
    • Freeze this recipe by stopping the preparation after you’ve completely Step 4. Store in an airtight container in the freezer for up to 3 months. Defrost, then gently reheat over medium high heat and add the olives and brine before serving.

    More Easy Weeknight Dinner Recipes

    • Bulgogi Korean Beef BBQ
    • Whole30 Steak Bites with Sweet Potatoes and Peppers
    • Juicy Thick Cut Pork Chops with Apple Jicama Slaw
    • Steak Fajita Salad with Cilantro Vinaigrette
    • Easy Weeknight Pulled Pork Ragu
    A low carb and Whole30 picadillo recipe served over cauliflower rice garnished with cilantro in a tan bowl.

    Did you make this Easy Weeknight Picadillo Recipe? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A low carb and Whole30 picadillo recipe served over cauliflower rice in a tan bowl.

    Easy Weeknight Picadillo Recipe

    5 from 5 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Like most homestyle comfort foods, there are a million and one ways to make picadillo. Some call for oven roasted tomatoes, some call for a sofrito base, some add capers or chili powder. I’ve adapted this picadillo recipe from several variations over the years into a fast and kid-friendly weeknight dinner that my family loves. I keep the prep time low by blending a spicy tomato sauce using canned fire-roasted tomatoes. They’re a quick way to add depth and flavor without any extra work.  
    Prep Time: 5 mins
    Cook Time: 30 mins
    Total Time: 35 mins
    Servings : 4
    Calories: 385

    Recommended Equipment

    • Blender
    • Dutch Oven
    • Wood Spoon

    Ingredients

    • 1 medium onion, peeled and quartered
    • 1 14.5-oz can fire roasted tomatoes
    • 1 jalapeno, seeded and chopped
    • 3 cloves garlic, smashed
    • 2 tbsp apple cider vinegar
    • 1 tbsp olive oil
    • 1 lb ground beef
    • ¼ c raisins
    • 2 tbsp tomato paste
    • 1 tsp cumin
    • ½ tsp oregano
    • pinch cinnamon
    • 1 tsp sea or kosher salt
    • 1 tsp cracked black pepper
    • 1 bay leaf
    • â…“ c pimento-stuffed green olives
    • 1-2 tbsp olive brine
    • chopped cilantro, to taste

    Instructions

    • Place the onion, tomatoes, jalapeno, garlic, and apple cider vinegar in a blender. Blend on high until pulverized and smooth.
    • Heat a dutch oven over medium high heat. Add the olive oil and heat until shimmering. Add the beef and cook until no longer pink, breaking into small pieces with a wooden spoon, 4-5 minuets.
    • Add the raisins, tomato paste, cumin, oregano, salt, and pepper. Stir until the tomato paste and seasonings are incorporated into the beef. 
    • Pour in the tomato puree, add the bay leaf, and stir. Cover, reduce heat to medium and simmer 20 minutes, stirring occasionally to prevent the bottom of the pot from scorching. 
    • Stir in the olives and 1-2 tbsp olive brine. Simmer until the olives are heated through, 2-3 additional minutes. 
    • Serve over rice or cauliflower rice and garnish with fresh chopped cilantro. 

    Notes

    • The picadillo isn’t overly spicy as written. To add heat, keep some of the jalapeno seeds and/or add ½ – 1 tsp chili powder in step 3. 

    Nutrition Information

    Calories: 385kcal (19%), Carbohydrates: 27g (9%), Protein: 26g (52%), Fat: 18g (28%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 71mg (24%), Sodium: 1051mg (44%), Potassium: 536mg (15%), Fiber: 5g (20%), Sugar: 19g (21%), Vitamin A: 300% (300%), Vitamin C: 13.2% (13%), Calcium: 70% (70%), Iron: 4.7% (5%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    15 Comments
    Filed Under: 45 Minutes or Less, Gluten Free, Grain Free, Main Dishes, Paleo, Whole30 Recipes

    Reader Interactions

    Comments

    1. Amie

      March 21, 2019 at 7:38 pm

      This was really yummy! I have always made picadillo in the slow cooker all day so this was a great idea to have the same flavors but in an easy week-night version. Served over cauliflower rice, the whole family loved it!

      Reply
    2. Matt

      July 15, 2019 at 8:33 pm

      5 stars
      Great flavors! Loved it!

      Reply
      • Danielle

        July 31, 2019 at 10:35 am

        Thanks so much Matt!

        Reply
    3. Jennifer

      July 28, 2019 at 9:43 pm

      5 stars
      Agreed – great flavor! Delicious!

      Reply
      • Danielle

        July 31, 2019 at 10:35 am

        So glad you enjoyed it Jennifer – thanks for sharing!

        Reply
    4. Jess

      May 16, 2020 at 9:26 am

      5 stars
      Excellent recipe with delicious flavor. I feel bad I haven’t rated it until now because we’ve been making and enjoying it for awhile now! Thank you for sharing

      Reply
    5. Sharon Merimon

      July 01, 2020 at 2:10 pm

      5 stars
      Pleasantly surprised by how delicious this is!!! I will defiantly make it again.

      Reply
    6. Audrey

      July 11, 2022 at 7:24 pm

      5 stars
      Love this recipe! We make it over & over again! We like to put it over baked potatoes. Thank you!

      Reply

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