picadillo recipe

This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!

Cuban Picadillo

onion

garlic (minced)

(chopped)

pepper (finely chopped)

tbsp cilantro

93% beef

tomato sauce

kosher salt

pepper

tsp cumin

bay leaf

tbsp alcaparrado (capers or green olives would work too)

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Picadillo is the dish I make the most in my home. It's the most requested by my kids and it's so easy to make. Great over rice, in tacos and more!

Instant Pot Picadillo

salt

red bell pepper (finely chopped)

tomato sauce (I like Goya)

Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.

Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Picadillo is on rotation once a month in my home because it's the most requested dish by my kids and it's so easy to make! We love it served over brown rice, cauliflower rice, tacos and more. Leftovers are great to pack for lunch or can be used to make stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.  To see the full recipe, nutrition and to print http://www.skinnytaste.com/instant-pot-picadillo

Ground beef and potatoes cooked in a tomato sauce is a dish known as picadillo sencillo, or carne molida con papas. All the ingredients are usually chopped before cooking. “Chopping” in Spanish is “picar” or “cortar”, which is where the dish gets its name.

Picadillo recipe

½ Tablespoons vegetable oil

beef (85/15%)

garlic

serrano pepper

potato (about 8 ounces)

lb tomatoes (diced (About 2 large tomatoes))

Knorr® beef bouillon cube

cilantro

Salt and pepper

Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.

Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.

Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.

Finally, season with salt and pepper and add the chopped cilantro.

Mexican Picadillo recipe the easy version

Serve with rice and warm corn tortillas. Enjoy!

An easy and flavorful Mexican picadillo made from ground beef and potatoes cooked in homemade tomato sauce. The best weeknight meal!

Mexican Picadillo

Roma tomatoes, (halved)

onion, (diced)

jalapeño pepper (stemmed*)

kosher salt, (plus more as needed)

½ teaspoon dried Mexican oregano

cumin

water

olive oil

beef

russet potato, (diced)

carrot, (diced)

peas

In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, cumin, and water. Blend until completely smooth.

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.

Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 10 minutes.

Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.

Taste and season with more salt as needed.

https://www.youtube.com/watch?v=mYbi3xOstME

This Cuban picadillo recipe is a flavor-packed sauté of ground beef, olives, capers, and spices—and it’s on the table in 30 minutes.

garlic cloves, finely chopped

tomato paste

plum tomatoes

Tbsp. capers

salt,

½ tsp. black pepper

olives

<span style="font-weight: 400;"> To a large skillet set over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened, 3–5 minutes. Stir in the tomato paste and cook for 30 seconds. Add the beef and cook, stirring to break up any large chunks, until it’s no longer pink, about 6 minutes. Stir in the tomatoes, capers, cumin, salt, black pepper, and olives. Cover, turn the heat to low, and simmer until the flavors have melded, 10–12 minutes. Serve hot or warm. </span>

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If you love bold, comforting flavors, this Caribbean Plantain and Ground Beef Hash is a must-try! Made with juicy, sautéed ground beef tossed with sweet raisins, briny olives, capers, and caramelized plantains, it's the perfect balance of savory and sweet. It all comes together in one skillet in just 30 minutes. Completely egg-free, gluten-free, and dairy-free, this hearty breakfast hash is great for any meal, any day of the week!

Caribbean Plantain and Ground Beef Hash

TBSP olive oil, divided

plantains,

yellow onion, diced

garlic,

tsp sea salt

capers

TBSP pitted green

TBSP raisins

fresh cilantro, chopped (plus more for garnish)

thyme

In a large skillet, add 2 TBSP olive oil over medium heat.

Add cubed plantains and cook 6-8 minutes until caramelized and golden, stirring frequently. They should soften but retain their shape. Remove from pan and set aside.

Add remaining 2 TBSP olive oil. Sauté onions and garlic until onions turn translucent.

Add ground meat, breaking it up with the spatula. Then, add salt and cumin and stir to combine. Cook until meat browns, about 5-7 minutes.*

Reduce heat slightly and add tomato sauce. Stir to combine.

Add capers, olive, and raisins, and stir to combine.

Return plantains to the pan and stir to combine.

Once meat is fully cooked, taste and adjust salt as necessary.

Garnish with additional fresh cilantro if desired and serve hot!

I loved how unique this recipe was! I used coco aminos in place of tomato paste as suggested. Husband liked it too. I appreciate your effort in making delicious AIP recipes!

Picadillo is a classic, home-style, Latin American dish. There are many variations, but this Puerto Rican version is my favorite so far!

Puerto Rican Picadillo

adobo, (see note 1)

onion,

green bell pepper

red bell pepper

yellow bell pepper

sofrito

Sazon seasoning (see note 2)

oregano

raisins

adobo, (see note 2)

Season ground beef with adobo.

In a large skillet, heat olive oil over...

