This healthy Filipino Picadillo comes together in less than 30 minutes and is full of flavor, sure to be a new favorite easy weeknight dinner in your house. If you're serving anyone who doesn't like olives simply serve the chopped olives on the side rather than stirring them into the entire dish.
Picadillo originated in Spain and has spread throughout Latin America with several different countries having their own unique twist on this classic dish of ground meat in a spiced tomato-based sauce with olives. Different variations of picadillo can also include potatoes, green peas, raisins or carrots. I've kept this recipe fairly basic for the sake of simplicity and pleasing the picky eaters in my house.
I like to serve Filipino Picadillo over cauliflower rice or jasmine rice with Roasted Sheet Pan Broccoli or a Mediterranean Chopped Salad for a balanced meal.
If you want another flavorful, quick and easy ground beef dish, try this Lebanese Grape Leaves Bowl.
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Ingredients
Here's what you need to make Filipino Picadillo:
- olive oil
- ground beef
- crushed tomatoes
- green olives
- brown sugar
- apple cider vinegar
- hot sauce
- cumin
- smoked paprika
- oregano
- cinnamon
- salt
- pepper
- garlic powder
Instructions
See recipe card for quantities.
Here's how to make Filipino Picadillo:
In a skillet, heat the oil and ground meat over medium heat. Cook the meat, while breaking it up with a wooden spoon, until the meat is cooked through and no longer pink - about 10 minutes.
Once the beef is browned, add the crushed tomatoes, hot sauce, vinegar, brown sugar, smoked paprika, oregano, cumin, cinnamon, salt, pepper and garlic powder.
Stir to combine, then simmer for an additional 10 minutes before serving.
While the picadillo simmers, use a cutting board and knife to finely chop the olives, then either stir them into the finished picadillo or serve them on the side so guests can top their own bowls.
Hint: If desired, garnish your Filipino Picadillo with chopped fresh cilantro.
Substitutions
Want to substitute an ingredient in Filipino Picadillo? Here's how:
- Ground beef - use an equal amount of ground pork, chicken, turkey, or meatless crumbles in place of ground beef.
- Crushed tomatoes - use an equal amount of canned tomato sauce in place of the crushed tomatoes.
- Olive oil - use an equal amount of a different mild oil such as avocado oil or canola oil.
- Apple cider vinegar - use an equal amount of red wine vinegar in place of the apple cider vinegar.
- Brown sugar - use an equal amount of a different sweetener of your choice such as honey, granulated sugar or coconut sugar in place of the brown sugar.
Variations
Try one of these variations of Filipino Picadillo:
- Spicy - double the amount of hot sauce or add ½ teaspoon of cayenne pepper to your Picadillo.
- Gluten-free - all of these ingredients should be gluten-free but double-check your labels to ensure your brands are indeed gluten-free.
- Low-carb/ keto - use an alternative sweetener such as monk fruit in place of the brown sugar.
- Vegan - use an equal amount of meatless crumbles in place of ground beef.
Equipment
This equipment comes in handy when making Filipino Picadillo:
Storage
Store the leftover cooled cooked Picadillo separately in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. (See this article for more information on freezing cooked beef and this one for more information on thawing the meat after it has been frozen.)
FAQ
Traditionally, picadillo is eaten in a bowl over white rice but it is also delicious when served over brown rice, quinoa or cauliflower rice. Garnish picadillo with chopped cilantro and extra green olives for a nice presentation.
Picadillo sauce is made with a tomato base, ground meat, green olives, garlic and some warm spices including cinnamon and cumin. Vinegar, smoked paprika, hot sauce, cayenne and sugar are also common ingredients in picadillo sauce as well as potatoes, raisins, peas and carrots.
Picadillo originated in Spain and has become a popular dish in many Latin American and Caribbean countries such as Mexico, Cuba and the Philippines.
Related
Want more easy beef recipes? Try these:
Pairing
Serve Filipino Picadillo with one of these vegetable recipes for a balanced meal:
Recipe
Filipino Picadillo
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground beef
- 1 (15 oz) can crushed tomatoes
- 2 Tablespoons hot sauce
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ cup green olives
Instructions
- In a skillet, heat the oil and ground meat over medium heat. Cook the meat, while breaking it up with a wooden spoon, until the meat is cooked through and no longer pink - about 10 minutes.
- Once the beef is browned, add the crushed tomatoes, hot sauce, vinegar, brown sugar, smoked paprika, oregano, cumin, cinnamon, salt, pepper and garlic powder.
- Stir to combine, then simmer for an additional 10 minutes before serving.
- While the picadillo simmers, use a cutting board and knife to finely chop the olives, then either stir them into the finished picadillo or serve them on the side so guests can top their own bowls.
Notes
Nutrition
Food safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
So much flavor in this dish!