7 Reviews
From: EatingWell Magazine Fall 2003

Picadillo, which means “small bits and pieces,” is a sweet-and-savory spiced ground- meat mixture from Latin America. Serve with warm corn or whole-wheat flour tortillas.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 eggs, (optional)
  • 1 pound lean ground beef, or ground turkey breast
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped scallions, divided
  • 3 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup golden raisins
  • 1/2 cup chopped pitted green olives
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1/2 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.
  2. Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.
  3. Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 303 calories; 13 g fat(3 g sat); 4 g fiber; 25 g carbohydrates; 26 g protein; 23 mcg folate; 70 mg cholesterol; 13 g sugars; 0 g added sugars; 1104 IU vitamin A; 8 mg vitamin C; 73 mg calcium; 5 mg iron; 606 mg sodium; 759 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 other carbohydrate 1 vegetable 4 lean meat

Reviews 7

August 02, 2013
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By: EatingWell User
NOT picadillo This is not picadillo. Picadillo is ground beef with chopped onions, diced tomatoes, chopped green bell peppers and chunks of boiled potatoes seasoned with a chicken bullion and salt. It can have cheese on top if you like and is served with corn tortillas. No one serves it with hard boiled eggs. Who made this terrible recipe you're trying to pass off as picadillo? Pros: NONE! Cons: EVERYTHING!!
March 17, 2013
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By: EatingWell User
I made this tonight and it was ok, not great. the cuman was too overpowering. I eat this 3-4 times a month in sophie's cuban in NYC so i may be a bit bias as to what i think it should taste like. I may try it again but ill cut the cuman in half and use beef stock instead of water. Also the cinnamon add's an interesting flavor. It's not usually served with the eggs but i did it and it was a very nice addition.
March 14, 2012
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By: EatingWell User
This was really good, and simple. I used the lean ground beef and cooked the chopped onion with the beef. I've never had it in a tortilla, but my family enjoys it with instant brown.
November 02, 2010
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By: EatingWell User
I don't eat much beef, but I bought some ground meet that I wanted to find an interesting recipe for. This recipe was quick and delicious. I served the picadillo in tortillas with the sliced hardboiled eggs on top, and a dollop of fat free sour cream. I didn't have golden raisins, so I used regular raisins. I also substituted an 8oz can of tomato sauce for the paste and water.
September 21, 2009
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By: EatingWell User
Quick, easy and delicious. It's a great combination of ingredients, we love it~! the only change I make - instead of tomato paste and water, I use one 8-oz can of tomato sauce. Dawn, charlotte, nc
September 21, 2009
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By: EatingWell User
this was very easy...I didn't have green olives so I used black and I didn't have golden raisins so I did use the darker ones...I have never had picadillo before so I don't know what to compare it to but this was very good and I will make it again (next time using the green olives). I ended up serving it with corn chips because I didn't have tortilla shells. Still I thought it was very good... beth m, indianapolis, IN
September 21, 2009
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By: EatingWell User
Delicious, and very easy! This was good in tortillas for a quick meal but would also be a great empanada filling with the addition of hardboiled egg and olives. Will make this again. Amalia, San Francisco, CA

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