This quick and easy Cuban Picadillo recipe is my family’s favorite! It blends savory ground beef with tomatoes, onions, peppers, olives, and warm spices for a rich, tangy, and aromatic dish.
Cuban Picadillo
When I was a kid, my mom learned how to make picadillo from a Cuban friend who was more like a grandma to me. It was always my favorite, so it became a staple in our home. My friends loved eating over on the nights it was on the menu. My blog has many versions of this recipe, such as this Slow Cooker Picadillo, Instant Pot Picadillo, and Turkey Picadillo. I also love the Puerto Rican version–Carne Molida.
Why I Make Cuban Picadillo Every Month
Perfect forMeal Prep: You’ll want to double this simple picadillo recipe so you can have leftovers! It freezes and reheats well.
Endless Possibilities: I provide 10 ways to serve it below, so you can switch up how you eat it. Another reason I love it for meal prep!
If you make this healthy Cuban picadillo recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What is Cuban picadillo?
Picadillo is a popular Latin American dish with ground meat and tomatoes. There are many variations, but typically, it has green olives, peppers, onions, garlic, and Latin spices. Traditionally, it contains raisins, but we prefer it without, so I skip them. But you do you!
Cuban Picadillo Ingredients
This ground beef recipe combines vegetables, spices, and olives to create a flavorful, satisfying dish. The recipe card has the exact measurements.
Aromatics: Chopped onion and garlic
Tomatoes: We use 2 types of tomatoes: fresh diced tomatoes and tomato sauce, which the meat simmers in.
Bell Pepper: I like red bell pepper the best, but green works too.
Cilantro adds a fresh, herbaceous flavor.
Ground Beef is my favorite in picadillo. I use 93% lean meat to keep it light.
Seasoning: Kosher salt, black pepper, ground cumin, bay leaves
Green Olives and Brine are essential for authentic picadillo. If you use alcaparrado (a mix of olives, pimiento, and capers), make sure to buy the pitted version!
How to Make Cuban Picadillo
Cook the meat and vegetables, then let it simmer while you finish the rest of your dinner. The printable instructions are below.
Cook the Meat: Season the beef with salt and pepper and brown it on high heat in a large pan, breaking it up with a wooden spoon. Once it’s no longer pink, drain all the liquid from the pan.
Saute the Vegetables: While the meat cooks, chop the vegetables. Add them to the pan and cook on low heat.
Simmer the Picadillo: Add the olives, brine, cumin, bay leaf, and more salt if needed, and pour in the tomato sauce with a quarter cup of water. Reduce the heat and simmer, covered, for 20 minutes.
Variations
Meat: Swap ground beef for ground turkey or chicken.
Not a fan of cilantro? Omit it.
Olives: Replace green olives with capers.
Picadillo with Potatoes: Add some diced potatoes when you cook the other vegetables.
Does Cuban picadillo have raisins? Traditional picadillo does have raisins, which give it a sweeter taste. My family and I like it better without them, but you can add them if you prefer!
Taste Test: Before you serve it, taste it. If you think it needs more olives, salt, or cumin, add it.
How to Serve Picadillo
I make picadillo a few times a month and make enough to have leftovers. It’s perfect for meal prep because it’s fast and easy to make. Plus, there are so many great ways to serve the leftovers that you won’t get tired of eating the same meal all week. Below are some of my favorites, but leave a comment if you come up with another way to serve it!
I have multiple recipes on my site that use 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!
2tbsppitted green olives or alcaparrado, capers would work too
2-4tbspolive brine
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.
Last Step:
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Notes
You can refrigerate the leftover picadillo for four days or freeze it for up to six months.
I’ve been looking for a great Picadillo recipe for years. Some were too bland, some too sweet (the raisins – never liked them), some too wet or too dry. You get the picture! 🙂 For my taste and my husband’s, your recipe is pretty perfect. Absolutely LOVE it. Gracias!!
So good. 3 thumbs up from my family, even from my daughter that doesn’t like olives. I served it with easy Cuban beans. Such a delicious healthy high protein dinner. Will definitely add this to our dinner rotation. We’re already planning empanadas, rice bowls and tacos with it!
My late husband was Cuban and Puerto Rican. He loved Picadillo! Usually didn’t make it with peppers, but will try tonight! Watching my son eat this sure brings back memories of my husband, he always checked the stove while he was eating to make sure there was more!
This is one of my all time favorites and is in regular rotation. Crockpot version is good, but I prefer stovetop. I sometimes add diced potatoes, but either way is delicious. I’ve also made empanadas with leftovers and they turned out great. I love this recipe!
Just making this for the second time, it’s officially a keeper! Made as the recipe states, except I didn’t have fresh tomatoes so I omitted those.
It was delicious, and the leftovers were even better! Thank you for a new go-to recipe.
AMAZING!! The ingredients ste so simple. But it’s the amount and specific ingredients that marries this dish.
Absolutely beautiful.
100% in my favs. 🥰🙏
I love picadillo! I’m originally from Panama so we have very similar food to Cuban (plus my husband’s mom is Cuban). This recipe is great! Ive made this a few times now and it turns out so delicious the whole family eats it. I serve it with your black bean recipe, rice and salad. Great meal!
The only tweaks I made were double tomato sauce and a full 6 oz jar of olives including the brine. Personal taste only. The recipe as written is delicious.
I did this. Added more cumin, another 11/2 teaspoons. 1/2 a beef bouillon cube instead of salt for more favor. I also added 1/2 bag of tiny baby potatoes. It fed 3 very hungry adults with jasmine rice and corn tortillas quesadillas. Served with cilantro and limes..
Delicious!! Very easy to follow. Easy to make. I love that it’s made with ingredients I already have. My kids love it. This is the recipe I come back to time and time again. Thank you!
I have this dish on the stove simmering now, but I added more beef (96% instead of 93%, 2 lbs instead of 1.5), etc so I need to recalculate the nutrition info. Can you tell me how many calories are in 1 TBS of the olive brine? Thank you!
I use dried currants instead of raisin. They’re much smaller so you don’t get that big raisin sweetness, but still there’s a little, which to me is important to balance olives/capers. I always add all 3 (olives, capers, currants) – please try, it’s delicious. I don’t chop olives as I like a big olive taste with each bite. I prefer olives with pimiento.
“Does Cuban picadillo have raisins? Traditional picadillo does have raisins, which give it a sweeter taste. My family and I like it better without them, but you can add them if you prefer!”
This is in the variations section before the recipe. I am guessing that is where they saw it.
Joe
Saw this recipe and made it yesterday with extra cilantro and also chopped the raisins and soaked in rum, it was good. For today, Memorial day, while I’m smoking chickens I’m gonna doctor up the picadillo by toasting some walnut pieces, add more green olives and chopped capers for more briney taste. I’m going to add an extra 1/2 # ground chuck and spice that with cinnamon, cloves, allspice and sazon. Put everything in a cast-iron pan and put it in the smoker.
Yum! Love the low sodium. I used POM tomato sauce which is low in sodium. I also skipped the olive brine. The fresh cilantro was essential in making this recipe a keeper!
his was an excellent dish.
I had no green peppers and so i used a jalapeno, which was fine as i like my meals on the spicy side. Also, I used dried dates, as I I had run out of raisins…Everything turned out great. Thank you for a a winner.
Absolutely one of my favorites.
Just quick now though, this should be 2 WW points per serving, not 5 because I think the app is counting the beef as 80/20, if you use lean as directed the only points come from the olives and olive brine
This is one of our favorite comfort meals!!! I serve it with yellow rice and garlic bread…it’s FANTASTIC!!! I originally made the crockpot recipe but I routinely use the stove top recipe now. This is so easy and so tasty…it truly cannot be beat!!!
Wow, this was better than I expected it to be. It’s the fastest, simplest recipe I’ve found.
I added a tbsp of chopped capers. Used a whole onion and red bell pepper. 1 lb of meat, combo ground beef and primal pork from slanker. Used 8 oz tomato sauce (forgot to get a tomato), and 1/2c raisins soaked in brandy.
Served over brown rice. Made about 4 servings.YUM.
This is absolutely fantastic. It tastes as good as, if not better than, a Cuban picadillo dish that my ex-inlaws use to make years ago. I wish I would’ve doubled the dish-it really is that good.
The picadillo turned out delicious! The olive brine is a great touch. I had never cooked the meat by itself and then drained the juices before adding other seasoning. It made for a much healthier dish!
I’ve made the crockpot version for years, a family favorite! Today I did the stovetop version because I wanted it now! I do add the whole can of tomato sauce, don’t want to waste half a can. Same with the red bell pepper. More garlic just because I love it! Served with jasmine rice, avocado slices and cheese for the kiddos. Always perfect! Thank you so much for this recipe!!
I have made this recipe several times and absolutely love it! I have used it with ground venison and ground lamb, both were delicious. I always add about 1/3 cup of chopped olives just because I like a bit more.
Thank you for the recipe!
Very good!! Spot on Cuban Picadillo. I add cubed potatoes ,a sprinkle of raisins and bit more cumin. I learn from my Cuban mother in law to use Bijol. It is use in yellow rice.
This recipe is legit. I started tweaking it after a couple of goes. I sometimes add sofrito and shallots. Also mixing combinations of olives( stuffed olives) also adds an interesting twist. Either way solid recipe to have in your mental cookbook
I have made this recipe countless times! This is such an amazingly easy dish to make and is delicious! I love that I can make it a day or two ahead for easy reheating on those busy nights.
Great recipe for picadillo. Loved the addition of the diced tomato and only four ounces of the tomato sauce. I did add Sauvignon Blanc instead of the water. Perfect dish! Thank you.
For an extra treat – fry the little potato cubes in olive oil as if you were making French fries. Sprinkle them over the picadillo when you serve it. It gives it an extra fun crunch to the softness of the meat. Delicious!
Excellent! Instant classic in our home. Husband and kids have rave reviews, only request is more olives 😋My non-cooking husband was offering ideas on how to use leftovers…if only we had any! Double batch next time.
I grew up eating this over white rice. It’s also the filling for the pastelillos my parents made. This is the first time I’ve made it since both of my parents passed away. Thanks for the recipe and the memories. It’s my favorite comfort food. ❤️
Excellent recipe. However, the finishing touch would be to include raisins. This is a typical ingredient in a Cuban picadillo. it has a little sweetness.
My Sister shared this recipe & meal with me years ago & Didnt know the name of it & was astounded with the flavours.
The raisins & olives makes this dish exceptional & now I make it regularly.
I like to serve it in a soft Tortilla bowl with mashed potatoes on top & topped with cheese & placed under the broiler to brown the cheese. Its really good 🙂 Thanks for this recipe, its quite simple & easy to change up if I like.
A little bland. Would probably make it again but use jalepenos instead of olives. The olives gave off an unpleasant smell when I was reheating leftovers.
I tried adding the raisins to one of the portions and wasn’t impressed that it added anything special to the flavors. This is just my experience. I did add more salt too.
Made this for my family and it is fantastic! It takes so little time to put together and has so much flavor! I will definitely be making this again soon.
Fantastic recipe. I had a Cuban step mother. She was the greatest cook I ever knew. Been trying to find a recipe that was like hers. This is it! Perfection. Thank you so much!
Made the Empanadas recipe today and, following the advice of others, doubled this Picadillo recipe. So glad I did! I can’t wait to make more empanadas, but also serve this over rice or salad with avocados… could be a new favorite taco or burrito filling, too! Not an olive or capers fan, so I subbed jarred jalapeños and the brine. *chef’s kiss.* Season as you go, as the recipe suggests.
Delicious and simple. I usually like mine mild like this rather than more intense like Mexican. But all you need to do is increase the seasonings for a bolder flavor. Try 50% more to see if you like it better. You can even double it next time. There is no rule on seasoning. I just don’t like to overwhelm the delicate flavors into a generic Taco Bell presentation. My favorite thing in most Cuban cuisine is the flavorful seasoning with restraint.
Love this recipe! Delicious! I make extra for empanadas in the air fryer. I have made this recipe several times for my family and for “Take a Meal”. My husband likes it better than his mom’s recipe!
It tastes amazing, and my family and I have it often! The only thing that is negative (for the European followers) is that it uses both oz and cups, when translation shows that both convert to the same in ml.. (4 oz = 1/2 cup, or am I wrong?)
We love this recipe! I first tried it a few months ago and now serve it at least every other week. Along the way I decided to add the Puerto Rican sofrito that I keep in my freezer (thanks for that recipe Gina) because I didn’t have cilantro in the house and now always add a cube or two of that. I’m sure it’s not the traditional Cuban way but oh my it’s wonderful
I also often use a can of drained diced tomatoes and then use the drained juice for the tomato sauce.
I love this recipe! I often use it for meal prep for the week. It’s very versatile and uses a lot of what is already o hand. I didn’t have tomatoes today so I just added salsa instead lol. Still delicious!
