This traditional Latin American and Filipino dish is a classic in comfort food! The beef is tender and cooked with vibrant vegetables and tangy tomatoes, which is truly satisfying when piled high next to rice. Add in some hearty, crispy potatoes, sweet raisins, and aromatic olives, and Picadillo becomes a complex and yet nurturing dish. It only takes 45 minutes to make this, so you can have it any day of the week with no stress.
Ingredients• 1 1/4 pounds ground beef • 1 large onion, chopped • 1 green bell pepper, chopped • 2 cloves garlic, minced • 1/2 cup beer • 1 (15 ounce) can tomatoes, chopped and drained • 2 tablespoons tomato paste • 2 teaspoons ground cumin • 1 1/4 teaspoons ground coriander • 1 1/2 teaspoons salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon hot sauce • 2 tablespoons cooking oil • 1 pound baking potatoes, peeled and cut into 1/2 inch pieces • 1/2 cup raisins • 1/2 cup green olives, quartered and pitted • rice, optional, cooked, for serving
Heat a large pan over medium-high heat.
Add the ground beef and cook until browned, about 5-6 minutes.
Add the onion and bell pepper, cooking until tender, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Gently stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, pepper, and hot sauce.
Bring the contents to a boil.
Reduce the heat to a simmer, cover, and allow the mixture to cook for about 15 minutes.
While the contents are simmering, heat the oil in a separate pan over medium-high heat.
Add the potatoes and cook until golden brown, about 8-10 minutes.
Add the potatoes, raisins, and olives to the meat mixture.
Cook, covered, until the potatoes are fully cooked through, about 10 minutes.
Serve warm over rice.