This Ground Turkey Picadillo is simmered in tomato sauce, olives, beans, raisins, and spices. It’s the perfect mixture served over rice, on rolls, or as taco filling!
This recipe was developed by me for Star Fine Foods, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
It’s not too late to ask how your Mother’s Day was, right…or is that like so four days ago? Paul spoiled me with a treasure hunt, which resulted in nine gift cards and a spa treatment. And I got awesome homemade cards from the kids, plus a coupon book from Trevor he made at school; I cashed in the “good for one hug and kiss” about 7,000 times. Then we spent a day at the horse racing track. Super fun!
It was a much needed break from fighting with Haley over her Mission project (parents of 3rd graders – have fun next year!), and living at the ballpark all week long (oh, baseball season. Love you. Hate you.)
Our dinners lately have consisted of hots dogs, chili cheese fries, and nachos. I’m so over it.
I was excited to get another box from STAR Fine Foods, with their new olive oils and Reduced Sodium Pimiento Stuffed Manzanilla olives. LOVE those mail days! I also had a free coupon for some Jennie-O turkey, so I put the two together for a much needed healthier, delicious dinner with the family. At the table!
Picadillo is a traditional dish in many Latin American countries; it’s made with ground beef, diced tomatoes, and other ingredients that vary by region. Cuban-style typically includes olives. Combined with ground turkey, beans, tomato sauce, and raisins, it was a perfect combination of salty and sweet. You can serve this over rice, on rolls like a sloppy joe, or as a filling for tacos!
- 1 tablespoon STAR Extra Virgin Olive Oil
- 1 1/4 pounds lean ground turkey
- 1 small sweet onion , diced
- 2 garlic cloves , minced
- 1/2 cup STAR Reduced Sodium Pimiento Stuffed Manzanilla Olives , sliced in half
- 1/2 a can (15 ounce) of chickpeas, rinsed and drained
- 1/3 cup raisins
- 1/4 cup low sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 can (15 ounce) tomato sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- pinch of red pepper flakes
- cooked white rice , rolls, or taco shells, for serving
- plain Greek yogurt , optional
In a large nonstick skillet, warm oil over medium-high. Add turkey, onion, and garlic; cook until the turkey is no longer pink and the onion is soft, about 3 minutes. Season with a pinch of salt and pepper. Drain off fat.
Stir in the olives, chickpeas, raisins, chicken broth, vinegar, tomato sauce, salt, cumin, and red pepper flakes. Bring to a medium-low simmer and cook for about 10 minutes, until chickpeas are tender, but not mushy, stirring occasionally to prevent sticking.
Serve on top of rice, on rolls, or as taco filling, with a dollop of yogurt, if desired.