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Picadillo Recipe Mexican Without Potatoes - A Lighter, Flavor-Packed Classic

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean)
  • 1 tablespoon olive oil (optional, if beef is very lean)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño or serrano, seeded and finely chopped (optional)
  • 1 red bell pepper, diced small
  • 1 medium carrot, diced small
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon ground cinnamon (a pinch adds warmth)
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 bay leaf
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup low-sodium beef broth or water (more as needed)
  • 1/3 cup raisins (golden or regular)
  • 1/3 cup pitted green olives, sliced
  • 2 tablespoons capers, rinsed (optional, for briny depth)
  • 2 tablespoons chopped fresh cilantro (plus more for serving)
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

  1. Warm the pan: Heat a large skillet over medium-high. Add olive oil if using. When hot, add the ground beef and break it up with a spatula.
  2. Brown the beef: Cook 4–6 minutes until mostly browned. Season with salt and pepper. If there’s excess fat, spoon some off, leaving about a tablespoon.
  3. Add aromatics: Stir in onion, garlic, and jalapeño. Cook 2–3 minutes until fragrant.
  4. Soften veggies: Add bell pepper and carrot. Cook 4–5 minutes, stirring, until slightly tender.
  5. Bloom the spices: Sprinkle in cumin, oregano, cinnamon, and paprika. Stir 30 seconds to coat the meat and veggies.
  6. Build the sauce: Add tomato sauce, tomato paste, bay leaf, and broth. Stir well and bring to a gentle simmer.
  7. Add sweet and briny notes: Stir in raisins, olives, and capers. Reduce heat to medium-low and simmer 8–12 minutes, stirring occasionally, until thick and glossy. Add a splash more broth if it gets too dry.
  8. Finish and taste: Remove bay leaf. Stir in cilantro. Adjust salt, pepper, and heat level to taste. A squeeze of lime brightens everything.
  9. Serve: Spoon into warm corn tortillas, over rice, or stuff into roasted poblano peppers. Top with extra cilantro and a lime squeeze.