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


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


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