You can have picadillo on the table in 10 minutes, flat, if you already have Puerto Rican sofrito on hand. This classic one-pot Puerto Rican meal is a lifesaver on busy weeknights when you want something comforting, filling, and deeply familiar without spending hours in the kitchen.
Picadillo is one of those famous Puerto Rican dishes that proves good food doesn’t have to be complicated. It’s flavorful, versatile, and endlessly adaptable, which is exactly why it’s been a staple in so many households for generations.
I typically serve it the traditional way—with rice and beans—but if I have a little extra time (or leftovers), I love using it as a filling for empanadas. And yes, it tastes even better when cooked with my organic Aceite de Achiote, which adds depth, color, and that unmistakable warmth to the dish.
A Creative Twist: Picadillo Taco Night
For an even easier, and honestly more fun, weeknight meal, turn your picadillo into a taco bar.
This tomato-based picadillo works beautifully as a taco filling, and the idea came from my cousin Mary. Once she suggested it, I never looked back. Now, whenever I want to switch things up, I set out a variety of tortillas, simple toppings, and a big bowl of picadillo, and let everyone build their own plate.
It’s casual, customizable, and perfect for families.
Why Picadillo Works for Families
Here’s the real magic: my kids are much more willing to try new foods when they feel like they’re in charge. When they’re choosing their own toppings instead of being told what to eat, suddenly everything is more appealing. Funny how that works.
They don’t even mind when I sneak in Aceite de Achiote—something they might question if I announced it ahead of time. Giving kids agency at the table makes dinnertime smoother and turns an everyday meal into an interactive, enjoyable experience.
A Weeknight Staple That Grows With You
Whether you’re serving picadillo the classic way, stuffing it into empanadas, or piling it into warm tortillas, this dish adapts to your life. It’s quick, affordable, family-friendly, and rooted in tradition—exactly the kind of recipe I believe every home cook should have in their rotation.
¡Buen provecho!
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Quick & Easy Puerto Rican Picadillo
Ingredients
- 1 lb ground beef
- 8 oz tomato sauce
- ¾ cup puerto rican sofrito
- ¼ cup Spanish olives
- ¼ tsp sazón with achiote
- 2 bay leaves
- ½ tsp adobo all-purpose seasoning with pepper
- ½ tsp garlic powder
- ½ tsp onion powder
If you don't have sofrito on hand:
Instructions
- Preheat pot over medium heat.
- Add the ground beef to the pot.
- Season the ground beef with the adobo, garlic powder, and onion powder.
- Break up the ground beef as much as possible with the mixing spoon and cook through. Ground beef will be brown when it is fully cooked.
- Create a well in the middle of the ground beef, and add the sofrito. Sauté the sofrito quickly before mixing it into the ground beef.
- Stir in the olives.
- Stir in the tomato sauce.
- Stir in the sazón and bay leaves.
- Simmer for 5 minutes to thicken, occasionally stirring, so the picadillo doesn't burn and stick to the bottom of the pot.
- Serve with rice, like tacos, over pasta, or as a filling for empanadas or lettuce wraps.
Pro Tip:
- If using lean ground beef, brown the meat using Domestic Gourmet Organic Annatto Oil (Aceite de Achiote) for a deliciously authentic upgrade!
- Finely mince the olives and sofrito for picky eaters.
- Like any stew, refrigerate the leftovers; it's even better the next day!
No Waste:
- Save all the seeds, stems, and skins; freeze the scraps to make vegetable stock another time. Use the search bar to find a no-waste vegetable stock recipe!
- Add a little bit of water to the tomato sauce can, swirl, and add it into the picadillo. Don't worry if it's a little watery; it'll thicken, and you'll have used all the tomato sauce!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
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Hi, I just found this recipe and about to give it a try. Just wondering, if I wanted to add diced potatoes, at what stage would I do that? Thank you!!
Add them at the end and then cover to simmer until fork tender. If diced in small cubes, check tenderness after 7-10 minutes.
Thank you for this professional article Puerto Rican Picadillo