weeknight skillet · beef
Weeknight Beef Picadillo
15 min prep · about 30 min cooking · serves 4
Protein: 1 lb ground beef
Keep the potato dice small and even so they finish in the same skillet. Olives bring salt; taste the finished pan before adding more. Raisins are optional.
Planning ground-beef suppers from a share? Start with quarter cow near Greenville. The same pack can become Beef & Rice Bowls next time; check the freezer guide before packing portions away.
Food-safety source: USDA FSIS safe minimum temperature chart.
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How to run it
- Heat the oil in a large lidded skillet over medium heat. Add the onion and bell pepper and cook for about 4 minutes, stirring, until softened. Add garlic and stir for 30 seconds.
- Add the ground beef and break it into small crumbles. Cook for about 6 minutes, stirring and turning the beef. Check several places with a food thermometer; ground beef must reach 160°F per USDA guidance. Do not judge doneness from color alone. Spoon off excess fat if needed.
- Stir in the potato, tomatoes with their juices, broth, cumin, oregano, salt and pepper. Bring to a simmer, cover and lower the heat. Simmer for about 15 minutes, stirring occasionally, until the potato is fork-tender. If the skillet dries before the potato is ready, add a splash of broth and cover again.
- Stir in the olives and optional raisins. Uncover and simmer for about 5 minutes so the sauce lightly coats the beef. Taste and adjust salt after the olives have warmed through.
- Spoon over hot cooked rice. For a different night, serve the same filling with warm tortillas instead of rice. No particular regional version is claimed; this is a simple tomato-and-potato weeknight variation.
- Cool leftovers promptly in shallow containers and refrigerate. Reheat to 165°F on a food thermometer before serving.
Protein: beef. Photos are AI food stills for this site.