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Delicious Cuban Picadillo with ground beef, olives, and spices served in a bowl.

Cuban Picadillo

A comforting and flavorful one-pan dish of ground beef simmered with tomatoes, peppers, olives, and raisins, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cuban, Latin
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef (80-85% lean)
  • 1 medium Onion, chopped
  • 1 medium Green bell pepper, chopped
  • 3 cloves Garlic, minced
  • 8 oz Tomato sauce Add tomato paste for a thicker sauce.
  • 1/2 cup Green olives, sliced or whole Usually pimento stuffed.
  • 1/4 cup Raisins Start with a smaller amount if unsure.
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 Bay leaf
  • to taste tsp Salt and pepper Adjust based on olive saltiness.
  • splash Vinegar or lime juice A splash at the end for brightness.

Method
 

Cooking Steps
  1. Warm a little oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Add the ground beef, breaking it up with a spoon, and cook until it's no longer pink. Drain excess grease if necessary.
  4. Sprinkle in cumin, oregano, salt, and pepper. Toss in the bay leaf and let the spices toast for a minute.
  5. Pour in the tomato sauce, stirring well. Add in the green olives and raisins. If using, stir in a spoonful of tomato paste.
  6. Turn the heat down and let everything simmer gently for about 10 to 15 minutes until the sauce thickens.
  7. Remove the bay leaf, then add a splash of vinegar or squeeze of lime. Adjust seasoning with salt if necessary.

Notes

Great served over rice, beans, or fried eggs. Picadillo improves in flavor after being stored overnight. Freeze for up to 3 months.