Cuban Picadillo
This Cuban Picadillo is a hearty, flavor-packed dish made with ground beef, tomatoes, olives, and a hint of sweetness from raisins. It's the perfect blend of savory and sweet, bringing a taste of Cuban comfort straight to your dinner table.
Servings: 6
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion diced
- 1 green bell pepper diced
- 2 pounds ground beef
- 4 cloves garlic minced
- 15 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup green olives diced
- 1/3 cup raisins diced
Instructions
- In a large skillet over medium heat, saute the onion and bell pepper in extra virgin olive oil until softened.
- Add in the ground beef. Cook while breaking up the meat. Cook until meat is browned and no longer pink. Drain excess grease.
- Stir in the garlic.
- Add the tomato paste and stir to combine.
- Add in the crushed tomatoes, salt, pepper, cumin and oregano. Stir to combine. Let cook on medium heat for 10-15 minutes.
- Stir in the green olives and raisins. Serve warm over white rice.
Video
Notes
- Tomatoes: I find it easy to grab a can of crushed tomatoes. Or you can use fresh tomatoes, peel, de-seed and chop them up and let them cook in the meat. They will soften and mash as they cook.
- Tomato Paste: A small amount mixed in will add a bit of thickness and a more pronounced tomato flavoring.
- Green olives- I use green olives with pimentos. Chopping them creates a more consistent texture that my kids will eat. But you can add these in whole or simply sliced if desired.
- Raisins- Chopping the raisins creates a consistent texture. But they can be added whole if desired.
Nutrition
Serving: 1 | Calories: 486kcal | Carbohydrates: 16g | Protein: 28g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 804mg | Potassium: 805mg | Fiber: 3g | Sugar: 5g | Vitamin A: 351IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 5mg