This was just OK. I made as directed. It was sort of like chili with a little bit different flavor. (??). We ate it over rice with shredded cheddar and red onions. Probably won’t add it to the “make this again pile.
This was so quick and easy, I made it during the day to reheat for dinner later. All I had for the olives was a jar of Italian Giardineira, so I chopped some up and used it along with its brine, it tastes great. I did add a little carrot and some tomato paste as others suggested. Serving over white rice and probably tortillas on the side too. Great flavor, super speedy, thank you!
Excellent and easy. Added capers, leftover potato bites and leftover green beans to the pot. Served this over white rice and a side salad. We love the traditional recipe, but you can add/substitute many ingredients.
One of our favorite recipes!! So flavourful – true comfort food!! It’s so easy & I find myself making this when I’m really stuck about “what’s for dinner?” I also love that the ingredient list is really staples in our home! We always serve over brown rice – so yummm!!
Just made this. It tastes great. Question – it the dish supposed to be “wet”? I would have thought the liquid would have evaporated when I let it simmer for 20 minutes but it didn’t. Did I do something incorrect? Thanks.
I made this today using ground turkey. I absolutely love this recipe! Made it just as written but added a bit of crushed red pepper flakes! This has been a favorite of mine for years when we go for Cuban food! I’ll definitely make this again!
This was so delicious and super easy!!
I omitted cilantro and added a bit of diced cooked potato. Served with yellow rice for non dieters and cauliflower rice for dieters. Everyone loved it
Is the cilantro supposed to be cooked with the recipe, or added fresh on top? The picture indicates its fresh, but the recipes indicates it should be cooked?
Really tasty and easy! Followed the recipe but swapped petite diced tomatoes with their juice, almost a full can, instead of the tomato and the sauce because I didn’t have them. Fantastic!
So good and fantastic as leftovers! I’ve made quesadillas with the leftovers and this morning I scrambled eggs right in with them (like I sometimes do with chorizo).
I pulled the last of this out of the freezer for tonight and am planning to cook a batch of this next week. I like the idea of the baking soda, I’ll try it! I am not an olive or a capers person, but the last time I made this, I added some diced pepperoncini. It probably was not the same effect, but it gave it a nice twist, we really liked it, thanks for a great recipe!
Great recipe! It is much better cooked on the stove as opposed to a slow cooker. For tender ground beef I mix 1/2 teaspoon baking soda with the beef, massage it in and let stand about 10 minutes. While I was skeptical about it the first time I tried it , I found that it does make a difference.
I made this last night. It was big hit. I used manzanilla olives because I didn’t have the mentioned olives on hand. I did add 1 tablespoon of capers as well. With the rest of the tomato sauce, I cooked minute rice in it (along with some water to make up the fluid amount). I will be making this again. Thanks for sharing this recipe.
My very first Skinny Taste recipe. I’ve wanted to try it for years and finally I did it. So did my family. I will be doubling every time I make this. Thank you.
Your recipes are consistently good but this one… omg I could have eaten what was left by myself. The olives and brine are the keys to the delicious flavor. This one is going on my menu rotation.
So sorry to say, but I was disappointed in this. Maybe I made it wrong? I’m not used to making this kind of dish so I’m not sure how it should taste. But if I may, could you give a suggestion for the amount and brand you use for the “2 tbsp alcaparrado” direction? The alcaparrado I bought was the GOYA brand and I just put in about half the jar since no amount was given. I found out upon eating it that ALL THE OLIVES IN THE JAR HAD PITS. I was not happy. I had to pick them all out and throw away the a bunch of food. I’m not blaming you for that mishap obviously, but is it normal for alcaparrado to have pits in it? I’m just very confused by this particular recipe.
This is so delicious! It’s like nothing I’ve ever tasted before! I used capers and green olives and probably double what the recipe called for. I used more brine, too. I made a double batch so I could freeze half for an easy meal some night. Thanks for another winner, Gina!
Made this tonight along with your Quick Slaw. Delicious! My husband and son ate it with tortillas. Leftovers? Nope. Thanks for your recipes! You have kept me sane during this pandemic for sure.
I really love this. I mainly use it to make tacos, with cheddar cheese and pickled onions. I have made it many times and it will stay in my rotation forever!
I cooked this the for the second time; the first time was good but now the second time it came with a high acidity taste; not sure it it’s because I added more olives or the kind of tomate sauce I used 🙁
Two tablespoons of olives, capers…or alcaparrado would not make your dish look like any of the pictures you post. I use quite a bit more green olives sliced or chopped and capers…many…and my dish looks like your pics.
This is a fabulous, quick dinner to make. The flavors meld together perfectly. It is great w/ some beans and rice. Definitely will be adding to my rotation of go to recipes for busy times.
I was looking for a flavorful and easy ground beef recipe, and this was perfect! I loved the flavor of the green olives in it. I served it over jalapeno riced cauliflower along with avocado and it was a perfect dinner.
I’m a dialysis patient and I make this. You don’t have to totally eliminate tomatoes, just bear in mind the higher potassium, and adjust your other foods that day to be lower potassium ones. If you Lans are good you don’t need to be that strict.
This recipe is missing several steps. It tells us to chop the onion, tomato, garlic, pepper, and cilantro but then we do not know what to do with it and when. This is frustrating.
Other recipes are excellent! So this might just be a small mistake.
Green pepper and seedless raisins too. For all the years my kids were small (oldest 45 youngest 33) picadillo, white rice with a fried egg on top and a fresh lettuce salad was Mondays meal plan. Mondays are difficult days and this meal made it easy.
Isabel
Also, never made it with cilantro. I’m Cuban and neither as an adult or a child have I had it with cilantro
Diane
I plugged this into the create a recipe section of the WW website and it came up with 4 Blue points, but you have it now as 3 Blue points….has anything changed?
Gina! You’ve done it again! Made this for dinner and it was ‘YUM’! Did not have cilantro, as we are not big fans of that. Subbed some parsley for effect! We lived in Tampa Bay area for 35+ years and really enjoy good Cuban food! Will definitely be fixing this again! Leftovers tomorrow will either be the empanadas, or the ‘quesadillas’! Thank you so very much!!
I grew up eating picadillo made by my cuban mother. We served with traditional black beans and white rice. She used small green Spanish olives with pimento and adobo and salon to taste. We do not add salt or pepper, yes to onions but we use a whole onion and I cheat and use the prechopped garlic. I’ve also used canned chopped tomatoes. Picadillo is not a precise recipe, taste and add as you the raisins to me are the sweet Andy salty touch that I love. I never order it out because generally raisins are not used. I go BIG , like at least 3 or 4 lbs of ground beef and frequently add ground turkey…everyone wants leftovers…and take some to mom for aproval.. My kids loved this mea from the time they were eating solid food to adulthood. it’s what my son makes for covered dish parties at work.everyone requests it now! Don’t get hung up on exact amounts, start with less and add as you go to taste. On low carb I ha have served my left overs with scrambled eggs or in omelets. I WAnt to try in mushroom caps!
You use this recipe in the empanada recipe. You mention that you store it in the freezer so you have it ready to go. How do you store it in freezer after you made big batches?
I really wanted to like this recipe because it looked so good and the reviews were so good. I found it to be very bland. I cooked it in the slow cooker. I reread the recipe after we ate it to see if maybe I forgot an ingredient but I didn’t. I don’t know if I possibly did something wrong. I do love all Gina’s other recipes!
I’ve never made this recipe with a slow cooker so I can’t say if it’ll work for you, but I felt it was bland as well until I added more olives, brine, and salt. Be careful not to make it too salty though!
This is my favorite skinnytaste recipe and i usually make in slow cooker..but I’ve adjusted a few things
So anytime you cook in the crockpot seasoning gets muddled..you’ll need to adjust seasoning at the end. I use higher end capers or olives bc they pack more flavor. I usually double the garlic and cilantro and add paprika and sometimes some hot sauce…def make again and just adjust the seasoning to taste at the end. Also make sure you sauté garlic, peppers, and onions before adding to the crockpot
Delicious! My slight changes… I used green olives (sliced into small pieces (only because I don’t like whole olives)) and three small diced Compari tomatoes. I can see this being really good with a can of Rotel tomatoes and chilies for a nice spiciness. Add some elbow macaroni and it would taste a lot like the goulash my mom used to make. Thanks for the recipe.
I love the recipe. However, when I put it in the WW app, it calculates as 5 Freestyle points, not 3. I tried entering your nutrition facts and also adding each individual ingredient and it still calculates as 5 points. Am I doing something wrong?
Hi Cari! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
There is cinnamon in Cuba se llama canela 😂 but we don’t add it to picadillo. That’s for desserts like arroz con leche 😍 I was born there sooo I know there’s cinnamon 😂
Christopher Tagseth
My special lady friend is Cuban, and wholeheartedly agrees with Ado. I tried adding the cinnamon one time, and while I enjoyed it, she wasn’t about it.
I’ve made this recipe as is several times and loved it. My husband and I are now trying out a Vegan diet for health reasons. So tonight, I made it with 8 oz of seitan and 1/4 c water substituted for the full quantity of meat. It was fine! Thanks Gina! (Sientan was precooked so I put the sietan in with the vegtables)
I’m not that familiar with latin cooking so maybe its my inexperience, but I was surprised when I went to chop the alcaparrado and the olives had pits. I bought Goya brand. Other than that little snag, this is delicious and I’ll make it again. Oh yeah..I used fresh chroizo instead of ground beef. YUM
Does this recipe freeze well? If so, how do you make it from the freezer? Defrost in fridge then heat in microwave or stove? Tha k you! I’ve made this one before and it was a hit!
Not being Cuban, and living wayup north, I have never heard of this. But we love any Cuban dishes. I just made this, 10 minutes after reading. Used capers instead of olives, which I hate. In the middle of the recipe, I couldn’t find my tomato sauce!! I used some V8 that I had and it came out great. Maybe too loose, but since we don’t know the difference, it works!! Also, used your Instant Pot variation and it worked beautifully! Thanks!!!
This was AMAZING. We’ve been Keto for a few months and have been bored of the recipes. I live in Tampa and order Picadillo a lot. It’s a go-to comfort food. The only thing I added was a dash of cayenne pepper. I served it over cauliflower rice and am eating the leftovers right now for lunch! Thank you for sharing this. Now going to stalk your site for something to make tonight 🙂
Delicious! Next time I’ll definitely double the recipe because now I’m hankering for all your leftover ideas! Goya empanada disks are now on my shopping list. I made it with ground turkey and your cilantro lime rice on the side. Another fool proof Skinny Taste recipe! Thank you!
I’m really excited to make this! I plugged it into my WW recipe builder and it comes up with 5 points per serving. The heaviest points item is the ground beef which comes in at 31 pts for 24 oz (1.5 lbs). 5 points is perfectly reasonable, I’m just worried I’ve misunderstood. Should I use 95% lean instead?
This recipe is always a slam dunk. We always serve it over rice. I have two young kids that can be so picky and they ALWAYS eat this happily. This is always in my meal rotation now as I always have these ingredients on hand. Thanks Gina!
I’ve made this probably 8 or 10 times over the past year, and we never mind the leftovers! I used to make a different picadillo recipe, but it was always so heavy and overly seasoned that I didn’t look forward to warming it up. This, however, actually improves after a day or so in the fridge. Some days we eat it with plain brown rice, but other days beside a big pick of your quick cabbage slaw. This one has been a lifesaver!
I started making piccadillo over 15 years ago when my partner’s mom made it for dinner one night, and I couldn’t stop eating it. Living in Miami, I’ve had it almost every way imaginable. But, never was a fan of the raisins. Once I started the keto diet (to help combat my Epilepsy) I was upset that I’d never be able to enjoy this dish anymore. This recipe is perfect! I enjoy it over cauliflower rice, and my partner hasn’t even noticed the changes. Thank you!
Hi! I had been wanting to make this for so long and I finally did last night. It was very tasty! However, mine did not seem to have any “sauce” like your photo has. I’m trying to figure out where I went wrong?
I may be blind, but just by looking at the recipe I never saw instruction for when to cook the onion/pepper/garlic or add it to the mix. Could you please edit the recipe to include that info? I pieced it together by looking at the crock pot recipe but would love to have it all in one place for future convenience.
Thanks!!
Just made this and my house smells amazing! I read the recipe wrong and thought it said ground turkey and just realized it says beef, It still tastes delicious and besides that I followed the recipe and doubled it. I can’t wait for lunch tomorrow!
I have always wanted to try this recipe. We don’t eat that much redmeat. So I improvised by using half a pound of ground sirloin and one cup of cooked lentils let me just say it was delicious. I also used about 6 ounces on the tomato sauce instead of 4. The flavors are wonderful. Will Definitely make this again!!
Delicious and so easy!! I added a teaspoon of cinnamon as one person suggested. Mmmmmm! I’m going to experiment and try using lentils for my vegetarian friends and then ground turkey because I’m trying to cut back on read meat. And then I’m going to try making empanadas with the leftovers. Thanks so much for this delicious recipe!
