This easy Mexican inspired Picadillo and Potatoes recipe is 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 in but I just love the little crispiness brought to the dish by serving the Picadillo over top of them. You do you!
Why You'll Love This Recipe
Made all in one pan: There is nothing more satisfying than serving a hearty and delicious meal that is made all in one pan which 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 that 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 and 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 imparting a hearty flavor and juicy texture that perfectly complements the rich, savory notes of the sauce.
Russet Potatoes: Russet potatoes are a starchy root vegetable. They have a floury, dry but light and fluffy texture with a hearty skin that is delicious when over cooked till it is crispy.
Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.
Fire Roasted Diced Tomatoes: Fired roasted diced tomatoes are charred over an open flame and add a smoky flavor to the dish. They can be purchased canned and are ready to use making it super easy and quick.
Stuffed Manzanilla Olives: Manzanilla olives are stuffed with minced pimento peppers and packed in a brine. They are known for their rich taste, firm texture and tangy flavor making them ideal when cooked in a sauce.
Raisins: 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 and 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 and also acts as a thickener for the sauce.
Balsamic Vinegar: Balsamic is the best choice for this recipe as 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 as 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, adding richness and enhancing the natural flavors of foods with its versatility.
Instructions
Heat a large skillet: Add the oil to the pan
Add potatoes: 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.
Add tomatoes: Add the canned tomatoes along with the juice and the spices, stirring till combined.
Add tomato paste: Along with the broth and stir till paste is incorporated.
Add olives: Along 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.
Add potatoes: 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
Picadillo with Potatoes: This dish can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container, and it's 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?
Picadillo can be served over rice or cauliflower rice. It can be eaten by itself or served with fried plantains. Some people like to add sour cream or cheese on top.
What is the difference between picadillo and ropa vieja?
Picadillo is made with chopped meat where ropa vieja is made with shredded meat.
Picadillo with Potatoes
Ingredients
- 1 lb Ground Beef
- 2 Russet Potatoes large potatoes, peeled and diced small
- 1 cup Onion diced and divided in two
- 14 ½ oz Fire Roasted Diced Tomatoes
- 5 oz Stuffed Manzanilla Olives drained
- ¼ cup Raisins unsweetened
- 1 cup Beef Broth I like Kettle & Fire
- 2 tablespoon Tomato Paste
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 tablespoon Ground Cumin
- ¼ cup Cilantro fresh, chopped
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Add oil to a large skillet
- Add potatoes and half of the diced onion and cook until potatoes are browning
- Move potatoes to a sheet pan and keep warm in a 200˚ oven (omit this step if you plan to mix them in)
- Add beef and remaining onions to pan and cook till beef is no longer pink
- Add tomatoes and the spices, stir
- Add tomato paste and broth, stir
- Add olives, raisins and balsamic, stir
- Simmer 10 minutes
- Stir in cilantro
- If you wish to stir in potatoes do so now or serve the Picadillo over top of the potatoes
- Enjoy!
Stephanie Style says
Great with the potatoes! I used ground turkey breast and mostly followed the recipe. Yum! Thanks for sharing!
Penny says
Thank you Stephanie! I love the versatility of this recipe and I bet it was delicious with ground turkey!
xoxo, Penny