I love this recipe because it’s simple, quick, and bursting with authentic Cuban flavors. The combination of beef, tomatoes, and spices creates a rich, savory base, while the olives and raisins add that signature sweet-and-salty contrast that makes Picadillo so special. It’s a true one-pan wonder that pairs beautifully with rice, plantains, or even tucked into empanadas or tacos for something different.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef (80/20) 1 medium yellow onion, chopped 3 garlic cloves, minced 1 red bell pepper, diced 1 cup tomato sauce 1 teaspoon ground cumin 1 teaspoon dried oregano 1 bay leaf 1/3 cup green olives, sliced 1/4 cup raisins (optional) 1/2 cup black beans (optional) Salt and black pepper, to taste Cooked white rice, for serving
Directions
I start by heating a large skillet over medium heat and adding a bit of oil. I sauté the chopped onion until it’s translucent, about 3–4 minutes.
I add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Next, I add the ground beef to the skillet and break it up with a wooden spoon. I cook it until browned and no longer pink, about 6–8 minutes.
I stir in the tomato sauce, cumin, oregano, bay leaf, salt, and pepper. Then I let everything simmer uncovered for 10–15 minutes, stirring occasionally so the flavors meld together.
I mix in the sliced green olives and raisins (if using), cooking for 5 more minutes to let the sweetness and brininess balance the savory base.
I fold in the black beans, if I’m using them, and let the mixture heat through.
I serve it hot over a bed of fluffy white rice and enjoy every bite.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Variations
I sometimes replace beef with ground turkey for a lighter or different twist.
For a richer texture, I add diced potatoes while cooking the beef.
If I want a vegetarian version, I substitute lentils or plant-based crumbles for the beef.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over medium heat with a splash of water or tomato sauce to keep it moist. It also freezes beautifully for up to 2 months—I just thaw it overnight in the fridge before reheating.
FAQs
What is Cuban Picadillo made of?
It’s a flavorful ground beef dish simmered with tomato sauce, onions, peppers, olives, and raisins for a sweet and savory balance.
Can I make Picadillo without raisins?
Yes, I sometimes skip the raisins if I prefer it less sweet, and it’s still delicious.
What do I serve with Picadillo?
I love it with white rice, fried plantains, or even tucked inside tacos or empanadas.
Can I use ground turkey instead of beef?
Absolutely, ground turkey works great for a lighter version.
How do I make the Picadillo saucier?
I add a bit more tomato sauce or a splash of beef broth if I want a juicier consistency.
Can I make this dish ahead of time?
Yes, the flavors actually deepen as it sits, making it perfect for meal prep.
What’s the purpose of the olives and raisins?
They create the classic Cuban balance of salty and sweet that defines Picadillo.
Is Picadillo spicy?
Traditionally, it’s not spicy. I like to add a pinch of chili flakes if I want a mild kick.
Can I use fresh tomatoes instead of tomato sauce?
Yes, I just cook them down until they form a thick sauce before adding the spices.
How do I freeze and reheat Picadillo?
I cool it completely, then freeze it in portions. I reheat it on the stove over low heat until warmed through.
Conclusion
I love how Authentic Cuban Beef Picadillo brings simple ingredients together into something comforting and full of culture. The blend of savory beef, tangy olives, and subtle sweetness from raisins makes it unforgettable. Whether I’m cooking for family or friends, this dish always fills the kitchen with warmth and flavor, proving that classic Cuban comfort food never goes out of style.
A classic Cuban comfort dish made with seasoned ground beef, tomatoes, bell peppers, olives, and raisins for the perfect balance of savory, salty, and sweet. Authentic Cuban Beef Picadillo is easy to make, rich in flavor, and perfect served over rice or used as a filling for empanadas or tacos.
Ingredients
1 pound ground beef (80/20)
1 medium yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1/3 cup green olives, sliced
1/4 cup raisins (optional)
1/2 cup black beans (optional)
Salt and black pepper, to taste
Cooked white rice, for serving
Instructions
Heat a large skillet over medium heat and add a bit of oil.
Sauté the chopped onion for 3–4 minutes until translucent.
Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Add the ground beef and cook until browned and no longer pink, about 6–8 minutes, breaking it up with a spoon.
Stir in the tomato sauce, cumin, oregano, bay leaf, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally.
Add the sliced green olives and raisins (if using), and cook for 5 more minutes to let the flavors combine.
Fold in the black beans if desired, and heat through.
Serve hot over a bed of cooked white rice.
Notes
Substitute ground turkey for a lighter option.
Add diced potatoes for extra heartiness.
Use lentils or plant-based crumbles for a vegetarian version.
Adjust sweetness by adding or omitting raisins.
Flavors deepen over time—great for meal prep.
Store in the fridge up to 3 days or freeze for 2 months.
