Picadillo (The Taylor Kitchen Way)

There’s something uniquely comforting about picadillo—a dish that feels like a warm hug from the inside out. For many Latin American families, it’s not just food—it’s memory, history, and tradition all simmered in one pan and while I don't fall into that category, I've taken the concept (a fabulous one at that) and adapted it to my Georgia kitchen.

While Picadillo ingredients can vary depending on the region, the heart of the dish stays the same: ground meat (usually beef), sautéed with onions, garlic, and a rich tomato base, often joined by a handful of olives, capers, or raisins. Sweet, salty, savory—it’s a symphony of flavors.
In Cuba, you might find it with potatoes and green olives; in the Dominican Republic, sometimes with hard-boiled eggs; in Mexico, it might be stuffed into chiles or served alongside rice. Every version is unique to the cook preparing it, so stay tuned for me super simple rendition below.

Picadillo

1/2 onion, diced (I use red onion)
1 bell pepper, diced (I like red or orange)
1 small jalapeno, deseeded and diced (*you can leave this out if heat averse)
1 lb ground turkey (or ground beef of your choice)
1 Tablespoon (heaping) chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 cloves garlic, minced or grated
1 can black beans, drained
1 14 oz. can tomatoes (I love cherry tomatoes for this for their sweetness, but any tomato will do)
1 small can sliced black olives, drained
1/2 cup frozen corn, thawed (you can use fresh off the cob if in season)
large handful cilantro, chopped
1 Tablespoon. olive oil
1 teaspoon salt
 1/2 teaspoon pepper


In a large skillet, saute onion and bell pepper in olive oil with a pinch of salt until almost tender.  Add jalapeno and ground turkey or beef, breaking it up as you stir.  Add chili powder, smoked paprika, cumin and garlic.  Stir to combine. 

Saute until turkey is nearly cooked through then add beans,, tomatoes and corn.  Continue to cook until turkey is cooked through and let simmer 10 minutes,  Stir in cilantro.  Garnish as desired.


Garnishes
sour cream, greek yogurt or crema
shredded cheese
chopped cilantro
avocado


Serve with rice, cornbread or my favorite..Tortillas sprinkled with cheese and chili powder and baked in a 400 degree oven until crisp and the cheese is bubbly and golden.  Slice in wedges and serve with the Picadillo.