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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

4.85 from 160 votes
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!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 Servings
Course: Dinner
Cuisine: Cuban, Latin

Ingredients

  • ½ large chopped onion
  • 2 cloves garlic (minced)
  • 1 tomato (chopped)
  • ½ red bell pepper (finely chopped)
  • 2 tbsp cilantro
  • 1 ½ lb 93% lean ground beef
  • 4 oz tomato sauce (½ can )
  • ¼ cup water
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 dried bay leaves
  • 2 tbsp pitted green olives or alcaparrado (capers would work too)
  • 2-4 tbsp olive brine

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 the vegetables to the meat and continue cooking on low heat until soft, about 5 minutes. Add olives or alcaparrado and about 2 to 4 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 ¼ cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Notes

You can refrigerate the leftover picadillo for four days or freeze it for up to six months.

Nutrition

Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 477mg, Fiber: 1g, Sugar: 3g
- WW Points: 5