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


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.

About this Recipe

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