This Puerto Rican-style Picadillo (also called Carne Molida) is a flavorful, quick weeknight meal you can make in about 30 minutes. Ground beef simmers in a tomato-based sauce seasoned with classic Puerto Rican spices—adobo and sazon—plus bright sofrito and briny olives for depth.
This beloved ground beef dish elevates simple ingredients into a rich, comforting meal with unmistakable Puerto Rican character. The finished Picadillo is savory, slightly tangy from the tomato sauce, and rounded out by the aromatics in the sofrito—perfect served with white rice, tostones, or inside empanadas.
Picadillo is a staple in Puerto Rican home cooking and is versatile: enjoy it as a main course or use it as a filling in dishes like pastelón, empanadillas, alcapurrias, and papas rellenas.
Instructions
Tip: Make sofrito ahead of time to speed up the process. It keeps well in the fridge for several days and can be portioned and frozen for longer storage.
Raisins & Potatoes
Raisins and diced potatoes are traditional add-ins in many Puerto Rican Picadillo recipes. Raisins bring a subtle sweetness that balances the savory beef and tomato. Potatoes make the dish heartier and more filling.
If you enjoy those textures and flavors, add a diced potato when you sauté the onions and pepper so it cooks through. For raisins, stir in about 1/2 cup with the tomato sauce so they plump and distribute their sweetness throughout the dish.
Picadillo As A Filling
Carne Molida is a fantastic filling—use leftovers or make extra to stuff fritters and pastries. It pairs especially well in classic Puerto Rican preparations.
Here are some ideas for using Picadillo as a filling or ingredient:
Homemade Alcapurrias (Puerto Rican Fritters)
Empanadillas (fried Puerto Rican turnovers)
Papas Rellenas (Stuffed Potato Croquettes)
Puerto Rican Pastelón (Beef & Plantain Lasagna)
Buen Provecho,
Puerto Rican-Style Picadillo (Carne Molida)
5 from 8 reviews
- Author: Salima Benkhalti
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Entree, Dinner, Lunch
- Method: Stovetop
- Cuisine: Puerto Rican, Latin
- Diet: Gluten Free
Description
This Puerto Rican-style Picadillo is a quick, savory ground beef dish cooked in a seasoned tomato sauce with sofrito and olives for authentic island flavor.
Ingredients
- 1 tsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1/3 cup sofrito
- 1 lb ground beef (lean)
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 3 bay leaves
- 1 (15 oz) can tomato sauce
- 1/3 cup pimento-stuffed olives, halved
- 1/4 cup water (optional)
- Salt to taste
- Cilantro for garnish
Instructions
- Sauté the vegetables. Heat the olive oil in a sauté pan over medium heat. Add the diced onion and bell pepper and cook until the onion is translucent.
- Add sofrito and beef. Stir in the sofrito and cook for another minute, then add the ground beef. Brown the beef, breaking it up with a spoon as it cooks.
- Season and combine. Add sazon, adobo, bay leaves, and tomato sauce. Mix thoroughly, then add the olives and the water if using. Bring the mixture to a gentle boil.
- Simmer and finish. Reduce heat to a simmer, partially cover, and cook for about 10 minutes or until the beef is fully cooked and the flavors have melded. Taste and adjust salt. Garnish with cilantro and serve.
Equipment
Sauté pan or skillet
Notes
- Crockpot: After browning and combining ingredients, transfer to a slow cooker and cook on HIGH for 3–4 hours.
- Instant Pot: Sauté directly in the Instant Pot, then pressure cook on high for 10 minutes and allow a natural or quick release per your preference.