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Cuban Beef Picadillo

Cuban picadillo is a sweet-savory beef recipe simmered with raisins, briny olives, and capers in a vibrant tomato sauce. This Latin beef recipe features spiced ground beef and a thick, spoonable tomato broth that’s served over white rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cuban
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Cuban Beef Picadillo
  • 1.5 lb ground beef
  • 1 onion large, diced
  • 1 green bell pepper diced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup tomato sauce
  • 0.333 cup green olives sliced
  • 0.25 cup raisins
  • 2 tbsp capers
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 0.5 salt and pepper to taste
  • 2 tbsp olive oil
  • 0.25 cup fresh cilantro for garnish
  • 1 cup white rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the vegetables
  1. Heat olive oil in a large skillet over medium-high heat, then add onion and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened and glossy.
  2. Add garlic, cumin, oregano, and smoked paprika to the skillet and stir to coat. Cook for 1 minute, until fragrant and aromatic.
Brown the beef and build the sauce
  1. Add ground beef to the skillet and cook, breaking it apart, until browned. Drain excess fat so the sauce stays rich rather than greasy.
  2. Stir in diced tomatoes, tomato sauce, green olives, raisins, and capers along with salt and pepper. Mix until the ingredients are evenly distributed.
Simmer and serve
  1. Simmer the picadillo on medium-low for 15–18 minutes, stirring occasionally, until the sauce thickens. Watch for a spoonable consistency that clings to the beef.
  2. Adjust seasoning to taste, then garnish with fresh cilantro. Serve warm over white rice.

Notes

Pro tip: after browning the beef, draining excess fat keeps the tomato-olive-raisin sauce from turning oily. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of water to loosen. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lower-fat option, use 90% lean ground beef or turkey while keeping the same seasoning blend.