Nancy Gouge
I was very excited to try this recipe, especially after reading the reviews. I had the ingredients and went in each of alcapparado- could to find it anywhere! So, I used tapenade. Used the rest of the ingredients other than cilantro. Overall it was not bad – went easy on the tapenade though. I also added whole green olives with pimentos as it looked more like the recipe. I will try one more grocery store locally and will then order it online if I need to. Then I will try the recipe the way it’s supposed to be done. I kind of liked the tapenade
Leftovers make amazing empanadas Too. You can buy the frozen Goya discos, defrost them, fill them (like a hand pie or calzone), and fry or bake til golden brown and delicious!
Hi Gina! As I was making this tonight I thought id stop and in say thanks so much for this recipe! We have been making it for years and it is mine and my husband’s favourite dinner, we make it at least once a month! I used to eat it on white rice but have switched to brown and add a bit of avocado and it is the perfect meal!
Would chopped grape tomatoes work in this recipe instead of a whole tomato? I happen to have those on hand. Also, what kind of veggie do you think would be good with this? I will need something to round out the meat and rice. Thx!
I love your website and approach to food, but on this particular recipe-one half cup which is teeny portion wise, is 207 calories? A cup would barely satisfy a hungry adult.
This is easy and delicious, a big favorite in my house! I’ve made it with beef or turkey (I don’t like to eat a lot of red meat), serve it with plantains, over salad, in tacos, lettuce wraps, quesadillas, pretty much any way it is always delicious. I use Spanish green olives but my mom likes to use alcaparrado when she makes it. It is always good, easy to adjust spice level/add veggies, and endless possibilities. Thank you!
I made this tonight and it didn’t turn out. It’s pretty bland and it doesn’t have a thick sauce like in your picture. Mine just looks like loose ground beef with some veggies. I’ve looked through the recipe many times and can’t find anything I’ve missed. I’m not sure how your photo matches this recipe. It seems like something is amiss.
I’ve made this recipe countless times and it has always turned out perfectly like Ginas photo, I even use double the tomato sauce because we like it a little saucier. I can’t imagine how it turned out poorly, but please try again it’s one of our all time favoutites
I just made this. I was so proud of myself because I don’t cook at all. I would like to say ‘Thank you ‘ for sharing this wonderful recipe. I hope that you continue to share more latino/ spanish meals like this one.
I think the points are reversed. I just calculated and Smart Points for one serving is 4. Typically, Smart Points are higher than Points Plus, but it is
noted the opposite for this recipe. This dish is AMAZING, however, and worth the extra point.
I am making a double batch of this tonight (I have 4 boys ????) to put into stuffed peppers! We usually use ground turkey, but tonightbwe are trying wild game! My family loves this recipe…although we will also be without olives tonight because I forgot them at the store and I will have some grumbles lol!! ???? I reference your website a lot since we have started on our clean eating journey!! Thank you for all the great recipes!!
Made this the other night and it was good! I used the leftovers to make stuffed peppers and this morning mixed some with scrambled eggs and had to on toast. Delish!!!
Love your recipes! Usually super easy and always delicious! Thanks Gina!!
Made this tonight and it was great! My kiddos can be a little picky sometimes, so I put the olives and veggies in the blender with the tomato sauce and then added it to the meat mixture. Worked great! The 4 year old even said, “mom you have to make this again…it’s so good!”
Hi Gina.
I entered your recipe, ingredient by ingredient, into the Weight Watchers “My Foods” section for easy access to recipes. The Smart points calculation came up as 4, not 3. I’m VERY new to this process, however, and may be missing something. I love your recipes though and love it that you’re giving the Smart Points for them. Thank you for making life easier. Wish me luck!
Teresa
Sorry if this a duplicate question, but love this and short on time…can I relate with ground turkey? And if yes, white meat, dark meat or a mixture would work best? Thank you.
I’m from Cuba and authentic picadillo always has green olives and raisins, sometimes almonds, but not capers. Originally it was a dish from Spain with Arabic origins, therefore the raisins & almonds.
It is delicious! We also had it stuffed inside a mash potato ball that was fried. Not too slimming though! But delicious nevertheless.
Hi Gina,
I am making the Cuban Picadillo recipe tonight for my family. The recipe calls for 1/2 pepper finely chopped. Is this a bell pepper? I just wanted to make sure so that I purchase the correct ingredients. I can’t wait to taste this, it looks amazing. I am going to make the quesadillas with this. 🙂 Thanks
I use ground turkey all the time. I add a little better than bullion beef to it and I do use lean ground turkey, but don’t use the extra lean ground turkey. It needs a little fat in it. My husband said he could hardly tell the difference.
I made this a couple of nights ago and discovered that I had no bell pepper of any kind, but I did have a jar of roasted red pepper. Chopped up a couple of those, and voila!! Delicious!!! I love this dish so much, and had never heard of it before finding it on this site. Thanks for posting such great recipes!!
Gina
Glad you enjoyed it Cheryl!
Cheryl
Oh, and I forgot to say that I didn’t have any fresh tomatoes, so I used a can of Ro-tel tomatoes. I served it over spaghetti squash–SO yummy!!!
Kari
How do you adjust the recipe to be made in the Instant Pot?
The ingredients call for 2 tablespoons of alcaparrado, but the directions say add alcaparrado and 2 tablespoons of brine. So it is 2 tablespoons of alcaparrado + and additional 2 tablespoons of the alcaparrado brine?
Made this tonight… My dad is Cuban born, and makes it all the time! This was my first attempt, and it was delicious! This recipe is almost identical to his. He also adds raisins. A trick he told me is to pour boiling water over the cooked beef through a strainer before returning it to the pan. It washes away the “fatty smell” as he says! Delicious!!!
I love this dish. I use the Comino spice with cumin and turkey breast and I leave out the olives. I serve it with yellow rice but even by itself it is hearty and filling. I love all of your recipes!
I follow you on Snapchat and you snapped this recipe recently and I knew I needed to track it down on your site and make it. This is incredible! It honestly never even made it to a plate, I just ate it out of the pan for lunch. I’ve made so many recipes from both your blog and cookbook and I have yet to make anything that my husband and I haven’t loved. Thanks for another awesome recipe!
So this was pretty much amazing. I ran out of time for the crock pot version, but this was just as flavorful, I imagine. I’m one to tweak recipes, to make more ‘my own’. Not needed with this one! I followed to a T! And for all of you olive haters, my husband is one of you. He hands down despises them. He LOVED this! Do not be afraid!
Thank you so much for all of your time and hard work, Gina. You really are helping so many people. Do you have an empanada recipe for the leftovers??
Thank you sooo much for this site! I’ve had to end my love affair with The Pioneer Woman due to weight loss goals and you are now my new go to site! I was wondering something, though. I noticed that in the stove top Picadillo, 1 1/2 lbs meat is used but in the crockpot recipe it’s 2 1/2 lbs. I noticed this same difference of more meat in the crockpot bolognaise (sp?) sauce verse the stove top version. Is there a reason? If a typo, which amount would be correct?
Made this tonight and the entire family loved it. The usual adjustments — didn't have canned tomatoes or cilantro on hand — and it was still amazing. Looking forward to making it again with better planning beforehand! Took very well to extra veggies, too — tossed in finely diced celery and zucchini, and it worked well.
I double this recipe and we eat in 3 nights in a row at least once a month. We make them into quesadillas with shredded cheese. Probably the best thing I've ever tasted.
I made this tonight, and it was really delicious. The only change I made was using the whole 8 ounce can of tomato sauce, because I just didn't want to have half a can hanging around. I didn't find it too saucy, so I'll probably just do that from now on. Will be putting this on my list of go-to recipes. I'll have to try making the tostones next time!
I, too, add raisins, and serve with white rice, black beans and fried plantains. Don't forget a fresh pitcher of Sangria with fresh fruit afloat in it. That's how I first got it back in the '70s as a young Navy man in the 'Fourth of July' restaurants in South Florida and the Keys.
Over 2 years later and this is still mine and my husbands favourite meal! Thanks so much for a nutritious and delicious recipe! We make this almost weekly!
This was so good and I got two dinners out of it and still have more. I have lost 14 lbs from cooking your recipes and have reached my goal weight. Thank you!
This is my first time making this (hadn't even hears of it before your blog) and it is soooo delicious! Mine turned out a bit different than yours.. I add a bit more tomato sauce, more pepper, less meat, but it still turned out so yummy! This will definitely be a regular at our house! PS- even my 7 month old loves it!
Do you know I've made this about seven times and completely ignored the fact that it called for tomato sauce!? It was great w/out, so tonight we'll see what it's like with it!
Hi all. My kids' Colombian grandmother used to make this dish and I always loved it but had no idea what it was. I was super thrilled when I came across this post and I recognized the dish and I'm anxious to try it. I do have a question though… what kind of pepper is the recipe calling for (traditionally)? Thank you for your help!
Just made this for dinner. Upped the cumin because I love it, and served it with Boston Lettuce on the side for wraps. The green olives are a nice surprise!
I just made this…and it was (well, "is" since I'm still chomping down on it) DELICIOUS! Thank you for this recipe….this will definitely be in my regular rotation
Hey, everyone…. I have been making this recipe over and over again… it's a staple in my house now! I am starting to reduce the amount of carbs in my diet, and made this dish yesterday paired with Gina's cauliflower cilantro-lime rice and it was INCREDIBLE!! For those of you who are wondering what to pair this dish with, definitely try it w/ the cauliflower rice… the flavors melded together perfectly and it was incredibly satisfying! Check it out: https://www.skinnytaste.com/2013/10/cilantro-lime-cauliflower-rice.html
I can't get over how flavourful and delicious this is! My husband and I both love it and I meant to comment sooner, but this has beena regular for us for months! Just finished dinner and had to comment! Thanks Gina!
Thank you Thank you Thank you! This was my dinner last night (and a couple more to come) and tonight I am making a vegetarian version for my husband. (He said mine smelled amazing!)
I added two ingredients…granny smith apple and cinnamon. The sweet in with the spicy is a flavor party in your mouth!
I am having leftovers for dinner tonight. Been looking forward to it all day! You are my hero!
Gina, not sure if you're aware, but there seems to be a problem when trying to leave a message on here via an iPad. I used my iPad 4 and a friend tried it on her iPad 2, but the comments don't appear.
Anyway, I really, really want to make this dish. It sounds delicious and all of the comments I read gave it the thumbs up. My only problem is that I really don't like olives or capers. Has anybody that has made this had no problems with the taste after just picking them out?? I don't really want to waste the food or the money making something I don't like..
I wanted to thank you for your recipes. As soon as I saw the email for the crock pot version I knew I had to try the stove top version. We are on our sailboat in the Bahamas and I gathered all the ingredients (with a few substitutions because of limited availability). I used more olives and capers than called for (we LOVE them) and I used canned green chilies instead of a pepper. Oh, and all I had was ground turkey but I don't think anyone knew the difference. We served it over rice with avocado and sour cream. AMAZING!! I made a double recipe and it ALL disappeared! Our friends gave it a 9.5 on the "must have again" scale. THANK YOU!!
This was great. I did add 1 tbsp of chilli powder, a handful of jalepenos, along with a dash of an Emeril spice mix to increase the flavor a little. I put the meat in lettuce wraps, topped with a dollop of greek yogurt and a little hot sauce. Great recipe! So filling, too!
Made this last night and everyone loved it. And with three kids that is no small feat. I have one question, in this recipe you have 2 Tbsps of alcaparrado but in the crock pot version of the same recipe you have 1/4 c. Which one is correct?
I made this with chicken breast that I cut into smaller bites. I seasoned the chicken with salt, pepper and cumin while it was sautéing and the dish was super tasty! Even my teenage daughter who is a bit picky loved it. Note; I used an olive tapenade instead of the alcaperrada or straight olives. I did use brine as well. Love this!
Making it tonight. I'm starting WW and my daughter loves picadillo. Can you tell me what the rice serving is and how many points with the rice? Thanks for all the wonderful recipes. You inspired me to try WW! 🙂
I can see why this is a classic in your household…. because it's now gonna be a classic in mine. Made this last night, and it blew me away! I'm having leftovers for lunch and they taste even better if that's possible. I served it with rice, your tostones recipe, and the aji sauce from your Peruvian chicken to dip the tostones in. INCREDIBLE!!!
Is there a way to make this vegetarian without using faux-meat (vegetarian ground "beef" has gluten in it)? Do you know if tofu would work? Or just eliminate the beef? This sounds delicious and I want to try this 🙂
I just prepared this recipe this evening and it was fantastic! Everyone loved it. We ended up having a huge debate over who gets to eat the leftovers tomorrow! Thank you for doing what you do!
