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4.8 from 447 votes

Cuban 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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 207

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.