Are you tired of the same old ground beef recipes? Look no further! Picadillo, a classic Latin American dish made with cooked and seasoned ground meat, is getting a modern makeover. This humble ingredient is being elevated to new heights by creative chefs and home cooks around the world.
In this article, we’re excited to share 18 savory picadillo recipes with a twist that will inspire you to think outside the box (or taco shell). From classic Cuban-style picadillo with raisins and olives to innovative picadillo-stuffed bell peppers and picadillo nachos with guacamole, these dishes are sure to tantalize your taste buds.
Whether you’re a seasoned cook or just starting out in the kitchen, these recipes will provide you with a wealth of ideas for incorporating picadillo into your meals. So go ahead, get creative, and see where this delicious ingredient takes you!
Cuban-style Picadillo with Raisins and Olives
A classic Cuban dish, Picadillo is a flavorful ground beef mixture cooked with sweet raisins and savory olives. This hearty recipe makes for a delicious filling in tacos, served with rice, or enjoyed as a main course.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1/4 cup raisins
– 1/4 cup pitted green olives, sliced
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, cilantro, raisins, olives, tomato paste, cumin, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Mexican Picadillo Tacos with Fresh Salsa
Experience the bold flavors of Mexico with these tender and flavorful picadillo tacos, served with a refreshing burst of fresh salsa.
Ingredients:
For the Picadillo:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
For the Fresh Salsa:
– 2 cups diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add diced onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
3. Stir in chopped tomatoes and cook for 5 minutes or until the mixture has thickened slightly.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning picadillo onto a tortilla, followed by a dollop of fresh salsa and shredded cheese (if using).
Cooking Time: 15-20 minutes
Picadillo-Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines tender bell peppers with a savory picadillo filling made with ground beef, onions, and spices. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off tops of bell peppers, remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, garlic, cumin, salt, and pepper to the skillet; cook until onion is translucent.
5. Stuff each bell pepper with the picadillo mixture and place in a baking dish.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Puerto Rican Picadillo with Sweet Plantains
This classic Puerto Rican dish combines tender beef and sweet plantains in a rich, flavorful sauce, perfect for serving over rice or with crusty bread.
Ingredients:
– 1 lb ground beef
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 3 ripe plantains, sliced into 1-inch rounds
– 1/4 cup brown sugar
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the ground beef and cook, breaking up with a spoon, until browned, about 5-7 minutes.
5. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
6. Add the sliced plantains to the skillet and cook, stirring occasionally, until they’re caramelized and tender, about 10-12 minutes.
7. Serve hot over rice or with crusty bread.
Cooking Time: 20-25 minutes
Picadillo Empanadas with Flaky Crust
A classic Latin American treat gets a flaky twist with this recipe for Picadillo Empanadas. The combination of tender beef picadillo and crispy, buttery empanada crust is sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup beef picadillo (see below for recipe)
– 1 egg, beaten (for egg wash)
Picadillo Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, butter, and ice-cold water to form a dough.
3. Roll out the dough on a floured surface to about 1/8 inch thickness.
4. Spoon picadillo filling onto one half of the dough, leaving a 1/2 inch border.
5. Fold the other half over the filling and press edges to seal.
6. Brush tops with egg wash and bake for 20-25 minutes or until golden brown.
Picadillo Shepherd’s Pie with Mashed Potatoes
This classic comfort food recipe combines the flavors of Latin America and traditional British cuisine, resulting in a hearty and satisfying dish. Picadillo, a mixture of ground beef, onions, garlic, and spices, is topped with mashed potatoes and baked to perfection.
Ingredients:
– 1 lb ground beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 cup picadillo seasoning (or substitute with cumin, chili powder, and paprika)
– 2 cups mashed potatoes
– 1 cup beef broth
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion, minced garlic, and picadillo seasoning; cook until onion is translucent.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and drizzle with beef broth and olive oil.
6. Season with salt and pepper to taste.
7. Bake for 30-40 minutes or until potatoes are golden brown.
Cooking Time: 30-40 minutes
Picadillo Lettuce Wraps with Avocado Crema
Elevate your mealtime with this flavorful and fresh twist on traditional tacos! These Picadillo Lettuce Wraps with Avocado Crema are a perfect combination of textures and tastes that will leave you craving for more.