Thank you so much for this blog! It is saving me on WW- love the flavors and variety. This dish is new to us and we LOVE it! BTW, 3/4 cup measured out to 1/6 when I made it, if that makes it easier. Have tried a bunch of your recipes, every one is wonderful.
totally yummy! I used capers and green olives (never heard of alcaparrado and not sure if it's available in the UK, so thanks for the alternatives!). I've been really stuck on only being able to think of doing bolognese with mince and am really bored of it, so brilliant to find a good "skinny" recipe for it that is really different and tasty!
I made this tonight for the fourth or fifth time, but the first time really making the sofrito from scratch instead of using the Goya jar. While it does take more time, it's worth it for the better flavors. Thanks for the recipe!
I made this tonight and it was positively fantastic! So tasty, and not even a hint that it was lightened up. I can't wait to make more of your recipes, Gina. This was my first!
Yummy, I made this for lunch today with brown rice and tostones. I really love food with great flavor and this fit the bill. Thank you so much for sharing, I love what you do.
Made this recipe last night and it was delish! I was in a time crunch so I used the Goya store bought Sofrito and it worked great. I add cubed potatoes to my picadillo which is great too. I don't care for capers so I just use green olives and the brine. It's so hard to find Latin food recipes that are slimmed down and as a Latin food lover, your sight is greatly appreciated, thanks!!!
Hi! I wanted to use 93% lean beef instead of 95%, so I used WW Recipe Creator to see the difference in points. The odd thing is it's showing me that this is only 4 points plus per serving which doesn't make sense as you're listing at six points plus. Are you getting 6 points plus when you put it in the WW recipe creator? Thanks!
I just made this last night, and it was delicious. I'm not sure it tasted quite like the stuff I've gotten at a Cuban restaurant before; it almost had more of a sloppy joe flavor, but still very good. It was great with a side of rice and also on a bun as a sloppy joe. All your recipes that I've tried have been real winners. Thanks!
I put this recipe in the Weight Watchers online recipe builder as written. The recipe builder calculates points based on ingredients and number of servings. The points plus total as written with six servings calculated was five.
I am new to the site (which FYI – I AM IN LOVE WITH), but this recipe does not have the new Points+ or nutrition information. I know it is old, but I was hoping you could help 🙂
Eating this right now and it is SO GOOD! I accidentally chopped a jalapeno for the 1/2 pepper, and then realized and added the bell pepper as well. There's a tiny bit of added zing from the jalapeno, and I love it! Can't wait to use leftovers for stuffed peppers 🙂
I made this last night and served it with your Scallion Cilantro Rice with Habaneros and Lime (substituted serranos and white onion for scallions and habaneros) and it was DELICIOUS! I really enjoyed making it. It was very flavorful. Thank you for the great recipe!
I made this last night and it was excellent! I ate it with crisp romaine lettuce leaves, which I used as "taco shells". Loved the flavors. My husband loved it too. I missed the pepper when shopping, so I added one green chilie (canned), which I diced up. It gave it a slightly hot flavor, which we liked. After I made this, I placed everything into a bowl which was on top of a scale and weight it. It came to 2lb, 5 ounces, which divided, came to 6.16 per 6 servings. Oh, I didn't have 1.5 pounds of beef (I had 1.13), so I added turkey sausage (Shady Farm brand) to make up the difference. Again, delicious!
I love that your picadillo doesn’t have raisins in it. The raisins are what kept me from trying it before. Also, what is alcaparrado? I will probably use green olives in mine, but I was just curious.
Seeing this recipe does bring back many memories for me. My grandmother used to make this dish just for me. She passed 3 years ago, and I have not had it since. I may have to make some. Thanks for the warm memories “)
Hi!! Based on the reviews, I know this recipe will come out delicious. I’m wanting to add potatoes, in which step would I do that in? Thank you!
Add some diced potatoes when you cook the other vegetables.
I’ve made this many times using vegetarian substitute for beef, and it is amazing.
Great! What do you use?
I’ve been looking for a great Picadillo recipe for years. Some were too bland, some too sweet (the raisins – never liked them), some too wet or too dry. You get the picture! 🙂 For my taste and my husband’s, your recipe is pretty perfect. Absolutely LOVE it. Gracias!!
So good. 3 thumbs up from my family, even from my daughter that doesn’t like olives. I served it with easy Cuban beans. Such a delicious healthy high protein dinner. Will definitely add this to our dinner rotation. We’re already planning empanadas, rice bowls and tacos with it!
This was the first time that I heard of alcaparrado. Thanks!
This recipe is my go to when I make picadillo. My family loves your recipe, I lost count on how many times I’ve made this. Thank you!
So glad you enjoy it!
My late husband was Cuban and Puerto Rican. He loved Picadillo! Usually didn’t make it with peppers, but will try tonight! Watching my son eat this sure brings back memories of my husband, he always checked the stove while he was eating to make sure there was more!
♥
This has become my go to recipe for tacos. Very tasty!
Excellent
This is one of my all time favorites and is in regular rotation. Crockpot version is good, but I prefer stovetop. I sometimes add diced potatoes, but either way is delicious. I’ve also made empanadas with leftovers and they turned out great. I love this recipe!
Thanks Sarah! One of my faves too!
I followed the recipe. It was easy to make and it was delicious!
Delicious and easy to make.
Classic Cuban Picadillo also includes raisins
Yup! I talk about that in the narrative. 🙂
Just making this for the second time, it’s officially a keeper! Made as the recipe states, except I didn’t have fresh tomatoes so I omitted those.
It was delicious, and the leftovers were even better! Thank you for a new go-to recipe.
Good recipe! taste good and easy to make!
AMAZING!! The ingredients ste so simple. But it’s the amount and specific ingredients that marries this dish.
Absolutely beautiful.
100% in my favs. 🥰🙏
I love picadillo! I’m originally from Panama so we have very similar food to Cuban (plus my husband’s mom is Cuban). This recipe is great! Ive made this a few times now and it turns out so delicious the whole family eats it. I serve it with your black bean recipe, rice and salad. Great meal!
Thansk Carlos!
This is my go to at least 1-2X a month as my husband loves it. I add a diced potatoe to make it a little more hearty for my hubby. 😊
One of our favorites too!
This has quickly become a family favorite. We do add some cubed sweet potatoes with the other veggies to make a one pot meal.
I’ve made this twice in the past week! It’s sooo delicious, even by itself! This dish will be a staple meal in my house.
I have made this recipe dozens of times – it is a true go-to at my table.
The only tweaks I made were double tomato sauce and a full 6 oz jar of olives including the brine. Personal taste only. The recipe as written is delicious.
I did this. Added more cumin, another 11/2 teaspoons. 1/2 a beef bouillon cube instead of salt for more favor. I also added 1/2 bag of tiny baby potatoes. It fed 3 very hungry adults with jasmine rice and corn tortillas quesadillas. Served with cilantro and limes..
Pica DJO!
Delicious!! Very easy to follow. Easy to make. I love that it’s made with ingredients I already have. My kids love it. This is the recipe I come back to time and time again. Thank you!
came out excellent!!!!!
I have this dish on the stove simmering now, but I added more beef (96% instead of 93%, 2 lbs instead of 1.5), etc so I need to recalculate the nutrition info. Can you tell me how many calories are in 1 TBS of the olive brine? Thank you!
I don’t believe there are any calories,
We don’t eat tomatoes or olives. Is there anything that we can add that will still taste good?
Thank you.
Zucchini
I use dried currants instead of raisin. They’re much smaller so you don’t get that big raisin sweetness, but still there’s a little, which to me is important to balance olives/capers. I always add all 3 (olives, capers, currants) – please try, it’s delicious. I don’t chop olives as I like a big olive taste with each bite. I prefer olives with pimiento.
Do you chop the olives or put them in whole?
Either way is fine
Just added to my WW friendly dishes that my family loves. I made it exactly as mentioned W/O olives. On my dinner rotation now!
Quick, easy and tasty.
Where does this recipe mention Raisins!? Everyone says that they are adding soaked raisins, yet there is no mention in the recipe!
In the narrative before the recipe.
Love this recipe. Added the raisins and it reminded me of my Tias house… delicious.
Where does this recipe mention Raisins!? Everyone says that they are adding soaked raisins, yet there is no mention in the recipe!
“Does Cuban picadillo have raisins? Traditional picadillo does have raisins, which give it a sweeter taste. My family and I like it better without them, but you can add them if you prefer!”
This is in the variations section before the recipe. I am guessing that is where they saw it.
Saw this recipe and made it yesterday with extra cilantro and also chopped the raisins and soaked in rum, it was good. For today, Memorial day, while I’m smoking chickens I’m gonna doctor up the picadillo by toasting some walnut pieces, add more green olives and chopped capers for more briney taste. I’m going to add an extra 1/2 # ground chuck and spice that with cinnamon, cloves, allspice and sazon. Put everything in a cast-iron pan and put it in the smoker.
Why is this 5 WW points when all the ingredients are 0?
Yum! Love the low sodium. I used POM tomato sauce which is low in sodium. I also skipped the olive brine. The fresh cilantro was essential in making this recipe a keeper!
his was an excellent dish.
I had no green peppers and so i used a jalapeno, which was fine as i like my meals on the spicy side. Also, I used dried dates, as I I had run out of raisins…Everything turned out great. Thank you for a a winner.
Great
Delicious and very easy for a weeknight or lazy Sunday night meal.
So good!
Delicious! I had some ground bison I needed to use up, and used it instead of ground beef. Will be making again!
Absolutely one of my favorites.
Just quick now though, this should be 2 WW points per serving, not 5 because I think the app is counting the beef as 80/20, if you use lean as directed the only points come from the olives and olive brine
Thank you for a delicious dinner, one of which I have had since my Dad passed.
So glad you enjoyed it. So sorry for your loss.
This recipe is AMAZING!! One of my families favorite. I make picadillo tacos topped with sliced avocado. It’s always a hit!
Just so delicious
A packet of Sazon and a drop of white vinegar…very deliciosio!
Amazing
This is one of our favorite comfort meals!!! I serve it with yellow rice and garlic bread…it’s FANTASTIC!!! I originally made the crockpot recipe but I routinely use the stove top recipe now. This is so easy and so tasty…it truly cannot be beat!!!
Just the recipe I was looking for! It works on so many levels.
Wow, this was better than I expected it to be. It’s the fastest, simplest recipe I’ve found.
I added a tbsp of chopped capers. Used a whole onion and red bell pepper. 1 lb of meat, combo ground beef and primal pork from slanker. Used 8 oz tomato sauce (forgot to get a tomato), and 1/2c raisins soaked in brandy.
Served over brown rice. Made about 4 servings.YUM.
Where does this recipe mention Raisins!? Everyone says that they are adding soaked raisins, yet there is no mention in the recipe!
This was fantastic! This is how my family makes it but instead of the olive juice we use red or white cooking wine.
This is absolutely fantastic. It tastes as good as, if not better than, a Cuban picadillo dish that my ex-inlaws use to make years ago. I wish I would’ve doubled the dish-it really is that good.
Thanks Tonie!
This is delicious!
The picadillo turned out delicious! The olive brine is a great touch. I had never cooked the meat by itself and then drained the juices before adding other seasoning. It made for a much healthier dish!
We love to serve this over baked potato! Delicious!
Yum!
I’ve made the crockpot version for years, a family favorite! Today I did the stovetop version because I wanted it now! I do add the whole can of tomato sauce, don’t want to waste half a can. Same with the red bell pepper. More garlic just because I love it! Served with jasmine rice, avocado slices and cheese for the kiddos. Always perfect! Thank you so much for this recipe!!
Glad you all enjoy it! One of my faves too!
I have made this recipe several times and absolutely love it! I have used it with ground venison and ground lamb, both were delicious. I always add about 1/3 cup of chopped olives just because I like a bit more.
Thank you for the recipe!
Can I substitute celery for the green onion?
Delicious and thank you.
I was hooked the 1st time I tried it! I have tried it with both ground beef and turkey. It’s delicious!
Try it! We have loved this recipe for years. I use the leftovers for quesadilla at lunch and sometimes even with eggs at breakfast.
I’m Cuban American and grew up on arroz con picadillo. I go back to this recipe all the time when I make my picadillo. She seriously nailed it!
Thanks Melissa!
Very good!! Spot on Cuban Picadillo. I add cubed potatoes ,a sprinkle of raisins and bit more cumin. I learn from my Cuban mother in law to use Bijol. It is use in yellow rice.
This recipe is legit. I started tweaking it after a couple of goes. I sometimes add sofrito and shallots. Also mixing combinations of olives( stuffed olives) also adds an interesting twist. Either way solid recipe to have in your mental cookbook
Delicious! I’ve made this probably 15 times by now. One of my favorites. I do double the cumin and bell pepper.
One of our favorite recipes! I make it quite often! Thanks Gina!!!!
I have made this recipe countless times! This is such an amazingly easy dish to make and is delicious! I love that I can make it a day or two ahead for easy reheating on those busy nights.
One of my faves too!
