This Cuban Picadillo recipe is flavorful, hearty, and easy to prepare with pantry staples. It’s a perfect one-pan meal that comes together quickly, making it ideal for busy weeknights. The sweet-savory combo of raisins and olives sets it apart from other ground beef dishes, and it’s highly adaptable—you can enjoy it as-is or use it creatively in other recipes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Olive oil
Onion, finely chopped
Garlic cloves, minced
Green bell pepper, diced
Tomato sauce
Diced tomatoes (optional)
Raisins
Green olives, sliced
Ground cumin
Dried oregano
Bay leaf
Salt
Black pepper
Optional: capers, white wine, or a splash of vinegar for added depth
Directions
Heat olive oil in a large skillet over medium heat.
Add chopped onions and bell pepper. Cook for 3–4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.
Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink.
Drain excess fat if needed.
Stir in tomato sauce, diced tomatoes (if using), raisins, olives, cumin, oregano, bay leaf, salt, and pepper.
Lower the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally.
Remove the bay leaf. Taste and adjust seasoning if needed.
Serve hot over white rice, or use as a filling for other dishes.
Servings and timing
This recipe serves 4–6 people. Preparation time: 10–15 minutes Cooking time: 25–30 minutes Total time: about 40–45 minutes
Variations
Turkey Picadillo: Substitute ground beef with ground turkey for a lighter version.
Spicy Picadillo: Add red pepper flakes or diced jalapeños for heat.
Vegetarian Picadillo: Use lentils or plant-based crumbles instead of meat.
Picadillo with Potatoes: Add peeled, cubed potatoes to the skillet and simmer until tender.
Picadillo Empanadas: Use as a savory filling for homemade or store-bought pastry dough.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until hot, adding a splash of water if needed. You can also microwave individual portions in 30-second intervals, stirring in between. Cuban picadillo freezes well—store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What makes Cuban Picadillo different from other versions?
Cuban Picadillo is known for its sweet-and-savory profile, featuring raisins and olives, unlike other Latin American versions.
Can I make picadillo ahead of time?
Yes, it tastes even better the next day as the flavors continue to develop.
What’s the best meat for picadillo?
Lean ground beef is traditional, but you can use ground turkey, or a mix.
Do I have to use raisins?
Raisins are traditional in Cuban-style picadillo, but you can omit them if you prefer a strictly savory dish.
Can I add potatoes to the recipe?
Yes, diced potatoes can be added and simmered with the meat until tender.
What can I serve with picadillo?
White rice is classic, but it also goes well with black beans, fried plantains, or in tortillas.
How do I keep the olives from being too salty?
Rinse the olives before slicing or reduce added salt in the recipe to balance flavors.
Is picadillo spicy?
No, Cuban picadillo is not traditionally spicy, but you can add spice to taste.
Can I double the recipe for a crowd?
Absolutely. Just use a larger pan and extend the cooking time slightly if needed.
Can I use fresh tomatoes instead of canned?
Yes, chopped fresh tomatoes work well. Simmer a bit longer to allow them to break down into a sauce.
Conclusion
Cuban Picadillo is a comforting and flavorful dish that’s easy to prepare and incredibly versatile. With its rich blend of ingredients and bold taste, it’s a recipe that brings warmth to the table and leaves everyone asking for seconds. Whether served over rice or tucked into your favorite dish, picadillo is a timeless classic you’ll want to make again and again
Cuban Picadillo is a classic ground beef dish simmered with tomatoes, garlic, onions, olives, and raisins, delivering a delicious balance of savory and sweet flavors. It’s versatile, comforting, and perfect served over rice or used as a filling.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Dish
Method:Stovetop
Cuisine:Cuban
Diet:Halal
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 green bell pepper, diced
2–3 garlic cloves, minced
1 pound ground beef
1/2 cup tomato sauce
1/2 cup diced tomatoes (optional)
1/4 cup raisins
1/4 cup green olives, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Optional: 1 tablespoon capers, 1/4 cup white wine, or 1 teaspoon vinegar
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper; cook for 3–4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.
Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
Stir in tomato sauce, diced tomatoes (if using), raisins, olives, cumin, oregano, bay leaf, salt, and pepper.
Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Remove the bay leaf and adjust seasoning to taste.
Serve hot over rice or use as a filling for empanadas, tacos, or plantains.
Notes
Rinse olives if you prefer a less salty dish.Omit raisins for a strictly savory version.Use lean ground beef to avoid excess grease.Freeze leftovers for up to 3 months.Great for meal prep—flavors deepen overnight.
