Ground Beef Recipe

Prep

Finely chop the onion and green pepper, mince the garlic, slice the olives, and measure out tomato sauce, diced tomatoes, broth, tomato paste, raisins, and peas. If using frozen peas, rinse under warm water to defrost quickly.

Sauté aromatics

Heat 1 tablespoon oil in a large skillet or sauté pan over medium heat until shimmering. Add the chopped onion and green pepper and cook, stirring occasionally, until the onion is translucent and the pepper has softened, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef to the pan. Break it apart with a spatula. Cook until no pink remains and the beef is nicely browned, about 6–8 minutes. If excess fat accumulates (more than about 2 tablespoons), drain off most of it, leaving a little for flavor.

Season and combine

Return the pan to medium heat if you drained fat. Stir in the tomato paste and cook 1 minute to deepen its flavor. Add the ground cumin, dried oregano, ground cinnamon, salt, and black pepper; stir to coat the meat and toast the spices for 30 seconds.

Add liquids and simmer

Pour in the tomato sauce, diced tomatoes, and broth, scraping up any browned bits from the bottom of the pan. Add the bay leaf if using. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 10 minutes so flavors meld and the sauce thickens slightly.

Finish with peas, olives, and raisins

Stir in the peas, sliced olives, and raisins. Continue simmering for another 4–6 minutes until peas are tender and raisins plump. Taste and adjust seasoning, adding more salt or pepper if needed.

Brighten and serve

If desired, stir in 1 teaspoon fresh lime juice or red wine vinegar to brighten the flavors. Remove and discard the bay leaf. Garnish with chopped cilantro and serve hot over rice or with warm tortillas.

Spoon picadillo over cooked white rice or fill warm tortillas to make tacos. Serve with lime wedges and extra cilantro on the side.