Great recipe for picadillo. Loved the addition of the diced tomato and only four ounces of the tomato sauce. I did add Sauvignon Blanc instead of the water. Perfect dish! Thank you.
One of our family favorites. Great recipe.
Thank you! ONe of our favorites too. 🙂
Great recipe, took me back to my childhood in Miami
So good!
One of my favorite weeknight meals. So easy and so delicious!
Great
For an extra treat – fry the little potato cubes in olive oil as if you were making French fries. Sprinkle them over the picadillo when you serve it. It gives it an extra fun crunch to the softness of the meat. Delicious!
I just made your recipe. I liked it. Thank you for sharing. 😊
Excellent! Instant classic in our home. Husband and kids have rave reviews, only request is more olives 😋My non-cooking husband was offering ideas on how to use leftovers…if only we had any! Double batch next time.
O!M!G!
This was amazing! No tweeks except extra olives/ juice!
ABSOLUTELY delicious!
We serve over rice. And I use 14(?) oz of tomato sauce. LOVE IT. And so easy.
Looks delicious 😊
Esta mui bueno. Que rico.
I grew up eating this over white rice. It’s also the filling for the pastelillos my parents made. This is the first time I’ve made it since both of my parents passed away. Thanks for the recipe and the memories. It’s my favorite comfort food. ❤️
I am so glad you enjoyed it and that it brought back good memories! Food connects us!
Excellent recipe. However, the finishing touch would be to include raisins. This is a typical ingredient in a Cuban picadillo. it has a little sweetness.
My mil, who was Cuban, always included raisins soaked in brandy. I’m still trying to replicate her dish, looking forward to trying this one.
Just made this today and it is delicious!
Easy recipe to follow.
My family really enjoyed it.
Thanks MamaSue!
Simple to make and delicious to eat
My Sister shared this recipe & meal with me years ago & Didnt know the name of it & was astounded with the flavours.
The raisins & olives makes this dish exceptional & now I make it regularly.
I like to serve it in a soft Tortilla bowl with mashed potatoes on top & topped with cheese & placed under the broiler to brown the cheese. Its really good 🙂 Thanks for this recipe, its quite simple & easy to change up if I like.
This is very similar to the way I learned to make Cuban Picadillo, and my family loves it. Excellent recipe!
A little bland. Would probably make it again but use jalepenos instead of olives. The olives gave off an unpleasant smell when I was reheating leftovers.
I tried adding the raisins to one of the portions and wasn’t impressed that it added anything special to the flavors. This is just my experience. I did add more salt too.
First, I love and recommend your recipes..so thank you!! Is green or red bell pepper more authentic for the picadillo? TY!
Red 🙂
We don’t use cilantro. We love this recipe! My daughters always ask for it. Thank you so much.
This recipe is delicious! I like to serve it with rice.
I have made this regularly for several years. It is always greeted with happiness by my family.
delicious and filling. I added a dollop of sour cream when serving
Such a yummy comforting dish! I’ve made your Instant Pot version, too! Makes eating healthy easy!!
Thanks! It’s a favorite in my house!
We love this recipe! I’ve been making this for years. Quick easy and everyone loves it.
Made this for my family and it is fantastic! It takes so little time to put together and has so much flavor! I will definitely be making this again soon.
Just made this it was amazing!
One of our favorites!
Fantastic recipe. I had a Cuban step mother. She was the greatest cook I ever knew. Been trying to find a recipe that was like hers. This is it! Perfection. Thank you so much!
Made several times and so far a winner for my family
I’ve made this before with ground beef and was delicious. My brother just brought me some lean ground pork. Can I use that in place of beef??
Staple for my family!
Easy and Delicious! My Cuban husband loves it!
Made the Empanadas recipe today and, following the advice of others, doubled this Picadillo recipe. So glad I did! I can’t wait to make more empanadas, but also serve this over rice or salad with avocados… could be a new favorite taco or burrito filling, too! Not an olive or capers fan, so I subbed jarred jalapeños and the brine. *chef’s kiss.* Season as you go, as the recipe suggests.
Easy to make but my family found it rather bland
Delicious and simple. I usually like mine mild like this rather than more intense like Mexican. But all you need to do is increase the seasonings for a bolder flavor. Try 50% more to see if you like it better. You can even double it next time. There is no rule on seasoning. I just don’t like to overwhelm the delicate flavors into a generic Taco Bell presentation. My favorite thing in most Cuban cuisine is the flavorful seasoning with restraint.
Love this recipe! Delicious! I make extra for empanadas in the air fryer. I have made this recipe several times for my family and for “Take a Meal”. My husband likes it better than his mom’s recipe!
Very tasty! Just like my favorite Cuban restaurant in Delray Florida; maybe better!
The only thing I changed is that I added some more cumin.
It tastes amazing, and my family and I have it often! The only thing that is negative (for the European followers) is that it uses both oz and cups, when translation shows that both convert to the same in ml.. (4 oz = 1/2 cup, or am I wrong?)
SO good!! I make this weekly
I like to add potatoes and carrots
This is my go-to picadillo recipe for tacos or taco bowls or empanadas. I do add a little more seasoning to kick it up a notch.
I had to add raisins to be traditional. I’m sure they add more points to WW. Recipe was good and quick.
My go-to for ground beef! Absolutely delicious thrown in some taco shells, cheddar cheese and sour cream. The olives make it a 10/10!
Yes!!!
This is one of our favorite meals. Great leftovers.
One of our favorites
Love it
Great Recipe!!
A quick meal when you’re short on time!
We love this recipe! I first tried it a few months ago and now serve it at least every other week. Along the way I decided to add the Puerto Rican sofrito that I keep in my freezer (thanks for that recipe Gina) because I didn’t have cilantro in the house and now always add a cube or two of that. I’m sure it’s not the traditional Cuban way but oh my it’s wonderful
I also often use a can of drained diced tomatoes and then use the drained juice for the tomato sauce.
Love this recipe, usually add extra peppers for some extra veggie, extra olives for my olive-loving husband, and use the whole 8oz of tomato sauce.
Love it!
My husband’s favorite meat for tacos, or just over rice. Easy and delicious
I love this recipe! I often use it for meal prep for the week. It’s very versatile and uses a lot of what is already o hand. I didn’t have tomatoes today so I just added salsa instead lol. Still delicious!
Great!!
This was just OK. I made as directed. It was sort of like chili with a little bit different flavor. (??). We ate it over rice with shredded cheddar and red onions. Probably won’t add it to the “make this again pile.
This was so quick and easy, I made it during the day to reheat for dinner later. All I had for the olives was a jar of Italian Giardineira, so I chopped some up and used it along with its brine, it tastes great. I did add a little carrot and some tomato paste as others suggested. Serving over white rice and probably tortillas on the side too. Great flavor, super speedy, thank you!
So yummy!
What type of pepper? Red bell pepper? Can’t wait to try this!
Red bell works great!
Regarding the olives – 2 Tbsp? Doesn’t that fine out to only a couple olives for the whole thing?
yes you can use more or less to your taste.
Very tasty! Great for a low carb diet.
I make this regularly. My husband loves the green olives! So tasty.
Excellent and easy. Added capers, leftover potato bites and leftover green beans to the pot. Served this over white rice and a side salad. We love the traditional recipe, but you can add/substitute many ingredients.
One of our favorite recipes!! So flavourful – true comfort food!! It’s so easy & I find myself making this when I’m really stuck about “what’s for dinner?” I also love that the ingredient list is really staples in our home! We always serve over brown rice – so yummm!!
This is one of our go-to recipes! It’s so easy and healthy! It’s great with ground turkey too.
Love this recipe! I don’t see the WW points on this one?
My family loves this recipe! I make this first and use leftovers for empanadas!
Just made this. It tastes great. Question – it the dish supposed to be “wet”? I would have thought the liquid would have evaporated when I let it simmer for 20 minutes but it didn’t. Did I do something incorrect? Thanks.
Yes, it’s best over rice
I made this today using ground turkey. I absolutely love this recipe! Made it just as written but added a bit of crushed red pepper flakes! This has been a favorite of mine for years when we go for Cuban food! I’ll definitely make this again!
This was so delicious and super easy!!
I omitted cilantro and added a bit of diced cooked potato. Served with yellow rice for non dieters and cauliflower rice for dieters. Everyone loved it
What type of pepper? Jalapeño? Anaheim?
how much capers does this recipe call for?
how much capers does this recipe call for? and when do we add the potatoes if we choose to add it? steps? thank you.
2 tbsp pitted green olives or alcaparrado, capers would work too.
Is the cilantro supposed to be cooked with the recipe, or added fresh on top? The picture indicates its fresh, but the recipes indicates it should be cooked?
Cook- add with the onion mixture and of course you can garnish with as well if you wish.
Really tasty and easy! Followed the recipe but swapped petite diced tomatoes with their juice, almost a full can, instead of the tomato and the sauce because I didn’t have them. Fantastic!
How much ground beef?
1 and 1/2 pounds
We love serving the Picadillo over baked potatoes! Delicious!!!
Yum!
So good and fantastic as leftovers! I’ve made quesadillas with the leftovers and this morning I scrambled eggs right in with them (like I sometimes do with chorizo).
I pulled the last of this out of the freezer for tonight and am planning to cook a batch of this next week. I like the idea of the baking soda, I’ll try it! I am not an olive or a capers person, but the last time I made this, I added some diced pepperoncini. It probably was not the same effect, but it gave it a nice twist, we really liked it, thanks for a great recipe!
Baking soda?????
This was sooooooo good! I can’t wait to try it in a quesadillas. Thank you so much for all the mean plans and amazing recipes.
Great recipe! It is much better cooked on the stove as opposed to a slow cooker. For tender ground beef I mix 1/2 teaspoon baking soda with the beef, massage it in and let stand about 10 minutes. While I was skeptical about it the first time I tried it , I found that it does make a difference.
Thanks for another wonderful recipe.
I made this last night. It was big hit. I used manzanilla olives because I didn’t have the mentioned olives on hand. I did add 1 tablespoon of capers as well. With the rest of the tomato sauce, I cooked minute rice in it (along with some water to make up the fluid amount). I will be making this again. Thanks for sharing this recipe.
Could this be made with impossible burger meat?
Sure
My very first Skinny Taste recipe. I’ve wanted to try it for years and finally I did it. So did my family. I will be doubling every time I make this. Thank you.
Your recipes are consistently good but this one… omg I could have eaten what was left by myself. The olives and brine are the keys to the delicious flavor. This one is going on my menu rotation.
Yes, agree its essential, so glad you enjoyed it!
I made this with ground turkey and half cauliflower rice, half brown rice. It was very good!
Delicious! As mentioned can be used in numerous recipes. It is also delicious served with rice or a lettuce wrap.
I don’t understand 4 oz 1/2 can tomato sauce? is it half of can?
yes
Sorry- so does this mean 2 oz total?
4 oz total
How much beef do you use? I don’t see it in the ingredients. I am sorry if I am missing it!
1 and a half pounds. 🙂
Please add 1/2 to 3/4 cup of raisins to this.
Delicious! I followed the recipe and it came out delicious! Definitely recommend it
So sorry to say, but I was disappointed in this. Maybe I made it wrong? I’m not used to making this kind of dish so I’m not sure how it should taste. But if I may, could you give a suggestion for the amount and brand you use for the “2 tbsp alcaparrado” direction? The alcaparrado I bought was the GOYA brand and I just put in about half the jar since no amount was given. I found out upon eating it that ALL THE OLIVES IN THE JAR HAD PITS. I was not happy. I had to pick them all out and throw away the a bunch of food. I’m not blaming you for that mishap obviously, but is it normal for alcaparrado to have pits in it? I’m just very confused by this particular recipe.
So delish and easy to make. The picky husband loved it.
Had never had picadillo until today. Outstanding dish! NO LEFTOVERS!
This is one of our absolute family favorites. There are no leftovers to make other recipes 🙂
This is so delicious! It’s like nothing I’ve ever tasted before! I used capers and green olives and probably double what the recipe called for. I used more brine, too. I made a double batch so I could freeze half for an easy meal some night. Thanks for another winner, Gina!
Made this tonight along with your Quick Slaw. Delicious! My husband and son ate it with tortillas. Leftovers? Nope. Thanks for your recipes! You have kept me sane during this pandemic for sure.
Love this recipe, have made it several times. Today I served with cilantro lime rice on the side and sliced avacados. Yummy!
Can u not tomato sauce?
I really love this. I mainly use it to make tacos, with cheddar cheese and pickled onions. I have made it many times and it will stay in my rotation forever!
Absolutely fantastic!!!!
I cooked this the for the second time; the first time was good but now the second time it came with a high acidity taste; not sure it it’s because I added more olives or the kind of tomate sauce I used 🙁
Update: Oh I think it’s because I used the entire can of tomato sauce, was it half can?! It’s not clear
This is one of my husband and I’s all time favorite dishes. We love it!
