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Picadillo – Spiced Ground Meat
A Well-Flavored Picadillo RecipePicadillo, or Spiced Ground Meat, is a versatile favorite meal in so many Latin countries. In this flavorful carne picadillo recipe, ground beef is seasoned with spices like cumin and Sazón GOYA® with Coriander and Annatto, then adorned with GOYA® Spanish Olives Stuffed with Minced Pimientos.
Serve it the Caribbean way with GOYA® Medium-Grain Rice and GOYA® Maduros to make a complete meal—then, the next day, stuff tacos, burritos, or tamales with the leftovers.
GOYA® Adobo All-Purpose Seasoning with Pepper and Sazón GOYA® with Coriander and Annatto bring a medley of Latin flavors to perfect your Picadillo in two shakes.
Prep time: 10 min.
Total time: about 35 min.
2 tbsp. GOYA® Extra Virgin Olive Oil
½ yellow onion, finely chopped
1½ lbs. 85% lean ground beef
2 packets Sazón GOYA® with Coriander and Annatto
1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. GOYA® Ground Cumin
½ cup GOYA® Sofrito
1 tbsp. GOYA® Cider Vinegar
1 tbsp. GOYA® Golden Cooking Wine
½ cup GOYA® Tomato Sauce
¼ cup finely chopped GOYA® Pimientos
12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced (about ¼ cup)
3 cups cooked CANILLA® Extra Long Grain Rice
|1.||Heat oil in 12” non-stick skillet over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 7 minutes. Add beef to pan. Cook, breaking up meat with wooden spoon, until well browned, about 5 minutes. Drain and discard fat from pan.|
|2.||Add Sazón, Adobo and cumin to meat, stirring to combine; cook 1 minute. Add sofrito; bring to simmer. Pour cider vinegar and golden cooking wine into pan; bring to boil. Cook, stirring, until liquid evaporates, about 2 minutes. Add tomato sauce, ½ cup water, olives and pimientos; bring liquid to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until meat mixture thickens and flavors come together, about 10 minutes.|
|3.||Serve with rice.|