Picadillo with Potatoes

Picadillo with Potatoes is a Mexican inspired recipe made with ground beef, potatoes, tomatoes, olives, raisins, and the best spices.  Coming together all in one pan and bursting with flavor.  It’s a hearty meal that the whole family will love.  You can serve over the potatoes or cauliflower rice for an extra vegetable.  Traditionally, the potatoes are mixed right. I just love the little crispiness brought to the dish by serving the Picadillo over top of them.  You do you! This Gnocchi Bolognese is another all in one pan fave.

Why You’ll Love This Recipe

Made all in one pan: This means less clean up on a busy weeknight or any night!

Ready from start to finish in 45 minutes: What could be better than to have dinner ready in under an hour? You know the whole family will sit down and enjoy.

Paleo and Whole30 compatible: Not only is this dish hearty and nourishing but it is paleo and Whole30 friendly. If you are like me it will definitely be on regular rotation.

Ingredients You Will Need

Ground Beef: Ground beef works wonders in so many dishes. It imparts a hearty flavor and juicy texture that perfectly complements the rich, savory notes of the sauce. I like Grass Roots Coop for their pasture-raised ground beef.

Russet Potatoes: Russet potatoes are a starchy root vegetable. They have a floury, dry but light and fluffy texture. Their hearty skin is delicious when overcooked till it is crispy.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. However, you can certainly use sweet if you prefer.

Fire Roasted Diced Tomatoes: are tomatoes that are charred over an open flame. They add a smoky flavor to the dish.

Stuffed Manzanilla Olives: Manzanilla olives are stuffed with minced pimento peppers and packed in a brine.

Raisins: are dried grapes. The drying process concentrates both the nutrients and sugars in grapes. They add a subtle sweetness which compliments the tangy olives in this dish.

Beef Broth: Beef broth is the secret ingredient that makes the picadillo sauce richer. It adds a depth of flavor, giving the whole dish a delicious richness with an added boost of protein. I love using Kettle & Fire broths.

Tomato Paste: I like to use tomato paste as it has a stronger flavor than tomato sauce. It also acts as a thickener for the sauce.

Balsamic Vinegar: Balsamic is the best choice for this recipe. It lends an intense vinegar flavor that can be reminiscent of red wine when used in a sauce.

Garlic Powder: Using garlic powder over minced garlic is best in this recipe. It easily dissipates into the sauce for a better overall texture.

Chili Powder: Chili powder, a vibrant and flavorful spice, creates a rich and robust base to the spice blend.

Ground Cumin: Cumin, with its warm and earthy notes, lends a distinctive aromatic flavor that’s quintessential to many seasoning blends.

Cilantro: Fresh cilantro is a bright and fresh herb that complements all the flavors in this dish perfectly.

Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing. It adds richness and enhances the natural flavors of foods with its versatility.

Instructions

Heat a large skillet: and add the oil to the pan.

Along with the potatoes: add half of the diced onion and cook until potatoes are browning.

Move potatoes to a sheet pan: Keep the potatoes warm in a 200˚ oven. (Omit this step if you plan to mix them in).

Add the beef to the pan: Along with the remaining onions and cook till beef is no longer pink.

Now add the canned tomatoes along with the juice and the spices, stirring till combined.

Along with the broth and add and stir the tomato paste in till incorporated.

Put the olives in the pan: with the raisins and balsamic, stirring gently into the meat sauce.

Simmer: Lower heat and simmer on medium low for 10 minutes.

Stir in cilantro: Add your fresh cilantro to the pan and stir in.

If you wish to stir in potatoes: do so now or serve the Picadillo over top of the potatoes.

Enjoy!

Recipe Tips and Tricks

Time saver: You can pre-cook the potatoes and freeze them to have them on hand and ready to use. Or buy store-bought frozen if you are not on a whole30 round.

Buy canned fire roasted tomatoes: While you can certainly make your own, it is so much easier to buy canned and diced fire-roasted tomatoes such as Muir Glen or your preferred brand.

Recipe Variations

Not a fan of Manzanilla olives: You can use any green olive or even black olives if you don’t love green olives. The sauce will have a milder flavor with black olives but will still be delicious.

Beef bone broth: Want even more good for you nutrients, swap bone broth for the beef broth!

Storage Tips

You can store Picadillo with Potatoes in the fridge for 4-5 days when placed in a sealed airtight glass container. It is freezer-safe for up to 6 months.

FAQs About Picadillo with Potatoes

Why is picadillo called picadillo?

The name comes from the Spanish “picar” which means “to mince”.

What can I serve with picadillo?

You can serve Picadillo over rice or cauliflower rice. Some people like to add sour cream or cheese on top.

What is the difference between picadillo and ropa vieja?

The main difference is that Picadillo is made with chopped meat where ropa vieja is made with shredded meat.