I can confess that this was not my favorite dish when I was a kid. I didn’t like all the stuff that was in it and I didn’t like how it tasted. I liked my food Plain Jane and wanted to keep it that way. In fact, when my mom would say she was making picadillo, I’d ask if I could have something else for dinner that night.
As an adult, I have learned to like certain flavors together and have really enjoyed experimenting with food and different flavor profiles.
I now really enjoy this dish and have even gotten my American husband hooked on it. He describes it as a Cuban ‘Sloppy Joe’ – and I kind of have to agree with him.
I hope that you’ll give this recipe a try. If you do, please tag me in your photo on social media. I’d love to see how your creation turned out!
- 1.5 lb ground beef
- 1/2 medium red onion
- 1/2 large green bell pepper
- 3-4 cloves garlic
- 1 tsp oil, if needed (this might be necessary if your ground beef is very lean)
- 1/4 C white wine (can sub beef stock or omit completely)
- 3 tbsp tomato paste
- 1.5 cup water
- 1 chicken buillon
- 1 packet sazón
- 1 bay leaf
- 6-7 pimento stuffed green olives (optional)
- 1/2 - 1 mini box of raisins (optional)
- Salt and pepper
- In a large skillet with high sides, brown your ground beef and olive oil if necessary, until it is cooked all the way through.
- Add in your onion, peppers and garlic and sautee until the onions are translucent.
- Add in your white wine or stock and deglaze the bottom of your pan. Add in your tomato paste and stir through. Cook for 2 minutes.
- Add in all remaining ingredients and cook for 20-30 minutes on medium low.
- Serve over brown rice or cauli-rice.