What You’ll Need

  • 1 pound ground beef 
  • 1 teaspoon oregano 
  • 1 teaspoon cumin 
  • Salt and pepper to taste 
  • 1 tablespoon olive oil for sautéing 
  • 1 medium white onion (finely chopped) 
  • 1 small green pepper (finely chopped) 
  • 4 cloves garlic (minced) 
  • 1/2 cup beef stock 
  • 3/4 cup tomato sauce 
  • 2 small potatoes (peeled and diced) 
  • 8 to 10 green olives (pitted) 

How to Make It

  1. In a medium mixing bowl, combine the ground beef, oregano, cumin, salt, and pepper.
  2. In a frying pan, heat 1 tablespoon olive oil (or more if necessary). Sauté the onions, green pepper, and garlic until soft.
  3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
  4. Add the diced potatoes. Cover and cook another 15 minutes, or until the potatoes are done.
  5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
  6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.