Classic Skillet Ground Beef Picadillo

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and bell pepper, sautéing for 5 minutes until soft and translucent.

Add the ground beef, breaking it apart with a wooden spoon, and cook for 6 minutes until deeply browned.

Stir in the minced garlic, cumin, oregano, salt, and pepper, cooking for 1 minute until fragrant.

Mix in the tomato paste and cook for 2 minutes to caramelize slightly.

Pour in the beef stock, then stir in the chopped olives and raisins.

Reduce heat to low and simmer for 6 minutes until the liquid has reduced to a thick, glossy sauce.

Serve immediately over steamed white rice.