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Eat Drink Walla Walla | Picadillo Beef Casserole
At Home Food Malbec Syrah/Shiraz Wine Pairing Zinfandel

Picadillo Beef Casserole

Picadillo Beef Casserole with Corn-Scallion Biscuit Topping is a hearty and flavorful dish that combines the rich and savory flavors of picadillo beef with a delicious biscuit topping made with corn and scallions. This casserole is a comforting and satisfying meal that the whole family will enjoy.


For the picadillo beef filling:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup pimento-stuffed green olives, sliced
  • 1/4 cup raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the corn-scallion biscuit topping:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup grated cheddar cheese
  • 1/4 cup chopped scallions (green onions)
  • 3/4 cup buttermilk


  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  3. Add the chopped onion, minced garlic, and red bell pepper to the skillet. Sauté until the vegetables are tender, about 5 minutes.
  4. Stir in the diced tomatoes, green olives, raisins, ground cumin, paprika, salt, and pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld together.
  5. Meanwhile, in a mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt.
  6. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  7. Stir in the grated cheddar cheese and chopped scallions until evenly distributed.
  8. Make a well in the center of the mixture and pour in the buttermilk. Stir until the dough comes together. Be careful not to overmix.
  9. Spread the picadillo beef filling evenly in the greased baking dish.
  10. Drop spoonfuls of the corn-scallion biscuit topping onto the beef filling, covering it as much as possible.
  11. Bake the casserole in the preheated oven for about 25-30 minutes or until the biscuits are golden brown and cooked through.
  12. Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve the Picadillo Beef Casserole with Corn-Scallion Biscuit Topping while still warm, and enjoy the comforting combination of the flavorful picadillo beef and the corn-scallion biscuits. This casserole makes a satisfying main dish and is perfect for sharing with friends and family.

Wine Pairing

For Picadillo Beef Casserole, a flavorful dish with a combination of beef and spices, you’ll want to choose a wine that complements the robust flavors of the beef while also enhancing the overall dining experience. Here are a few wine suggestions that would pair nicely:

  1. Malbec: A full-bodied and fruit-forward Malbec can be an excellent choice for this dish. The rich and juicy flavors of blackberries, plum, and spice in Malbec can complement the bold flavors of the beef and spices in the casserole.
  2. Syrah/Shiraz: Syrah or Shiraz wines with their bold and robust character can be a great match for the intense flavors of the dish. Look for wines with dark fruit flavors, hints of pepper, and a touch of smokiness that can enhance the savory elements of the casserole.
  3. Zinfandel: Zinfandel, especially those from California, can be a fantastic pairing for the Picadillo Beef Casserole. Zinfandel often exhibits ripe berry flavors, spicy notes, and a rich, full-bodied profile that can complement the hearty flavors of the beef.
  4. Tempranillo: A medium-bodied Tempranillo from Spain can be a versatile choice. With its flavors of red berries, earthy undertones, and balanced tannins, it can pair well with the robust flavors and spices of the casserole.
  5. Carmenere: Carmenere, a grape variety originally from Bordeaux but now found predominantly in Chile, offers flavors of black fruits, green pepper, and subtle spice. It can complement the flavors of the beef and spices in the dish while providing a smooth and rounded profile.