Cuban Picadillo

Name: Cuban Picadillo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 Servings
Ingredients: ½ large chopped onion; 2 cloves garlic; 1 tomato; ½ red bell pepper; 2 tbsp cilantro; 1 ½ lb 93% lean ground beef; 4 oz tomato sauce; ¼ cup water; kosher salt; fresh ground pepper; 1 tsp ground cumin; 1-2 dried bay leaves; 2 tbsp pitted green olives or alcaparrado; 2-4 tbsp olive brine

User Reviews

4.8

447 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 Servings
Calories
207 kcal
Course
Dinner
Cuisine
South American, Cuban

Cuban Picadillo

Iris Warren

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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!

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Ingredients

Servings

½ large chopped onion
2 cloves garlic (minced)
1 tomato (chopped)
½ red bell pepper (finely chopped)
2 tbsp cilantro
1 ½ lb 93% lean ground beef
4 oz tomato sauce (½ can )
¼ cup water
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 dried bay leaves
2 tbsp pitted green olives or alcaparrado (capers would work too)
2-4 tbsp olive brine

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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.

Notes

You can refrigerate the leftover picadillo for four days or freeze it for up to six months.

Nutrition Information

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Serving 1/2 cup Calories 207kcal (10%) Carbohydrates 5g (2%) Protein 25g (50%) Fat 8.5g (13%) Saturated Fat 3g (15%) Cholesterol 74mg (25%) Sodium 477mg (20%) Fiber 1g (4%) Sugar 3g (6%)