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4.9 from 24 votes

Cuban Picadillo

Delicious Cuban Picadillo is a Latin America comfort food favorite made with lean ground beef, potatoes, bell peppers, green olives, capers and raisins simmered in a perfectly seasoned tomato sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 355 kcal
Course: Main Course , Dinner
Cuisine: Cuban

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 small red bell pepper, cored, seeded and chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 pounds ground beef (I use 93% lean)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons salt (use less if you are sensitive to sodium)
  • 1/2 teaspoon ground black pepper
  • 3/4 cup beef broth (you can use white wine as well)
  • 1 (15-ounces) can tomato sauce
  • 2 tablespoon Worcestershire sauce 
  • 2 bay leaves
  • 1/3 cup raisins
  • 3/4 cup pimento stuffed olives
  • 2 tablespoons capers
  • 2 medium potatoes, peeled and cut into 1/4 inch cubes (red potatoes, Yukon gold or Russett)
  • 1 tablespoon chopped cilantro, plus more for serving (optional)

Instructions

    Cup of Yum
  1. In a large skillet over medium-high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring frequently for about 5 minutes or until soften. Stir in the garlic and tomato paste and cook for about a minute.
  2. Stir in the ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon. Cook until no longer pink.
  3. Add the cumin, oregano, salt and pepper and stir to combine. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.
  4. Stir in the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat for 10 to 14 minutes or until the potatoes are tender, stirring a few times during the cooking.
  5. Add the cilantro and stir well. Adjust seasoning if needed and serve.

Notes

  • Cut the potatoes into small pieces, no larger than 1/2-inch. Potatoes need time to get tender. If you cut them too big, you may need to add additional liquid (broth) and cook them longer.
  • When adding the potatoes, I try to push them down with a wooden spoon so they are submerged in the stewing liquid. This will help the potatoes to cook evenly and quicker.
  • You can skip the raisins if you prefer, however the little sweet bites really add a lot of flavor to this dish.
  • You can store beef picadillo in an airtight container in the fridge for 5 days.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 21g (7%) Protein 18g (36%) Fat 23g (35%) Saturated Fat 7g (35%) Cholesterol 60mg (20%) Sodium 1324mg (55%) Potassium 836mg (24%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 782IU (16%) Vitamin C 30mg (33%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 21g 7%
Protein 18g 36%
Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 1324mg 55%
Potassium 836mg 18%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 782IU 16%
Vitamin C 30mg 33%
Calcium 56mg 6%
Iron 4mg 22%

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