I'll often make a big ol' batch of picadillo on my meal prep day and enjoy it throughout the week. It is delicious served with Mexican rice or sopa de fideos, and also makes for an excellent filling for everything from stuffed peppers and mushrooms to homemade crunch wraps and burritos. Just be sure to use it within a week, or toss any leftovers in the freezer for up to 3 months.