Lighter Picadillo with Cinnamon & Cloves
Submitted by calexa
Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minThis streamlined take on picadillo brings all the sweet and savory flavor with less oil and meat, making it weeknight-friendly without sacrificing taste.
Cinnamon and cloves give it a warm, almost Middle Eastern vibe instead of the typical oregano and thyme.
It’s got the classic apple, raisins, and olives combo, plus both green and black olives for extra brininess.
The whole thing cooks in one skillet in about 30 minutes, making it an easy go-to for taco night or burrito bowls.
Serve it over rice, pile it into soft tortillas, or use it as a filling for stuffed peppers.
Chef Tips
- Use lean ground beef. This lighter version relies on less fat, so 90% lean or leaner works best. The other ingredients bring plenty of moisture.
- Don’t skip the spices. That hint of cinnamon and cloves is what sets this version apart. It’s subtle but makes all the difference.
- Add olives at the end. Stir them in during the last few minutes so they warm through without turning mushy.
- Taste and adjust seasoning. The olives add salt, so season lightly at first, then adjust at the end once everything’s combined.
- Bulk it up with veggies. Toss in diced bell peppers or zucchini for extra nutrition and volume without adding calories.
Ingredients
Directions
In a 10 inch skillet heat oil over medium heat, add ground beef and cook, breaking up large pieces with a wooden spoon, until crumbly.
Add onion and garlic and sauté until softened, about 5 minutes.
Stir in the remaining ingredients.
Reduce heat to low and cook, stirring occasionally until flavors are well blended, about 20 minutes.
Serve over rice or as a filling for burritos or tacos.
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