Picadillo, Cuban Ground Beef

Pamela Rappaport


I lived in Miami for 18 years and fell in love with Cuban food. Picadillo is a traditional Cuban dish and every household does it a little differently. This is how I was taught to make it. Serve it with white rice, sweet plantains, and an avocado salad and you'll think you are in Little Havana!


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15 Min
45 Min
Stove Top


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  • 1/4 c
    olive oil
  • 2 clove
    garlic, minced
  • 1 large
    onion, chopped
  • 1 large
    green bell pepper, chopped
  • 2 lb
    lean ground beef
  • 15 oz
    can diced tomatoes with the juice (or 2 large very ripe tomatoes if you have them!)
  • 1/2 tsp
    ground cumin
  • ·
    salt and pepper
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    tomato paste
  • 3/4 c
    pimento stuffed green olives, sliced
  • 2 Tbsp

How to Make Picadillo, Cuban Ground Beef


  1. Saute onion, peppers and garlic in oil until tender
  2. Add the ground beef and brown, breaking the meat up. Drain the fat if you like but it's not traditional to do so.
  3. Add tomatoes, tomato paste, cumin, salt and pepper, and vinegar. Simmer until most of the liquid has evaporated, about 20 minutes.
  4. Add the olives and capers and warm through.
  5. Serve over white rice
  6. Note - Many recipes call for a cup of raisins.

Printable Recipe Card

About Picadillo, Cuban Ground Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cuban
Other Tags: Quick & Easy, Heirloom

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