This quick and easy Cuban Picadillo is a family favorite: savory ground beef simmered with tomatoes, onions, peppers, olives and warm spices for a rich, tangy, and aromatic meal that’s perfect for weeknights and meal prep.
Cuban Picadillo
My mother learned to make picadillo from a Cuban friend who felt like family, and it quickly became a staple at our table. Over the years I’ve developed a few variations and preparations that suit different needs—slow cooker, Instant Pot, turkey or chicken swaps, and Puerto Rican-style carne molida. The version below is straightforward, fast, and reliably flavorful.
Why I Make Cuban Picadillo Every Month
- Perfect for meal prep: This recipe reheats and freezes well, so I often double the batch and store portions for quick dinners.
- Versatile servings: There are many ways to serve picadillo—rice bowls, tacos, stuffed peppers, quesadillas—so leftovers never feel repetitive.
- Diet-friendly: It adapts easily for different diets—use leaner meat, skip the olives for lower sodium, or substitute ground turkey for a leaner option.
What is Cuban picadillo?
Picadillo is a classic Latin American dish built from ground meat and tomatoes. Typical versions include onions, peppers, garlic, green olives, and warm spices such as cumin and bay leaf. Some traditional recipes add raisins for a touch of sweetness; this family recipe skips them, but you can add them if you like.
Cuban Picadillo Ingredients
This ground beef picadillo blends vegetables, spices and olives for a satisfying, well-balanced meal. The list below shows the typical ingredients and approximate quantities; adjust to taste.
- Aromatics: chopped onion and minced garlic
- Tomatoes: one fresh tomato, plus tomato sauce to simmer the meat
- Bell pepper: red or green, finely chopped
- Cilantro: for a fresh finish (optional)
- Ground beef: lean ground beef (about 93% lean recommended)
- Seasoning: kosher salt, freshly ground black pepper, ground cumin, bay leaves
- Green olives and brine: pitted green olives or alcaparrado (olives with pimiento and capers) and a few tablespoons of the olive brine for depth
How to Make Cuban Picadillo
Cook the meat and vegetables, then simmer briefly so the flavors meld. The instructions below are written for a stovetop method and yield a tender, well-seasoned picadillo.
- Brown the meat: Season the ground beef with salt and pepper. In a large sauté pan over high heat, brown the meat, breaking it into small pieces with a wooden spoon. When no longer pink, drain any excess liquid from the pan.
- Prepare the vegetables: While the beef cooks, chop the onion, garlic, bell pepper, tomato and cilantro.
- Sauté the vegetables: Add the chopped vegetables to the beef and cook over low heat until they soften, about 5 minutes.
- Add flavorings and simmer: Stir in the olives (or alcaparrado) and 2–4 tablespoons of olive brine, cumin, and a bay leaf. Add tomato sauce and 1/4 cup of water, mix well, reduce the heat, cover, and simmer for about 20 minutes to let the flavors come together.
Variations
- Meat swap: Substitute ground turkey or ground chicken if you prefer a lighter version.
- Herbs: Omit cilantro if you don’t like it, or replace with parsley.
- Olives and brine: Use capers in place of green olives for a briny, tangy note.
- Picadillo with potatoes: Add diced potatoes when you sauté the vegetables for a heartier dish.
- Raisins: Traditional recipes often include raisins for a sweet contrast; add them if you enjoy a sweet-savory balance.
- Taste test: Always taste before serving and adjust salt, brine, or cumin as needed.
How to Serve Picadillo
Picadillo is extremely versatile. I make extra so we have leftovers to transform into new meals throughout the week. Here are some favorite serving ideas:
- Tacos or tostadas topped with red onions and shredded cheddar
- Rice bowl with a quick cabbage slaw and avocado, or over cauliflower rice for a low-carb option
- As the main dish with sweet plantains or air-fried tostones on the side
- Mixed into scrambled eggs and finished with hot sauce
- Used as filling for quesadillas, empanadas, stuffed peppers, or stuffed sweet plantains
- On baked potatoes with shredded cheese for a hearty meal
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 6 months; individual containers make reheating easy.
- Reheat: Thaw overnight in the fridge, then warm gently in a skillet or in the microwave until heated through.
More Cuban-inspired Recipes You’ll Love
- Ropa Vieja
- Cuban-style Black Beans
- Instant Pot Garlicky Cuban Pork
- Cubano Chicken Roll-Ups
- Arroz Congri (Cuban Rice and Black Beans)
Recipe: Cuban Picadillo (Serves 6)
Ingredients
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 red bell pepper, finely chopped
- 2 tbsp cilantro, chopped (optional)
- 1 1/2 lb (about 700 g) 93% lean ground beef
- 4 oz (about 1/2 can) tomato sauce
- 1/4 cup water
- Kosher salt and fresh ground black pepper, to taste
- 1 tsp ground cumin
- 1–2 dried bay leaves
- 2 tbsp pitted green olives or alcaparrado (capers can be used)
- 2–4 tbsp olive brine (juice from the olives)
Instructions
- Season the beef with salt and pepper. Brown it in a large sauté pan over high heat, breaking it into small pieces. Drain any excess liquid once the beef is no longer pink.
- While the meat cooks, chop the onion, garlic, bell pepper, tomato and cilantro.
- Add the vegetables to the pan and cook over low heat until softened, about 5 minutes.
- Stir in the olives and 2–4 tablespoons of olive brine, cumin, and bay leaf. Add the tomato sauce and 1/4 cup water, mix well, reduce heat, cover and simmer for about 20 minutes.
- Taste and adjust seasoning as needed. Remove bay leaf before serving.
Notes
Leftovers keep in the refrigerator for up to four days or can be frozen for up to six months. Reheat gently to preserve texture and flavor.
Nutrition (approximate per 1/2 cup)
Calories: 207 | Protein: 25 g | Carbs: 5 g | Fat: 8.5 g | Fiber: 1 g