Picadillo

This savory, aromatic stew features tender ground beef, spicy chorizo sausage, warming spices, tangy tomatoes, sweet raisins, and salty stuffed olives. It’s a flavor explosion in every bite!

Course Main Course

Cuisine American, Latin American

Diet Gluten Free

Keyword beef and chorizo, one pan meal, picadillo

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 505kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
8-12 ounces fully cooked chorizo chopped
1/2 cup chopped onion
3 cloves garlic minced
1 pound lean ground beef
28- ounce can crushed tomatoes
1 tablespoon red wine vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 bay leaves
Salt and freshly ground black pepper
1/2 cup raisins
1/2 cup pimento-stuffed olives
Cooked rice for serving

Instructions

Heat the oil in a large skillet over medium-high heat. Add the chorizo, onion, and garlic and cook for 3 to 5 minutes, until the onion is soft. Add the beef and cook until no longer pink, breaking up the meat as it cooks.
Add the tomatoes, vinegar, cinnamon, cumin, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally.
Add the raisins and olives and simmer for 3 to 5 more minutes. Remove the bays leaves and season to taste with salt and black pepper. Serve over rice.

Nutrition