Picadillo – Spiced Ground Meat

A Well-Flavored Picadillo Recipe

Picadillo, 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 Corriander 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.

Serves 6

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.