Picadillo Recipe – Eats Now

Name: Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound Lean Ground Beef; 1/2 cups Sherry Cooking Wine; ⅛ teaspoons Cumin; ⅛ teaspoons Oregano; ⅛ teaspoons Pepper; 1 whole Small Onion; 1/2 whole Green Pepper; 3 cloves Garlic; 1/4 cups Olive Oil; 1 can Tomato Sauce (8 Oz); 1 teaspoon Red Wine Vinegar; 1 teaspoon Salt; 3/4 cups Green Spanish Olives With Pimentos; 1 jar Capers (4-5 Oz.); 1/2 cups Raisins

Servings: persons

1 pound Lean Ground Beef
1/2 cups Sherry Cooking Wine
⅛ teaspoons Cumin
⅛ teaspoons Oregano
⅛ teaspoons Pepper
1 whole Small Onion
1/2 whole Green Pepper
3 cloves Garlic
1/4 cups Olive Oil
1 can Tomato Sauce (8 Oz)
1 teaspoon Red Wine Vinegar
1 teaspoon Salt
3/4 cups Green Spanish Olives With Pimentos
1 jar Capers (4-5 Oz.)
1/2 cups Raisins

1
Combine ground beef, sherry, cumin, oregano and pepper in medium bowl.
2
Let meat marinate for 30 minutes.
3
Chop onion and green pepper.
4
Crush garlic cloves.
5
Heat olive oil in a saucepan over medium heat.
6
Add garlic first, then add onions and green pepper.
7
Saute until the onions start to get soft.
8
Add tomato sauce, vinegar and salt.
9
Stir and let simmer for 7-10 minutes.
10
Add marinated meat, green olives, capers, and raisins.
11
Let simmer for 20 minutes, stirring occasionally.
12
Serve over white rice, with salad and crusty bread on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Lean Ground Beef, 1/2 cups Sherry Cooking Wine, ⅛ teaspoons Cumin, ⅛ teaspoons Oregano, and more.

Yes, Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo

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