Are you looking for a flavorful and versatile dish to add some excitement to your meal routine? Look no further than picadillo! This Latin-inspired mixture of ground meat, vegetables, and spices has been a staple in many cuisines around the world. From traditional Cuban and Mexican dishes to innovative twists and fusions, picadillo is a recipe that can be adapted to suit any occasion or taste.
Whether you’re in the mood for something hearty and comforting or light and refreshing, we’ve got 18 delicious picadillo recipes to inspire your next culinary adventure. From classic beef and potato combinations to vegetarian and vegan options packed with flavor, there’s something for everyone on this list. So let’s dive in and explore the world of picadillo together!
Cuban-style picadillo with raisins and olives
This classic Cuban dish is a flavorful mixture of ground beef, onions, bell peppers, raisins, and olives. Perfect for serving over rice or as a filling for tacos or empanadas.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium bell pepper, finely chopped
– 1 cup raisins
– 1/4 cup pitted green olives, sliced
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes.
5. Stir in the bell pepper, raisins, olives, tomato paste, cumin, salt, and pepper.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Cooking Time: 20-25 minutes
Mexican picadillo with potatoes and carrots
This recipe is a creative take on traditional Mexican picadillo, adding the comfort of potatoes and carrots to create a satisfying and flavorful dish.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 large potatoes, peeled and diced
– 2 large carrots, peeled and sliced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. Add diced potatoes and carrots; cook for 5 minutes, stirring occasionally.
5. Stir in cumin, paprika, salt, and pepper.
6. Pour in canned tomatoes; bring mixture to a simmer.
7. Transfer skillet to the preheated oven and bake for 25-30 minutes or until potatoes are tender.
Cooking Time: 40-45 minutes
Spicy ground beef picadillo with jalapeños
Add a kick to your taco night with this bold and flavorful Spicy Ground Beef Picadillo! A classic Mexican dish gets a spicy twist with the addition of jalapeños, giving it a perfect balance of heat and flavor.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup diced fresh tomatoes (or 1 can, drained)
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 corn tortillas
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the chopped onion, garlic, cumin, salt, and pepper to the skillet; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, cilantro, and chopped jalapeño; cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with the picadillo mixture and serve immediately.
Cooking Time: About 15-20 minutes
Picadillo stuffed bell peppers
Transform ordinary bell peppers into a flavorful and nutritious meal with this simple recipe. The combination of juicy beef, sweet bell peppers, and tangy tomato sauce creates a delightful and satisfying dish.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, cooked rice, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes or until the mixture is well combined.
5. Stuff each bell pepper with the picadillo mixture and top with diced tomatoes.
6. Drizzle olive oil over the peppers and cover the baking dish with aluminum foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes or until the peppers are tender.
Cooking Time: 45-50 minutes
Puerto Rican picadillo with sofrito
A classic Puerto Rican dish, picadillo is a flavorful mixture of ground beef, onions, bell peppers, tomatoes, and spices. This recipe adds the rich flavor of sofrito to give it an extra boost.
Ingredients:
– 1 lb ground beef
– 2 medium onions, finely chopped
– 2 medium bell peppers, finely chopped
– 2 cloves garlic, minced
– 1 cup sofrito (homemade or store-bought)
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onions and bell peppers to the skillet and cook until they’re softened.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the sofrito and diced tomatoes. Season with salt and pepper to taste.
5. Simmer the mixture for 10-15 minutes, stirring occasionally, until the flavors have melded together.
Cooking Time: 20-25 minutes
Picadillo empanadas with flaky crust
These tender empanadas are filled with a flavorful picadillo mixture and wrapped in a buttery, flaky crust. Perfect for a snack or as part of a meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– Filling ingredients (see below)
– Vegetable oil for frying
Picadillo Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. In a large mixing bowl, combine flour, confectioners’ sugar, and salt.
