Beef Picadillo with Sweet Plantains

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Slow-cooked ground beef simmered in a rich tomato-cumin sauce with caramelized plantains for a sweet- savory comfort dish. This Mexican recipe, ready in about 90 minutes, pairs ground beef, tomato paste, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tbsp brown sugar
• 2, sliced plantains
• 1/2 cup, chopped onion
• 2 cloves, minced garlic
• 1/2 cup diced tomatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened.
2. Step 2: Add 1 lb ground beef and cook until browned, breaking into small pieces with a spoon, then stir in 2 tbsp tomato paste and 1 tsp cumin.
3. Step 3: Mix in 1/2 cup diced tomatoes, 1 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper; simmer for 10 minutes to meld flavors.
4. Step 4: While sauce simmers, heat a separate skillet over medium-high; add 2 sliced plantains and cook 5 minutes per side until caramelized and golden.
5. Step 5: Serve beef picadillo over caramelized plantains, spooning sauce over the top.