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Lisa Bedford

Simple Skillet Picadillo

4 from 1 vote
Combine ground beef with seasoned veggies and tomatoes for a Spanish-style picadillo dish you can serve over rice or in a tortilla.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

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

Method
 

  1. Heat skillet over medium high heat for one minute.
  2. Add oil to hot skillet. Heat for 1 minute, and then add the chopped onion and red bell pepper. Turn down heat to medium.
  3. When onion and pepper are tender, turn down the heat to medium, and add the garlic. Continue to cook for one minute.
  4. 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.
  5. ally, gently mix in the tomato paste, olives, and raisins. Cook for another 5-7 minutes or until picadillo is completely heated.

Notes

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