Picadillo de Res: Puerto Rican Ground Beef with Tomatoes and Olives

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and flavorful ground beef dish simmered with tomatoes, bell peppers, and olives in a rich tomato-based sauce, traditionally served over rice for a comforting meal. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs ground beef, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 Puerto Rican cuisine 380 cal/serving

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Ingredients

1 lb (450g) ground beef
1 large, finely chopped (150g) onion
2 cloves, minced (10g) garlic
1, finely chopped (100g) green bell pepper
1/2 cup (120g) tomato sauce
1/4 cup, chopped (50g) green olives
1/4 cup (60ml) red wine
1/4 cup, chopped (40g) pimiento peppers
2 tablespoons (30ml) olive oil
1 teaspoon (5g) dried oregano
1/2 teaspoon (2.5g) salt
1/4 teaspoon (1.25g) black pepper
1/4 cup (60ml) chicken broth

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 lb ground beef and cook until browned, breaking it into small pieces (6-8 minutes).
Step 2: Add 1 large chopped onion, 2 minced garlic cloves, and 1 chopped green bell pepper, and sauté for 5 minutes until softened.
Step 3: Stir in 1/2 cup tomato sauce, 1/4 cup chopped green olives, 1/4 cup red wine, 1/4 cup chopped pimiento peppers, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chicken broth. Bring to a simmer.
Step 4: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.