Cuban Picadillo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Cuban
Cuban Picadillo
Description
Cuban Picadillo combines 85/15 ground beef with chopped onions and green bell peppers sautéed together with garlic and seasonings such as kosher salt, black pepper, dried oregano, smoked paprika, and cumin. The beef browns alongside the vegetables to create a flavorful base. Adding tomato sauce and chopped green olives introduces acidity and briny accents, enhancing complexity.
This dish is cooked uncovered at medium-low heat to soften the peppers and onions while allowing flavor melding. The resulting texture is tender with a moist consistency, not overly sauced but richly coated. The seasoning blend and olives provide a balanced aroma and taste reflective of Cuban culinary tradition.
Picadillo is well-suited for serving over white rice or cauliflower rice, accompanied by black beans and fried plantains for a complete meal. It can also be enjoyed in wraps or as a filling. Leftovers keep well refrigerated for up to four days or can be frozen for three months, making it practical for meal prepping.
For variations, the recipe allows substitution of ground lamb, turkey, or chicken thighs instead of beef, maintaining moisture and flavor. Adding red pepper flakes introduces heat. Using garlic powder is an option if fresh garlic is not available. The fat from the beef is retained during cooking to enhance juiciness and flavor.
Ingredients
- 1 pound ground beef 85/15
- 1 onion chopped; 6 ounces
- 1 tablespoon garlic minced
- 1 green bell pepper chopped; 4 ounces
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- 8 ounces tomato sauce canned
- ⅓ cup green olives pitted, roughly chopped; 1.5 ounces
Instructions
- Heat a large 12-inch skillet over medium-high heat for about 2 minutes. Add the ground beef, onion, garlic, bell pepper, salt, pepper, dried oregano, smoked paprika, and cumin.
- Brown the beef and vegetables, stirring often and breaking the meat into smaller pieces, for about 5 minutes.
- Stir in the tomato sauce and olives. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the peppers and onions are tender, for 8-10 minutes.
- Serve immediately.
Notes
- Do not drain the ground beef after browning; the fat adds flavor and moisture to the dish.
- Ground lamb, turkey, or chicken thigh meat can substitute for beef; avoid very lean meats like turkey or chicken breast.
- Add ½ teaspoon red pepper flakes to make the dish spicy.
- Use garlic powder if fresh garlic is unavailable.
- Cook over medium-low heat to meld flavors and soften vegetables without burning.
- The traditional recipe includes ¼ cup raisins when adding olives, which add sweetness and complexity.
- Serve with white rice, black beans, and fried plantains, or cauliflower rice for a lower-carb option.
- Store leftovers refrigerated up to four days or freeze up to three months, reheating covered in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 302kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Sodium | 727mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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