Description
This One Pan Picadillo recipe features a savory blend of lean ground beef, fire-roasted tomatoes, colorful bell peppers, and pimento-stuffed olives simmered together in a single skillet. Perfect for a quick and flavorful weeknight meal, it’s a classic Latin-inspired dish that can be served over rice or wrapped in tortillas for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 cup pimento-stuffed olives, chopped
- 1 tsp ground cumin
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Brown the ground beef: Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is fully browned and no longer pink, approximately 5-7 minutes.
- Add the bell peppers: Stir in the diced red and green bell peppers. Cook for 3-4 minutes until they soften slightly but still maintain some texture.
- Combine tomatoes and seasonings: Pour in the fire-roasted diced tomatoes along with their juices. Add the chopped pimento-stuffed olives, ground cumin, low-sodium soy sauce, salt, and pepper. Mix everything thoroughly to combine all flavors.
- Simmer to meld flavors: Reduce the heat to low and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Serve the picadillo warm over cooked rice or wrapped inside tortillas. Garnish as desired with fresh herbs or additional toppings of your choice.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño along with the bell peppers.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with a side of black beans or a fresh green salad.
- If you prefer a thicker sauce, simmer uncovered for a few additional minutes.
