Photo of Picadillo by WW


PersonalPoints™ per serving
Total Time
32 min
16 min
16 min
Although you can use this spiced, ground beef mixture for any number of dishes—burritos, tacos, stuffed potatoes—it's also great on its own. Though you add the ingredients in different stages, the picadillo comes together in just one skillet. First, you soften the onion and garlic, then cook the lean ground beef. Add the white wine vinegar, cooking and stirring to be sure you scrape up those delicious browned bits on the bottom of the skillet. All that's left to do is stir in the remaining ingredients, which include a colorful symphony of green olives, golden raisins, fresh parsley, tomato paste, ground cumin, and a touch of hot sauce.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 small, yellow, chopped

Garlic clove(s)

3 medium clove(s), minced

Uncooked 93% lean ground beef

¾ pound(s)

White wine vinegar

1 Tbsp

Egg white(s)

2 large, hard-boiled, finely chopped


8 medium, green, pitted, chopped


¼ cup(s), golden, chopped

Fresh parsley

¼ cup(s), fresh, leaves, chopped

Canned tomato paste

2 Tbsp, reduced-sodium

Ground cumin

½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Hot pepper sauce

tsp, or to taste


  1. Coat a large skillet with cooking spray and set over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
  2. Crumble in the beef; cook, stirring often, until lightly browned and cooked through, about 6 minutes.
  3. Add the vinegar; scrape up any browned bits on the skillet’s bottom. Remove the skillet from the heat and cool 5 minutes.
  4. Stir in the remaining ingredients. Serve at once or transfer to a large bowl, cover and refrigerate for up to 3 days. Yields about 1/2 cup per serving.