Picadillo
A versatile Latin American hash of seasoned ground meat with tomatoes, olives, and warm spices, served over your choice of starch or in wraps. Customize the protein, vegetables, and accompaniments to suit your taste.
Ingredients
Method
Dice the onion and mince the garlic. Pit and halve the green olives. Measure out all spices.
Heat olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 5–7 minutes. Drain excess fat if needed.
Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the canned tomatoes with their juice, green olives, raisins, cumin, paprika, and oregano. Stir to combine.
Simmer on medium heat for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Season with salt and black pepper to taste.
Serve the picadillo over your chosen starch (rice, farro, quinoa, plantains, or potatoes) or nestled in warm tortillas or pita bread. Customize with your preferred toppings and sides.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →