Picadillo Bowl

Hands down, this is one of my husband’s favorite recipes.  As a matter of fact, this was the first meal he cooked for me when we were dating.  His mother received this recipe when he was a child living in Key West, Florida.  Since that day, I think it is safe to say that this recipe is an entire families favorite.  The unique combinations of flavors is wonderful served with rice.  It is also good as a filling for tacos or empanadas.  The name picadillo comes from the Spanish word “picar” which means “to mince” or “to chop”.  You will notice all of the ingredients are chopped and cooked together, a great combination.  I like to serve various hot sauces with picadillo. 

picadillo bowls


Picadillo Bowl
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  1. 1 lb. ground beef
  2. 2 - 3 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 13.5 oz. cans chopped tomatoes
  6. 1 tablespoon vinegar
  7. 1 green pepper, chopped
  8. 1/4 cup raisins
  9. 1/4 cup sliced green stuffed olives
  10. 1 tablespoon brown sugar
  11. 2 tablespoons capers
  1. Heat olive oil in a large skillet with a cover over medium heat. Add onions, garlic, and green pepper and cook until tender. Add ground beef and stir fry until brown. Add tomatoes and remaining ingredients. Cover and simmer for 30 - 40 minutes. Serve over rice.
  2. Serves 4 - 6
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