Ingredients:
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8-10 lettuce leaves
• Avocado Crema (see below)
• Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion and garlic to the skillet; cook until onion is translucent.
3. Stir in cilantro and season with salt and pepper to taste.
4. Warm lettuce leaves by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by spooning Picadillo mixture onto a warmed lettuce leaf, topping with Avocado Crema and any desired additional toppings.
Avocado Crema:
• 3 ripe avocados, mashed
• 1 tablespoon freshly squeezed lime juice
• Salt to taste
Combine all ingredients in a bowl; stir until smooth. Use immediately or refrigerate for up to 24 hours.
Picadillo-Stuffed Zucchini Boats
Transform ordinary zucchinis into a flavorful and nutritious meal with this simple recipe. Fill them with a savory picadillo mixture, and you’ll be delighted by the combination of textures and tastes.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise, scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, garlic, tomato paste, and cumin to the skillet. Cook until the mixture is heated through.
5. Stuff each zucchini boat with about 1/2 cup of the picadillo mixture, dividing it evenly among the four boats.
6. Top each boat with a sprinkle of breadcrumbs and drizzle with olive oil.
7. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Picadillo Quesadillas with Melted Cheese
Savor the flavors of Mexico with these simple yet delicious quesadillas filled with tender picadillo and melted cheese. Perfect as a snack or light meal, this recipe is sure to become a favorite.
Ingredients:
– 8-10 corn tortillas
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup picadillo (Mexican-style meat mixture)
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Cooking oil for brushing
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Brush both sides of tortillas with cooking oil.
3. Place a tortilla in the skillet, followed by a spoonful of picadillo, leaving a 1-inch border around edges.
4. Sprinkle shredded cheese on top of picadillo.
5. Fold tortilla in half to enclose filling.
6. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted.
7. Flip quesadillas and cook for an additional 2 minutes.
8. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 10-12 minutes
Picadillo Rice Bowl with Fried Egg
This hearty rice bowl is a flavorful twist on traditional Latin American cuisine, featuring tender beef picadillo (ground beef and vegetables) served atop fluffy Mexican-style rice, topped with a runny fried egg and crispy tortilla strips.
Ingredients:
– 1 cup cooked white or brown rice
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 eggs
– 6-8 corn tortilla strips
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add onion, garlic, peas and carrots, cumin, salt, and pepper to the skillet and stir to combine. Simmer for 5-7 minutes or until vegetables are tender.
4. Fry eggs in a separate pan over medium heat until whites are set and yolks are still runny.
5. To assemble bowls, place cooked rice on the bottom, followed by beef picadillo, fried egg, and tortilla strips. Garnish with cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Picadillo Tamales with Corn Husks
Experience the authentic flavors of Mexico with these delicious tamales filled with a savory picadillo mixture, wrapped in corn husks and steamed to perfection.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 cup picadillo filling (see below)
– Corn husks (about 12-15)
– Twine for tying
Picadillo Filling:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup raisins
– 1 tablespoon tomato paste
– Salt and pepper to taste
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix masa harina, lard or shortening, and chicken broth until smooth.
3. Divide the dough into small balls, about the size of a golf ball.
4. Place a spoonful of picadillo filling in the center of each ball.
5. Fold the corn husk over the filling, folding in the sides and rolling up tightly.
6. Secure with twine.
7. Steam tamales for 1-2 hours or until the dough is firm.
Cooking Time: 1-2 hours
Picadillo Breakfast Hash with Crispy Potatoes
Start your day with a flavorful twist on traditional breakfast hash, featuring crispy potatoes and savory picadillo (Latin-inspired meat mixture).
Ingredients:
– 1 lb ground beef
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 2 eggs, beaten (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, bell pepper, garlic, cumin, chili powder, and paprika to the skillet; cook until vegetables are tender.
4. Meanwhile, toss potato slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until crispy.
5. Assemble hash by layering cooked picadillo mixture, roasted potatoes, and beaten eggs (if using) in a serving dish.
Cooking Time: Approximately 30-40 minutes
Picadillo-Stuffed Poblano Peppers
This recipe combines the flavors of Mexico with the comfort of stuffed peppers. Picadillo, a classic Mexican filling made with ground beef and spices, is nestled inside roasted poblano peppers for a delightful twist on traditional stuffed peppers.
