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Cuban Picadillo

Cuban picadillo: seasoned ground beef simmered with peppers, olives and tomato sauce. Quick, kid-friendly and great for leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Course Mains
Cuisine Cuban
Keyword cuban ground beef, cuban picadillo, ground beef recipe, picadillo cubano, picadillo recipe

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.

Notes

Leftovers keep 4 days in the fridge or 3 months in the freezer. Use them for papas rellenas, tacos, stuffed peppers and empanadas.