Cuban Picadillo

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Cuban Picadillo recipe is my family’s favorite! It’s really quick and easy to make, a delicious recipe for ground beef.

Picadillo is the most requested dish by my kids and it's so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side.Cuban Picadillo

Growing up, this was one of my favorite dishes to eat that my Mom made all the time. She learned it from a Cuban friend who was more like a grandma to me. My friends loved eating over on the nights my mom had this on the menu. I have so many different versions of this recipe on my blog, like this Slow Cooker PicadilloInstant Pot Picadillo, and Turkey Picadillo when I want a lighter meal. It really is a favorite!

picadillo

How to Serve Picadillo

I make picadillo a few times a month and make enough so we have leftovers. It’s perfect for meal prep because it’s so quick and easy to make. Plus, there are so many great ways to eat 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!

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

Variations:

  • If you’re not a fan of cilantro, omit it.
  • Swap ground beef for ground turkey or chicken.
  • Use capers if you don’t like green olives.
  • Add some diced potato.
  • Add raisins to make it more traditional.

picadillo quesadillas

More Cuban-inspired Recipes You’ll Love:

Cuban Picadillo

4.80 from 74 votes
5
Cals:207
Protein:25
Carbs:5
Fat:8.5
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!
Course: Dinner
Cuisine: Cuban, Latin
Picadillo is the most requested dish by my kids and it's so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 6 Servings
Serving Size: 1 /2 cup

Ingredients

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 pepper, finely chopped
  • 2 tbsp cilantro
  • 1-1/2 lb 93% lean ground beef
  • 4 oz tomato sauce, 1/2 can
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 dried bay leaves
  • 2 tbsp pitted green olives or alcaparrado, capers would work too

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 to the meat and continue cooking on a low heat. 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 1/4 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.

Nutrition

Serving: 1 /2 cup, Calories: 207 kcal, Carbohydrates: 5 g, Protein: 25 g, Fat: 8.5 g, Saturated Fat: 3 g, Cholesterol: 74 mg, Sodium: 477 mg, Fiber: 1 g, Sugar: 3 g

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