Ingredients:
– 4 large poblano peppers
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 tbsp olive oil
– Optional: shredded cheese, sour cream, and chopped cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet and drizzling with 2 tbsp olive oil. Bake for 30-40 minutes or until skin is blistered.
3. Remove peppers from the oven and let cool. Peel off skin, then slice tops off and remove seeds.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
5. Add onion, garlic, cooked rice, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes or until mixture is well combined.
6. Stuff each poblano pepper with the picadillo filling and top with a sprinkle of cheese (if using).
7. Place peppers on a baking sheet lined with parchment paper and bake at 375°F (190°C) for an additional 20-25 minutes or until filling is heated through.
Cooking Time: 50-60 minutes
Picadillo Soup with Cilantro Lime Rice
This hearty soup combines tender ground beef, flavorful vegetables, and aromatic spices, served with a side of fresh cilantro lime rice. Perfect for a cozy dinner or lunch.
Ingredients:
For the Picadillo Soup:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
For the Cilantro Lime Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tbsp freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a large pot, cook ground beef over medium-high heat until browned, breaking it up into small pieces.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender.
3. Stir in diced tomatoes, beef broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. For the Cilantro Lime Rice, combine rice, water, cilantro, lime juice, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until rice is cooked.
5. Serve soup with Cilantro Lime Rice on the side.
Cooking Time: 45-50 minutes
Picadillo Nachos with Guacamole
Elevate your nacho game with this flavorful combination of Latin-inspired picadillo, melted cheese, and creamy guacamole. Perfect for a casual gathering or a quick snack.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1/2 cup chopped bell pepper
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortilla chips
– Shredded cheese (Cheddar or Monterey Jack work well)
– Fresh cilantro leaves for garnish
– Guacamole ingredients: ripe avocados, lime juice, salt, and optional diced tomatoes
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, bell pepper, cumin, paprika, salt, and pepper to the skillet. Cook until vegetables are soft.
4. Arrange tortilla chips on a baking sheet, followed by the picadillo mixture and shredded cheese.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Serve with fresh cilantro leaves and a side of guacamole.
Cooking Time: 15-17 minutes
Picadillo Meatballs in Tomato Sauce
This Latin-inspired recipe combines the richness of beef and pork with the bold flavors of onions, garlic, and spices. The result is a deliciously savory meatball dish smothered in a tangy tomato sauce.
Ingredients:
– 1 lb ground beef
– 1/2 lb ground pork
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup breadcrumbs
– 1 egg
– 1 tsp dried oregano
– Salt and pepper to taste
– 28 oz can crushed tomatoes
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine beef, pork, onion, garlic, breadcrumbs, egg, and oregano. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While the meatballs are baking, heat the crushed tomatoes and olive oil in a large saucepan over medium-low heat.
6. Remove the meatballs from the oven and add to the tomato sauce. Simmer for an additional 10-15 minutes to allow flavors to meld.
Cooking Time: 30-40 minutes
Picadillo Sliders with Mini Brioche Buns
A flavorful twist on classic sliders, these Picadillo Sliders are packed with a rich and savory ground beef filling, served on soft mini brioche buns.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 mini brioche buns
– Shredded cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add chopped onion, bell pepper, garlic, tomato paste, cumin, paprika, salt, and pepper to the skillet. Cook until vegetables are softened.
4. Form mixture into small patties.
5. Grill or cook patties for 3-4 minutes per side, or until cooked through.
6. Assemble sliders by placing a patty on each mini brioche bun. Top with shredded cheese (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Picadillo Pizza with Mozzarella and Jalapeños
This flavorful pizza combines the spices of Latin American picadillo with the creaminess of mozzarella cheese and a kick from jalapeños. Perfect for those looking to spice up their pizza game!
Ingredients:
– 1 lb pizza dough
– 1 cup picadillo (ground beef, onions, garlic, tomatoes, cumin, oregano)
– 8 oz mozzarella cheese, shredded
– 2-3 jalapeños, sliced
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread picadillo evenly over the dough, leaving a small border around edges.
4. Top with mozzarella cheese and jalapeños.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 savory picadillo recipes that add a twist to this classic Latin American dish. From tacos and empanadas to shepherd’s pie and meatballs, these creative takes on picadillo will satisfy any appetite. With ingredients like raisins and olives, sweet plantains, and crispy potatoes, there’s something for everyone in this mouth-watering collection of recipes.
Leave a Reply