It is practically impossible to talk about Latin food and not talk about picadillo. I think that there is a picadillo (sautéed or stewed ground meat) recipe in every country in Latin America. Even Spain and the Philippines (where they call it giniling) have their own version of Picadillo. In Venezuela, we simply call it carne molida or ground meat. The first time I heard picadillo was from my cuban friends in Miami. My friend adds olives and raisins to her recipe and it is to live for!
Picadillo is very versatile, and it is also the base for many dishes. We use it as the base for sauces (like bolognese, omitting the red peppers), to fill empanadas, it could be used in pastries and tacos as well. It can be the main dish on top of rice or pasta or vegetables.