Cuban · Mains
Cuban Picadillo
Cuban picadillo: seasoned ground beef simmered with peppers, olives and tomato sauce. Quick, kid-friendly and great for leftovers.
This Cuban Picadillo is the best ground beef recipe in our house, a true family favorite that even the kids love. It's quick and easy to make, so it shows up on our table a few times a month.
Picadillo is seasoned ground beef cooked down with onion, sweet peppers, garlic, olives and a little tomato sauce, with a splash of vinegar to brighten everything up. Serve it the classic way with white rice and black beans, or with fried sweet plantains on the side.
I always make a big batch on purpose, because the leftovers are where picadillo really shines. Use it to fill papas rellenas (stuffed potato balls), tacos, stuffed peppers and empanadas, or just about anything you can think of.
Watch how it's made
Tips for making Cuban Picadillo
Season the beef before it hits the pan, so the flavor goes all the way through. Let the beef brown well instead of steaming it; cook it in two batches if your skillet is crowded. Add the vinegar a little at a time and taste as you go, because some people like it tangier than others.
Looking for more? Browse more Cuban recipes and mains on My Secret Cuisine.
Cuban Picadillo
Ingredients
- 2 lb ground beef organic if possible
- 2 tsp salt
- 1 tbsp granulated garlic
- 2 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 packet Sazón Goya with achiote
- 1 medium onion diced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
- 1/2 medium yellow bell pepper diced
- 6 cloves garlic minced
- 6-12 olives to taste
- 1/4 cup tomato sauce or fresh chopped tomatoes
- 6-8 tbsp olive oil
- 4-6 tbsp vinegar to taste
- to taste fresh cilantro chopped
Instructions
- In a large bowl, mix the ground beef with the salt, granulated garlic, black pepper, cumin, oregano and Sazón until evenly seasoned.
- Heat the olive oil in a large skillet over medium heat. Add the onion and the green, red and yellow peppers, and cook for 5 to 6 minutes until soft. Stir in the garlic and cook 1 minute more.
- Add the seasoned beef and raise the heat to medium-high. Break it up with a spoon and cook for 8 to 10 minutes, until browned with no pink left, to an internal temperature of 160°F.
- Stir in the tomato sauce, vinegar and olives. Lower the heat, cover, and simmer for 10 to 15 minutes, stirring now and then.
- Taste and adjust the salt and vinegar, then stir in the cilantro. Serve with white rice and black beans, or save it for stuffed potatoes, tacos and empanadas.