Made this for my Dad’s birthday and was definitely a crowd pleaser! ❤️
Two tablespoons of olives, capers…or alcaparrado would not make your dish look like any of the pictures you post. I use quite a bit more green olives sliced or chopped and capers…many…and my dish looks like your pics.
This is a fabulous, quick dinner to make. The flavors meld together perfectly. It is great w/ some beans and rice. Definitely will be adding to my rotation of go to recipes for busy times.
I personally used about 8 and cut them in half.
I was looking for a flavorful and easy ground beef recipe, and this was perfect! I loved the flavor of the green olives in it. I served it over jalapeno riced cauliflower along with avocado and it was a perfect dinner.
This is OMG delish! My new favorite! Such a unique flavor!
Since you keep the olives whole how many olives do you use since i think 2 tablespoons is like 2 Olives
My mother n law cannot eat tomatoes she is on a renal diet. Any suggestions for substitutions?
I suppose you can make it without, maybe add some broth?
I’m a dialysis patient and I make this. You don’t have to totally eliminate tomatoes, just bear in mind the higher potassium, and adjust your other foods that day to be lower potassium ones. If you Lans are good you don’t need to be that strict.
If your *labs* are good, that should say.
This recipe is missing several steps. It tells us to chop the onion, tomato, garlic, pepper, and cilantro but then we do not know what to do with it and when. This is frustrating.
Other recipes are excellent! So this might just be a small mistake.
You may have missed it, but the next step after chopping is to ‘add to the meat’… 🙂
What is mato
Hi. One ingredient is pepper. You didn’t specify if it’s bell pepper or a chili pepper. Thanks.
Bell 🙂
Red, green, or does it matter?
I like red, but you can use whatever you have on hand.
Green pepper is the traditional Cuban way
Green pepper and seedless raisins too. For all the years my kids were small (oldest 45 youngest 33) picadillo, white rice with a fried egg on top and a fresh lettuce salad was Mondays meal plan. Mondays are difficult days and this meal made it easy.
Also, never made it with cilantro. I’m Cuban and neither as an adult or a child have I had it with cilantro
I plugged this into the create a recipe section of the WW website and it came up with 4 Blue points, but you have it now as 3 Blue points….has anything changed?
Hi Diane, did you use the recipe builder?
I entered mine using the recipe builder and it says 5 Blue Points. Not sure what’s going on.
OK, I will double check. 🙂
When you say 1/2 a can of tomato sauce do you mean 2 oz total? So half of a 4 oz can?
4 oz total
Gina! You’ve done it again! Made this for dinner and it was ‘YUM’! Did not have cilantro, as we are not big fans of that. Subbed some parsley for effect! We lived in Tampa Bay area for 35+ years and really enjoy good Cuban food! Will definitely be fixing this again! Leftovers tomorrow will either be the empanadas, or the ‘quesadillas’! Thank you so very much!!
I grew up eating picadillo made by my cuban mother. We served with traditional black beans and white rice. She used small green Spanish olives with pimento and adobo and salon to taste. We do not add salt or pepper, yes to onions but we use a whole onion and I cheat and use the prechopped garlic. I’ve also used canned chopped tomatoes. Picadillo is not a precise recipe, taste and add as you the raisins to me are the sweet Andy salty touch that I love. I never order it out because generally raisins are not used. I go BIG , like at least 3 or 4 lbs of ground beef and frequently add ground turkey…everyone wants leftovers…and take some to mom for aproval.. My kids loved this mea from the time they were eating solid food to adulthood. it’s what my son makes for covered dish parties at work.everyone requests it now! Don’t get hung up on exact amounts, start with less and add as you go to taste. On low carb I ha have served my left overs with scrambled eggs or in omelets. I WAnt to try in mushroom caps!
This was delicious!
You use this recipe in the empanada recipe. You mention that you store it in the freezer so you have it ready to go. How do you store it in freezer after you made big batches?
In small containers so I can reheat it when I need it.
Love this recipe. Did you remove the raisins?
Amazing recipe! I served it with white rice and garnish it with shoestring potatoes!
Try Dry Cooking Wine instead of Water
I really wanted to like this recipe because it looked so good and the reviews were so good. I found it to be very bland. I cooked it in the slow cooker. I reread the recipe after we ate it to see if maybe I forgot an ingredient but I didn’t. I don’t know if I possibly did something wrong. I do love all Gina’s other recipes!
I’ve never made this recipe with a slow cooker so I can’t say if it’ll work for you, but I felt it was bland as well until I added more olives, brine, and salt. Be careful not to make it too salty though!
I make something very similar and I add in adobo and sazon. always start with less and work your way up to the flavor you’re looking for.
This is my favorite skinnytaste recipe and i usually make in slow cooker..but I’ve adjusted a few things
So anytime you cook in the crockpot seasoning gets muddled..you’ll need to adjust seasoning at the end. I use higher end capers or olives bc they pack more flavor. I usually double the garlic and cilantro and add paprika and sometimes some hot sauce…def make again and just adjust the seasoning to taste at the end. Also make sure you sauté garlic, peppers, and onions before adding to the crockpot
Which peppers do you use? Chili or bell?
Thanks
What would be the nutritional information if you use ground turkey?
https://www.skinnytaste.com/turkey-picadillo/
I really enjoyed this recipe, thank you for all you do!
Delicious! My slight changes… I used green olives (sliced into small pieces (only because I don’t like whole olives)) and three small diced Compari tomatoes. I can see this being really good with a can of Rotel tomatoes and chilies for a nice spiciness. Add some elbow macaroni and it would taste a lot like the goulash my mom used to make. Thanks for the recipe.
Had this for dinner ! Was delicious 😋 Will definitely be making this again . Thank you for the recipe 😊
I love the recipe. However, when I put it in the WW app, it calculates as 5 Freestyle points, not 3. I tried entering your nutrition facts and also adding each individual ingredient and it still calculates as 5 points. Am I doing something wrong?
Hi Cari! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Cuban American here! This needs cinnamon! Add 1tsp of ground cinnamon and you’ve got yourself some real Picadillo. 👍🏼
Cuban picadillo does not need cinnamon (there is no cinnamon in Cuba lol)
There is cinnamon in Cuba se llama canela 😂 but we don’t add it to picadillo. That’s for desserts like arroz con leche 😍 I was born there sooo I know there’s cinnamon 😂
My special lady friend is Cuban, and wholeheartedly agrees with Ado. I tried adding the cinnamon one time, and while I enjoyed it, she wasn’t about it.
This is one of my favorite recipes! So delicious and versatile!
Great recipe! We have made it twice. Great for leftovers too.
Recipe on point pero pinga eh de cuisine american? Eso es un plato cubano coño. Americano ni pinga, CUBANO!! Jeje
How many teaspoons or tablespoons of salt do you usually use? And pepper?
This is delicious 😋. I am making it again tonight 😊.
How long would this keep in a freezer?
How much of the alcaparrado should I use? I know the recipe says 2 tablespoons of brine.. but how much of the actual olives/capers?
2T as well. 🙂
This looks delicious! I’m wondering if you think ground chicken could work as well?
Can it be made in the IP?
I’ve made this recipe as is several times and loved it. My husband and I are now trying out a Vegan diet for health reasons. So tonight, I made it with 8 oz of seitan and 1/4 c water substituted for the full quantity of meat. It was fine! Thanks Gina! (Sientan was precooked so I put the sietan in with the vegtables)
My family and I love this , I serve it over cauliflower rice. Yummy!!
Is it 1 and a half pounds of meat or just a half pound of meat?.
It means one pound to one and a half so it’s up to u to use 1 pound up to one pound and a half 😉
My husband and I loved this recipe. Made as written and served with brown rice. Also, used leftover meat to make empanadas. Delicious!
Sorry it meant one and a half I just looked at it again Hahahaha
I’m not that familiar with latin cooking so maybe its my inexperience, but I was surprised when I went to chop the alcaparrado and the olives had pits. I bought Goya brand. Other than that little snag, this is delicious and I’ll make it again. Oh yeah..I used fresh chroizo instead of ground beef. YUM
They sell them pitted 🙂 you just have to make sure you grab the jar that says it on th front
What kind of pepper?
I used a green bell pepper.
Does this recipe freeze well? If so, how do you make it from the freezer? Defrost in fridge then heat in microwave or stove? Tha k you! I’ve made this one before and it was a hit!
Yes! I always freeze half, and do exactly what you said to use the leftovers.
I made it with ground chicken, it was really good!
For a little bit of sweetness, I add raisins.
This was SO good! I made with capers instead of the olives, and it was delicious. I can’t wait to make it again.
You never say when to cook the onion/pepper/garlic
Hi Carmen! In step 2 it says to chop, then step 3- “Add to the meat and continue cooking on a low flame”. Sorry for any confusion!
Such a delicious recipe! Your weekly meal plans have made my life so much easier!!! Thank you!
Cuban picadillo does not use cilantro.
So, I bought a jar of alcaparrado and they had pits! Any tips on the best way to pit them?
Made this tonight! So good!
Not being Cuban, and living wayup north, I have never heard of this. But we love any Cuban dishes. I just made this, 10 minutes after reading. Used capers instead of olives, which I hate. In the middle of the recipe, I couldn’t find my tomato sauce!! I used some V8 that I had and it came out great. Maybe too loose, but since we don’t know the difference, it works!! Also, used your Instant Pot variation and it worked beautifully! Thanks!!!
This was AMAZING. We’ve been Keto for a few months and have been bored of the recipes. I live in Tampa and order Picadillo a lot. It’s a go-to comfort food. The only thing I added was a dash of cayenne pepper. I served it over cauliflower rice and am eating the leftovers right now for lunch! Thank you for sharing this. Now going to stalk your site for something to make tonight 🙂
great!!
Just made the picadillo and put it in 2 ingredient dough. Baked 15 minutes at 425. Delicious! 6 points each.
Amazing, simply amazing!
This was amazingly easy to make and very delicious. It is on the favorite list. Paired it with yellow rice. Yummy
Would you happen to know the nutritional info if I switch the lean ground beef to ground turkey breast?
I have made this twice in the past two weeks. The second time I added some chopped jalapeños. Your recipes are the best!!
Delicious and filling!! I ate this with the cabbage slaw and corn tortillas.
This was Sooooo Delicious!!! Yum! Totally new for for our family and everyone gobbled it up.
Hello, i do not eat beef. Can this also be made with minced chicken?
sure
Delicious! Next time I’ll definitely double the recipe because now I’m hankering for all your leftover ideas! Goya empanada disks are now on my shopping list. I made it with ground turkey and your cilantro lime rice on the side. Another fool proof Skinny Taste recipe! Thank you!
awesome!
Absolutely delicious! LOVE LOVE LOVE! THANK YOU GINA 🙂
If I make this with ground turkey would this be a zero point FS recipe?
I’m really excited to make this! I plugged it into my WW recipe builder and it comes up with 5 points per serving. The heaviest points item is the ground beef which comes in at 31 pts for 24 oz (1.5 lbs). 5 points is perfectly reasonable, I’m just worried I’ve misunderstood. Should I use 95% lean instead?
This recipe is always a slam dunk. We always serve it over rice. I have two young kids that can be so picky and they ALWAYS eat this happily. This is always in my meal rotation now as I always have these ingredients on hand. Thanks Gina!
I’ve made this probably 8 or 10 times over the past year, and we never mind the leftovers! I used to make a different picadillo recipe, but it was always so heavy and overly seasoned that I didn’t look forward to warming it up. This, however, actually improves after a day or so in the fridge. Some days we eat it with plain brown rice, but other days beside a big pick of your quick cabbage slaw. This one has been a lifesaver!
I substitute lentils for ground beef to make it vegan. A winner every time!
Thank you!!!
great!
Can you freeze this?
I have frozen it for a few days with no problems.
Extremely delicious
Deliciously good made skillet version. Realized i was out of bay leaves so made it without was still extremely yummy. Will make again.
I started making piccadillo over 15 years ago when my partner’s mom made it for dinner one night, and I couldn’t stop eating it. Living in Miami, I’ve had it almost every way imaginable. But, never was a fan of the raisins. Once I started the keto diet (to help combat my Epilepsy) I was upset that I’d never be able to enjoy this dish anymore. This recipe is perfect! I enjoy it over cauliflower rice, and my partner hasn’t even noticed the changes. Thank you!
If I make this with 99% lean ground chicken , will it make the points a bit less? I’d like to serve over rice for dinner tomorrow
Hi! I had been wanting to make this for so long and I finally did last night. It was very tasty! However, mine did not seem to have any “sauce” like your photo has. I’m trying to figure out where I went wrong?
Hello,
for the tomato sauce are we talking pureed tomato from the can? or regular tomato (spaghetti sauce) Thanks! =D
The pureed in the can.
I may be blind, but just by looking at the recipe I never saw instruction for when to cook the onion/pepper/garlic or add it to the mix. Could you please edit the recipe to include that info? I pieced it together by looking at the crock pot recipe but would love to have it all in one place for future convenience.
