Picadillo – Spiced Ground Meat

By carvalhohm

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 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.

Ingredients

• 2 tbsp. Extra Virgin Olive Oil
• 1/2 yellow onion, finely chopped
• 1 1/2 lbs. 85% lean ground beef
• 2 packets Sazón GOYA® with Coriander and Annatto
• 1 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1/4 tsp. Ground Cumin
• 1/2 cup GOYA® Sofrito
• 1 tbsp.  Cider Vinegar
• 1 tbsp. Golden Cooking Wine
• 1/2 cup GOYA® Tomato Sauce
• 1/4 cup finely chopped GOYA® Pimientos
• 12 Manzanilla Olives Stuffed with Minced Pimientos, sliced (about 1/4 cup)
• 3 cups cooked  Extra Long Grain Rice

Preparation

Step 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.

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.

Serve with rice