This quick and easy Cuban Picadillo recipe is my family’s favorite! It blends savory ground beef with tomatoes, onions, peppers, olives, and warm spices for a rich, tangy, and aromatic dish.
Cuban Picadillo
When I was a kid, my mom learned how to make picadillo from a Cuban friend who was more like a grandma to me. It was always my favorite, so it became a staple in our home. My friends loved eating over on the nights it was on the menu. My blog has many versions of this recipe, such as this Slow Cooker Picadillo, Instant Pot Picadillo, and Turkey Picadillo. I also love the Puerto Rican version–Carne Molida.
Why I Make Cuban Picadillo Every Month
Perfect forMeal Prep: You’ll want to double this simple picadillo recipe so you can have leftovers! It freezes and reheats well.
Endless Possibilities: I provide 10 ways to serve it below, so you can switch up how you eat it. Another reason I love it for meal prep!
If you make this healthy Cuban picadillo recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What is Cuban picadillo?
Picadillo is a popular Latin American dish with ground meat and tomatoes. There are many variations, but typically, it has green olives, peppers, onions, garlic, and Latin spices. Traditionally, it contains raisins, but we prefer it without, so I skip them. But you do you!
Cuban Picadillo Ingredients
This ground beef recipe combines vegetables, spices, and olives to create a flavorful, satisfying dish. The recipe card has the exact measurements.
Aromatics: Chopped onion and garlic
Tomatoes: We use 2 types of tomatoes: fresh diced tomatoes and tomato sauce, which the meat simmers in.
Bell Pepper: I like red bell pepper the best, but green works too.
Cilantro adds a fresh, herbaceous flavor.
Ground Beef is my favorite in picadillo. I use 93% lean meat to keep it light.
Seasoning: Kosher salt, black pepper, ground cumin, bay leaves
Green Olives and Brine are essential for authentic picadillo. If you use alcaparrado (a mix of olives, pimiento, and capers), make sure to buy the pitted version!
How to Make Cuban Picadillo
Cook the meat and vegetables, then let it simmer while you finish the rest of your dinner. The printable instructions are below.
Cook the Meat: Season the beef with salt and pepper and brown it on high heat in a large pan, breaking it up with a wooden spoon. Once it’s no longer pink, drain all the liquid from the pan.
Saute the Vegetables: While the meat cooks, chop the vegetables. Add them to the pan and cook on low heat.
Simmer the Picadillo: Add the olives, brine, cumin, bay leaf, and more salt if needed, and pour in the tomato sauce with a quarter cup of water. Reduce the heat and simmer, covered, for 20 minutes.
Variations
Meat: Swap ground beef for ground turkey or chicken.
Not a fan of cilantro? Omit it.
Olives: Replace green olives with capers.
Picadillo with Potatoes: Add some diced potatoes when you cook the other vegetables.
Does Cuban picadillo have raisins? Traditional picadillo does have raisins, which give it a sweeter taste. My family and I like it better without them, but you can add them if you prefer!
Taste Test: Before you serve it, taste it. If you think it needs more olives, salt, or cumin, add it.
How to Serve Picadillo
I make picadillo a few times a month and make enough to have leftovers. It’s perfect for meal prep because it’s fast and easy to make. Plus, there are so many great ways to serve the leftovers that you won’t get tired of eating the same meal all week. Below are some of my favorites, but leave a comment if you come up with another way to serve it!
I have multiple recipes on my site that use picadillo:
This Cuban Picadillo recipe is my family’s favorite! It’s really quick and easy to make, I make it a few times a month and make enough so we have leftovers!
2tbsppitted green olives or alcaparrado, capers would work too
2-4tbspolive brine
Instructions
Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add the vegetables to the meat and continue cooking on low heat until soft, about 5 minutes. Add olives or alcaparrado and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed.
Add tomato sauce and ¼ cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
Last Step:
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Notes
You can refrigerate the leftover picadillo for four days or freeze it for up to six months.
