Cuban Picadillo

This delicious stewed Cuban Picadillo combines ground beef with sweet onions, red bell peppers, garlic, green olives, and raisins in a tomato sauce seasoned with cumin, oregano, and marjoram.  This odd flavor combination works really well together and is like the Cuban version of the American Sloppy Joe. My family loves this unusual comfort food dish, and it comes together in a little over thirty minutes. It is so easy that even the novice cook can handle it.

This dish is typically served with fresh cooked white rice with a side of Cuban black beans, but it is equally delicious, wrapped up in a corn tortilla, served with a fried egg over the top, or with a side of fried sweet plantains. Honestly, it is so delicious that I find myself enjoying it right off the stovetop without any other accompaniments.

What is Picadillo

The Spanish word “picadillo” means mince or hash. It is a traditional hash or stew recipe from Latin America consisting of ground meat, onions, tomatoes, and something salty and sweet like olives and raisins. It is customarily served in soft corn tortillas or served over white rice.

How to make Cuban Picadillo

Start by browning the ground beef in a large skillet over medium-

high heat.  After it starts to brown for a couple of minutes, add the onion.  Let it cook for a couple of minutes, then add the diced red bell pepper. Now cook until the vegetables are soft and the beef is browned. Then stir in the garlic, cumin, dried oregano, and dried marjoram and cook for about 1 minute, stirring constantly.

Now add the canned tomatoes (do not drain), tomato paste, chopped olives, olive brine, bay leaf, and chopped raisins.  Cover and simmer for 20-30 minutes, stirring several times with a wooden spoon. For a traditional meal, serve over fresh cooked white rice.

Recipe notes and helpful tips

• The hash should be saucy but not soupy.  This recipe is fairly thick.  If it is too thick, simply add a little water, beef broth, tomato sauce, dry white wine, or a little more olive brine.
• You can use green olives that are stuffed with pimentos or just pitted green olives.  I like to coarsely chop them but slicing them works as well.
• This dish is traditionally made with beef, but it is also delicious with other proteins like ground turkey, ground pork, or ground chicken as well. 
• Chop the raisins so there are little bits scattered throughout the dish.  It also makes the recipe more aesthetically appealing.
• Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• This dish is traditionally served with corn or flour tortillas or over white rice.
• You can substitute all oregano in place of the marjoram.  However, if you have never tried Marjoram, I really encourage you to give it a go. Marjoram is more mild and sweet with mint and woody undertones.  I really prefer marjoram in almost every recipe that calls for oregano.

Other traditional ingredients that you can add

• 3-4 tablespoons capers
• 2 cups peeled and diced potatoes
• 1 1/3 cups frozen peas
• 1 diced green bell pepper
• 2 carrots peeled and chopped
• 1/2 cup dry white wine
• chopped fresh cilantro

More ground beef recipes you will love!

• Ground Beef Stroganoff
• Beef Enchilada Casserole
• Easy Hamburger Stew
• Easy Hamburger Vegetable Soup
• Taco Pasta
• Baked Meatloaf

Cuban Picadillo

A quick and easy traditional Cuban Picadillo recipe with ground beef, onion, tomatoes, green olives, and raisins in a tomato sauce seasoned with cumin and oregano.

5 from 26 votes

Print Pin Rate

Course: main meal beef

Cuisine: Cuban

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 400kcal

Author: Beth Pierce

Ingredients

• 1 lb. ground beef
• 1 medium yellow onion chopped
• 1 red bell pepper chopped
• 4 cloves garlic minced
• 2 teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• 1 15 ounce can fire roasted tomatoes
• 2 tablespoons tomato paste
• ½ cup chopped spanish green olives
• ½ cup olive brine from the green olives
• 1 bay leaf
• ½ cup raisins chopped
• salt and black pepper to taste

Instructions

• Brown the ground beef over medium heat; cook 2-3 minutes.  Add the onion; cook 2-3 minutes. Add the diced red bell pepper. Cook until the onions are soft and beef is browned.  Drain any excess grease.
• Add the garlic, cumin, oregano, and marjoram; cook for 1 minute stirring constantly.
• Add the canned tomatoes (do not drain), tomato paste, olives, olive brine, bay leaf, and raisins.  Cover and simmer for 20-25 minutes stirring several times. Remove the bay leaf. Season with salt and pepper to taste. If desired serve over fresh cooked white rice.

Notes

• The hash should be saucy but not soupy.  This recipe is fairly thick.  If it is too thick simply add a little water, tomato sauce, dry white wine, or a little more olive brine.
• You can use green olives that are stuffed with pimentos or just pitted green olives.  I like to coarsely chop them but slicing them works as well.
• Chop the raisins so there are little bits scattered throughout the dish.  It also makes the recipe more aesthetically appealing.
• This dish is traditionally served with corn or flour tortillas or over white rice.
• You can substitute all oregano in place of the marjoram.  However if you have never tried marjoram I really encourage you to give it a go. Marjoram is more mild and sweet with mint and woody undertones.  I really prefer marjoram in almost every recipe that calls for oregano.

Nutrition

Calories: 400kcal | Carbohydrates: 22g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1270mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1141IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 4mg

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