Have some ground beef that you’re struggling to figure out what to do with? Try making Picadillo! This easy weeknight meal can be put together with ingredients that you’ve probably already got on hand. In fact, there are quite a few different versions of Picadillo, so there’s room to play around with the ingredients. It’s budget-friendly, made in one skillet and the leftovers can be repurposed to make practically anything (a few ideas: empanadas, burritos or stuffed peppers) - what more could you ask for?

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  • 2 tbsp canola oil
  • 1 lb ground beef
  • 1 lb yukon gold potatoes, cubed
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 plum tomatoes, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 4 oz can green chilis, diced
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 cup beef stock
  • 4 cloves garlic, minced
  • ½ cup cilantro, chopped


  1. Preheat your 12-inch Stargazer Cast Iron skillet on low heat for 5-10 minutes before gradually turning the heat up to medium high. Add the canola oil to the skillet and heat for 1 minute before adding the ground beef. Brown the ground beef for 5 minutes until there is very little pink beef left. Be sure to break the ground beef into crumbles with a wooden spoon or spatula as it cooks.
  2. Add the potatoes to the skillet. Cook the beef and potatoes together, stirring regularly for another 7 minutes.
  3. Add the red bell pepper, yellow onion, plum tomatoes, green chilis, garlic, cumin, chili powder, salt, ground black pepper and beef stock to the skillet with the beef and potatoes. Bring to a boil before turning the heat down to medium. Simmer for 10 minutes on medium, stirring occasionally.
  4. Add the cilantro and stir to combine with the other ingredients before removing the skillet from the heat. Serve in a bowl with a side of bread for dipping or over a bed of rice.


 Prep Time: 10 min

Cook Time: 25 min

Serves: 4-6


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