3. Add cold butter and mix until it resembles coarse crumbs.
4. Gradually add ice-cold water and mix until a dough forms.
5. Divide the dough into 8-10 portions. Roll each portion into a ball and flatten slightly.
6. Place about 1 tablespoon of picadillo filling in the center of each piece.
7. Fold the dough over the filling, forming a triangle or a half-moon shape.
8. Fry empanadas for 2-3 minutes on each side, until golden brown.
9. Drain excess oil and serve warm.
Cooking Time: 10-12 minutes
Vegetarian picadillo with lentils and walnuts
This flavorful and nutritious picadillo is a twist on the traditional Latin American dish, substituting ground meat with lentils and adding crunchy walnuts for added texture.
Ingredients:
– 1 cup cooked lentils
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chopped walnuts
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, bell peppers, cumin, salt, and pepper. Cook for an additional 5 minutes or until the vegetables are tender.
4. Stir in the cooked lentils and chopped cilantro.
5. Transfer the mixture to a serving dish and sprinkle with chopped walnuts.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Picadillo tacos with fresh cilantro
Get ready to spice up your taco game with this flavorful Picadillo recipe, featuring tender ground beef, tangy tomatoes, and a burst of fresh cilantro.
Ingredients:
– 1 lb ground beef
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves for garnish
– Optional toppings: shredded cheese, diced avocado, sour cream
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
2. Add onion, bell pepper, and garlic to the skillet; cook until vegetables are tender.
3. Stir in diced tomatoes, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes or until mixture thickens slightly.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning Picadillo mixture onto a warmed tortilla and garnishing with fresh cilantro leaves.
Cooking Time: 25 minutes
Picadillo nachos with melted cheese
Elevate your nacho game with this twist on a classic recipe. This Picadillo nachos dish combines the rich flavors of Latin American cuisine with the comfort of melted cheese.
Ingredients:
– 1 bag tortilla chips
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Optional toppings: jalapeños, sour cream, salsa
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in cilantro, diced tomatoes, cumin, paprika, salt, and pepper.
5. Arrange tortilla chips on a baking sheet.
6. Spoon the Picadillo mixture over the chips.
7. Top with shredded cheese.
8. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 15-17 minutes
Picadillo stuffed zucchini boats
This recipe combines the flavors of Latin America with the freshness of summer zucchini. The result is a delicious and healthy twist on traditional stuffed peppers or tomatoes.
Ingredients:
– 4 medium zucchinis
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup picadillo (Spanish-style hash) mix (or make your own using cooked potatoes, onions, and bell peppers)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until the onion is translucent.
5. Stuff each zucchini boat with the picadillo mixture, mounding it slightly in the center.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Picadillo pasta bake with mozzarella
A twist on traditional pasta bakes, this recipe combines the flavors of picadillo (a Spanish-inspired meat and vegetable mixture) with melted mozzarella cheese. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice
– 1 lb. ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup picadillo seasoning (or substitute with paprika and cumin)
– 1 can (14.5 oz.) diced tomatoes
– 1/4 cup chopped fresh parsley
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, garlic, picadillo seasoning, and diced tomatoes to the skillet. Cook for 5 minutes or until vegetables are tender.
5. Combine cooked pasta, meat mixture, and parsley in a baking dish.
6. Top with mozzarella cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Picadillo sliders with Hawaiian rolls
Get ready to elevate your slider game with this sweet and savory take on the classic picadillo. The combination of tender beef, crunchy pineapple, and creamy cheese on a soft Hawaiian roll is sure to please even the pickiest eaters.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced fresh pineapple
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 Hawaiian rolls
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: sliced jalapeños for added heat
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with spoon as it cooks.
3. Add chopped onion, cilantro, pineapple, garlic, cumin, salt, and pepper to the skillet. Cook until mixture is heated through.
4. Split Hawaiian rolls in half and toast lightly on grill or in toaster.
5. Assemble sliders by spooning picadillo onto roll halves and topping with cheese.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Picadillo stuffed baked potatoes
Experience the flavors of Latin America with this twist on traditional baked potatoes. A hearty filling of picadillo, a mixture of ground beef, onions, and spices, adds depth and excitement to this comforting dish.