Thanks!!
Just made this and my house smells amazing! I read the recipe wrong and thought it said ground turkey and just realized it says beef, It still tastes delicious and besides that I followed the recipe and doubled it. I can’t wait for lunch tomorrow!
I add a few raisins to this dish. I love the sweet and salty together!
What kind of slaw do you typically serve on the side?
I have always wanted to try this recipe. We don’t eat that much redmeat. So I improvised by using half a pound of ground sirloin and one cup of cooked lentils let me just say it was delicious. I also used about 6 ounces on the tomato sauce instead of 4. The flavors are wonderful. Will Definitely make this again!!
you say 1/2 pepper but you don’t state what kind of pepper. Can you please update?
I’m wondering this too!
Delicious and so easy!! I added a teaspoon of cinnamon as one person suggested. Mmmmmm! I’m going to experiment and try using lentils for my vegetarian friends and then ground turkey because I’m trying to cut back on read meat. And then I’m going to try making empanadas with the leftovers. Thanks so much for this delicious recipe!
I was very excited to try this recipe, especially after reading the reviews. I had the ingredients and went in each of alcapparado- could to find it anywhere! So, I used tapenade. Used the rest of the ingredients other than cilantro. Overall it was not bad – went easy on the tapenade though. I also added whole green olives with pimentos as it looked more like the recipe. I will try one more grocery store locally and will then order it online if I need to. Then I will try the recipe the way it’s supposed to be done. I kind of liked the tapenade
If i wanted to make tacos with the leftover picadillo, what kind of toppings would you recommend?
Leftovers make amazing empanadas Too. You can buy the frozen Goya discos, defrost them, fill them (like a hand pie or calzone), and fry or bake til golden brown and delicious!
Yes!
Is the Cilantro supposed to be fresh (and diced) or will dried cilantro flakes suffice?
I use fresh, but the dried should work.
Hi Gina! As I was making this tonight I thought id stop and in say thanks so much for this recipe! We have been making it for years and it is mine and my husband’s favourite dinner, we make it at least once a month! I used to eat it on white rice but have switched to brown and add a bit of avocado and it is the perfect meal!
Ive made this before and im making it again tonight. Its one of my favorites!
Ours too! 🙂
Would chopped grape tomatoes work in this recipe instead of a whole tomato? I happen to have those on hand. Also, what kind of veggie do you think would be good with this? I will need something to round out the meat and rice. Thx!
I love your website and approach to food, but on this particular recipe-one half cup which is teeny portion wise, is 207 calories? A cup would barely satisfy a hungry adult.
Does the calorie total include serving over rice?
No just the meat mixture
This is easy and delicious, a big favorite in my house! I’ve made it with beef or turkey (I don’t like to eat a lot of red meat), serve it with plantains, over salad, in tacos, lettuce wraps, quesadillas, pretty much any way it is always delicious. I use Spanish green olives but my mom likes to use alcaparrado when she makes it. It is always good, easy to adjust spice level/add veggies, and endless possibilities. Thank you!
You’re welcome Lara!
What can I use instead of cilantro? I don’t like that taste.
I’ve used parsley and I’ve also just not used cilantro it’s still great
I have never had this before. How do you serve it? Over rice, noodles or on it’s own? I have no idea 🙂
Any way you like! It is great over rice, on it’s own with a side, or even as tacos!
I made this tonight and it didn’t turn out. It’s pretty bland and it doesn’t have a thick sauce like in your picture. Mine just looks like loose ground beef with some veggies. I’ve looked through the recipe many times and can’t find anything I’ve missed. I’m not sure how your photo matches this recipe. It seems like something is amiss.
Don’t know what you did different, I make this every month.
I’ve made this recipe countless times and it has always turned out perfectly like Ginas photo, I even use double the tomato sauce because we like it a little saucier. I can’t imagine how it turned out poorly, but please try again it’s one of our all time favoutites
I just made this. I was so proud of myself because I don’t cook at all. I would like to say ‘Thank you ‘ for sharing this wonderful recipe. I hope that you continue to share more latino/ spanish meals like this one.
Thanks Amber! This one is a family favorite!
What kind of veggie do you serve with this?
How would you suggest heating this after it being frozen? I would like to make it for another family.
I just put some leftover Piccadillo over my spaghetti squash! We love this dish and the variety of ways you can eat it!
I think the points are reversed. I just calculated and Smart Points for one serving is 4. Typically, Smart Points are higher than Points Plus, but it is
noted the opposite for this recipe. This dish is AMAZING, however, and worth the extra point.
Hello, This recipe was great! Can you please tell us what other recipe’s are on your family’s favorite rotation list?
Simmering away ad we speak! Had no tomato sauce but I did find a packet of taco sauce. Hope it tastes good!!!! Smells and looks relish…
I am making a double batch of this tonight (I have 4 boys ????) to put into stuffed peppers! We usually use ground turkey, but tonightbwe are trying wild game! My family loves this recipe…although we will also be without olives tonight because I forgot them at the store and I will have some grumbles lol!! ???? I reference your website a lot since we have started on our clean eating journey!! Thank you for all the great recipes!!
Made this the other night and it was good! I used the leftovers to make stuffed peppers and this morning mixed some with scrambled eggs and had to on toast. Delish!!!
Love your recipes! Usually super easy and always delicious! Thanks Gina!!
Thanks Emily!
I made this today for my family. We all loved it. Thanks for the great recipe.
Thanks, we love this too!
Made this tonight and it was great! My kiddos can be a little picky sometimes, so I put the olives and veggies in the blender with the tomato sauce and then added it to the meat mixture. Worked great! The 4 year old even said, “mom you have to make this again…it’s so good!”
That’s great! Sometimes as moms we just have to be sneaky!!
I hate olives with all of my being, can I omit them or should I just not bother?
Thanks!
You can omit.
Hi Gina.
I entered your recipe, ingredient by ingredient, into the Weight Watchers “My Foods” section for easy access to recipes. The Smart points calculation came up as 4, not 3. I’m VERY new to this process, however, and may be missing something. I love your recipes though and love it that you’re giving the Smart Points for them. Thank you for making life easier. Wish me luck!
Teresa
You should use the WW recipe builder on the computer when calculating a recipe.
Made this using French lentils to make it vegetarian. Yumo!! Great receipie.
ooh!!! I like that idea! I’d love to know how you did that…
Sorry if this a duplicate question, but love this and short on time…can I relate with ground turkey? And if yes, white meat, dark meat or a mixture would work best? Thank you.
Sure! We like it with beef but any ground meat will work. I would agree dark meat would taste better.
I’m making this for a work potluck. Should I just double the recipe? 60 people.
Can you freeze the leftovers?
yes!
Made this today. So delicious! Definitely will add to dinner rotation!
Great! This is one of my favs too!
I’m from Cuba and authentic picadillo always has green olives and raisins, sometimes almonds, but not capers. Originally it was a dish from Spain with Arabic origins, therefore the raisins & almonds.
It is delicious! We also had it stuffed inside a mash potato ball that was fried. Not too slimming though! But delicious nevertheless.
We personally don’t like it with raisons, this is the way we always make it but sure add if you wish!
I always make it with the golden raisons. Not a big fan of raisons. But, the golden ones are plump and sweet. Definitely delish in piccadillo.
How about with spaghetti squash?
Hi Gina,
My husband can’t have tomatoes due to Acid Reflux is there any substitute I could use for the tomato sauce? Thanks!
Look up “Nomato” sauce.
Do you serve this over white rice?
Yes you can or I do Brown Rice or sometimes Polenta or Califlower Mash, endless possibilities
Hi Gina,
I am making the Cuban Picadillo recipe tonight for my family. The recipe calls for 1/2 pepper finely chopped. Is this a bell pepper? I just wanted to make sure so that I purchase the correct ingredients. I can’t wait to taste this, it looks amazing. I am going to make the quesadillas with this. 🙂 Thanks
Yes. Hope you enjoy it!
This was a winner and a new staple at dinner time. Thank you for the delicious recipe!
Awesome
I was always told that picadillo was very spicy or am I thinking of something else?
You must be thinking of something else.
You’re probably talking about Mexican picadillo, very yummy but totally different.
Or Pico de Gallo (spicy fresh salsa)
How would you make this is the instant pot?
Same instructions, use the chili button.
How do u think this would be with soy crumbles like boca ? Trying to get away from beef these days.
I make it with ground chicken. My husband and I like it better!
Have you ever made this with ground turkey? Would you recommend it? Thanks!
Yes but my family prefers beef.
I use ground turkey all the time. I add a little better than bullion beef to it and I do use lean ground turkey, but don’t use the extra lean ground turkey. It needs a little fat in it. My husband said he could hardly tell the difference.
Haven’t made this in many years but we always loved it. My recipe called for a half cup of raisins. They gave it a delicious semi-sweetness.
What kind of pepper should I use?
Either green or red is fine.
I made this a couple of nights ago and discovered that I had no bell pepper of any kind, but I did have a jar of roasted red pepper. Chopped up a couple of those, and voila!! Delicious!!! I love this dish so much, and had never heard of it before finding it on this site. Thanks for posting such great recipes!!
Glad you enjoyed it Cheryl!
Oh, and I forgot to say that I didn’t have any fresh tomatoes, so I used a can of Ro-tel tomatoes. I served it over spaghetti squash–SO yummy!!!
How do you adjust the recipe to be made in the Instant Pot?
The ingredients call for 2 tablespoons of alcaparrado, but the directions say add alcaparrado and 2 tablespoons of brine. So it is 2 tablespoons of alcaparrado + and additional 2 tablespoons of the alcaparrado brine?
Yes. 🙂
What is the difference pp and smart points
You can use the left over picadillo on zucchini boats.
Made this tonight… My dad is Cuban born, and makes it all the time! This was my first attempt, and it was delicious! This recipe is almost identical to his. He also adds raisins. A trick he told me is to pour boiling water over the cooked beef through a strainer before returning it to the pan. It washes away the “fatty smell” as he says! Delicious!!!
I love this dish. I use the Comino spice with cumin and turkey breast and I leave out the olives. I serve it with yellow rice but even by itself it is hearty and filling. I love all of your recipes!
not cumin. just comino spice.
I follow you on Snapchat and you snapped this recipe recently and I knew I needed to track it down on your site and make it. This is incredible! It honestly never even made it to a plate, I just ate it out of the pan for lunch. I’ve made so many recipes from both your blog and cookbook and I have yet to make anything that my husband and I haven’t loved. Thanks for another awesome recipe!
So this was pretty much amazing. I ran out of time for the crock pot version, but this was just as flavorful, I imagine. I’m one to tweak recipes, to make more ‘my own’. Not needed with this one! I followed to a T! And for all of you olive haters, my husband is one of you. He hands down despises them. He LOVED this! Do not be afraid!
Thank you so much for all of your time and hard work, Gina. You really are helping so many people. Do you have an empanada recipe for the leftovers??
Thank you sooo much for this site! I’ve had to end my love affair with The Pioneer Woman due to weight loss goals and you are now my new go to site! I was wondering something, though. I noticed that in the stove top Picadillo, 1 1/2 lbs meat is used but in the crockpot recipe it’s 2 1/2 lbs. I noticed this same difference of more meat in the crockpot bolognaise (sp?) sauce verse the stove top version. Is there a reason? If a typo, which amount would be correct?
I’m looking forward to making both!
Not a typo, just the amount of meat I happened to have on hand at that time. Hope you enjoy them!
Made this tonight and the entire family loved it. The usual adjustments — didn't have canned tomatoes or cilantro on hand — and it was still amazing. Looking forward to making it again with better planning beforehand! Took very well to extra veggies, too — tossed in finely diced celery and zucchini, and it worked well.
I double this recipe and we eat in 3 nights in a row at least once a month. We make them into quesadillas with shredded cheese. Probably the best thing I've ever tasted.
I made this tonight, and it was really delicious. The only change I made was using the whole 8 ounce can of tomato sauce, because I just didn't want to have half a can hanging around. I didn't find it too saucy, so I'll probably just do that from now on. Will be putting this on my list of go-to recipes. I'll have to try making the tostones next time!
I, too, add raisins, and serve with white rice, black beans and fried plantains. Don't forget a fresh pitcher of Sangria with fresh fruit afloat in it. That's how I first got it back in the '70s as a young Navy man in the 'Fourth of July' restaurants in South Florida and the Keys.
NIce and tasty…..
Tasty! I just made this. Had it with a side of refried beans and guacamole. Very satisfying meal.
I have made this countless times. It is delicious. Thank you.
Over 2 years later and this is still mine and my husbands favourite meal! Thanks so much for a nutritious and delicious recipe! We make this almost weekly!
This was so good and I got two dinners out of it and still have more. I have lost 14 lbs from cooking your recipes and have reached my goal weight. Thank you!
