Cuban Picadillo
This beef builds ground beef, tomato sauce and pitted green olives into a hearty meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely dice the onion and green pepper and mince the garlic. Heat the olive oil in a large skillet over medium heat and cook the onion and pepper for 6 to 7 minutes until softened.
- Add the garlic, cumin, and oregano and stir for about 1 minute until fragrant.
- Raise the heat to medium-high, add the ground beef, and cook, breaking it apart with a spoon, until no pink remains and any released liquid has cooked off, about 8 minutes; the beef should reach an internal temperature of at least 71 C.
- Stir in the tomato sauce, raisins, sliced olives, and bay leaf, then season with salt and pepper.
- Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the mixture is moist but not soupy and the flavors have melded.
- Discard the bay leaf, taste and adjust the seasoning, and serve hot over white rice with black beans or fried sweet plantains.
You'll use: Frying pan / skillet Β· Saucepan
Tips & common questions
How long does Cuban Picadillo take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cuban Picadillo is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cuban Picadillo.jpg by MinerCRx, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.