Picadillo Recipe
Sweet raisins meet salty olives in this traditional Cuban ground beef dish that's comforting, flavorful, and perfectly balanced. Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and sauté until softened and fragrant, about 5-7 minutes. Don’t rush this step—it builds the flavor foundation.
Add minced garlic and ground beef to the skillet. Break up the beef with your spoon as it cooks, crumbling it into small pieces. Cook until completely browned and cooked through, about 8-10 minutes. Drain excess fat if needed, but leave about a tablespoon.
Stir in the diced tomatoes (with all their juices), sliced green olives, raisins, cumin, paprika, salt, and pepper. Mix everything together really well so the spices coat all the meat.
Reduce heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, stirring occasionally. This is when the magic happens—flavors meld and the sauce thickens.
Taste and adjust seasoning. Add more salt, cumin, or a squeeze of lime if needed. If the mixture looks too dry, add a splash of water or beef broth.
Serve hot over fluffy white rice. The rice soaks up all that incredible sweet-savory sauce.
Garnish generously with fresh chopped cilantro. Watch everyone go back for seconds because they can’t get enough of that olive-raisin magic.
285
15g
18g
16g
2g
420mg
15% DV
35% DV
12% DV
Don’t skip the raisins and olives—they’re what make this picadillo instead of just seasoned ground beef.
Sauté the aromatics properly—this builds essential flavor you can’t get by rushing.
The full 15-20 minute simmer is crucial for flavor development and texture.
Different olive brands vary in saltiness—taste before adding extra salt.
Leftovers taste even better the next day after flavors have melded.
Store in an airtight container in the fridge for up to 4 days.
Actually tastes better the next day—perfect for meal prep.
Reheat gently on the stovetop with a splash of water or broth to loosen.
Freezes beautifully for up to 3 months. Thaw overnight in fridge before reheating.
Serve over white rice with black beans and fried plantains for an authentic feast.
Use in tacos, empanadas, or stuffed peppers for creative variations.
Top with a fried egg and serve with tostones for Cuban-style breakfast.
Mix with rice directly and add avocado slices for easy weeknight dinner.
Add diced potatoes and carrots for a heartier, more substantial complete meal.
Make the mixture thicker by reducing liquid longer—perfect for stuffing empanadas.
Add diced jalapeños or a tablespoon of sofrito for extra heat and complexity.
Use chipotle peppers instead of paprika and add diced tomatoes with green chilies for regional twist.
