Cuban Picadillo

This Cuban Picadillo recipe is my family’s favorite! It’s really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, empanadas and just about anything you can think of!

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

This is a dish I grew up eating as a kid, and I always loved when my Mom was making it. My friends also loved eating over on nights picadillo was on the menu. I also have a Slow Cooker Picadillo, an Instant Pot Picadillo version, some great ways to use leftovers are Picadillo Empanadas made in the air fryer or Picadillo Quesadillas.

If I ask my daughters what they want for dinner, 9 out of 10 this is what they ask for.  We usually serve it over brown rice with a quick slaw on the side.

picadillo quesadillas

or Slow Cooker Picadillo Stuffed Peppers

Crock Pot Picadillo Stuffed Peppers

Picadillo is my family's favorite dish! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, and just about anything you can think of!
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4.93 from 27 votes
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Cuban Picadillo

3
Freestyle Points
207
Calories
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 Servings
COURSE: Dinner
CUISINE: Cuban, Latin
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!

Ingredients

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 to mato, chopped
  • 1/2 pepper, finely chopped
  • 2 tbsp cilantro
  • 1-1/2 lb 93% lean ground beef
  • 4 oz 1/2 can tomato sauce (I like Goya, check label for Keto)
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado, capers or green olives 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 flame. Add alcaparrado and about 2 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.

Nutrition

Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Saturated Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 477mg, Potassium: 0mg, Fiber: 1g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 4