• 2 pounds lean ground beef
  • ¼ cup olive oil
  • ½onion, chopped
  • ½green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 (8 ounce) cans tomato sauce
  • 2 cups water
  • ½ cup red cooking wine
  • 3 tablespoons hot sauce (such as Louisiana®)
  • 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground bay leaf
  • 3 ounces Spanish-style olives
  • 1 teaspoon salt, or to taste
  • 1 small butternut squash, peeled and cut into cubes
  • Directions

  • Step 1

    Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.


  • Step 2

    Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.

  • Step 3

    Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.

  • Step 4

    Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

  • Cook's Notes:

    Use another type of squash if butternut is not available.

    Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.

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