30 Minute Beef Picadillo with Potatoes
30 Minute Beef Picadillo with Potatoes is the best weeknight dinner that’ll be ready in just 30 minutes. With green olives, raisins and fresh herbs this recipe is full of flavor.
First posted on Beauty and the Bench Press
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A brand new recipe that is bursting with flavors is waiting to be made this week. My 30 Minute Beef Picadillo with Potatoes recipe is one you’ll want to add to your menu rotation. With bold flavors coming from the green olives, sweetness from the raisins, and freshness from the herbs, this dish is sure to please everyone. And with only taking 30 minutes to make, you’ll love adding this recipe to the middle of your week.
Quick and easy meals are my favorite kind of meals to make. I share as many 30-minute-meals as I can. One of my missions is to share quick, healthy meals for busy moms. Sometimes finding that extra hour to spend in the kitchen each night can be tough. For everyone, not just moms! We just have life happening all around us and of course we want to have healthy meals, but it’s tough to make a homemade meal every single night. So for the nights that we are short on time, we can turn to quick 30-minute meals like this 30 Minute Beef Picadillo with Potatoes or my Naked Chicken Bacon Spaghetti Squash.
30 Minute Beef Picadillo with Potatoes is Whole30 friendly and Paleo. Whether you’re doing a round of Whole30 or simply enjoy sticking to more clean eating, all the ingredients in this recipe will be compliant and healthy to enjoy. I love eating along the lines of a Paleo diet, but try not to get too caught up in slapping a ‘label’ on the foods. Instead I try to look at things as: are they healthy and clean eats? Did they come from the ground or are a good quality of meat? Looking at the health benefits of each food has really helped me in deciding which items to get at the farmer’s market and the grocery stores. I would love to hear if you stick to a lifestyle or a diet choice and how you came to that decision. Let me know in the comments below!
- 1 lb ground beef
- 1/4 cup green olives, sliced
- 1 16oz can tomato sauce
- 1 16oz petite diced tomatoes
- 1/4 cup raisins
- 1 small yellow onion, sliced
- 1 bunch cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 8 medium potatoes, peeled and cubed
- 1/2 tsp sea salt
- dash pepper
- 1/2 tsp onion powder
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In a large pot, add cubed potatoes and enough water to cover potatoes. Over medium-high heat begin to boil the potatoes. Reduce the heat to a low boil for 20 minutes or until potatoes are soft enough to mash.
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In a large skillet over medium-high heat add the ground beef and yellow onion slices. Begin browning the ground beef. Using a spatula break the meat into small pieces. Continue to cook for 10-12 minutes or until meat is cooked through.
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Add the green olives, tomato sauce, diced tomatoes, raisins, cilantro, sea salt and pepper. Stir to combine. Return to medium high heat and cook for 10-15 minutes or until heated through and bubbly.
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Remove potatoes from heat, drain the liquid into a bowl. Place cooked potatoes into a large glass bowl. Add the sea salt, pepper and onion powder. Using a hand masher or an electric mixer, begin mashing the potatoes. Pour the liquid from the bowl into the potatoes while mixing. Adding enough to bring potatoes to desired creaminess. Add the sea salt, pepper, and onion powder; stir into mashed potatoes. Serve next to a serving of Beef Picadillo.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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