This is my first time making this (hadn't even hears of it before your blog) and it is soooo delicious!
Mine turned out a bit different than yours.. I add a bit more tomato sauce, more pepper, less meat, but it still turned out so yummy! This will definitely be a regular at our house!
PS- even my 7 month old loves it!
Do you know I've made this about seven times and completely ignored the fact that it called for tomato sauce!? It was great w/out, so tonight we'll see what it's like with it!
I made this with Morningstar ground crumbles- huge hit with the family.
Hi all. My kids' Colombian grandmother used to make this dish and I always loved it but had no idea what it was. I was super thrilled when I came across this post and I recognized the dish and I'm anxious to try it. I do have a question though… what kind of pepper is the recipe calling for (traditionally)? Thank you for your help!
Just made this for dinner. Upped the cumin because I love it, and served it with Boston Lettuce on the side for wraps. The green olives are a nice surprise!
I just made this…and it was (well, "is" since I'm still chomping down on it) DELICIOUS! Thank you for this recipe….this will definitely be in my regular rotation
Hey, everyone…. I have been making this recipe over and over again… it's a staple in my house now! I am starting to reduce the amount of carbs in my diet, and made this dish yesterday paired with Gina's cauliflower cilantro-lime rice and it was INCREDIBLE!! For those of you who are wondering what to pair this dish with, definitely try it w/ the cauliflower rice… the flavors melded together perfectly and it was incredibly satisfying! Check it out: https://www.skinnytaste.com/2013/10/cilantro-lime-cauliflower-rice.html
should lower the amount of cilantro. that's all I tasted…
I can't get over how flavourful and delicious this is! My husband and I both love it and I meant to comment sooner, but this has beena regular for us for months! Just finished dinner and had to comment! Thanks Gina!
So many of your recipes have become family favorites! Today this one was added to that list!
Thank you Thank you Thank you! This was my dinner last night (and a couple more to come) and tonight I am making a vegetarian version for my husband. (He said mine smelled amazing!)
I added two ingredients…granny smith apple and cinnamon. The sweet in with the spicy is a flavor party in your mouth!
I am having leftovers for dinner tonight. Been looking forward to it all day! You are my hero!
Gina, not sure if you're aware, but there seems to be a problem when trying to leave a message on here via an iPad. I used my iPad 4 and a friend tried it on her iPad 2, but the comments don't appear.
Anyway, I really, really want to make this dish. It sounds delicious and all of the comments I read gave it the thumbs up. My only problem is that I really don't like olives or capers. Has anybody that has made this had no problems with the taste after just picking them out?? I don't really want to waste the food or the money making something I don't like..
Sarah
I substituted bison meat for beef. I added capers and this was … delicious!!
I wanted to thank you for your recipes. As soon as I saw the email for the crock pot version I knew I had to try the stove top version. We are on our sailboat in the Bahamas and I gathered all the ingredients (with a few substitutions because of limited availability). I used more olives and capers than called for (we LOVE them) and I used canned green chilies instead of a pepper. Oh, and all I had was ground turkey but I don't think anyone knew the difference. We served it over rice with avocado and sour cream. AMAZING!! I made a double recipe and it ALL disappeared! Our friends gave it a 9.5 on the "must have again" scale. THANK YOU!!
This was great. I did add 1 tbsp of chilli powder, a handful of jalepenos, along with a dash of an Emeril spice mix to increase the flavor a little. I put the meat in lettuce wraps, topped with a dollop of greek yogurt and a little hot sauce. Great recipe! So filling, too!
Gina, your recipes remind me of my Mom's. Thank you for passing on our tradition!
this was FANTASTIC!! my kids scarfed it down and so did my hubby and i. i will definitely be making this again.
this was really good, one of my favorites, i also love your pasta with escarole and sausage. thanks!
I have been on Weight Watchers for 3 weeks and cook all of our meals. This is my favorite thing that I've made so far. Thank you!
cwthomsen:
2 TBSP = 1/8 cup
2 x 1/8 cup = 1/4 cup
her crockpot picadillo is a double recipe. 🙂
I made this and found it to lack a bit in the flavor department.
I ended up adding extra garlic powder and cumin and brought out more flavor…
This was excellent!!! Can the left over meat be frozen?
Made this last night and everyone loved it. And with three kids that is no small feat. I have one question, in this recipe you have 2 Tbsps of alcaparrado but in the crock pot version of the same recipe you have 1/4 c. Which one is correct?
I made this with Gimme Lean and Morningstar nonmeat crumbles. Delish
Hi Gina,
Thanks for this amazing recipe! I just made it tonight, my flatmates loved it 🙂
I made this with chicken breast that I cut into smaller bites. I seasoned the chicken with salt, pepper and cumin while it was sautéing and the dish was super tasty! Even my teenage daughter who is a bit picky loved it.
Note; I used an olive tapenade instead of the alcaperrada or straight olives. I did use brine as well.
Love this!
If I already have homemade sofrito, can I use that?
Thanks for the great recipe. I used red peppers. I also threw in some raisins. It is wonderful!!! A keeper for sure!
I have made these 2 times in 2 weeks, everyone loves it, even my 1 yr old! Made enough yesterday to have empanadas tonight! In love with your site!
Making it tonight. I'm starting WW and my daughter loves picadillo. Can you tell me what the rice serving is and how many points with the rice? Thanks for all the wonderful recipes. You inspired me to try WW! 🙂
Easy to google. 1 cup is 4 points, just add it to meal you add the rice to.
I can see why this is a classic in your household…. because it's now gonna be a classic in mine. Made this last night, and it blew me away! I'm having leftovers for lunch and they taste even better if that's possible. I served it with rice, your tostones recipe, and the aji sauce from your Peruvian chicken to dip the tostones in. INCREDIBLE!!!
Making this again! Yum!!!!
I just realized that I don't have any tomato sauce. Can I use something else? I have crushed tomatoes?
Sooooooo good. I loved the flavor of the meat I skipped all the other sides and took extra meat and had it over broccoli.
can you use tvp instead of beef. I have several vegetarians to feed.
Looks great, what is the serving size in terms of cups or oz?
Is there a way to make this vegetarian without using faux-meat (vegetarian ground "beef" has gluten in it)? Do you know if tofu would work? Or just eliminate the beef? This sounds delicious and I want to try this 🙂
I just prepared this recipe this evening and it was fantastic! Everyone loved it. We ended up having a huge debate over who gets to eat the leftovers tomorrow! Thank you for doing what you do!
Thank you so much for this blog! It is saving me on WW- love the flavors and variety. This dish is new to us and we LOVE it! BTW, 3/4 cup measured out to 1/6 when I made it, if that makes it easier. Have tried a bunch of your recipes, every one is wonderful.
totally yummy! I used capers and green olives (never heard of alcaparrado and not sure if it's available in the UK, so thanks for the alternatives!). I've been really stuck on only being able to think of doing bolognese with mince and am really bored of it, so brilliant to find a good "skinny" recipe for it that is really different and tasty!
I'm making this now. I love it so far! Although I seem to have more liquid in the sauce than you have in the picture.
I made this tonight for the fourth or fifth time, but the first time really making the sofrito from scratch instead of using the Goya jar. While it does take more time, it's worth it for the better flavors. Thanks for the recipe!
I made this tonight and it was positively fantastic! So tasty, and not even a hint that it was lightened up. I can't wait to make more of your recipes, Gina. This was my first!
Yummy, I made this for lunch today with brown rice and tostones. I really love food with great flavor and this fit the bill. Thank you so much for sharing, I love what you do.
Made this recipe last night and it was delish! I was in a time crunch so I used the Goya store bought Sofrito and it worked great. I add cubed potatoes to my picadillo which is great too. I don't care for capers so I just use green olives and the brine. It's so hard to find Latin food recipes that are slimmed down and as a Latin food lover, your sight is greatly appreciated, thanks!!!
White rice, terrible photo I guess!!
What's in the photo behind the tostones?
It is fantastic! The men were eating the left over meat mixture directly out of the pan – they couldn't help themselves, hahaha!
This makes wonderful omlettes the next morning, too. Topped with some of your pico de gallo and a touch of reduced fat cheese 🙂
Oh whoops, thank you!! Can't wait to try it. I've tried a few of your recipes and loved them all!!
That's just the liquid from the olives.
Hi, I'd like to try and make your recipe this weekend but where do you find the brine?
thanks
Thanks you, we love this in my home!
First, I love your blog.
Second, my husband made this for dinner tonight. DELICIOUS!
You're right, I had an error in the amount of servings when I calculated. It's 4 points plus 🙂
Hi! I wanted to use 93% lean beef instead of 95%, so I used WW Recipe Creator to see the difference in points. The odd thing is it's showing me that this is only 4 points plus per serving which doesn't make sense as you're listing at six points plus. Are you getting 6 points plus when you put it in the WW recipe creator? Thanks!
I just made this last night, and it was delicious. I'm not sure it tasted quite like the stuff I've gotten at a Cuban restaurant before; it almost had more of a sloppy joe flavor, but still very good. It was great with a side of rice and also on a bun as a sloppy joe. All your recipes that I've tried have been real winners. Thanks!
Add some Mojo to it, about 1/4 cup or to taste and it’ll have a more authentic Cuban flavor
I made this tonight, and I'm gonna attempt chiles rellenos tomorrow night with the leftovers. I also may do a few empanadas if I have enough left!
I put this recipe in the Weight Watchers online recipe builder as written. The recipe builder calculates points based on ingredients and number of servings. The points plus total as written with six servings calculated was five.
Thank you for doing this!
I am new to the site (which FYI – I AM IN LOVE WITH), but this recipe does not have the new Points+ or nutrition information. I know it is old, but I was hoping you could help 🙂
I am making this tonight for the first time. I had never heard of it prior to reading your recipe. I'm excited to try it!
This is great. I seriously make this once a week because it's easy and everyone loves it in my house!
Gina, I will be making this tomorrow! I cannot wait. Being Puerto Rican its a must to try this. I will be using it to make the empanadas.
Fresh is always best but you can use it from the jar if you wish. Saves time!
Can you use Goya Sofrito in the jar or is it better to make the sofrito fresh?
@Sarah, I've never thought of adding jalapeño, although not traditional, I'm sure it's good!
Eating this right now and it is SO GOOD! I accidentally chopped a jalapeno for the 1/2 pepper, and then realized and added the bell pepper as well. There's a tiny bit of added zing from the jalapeno, and I love it! Can't wait to use leftovers for stuffed peppers 🙂
We love picadillo in my house! Great in tacos as well. It's so easy to make, I'm glad you enjoyed it!
Gina, I love your blog!
I made this last night and served it with your Scallion Cilantro Rice with Habaneros and Lime (substituted serranos and white onion for scallions and habaneros) and it was DELICIOUS! I really enjoyed making it. It was very flavorful. Thank you for the great recipe!
Don’t mind my drooling thank you very much. lol
No, not really a chili taste, but still delicious! Next time I may add sliced mushrooms to help fill the meal.
Thanks Monica!!! Very creative using turkey sausage and chili peppers. Probably tasted close to a chili!
I made this last night and it was excellent! I ate it with crisp romaine lettuce leaves, which I used as "taco shells". Loved the flavors. My husband loved it too. I missed the pepper when shopping, so I added one green chilie (canned), which I diced up. It gave it a slightly hot flavor, which we liked. After I made this, I placed everything into a bowl which was on top of a scale and weight it. It came to 2lb, 5 ounces, which divided, came to 6.16 per 6 servings. Oh, I didn't have 1.5 pounds of beef (I had 1.13), so I added turkey sausage (Shady Farm brand) to make up the difference. Again, delicious!
Can you please tell me what the actual serving size is?
I've made it with chicken as well but my family prefers beef. I agree beef tastes better, but I sometimes use turkey.
Has anyone ever made this with chicken?
Red or Green pepper is fine. I usually use whatever I have.
when it calls for 1/2 pepper, is it green pepper or red?
@Lisa – I have made turkey picadillo and I like it, but I prefer beef to turkey. If you buy very lean beef, the points are just about the same.
Hey Gina!
Could I use turkey meat with this ? I want to make the empanadas, but i wasnt sure if A) it would ruin the taste, B) if it brings the points down?
I love that your picadillo doesn’t have raisins in it. The raisins are what kept me from trying it before. Also, what is alcaparrado? I will probably use green olives in mine, but I was just curious.
Alcaparras are capers.
I love picadillo and would love to try this 6 pt version!
I made this tonight…so yummie!! Thanks for the recipe.
Seeing this recipe does bring back many memories for me. My grandmother used to make this dish just for me. She passed 3 years ago, and I have not had it since. I may have to make some. Thanks for the warm memories “)
Delicious! Thanks!
Wow, I like picadillo a lot, I just had my supper but this makes my hungry again.
I love picadillo and I add raisins to mine along with brown rice. It’s delicious!
I add raisins too. Plus a pinch of ground cinnamon.