Cuban Picadillo

Why You’ll Love This Recipe

I love Cuban Picadillo because I can turn everyday ground beef into something packed with layers of flavor. The combination of tomatoes, garlic, cumin, oregano, olives, and raisins gives me a distinctive mixture of savory and slightly sweet flavors.

I also appreciate how quickly the recipe comes together. Unlike slow-cooked beef dishes, picadillo can be ready in around 40 minutes, making it convenient when I want a substantial meal without spending hours in the kitchen.

Another reason I make this recipe is its versatility. I can serve it over rice, use it as a filling for empanadas, stuff it into peppers, or spoon it over potatoes. Leftovers give me plenty of options for another meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Picadillo

• 1 1/2 pounds ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup green olives with pimentos, sliced
• 2 tablespoons olive brine
• 1/4 cup raisins
• 2 tablespoons chopped fresh parsley or cilantro

For Serving

• Cooked white rice
• Black beans, optional
• Fried sweet plantains, optional
• Lime wedges, optional

Directions

1. I heat the olive oil in a large skillet over medium heat. I add the diced onion and green bell pepper and cook them for about 4–5 minutes, stirring occasionally, until they begin to soften.
2. I add the garlic and cook it for about 30 seconds, just until fragrant.
3. I add the ground beef and break it into small pieces with a wooden spoon. I cook it for about 6–8 minutes, stirring occasionally, until the beef is browned and no pink remains.
4. If the beef releases a large amount of grease, I carefully drain the excess while leaving a small amount in the skillet for flavor.
5. I stir in the tomato paste and cook it with the beef for about 1 minute. I find that briefly cooking the paste helps deepen its tomato flavor.
6. I add the tomato sauce, beef broth, cumin, oregano, bay leaf, salt, and black pepper. I stir everything together until well combined.
7. I add the green olives, olive brine, and raisins. I bring the mixture to a gentle simmer and reduce the heat to medium-low.
8. I let the picadillo simmer uncovered for about 15–20 minutes, stirring occasionally. I cook it until the sauce thickens and coats the beef rather than remaining watery.
9. I remove the bay leaf and taste the picadillo. I adjust the salt, pepper, cumin, or olive brine if needed.
10. I stir in the fresh parsley or cilantro just before serving.
11. I spoon the hot Cuban Picadillo over white rice and serve it with black beans or fried sweet plantains when I want a complete meal.

Servings and Timing

I get approximately 6 servings from this recipe, especially when I serve the picadillo with rice and side dishes.

• Servings: 6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: About 40 minutes

I can prepare the vegetables ahead of time to make the cooking process even faster when I am ready to start dinner.

Variations

For Cuban Picadillo with potatoes, I add a peeled and finely diced potato to the skillet. I cut the pieces small enough to become tender while the sauce simmers.

When I prefer picadillo without raisins, I simply leave them out. I lose some of the sweet-and-savory contrast, but the olives and tomato sauce still give me plenty of flavor.

For a spicier version, I add crushed red pepper flakes, cayenne, or finely chopped hot pepper. Traditional Cuban Picadillo is generally not particularly spicy, so I consider this an optional variation.

I can replace some or all of the ground beef with ground turkey when I want a leaner version. I sometimes add a little extra olive oil because turkey contains less fat than beef.

For extra briny flavor, I increase the olives or add a few capers.

I can also use leftover picadillo as an empanada filling. I let the mixture cool first and make sure the sauce is fairly thick before spooning it into the dough.

Storage/Reheating

I let leftover Cuban Picadillo cool before transferring it to an airtight container. I refrigerate it promptly and keep it for up to 3–4 days.

I prefer storing the picadillo separately from rice and other side dishes. This makes it easier for me to reheat each component properly without making the rice overly soft.

To reheat the picadillo, I place it in a skillet or saucepan over medium-low heat. I add a small splash of beef broth or water if the mixture has become too thick and stir occasionally until thoroughly hot.

For individual servings, I can reheat it in the microwave in short intervals, stirring between each interval so it heats evenly.

Cuban Picadillo also freezes well. I place the cooled mixture in a freezer-safe container and freeze it for up to 2–3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

What is Cuban Picadillo?

Cuban Picadillo is a seasoned ground beef dish that I make with a tomato-based sauce, onions, peppers, garlic, cumin, oregano, olives, and often raisins. I typically serve it with white rice, beans, or fried plantains.

Does Cuban Picadillo traditionally contain raisins?

Raisins are common in many versions of Cuban Picadillo and give me a sweet contrast to the savory beef and salty olives. Recipes vary between families, however, so I can leave them out when I prefer a completely savory version.

What kind of olives do I use for Cuban Picadillo?

I prefer green Spanish-style olives stuffed with pimentos. I also add a little olive brine because it gives the beef mixture an extra salty and tangy flavor.

Can I make Cuban Picadillo ahead of time?

Yes. I find picadillo especially convenient for meal prep because I can prepare it ahead, refrigerate it, and gently reheat it when needed. The flavors also have additional time to blend while it rests.

What do I serve with Cuban Picadillo?

I most often serve Cuban Picadillo over fluffy white rice. I like adding black beans and fried sweet plantains for a more complete meal, although avocado, a simple salad, or crusty bread can also work well.

Conclusion

Cuban Picadillo is one of my favorite ways to transform ground beef into a flavorful and comforting meal. Tomatoes, onions, peppers, garlic, cumin, oregano, olives, and raisins give me a delicious balance of savory, tangy, briny, and subtly sweet flavors.

Cuban Picadillo

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Cuban Picadillo is a comforting ground beef dish simmered with tomatoes, onions, bell pepper, garlic, olives, raisins, and warm spices. Its savory, briny, tangy, and subtly sweet flavors make it delicious served over white rice with beans or fried plantains.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Cuban
• Diet: Low Lactose

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup green olives with pimentos, sliced
• 2 tablespoons olive brine
• 1/4 cup raisins
• 2 tablespoons chopped fresh parsley or cilantro
• Cooked white rice
• Black beans, optional
• Fried sweet plantains, optional
• Lime wedges, optional

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
2. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned and no pink remains.
4. If the beef releases a large amount of grease, carefully drain the excess while leaving a small amount in the skillet for flavor.
5. Stir in the tomato paste and cook for about 1 minute to deepen its flavor.
6. Add the tomato sauce, beef broth, cumin, oregano, bay leaf, salt, and black pepper. Stir until well combined.
7. Add the green olives, olive brine, and raisins. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
8. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the beef.
9. Remove the bay leaf and taste the picadillo. Adjust the salt, black pepper, cumin, or olive brine as needed.
10. Stir in the fresh parsley or cilantro just before serving.
11. Spoon the hot Cuban Picadillo over cooked white rice and serve with optional black beans, fried sweet plantains, and lime wedges.

Notes

• For picadillo with potatoes, add a peeled, finely diced potato and simmer until tender.
• The raisins can be omitted for a completely savory version.
• Add crushed red pepper flakes, cayenne, or finely chopped hot pepper for extra heat.
• Replace some or all of the ground beef with ground turkey for a leaner variation, adding a little extra olive oil if needed.
• Increase the olives or add capers for a stronger briny flavor.
• Leftover picadillo makes an excellent empanada filling. Cool it first and make sure the sauce is thick before filling the dough.
• Store leftovers separately from rice in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently in a skillet or saucepan with a splash of beef broth or water if the mixture becomes too thick.
• Freeze cooled picadillo in a freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1/6 of picadillo
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 690 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 80 mg