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Simple Skillet Picadillo

The Survival Mom
Combine ground beef with seasoned veggies and tomatoes for a Spanish-style picadillo dish you can serve over rice or in a tortilla.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Spanish
Servings 4
Calories 420 kcal


  • 1 Large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Large spatula


  • 1 cup ried diced potatoes, rehydrated
  • ½ medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 T. avocado oil or the oil/fat of your choice
  • 1 medium tomato, chopped
  • 1 garlic clove, minced
  • 1 cup freeze-dried ground beef, rehydrated and chopped
  • 1 t. cumin
  • 1 t. salt, or to taste
  • ½ t. black pepper
  • 4 T. tomato paste
  • 6 pimento-stuffed green olives, sliced
  • 2 T. raisins (optional)


  • Heat skillet over medium high heat for one minute.
  • Add oil to hot skillet. Heat for 1 minute, and then add the chopped onion and red bell pepper. Turn down heat to medium.
  • When onion and pepper are tender, turn down the heat to medium, and add the garlic. Continue to cook for one minute.
  • Add the rehydrated potato chunks, ground beef, salt, pepper, and cumin, and mix together by gently turning the vegetables over with a spatula until combined.
  • ally, gently mix in the tomato paste, olives, and raisins. Cook for another 5-7 minutes or until picadillo is completely heated.


Both olives and raisins add a special zingy note to this recipe. Add more than called for, or less, according to your own taste.
Keyword ground beef, picadillo, Spanish picadillo