This recipe for Picadillo is one of the recipes I came up with when I set out to create a bunch of Ground Beef Recipes That Aren’t Burgers or Meatballs. It’s one of those workhorse recipes; you can make it every week for at least a month and serve it a different way each time. Taco filling, over rice, with a fried egg on top, stuffed into empanadas, taco salad, in lettuce boats with avocado… It’s a versatile one.
The inspiration behind creating non-burger ground beef recipes came in the form of a box of the best quality meats showing up on my doorstep. Is this real life? Yes! Because Butcher Box does exactly that-sends quality meats to your doorstep. You can read more about them here.
Ready to try Butcher Box for yourself? Use THIS LINK, and they’ll throw in some FREE BACON for you!
prep time: 5 minutes
cook time: 15-20 minutes
yield: 4 servings
1 teaspoon lard, tallow, or avocado oil
1 small onion, finely diced
4 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 14-ounce can diced tomatoes
2 tablespoons apple cider vinegar
1/2 cup golden raisins
1/2 cup pimento stuffed olives
- Heat the fat in a large skillet over medium-high heat. Add the onions and beef and cook, stirring occasionally, until browned, about 3-4 minutes.
- Stir in the garlic, cinnamon, cumin, cloves and salt and cook for another minute.
- Add the tomatoes, vinegar, raisins and olives, along with 1/2 cup water. Turn the heat down to medium-low and simmer, covered for 15-20 minutes.
- Serve over rice, cauliflower rice, with plantain tortillas, or tostones.
PIN THIS RECIPE:
All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly Catering.