Ingredients:
– 4 large baking potatoes
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Shredded cheese, sour cream, and chives for topping (optional)
Instructions:
1. Preheat oven to 400°F.
2. Bake potatoes for 45-50 minutes, or until tender.
3. While potatoes are baking, cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in diced tomatoes and continue cooking for 2-3 minutes.
6. Split baked potatoes lengthwise and top each with picadillo mixture. Serve hot, topped with cheese, sour cream, and chives if desired.
Cooking Time: 55-60 minutes
Picadillo quesadillas with avocado crema
Elevate your quesadilla game with these flavorful and easy-to-make Picadillo Quesadillas, paired with a creamy and fresh Avocado Crema.
Ingredients:
– 1 lb ground beef
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, mashed
– 1/2 lime, juiced
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onion, bell pepper, jalapeño, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until vegetables are softened.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Place a spoonful of Picadillo mixture onto half of each tortilla, top with cheese, and fold in half.
5. Cook quesadillas in a large skillet over medium heat until crispy and melted, flipping halfway through.
6. Serve with Avocado Crema and enjoy!
Cooking Time: 20-25 minutes
Picadillo rice bowl with fried plantains
This vibrant dish combines the rich flavors of Latin American cuisine with the warmth of a cozy rice bowl. Savor the sweetness of fried plantains paired with savory picadillo, a hearty beef and onion mixture.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 ripe plantains
– 1 tablespoon vegetable oil
– Chopped fresh cilantro for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and cook until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic to the skillet, cooking until the onion is translucent.
4. Slice plantains into 1-inch rounds. Heat vegetable oil in a separate skillet over medium heat. Fry plantain slices until golden brown, flipping halfway through (about 2-3 minutes per side).
5. Assemble the rice bowl by placing cooked rice at the bottom, followed by the picadillo mixture and topped with fried plantains.
6. Garnish with chopped cilantro and serve immediately.
Cooking Time: 25-30 minutes
Picadillo meatballs in tomato sauce
This recipe combines the flavors of Latin America with the comfort of homemade meatballs, all wrapped up in a rich tomato sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground beef
– 1/2 cup picadillo (see note), chopped
– 1 egg
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 2 cups tomato sauce
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, picadillo, egg, breadcrumbs, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Use wet hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 15-18 minutes, or until cooked through.
5. While the meatballs are cooking, heat the tomato sauce in a large skillet over medium-low heat.
6. Once the meatballs are done, add them to the tomato sauce and simmer for 5-7 minutes to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Picadillo shepherd’s pie with mashed potatoes
A twist on the classic shepherd’s pie, this recipe combines the flavors of Mexico and England for a delicious and hearty dish.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup picadillo mixture (see below)
– 1 cup mashed potatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
Picadillo Mixture:
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped green chilies
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in the picadillo mixture; cook for 1 minute.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and drizzle with olive oil.
7. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Picadillo breakfast hash with eggs
Elevate your breakfast game with this flavorful and filling dish that combines the richness of picadillo with crispy potatoes and a fried egg. Perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 cup cooked picadillo (ground beef, onions, bell peppers, tomatoes)
– 2 large potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes and cook until golden brown, about 5-7 minutes.
3. Add the cooked picadillo to the skillet and stir to combine with the potatoes.
4. Create 4 wells in the potato mixture and crack an egg into each well.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until eggs are cooked to desired doneness.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 15-20 minutes
Summary
Discover a world of flavors with these 18 mouthwatering picadillo recipes! From classic Cuban-style with raisins and olives to spicy ground beef with jalapeños, there’s something for every occasion. Try picadillo stuffed bell peppers or baked potatoes, or go bold with vegetarian options like lentil and walnut picadillo. Get creative with picadillo empanadas, quesadillas, or nachos, or stick to comfort foods like meatballs in tomato sauce or shepherd’s pie. And don’t forget breakfast hash with eggs! With so many delicious variations, you’re sure to find a new favorite recipe.
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