In a large skillet, heat olive oil over medium heat. Add onions, bell peppers and garlic,sauté until onion is translucent.

Add sofrito and sauté until fragrant and a...

Add sofrito and sauté until fragrant and a little oil starts separating from your veggies.

Add ground beef, crumble, and stir until browned, about...

Add ground beef, crumble, and stir until browned, about 7-10 minutes.

Add Sazon seasoning, oregano, cumin, and tomato sauce....

Add Sazon seasoning, oregano, cumin, and tomato sauce. Continue stirring.

Add olives, raisins, cilantro and a little water....

Add olives, raisins, cilantro and a little water. Cover and simmer for 8-10 minutes, stirring occasionally, until meat is nicely cooked and oil starts separating on top of meat. Taste and adjust for adobo (or salt).

Serve over white rice. Enjoy!

Stove Top Method

In a large skillet, heat olive oil and...

In a large skillet, heat olive oil and add onion, bell peppers and garlic. Sauté till onion is translucent.

Add in ground beef. Crumble and stir until...

Add in ground beef. Crumble and stir until browned.

Transfer the meat mixture to slow cooker. Add...

Transfer the meat mixture to slow cooker. Add in sazon seasoning, sofrito, oregano, cumin, tomato sauce and a little water. Stir to combine.

Close the lid and cook on low for...

Close the lid and cook on low for 6-7 hours, or 3-4 hours on high.

Add olives and raisins during the last hour...

Add olives and raisins during the last hour of cooking time.

Crock Pot Method

Season the meat with adobo.

Add oil to the pressure cooker and press...

Add oil to the pressure cooker and press the sauté button. When hot, add onion ,garlic and bell peppers. Sauté till they are soft and onion is translucent.

Add in meat and crumble while sautéing, till...

Add in meat and crumble while sautéing, till it is no longer pink.

Add in sofrito and cook for a minute....

Add in sofrito and cook for a minute. Add in sazon seasoning, oregano, cumin and tomato sauce. Add in a quarter cup of water and mix well.

Cover, seal the lid, and cook on high...

Cover, seal the lid, and cook on high pressure for 15 minutes.

Use natural or quick release and open the...

Use natural or quick release and open the lid.

Instant Pot Method

This 1-pan, Cuban-Style Picadillo is full of flavor and comes together so quickly for a delicious weeknight-friendly meal. Picadillo is a traditional Latin dish made with ground beef, garlic, onion, bell peppers, tomato-forward ingredients, potatoes, raisins, olives, and spices. Serve this ground beef stew with rice, plantains, or tostones for a complete meal everyone will enjoy! It's ready in under 45 minutes!

Cuban-Inspired Picadillo

olive oil,

yellow onion, chopped

green bell pepper, chopped

beef (I use grass-fed, 93% lean)

salt & black pepper,

coriander

smoked paprika

nutmeg

red wine vinegar

beef broth

golden raisins

Spanish (Manzanilla) olives

In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.

If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.

Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.

Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.

Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!

Made this tonight and it’s delish! I’m an olive girlie so it was the raisins for me - love love love! 

Quin, it’s so good to see you still going with BBR! I remember first following you through a bigger Black food account back in 2021 and being taken with your food photography - remember when Black hands in food photos were a novelty? ☺️

All the best with your continued success! I look forward to trying more of your recipes this year. 🫶🏾

This Cuban Picadillo is a hearty, flavor-packed dish made with ground beef, tomatoes, olives, and a hint of sweetness from raisins. It&#039;s the perfect blend of savory and sweet, bringing a taste of Cuban comfort straight to your dinner table.

extra virgin olive oil

onion (diced)

green bell pepper (diced)

tomatoes

black pepper

green olives (diced)

raisins (diced)

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.

Great stuff. I used sun dried tomatoes (no tomato paste on hand) and added dried cranberries. Ate too much!
I'll be making this, often.👍

Cisco's Bakery in Austin serves picadillo rolls on their breakfast menu. I haven't been there in years, but back in the day, the restaurant was "hidden"... you had to go between the front counters, past the kitchen and then do a 180 to the right where you would end up in a windowless room with small tables. Standard fare was migas, beans&amp;rice, sausage patties and picadillo rolls. Absolute YUM! It was a favorite place to such notables as President Johnson, Coach Royal and the infamous WN&amp;F roadie, Poodie Locke. ;)

We loved this recipe. Super easy to make and delicious. I followed the recipe exactly and think it is great as is.

My husband loved it and he “doesn’t like things with olives and raisins “.
It is definitely a keeper. The only change I made was to use rotel for the crushed tomatoes.
Thanks for the good food!

Just made this and this was so delicious.  My husband and kids couldn’t get enough of it!  Definitely a keeper recipe!  We paired this with basmati rice cooked with sazón and added some cilantro with it coz we just love cilantro.  Thanks for sharing this wonderful recipe.

This was so easy to make and so delicious.  I will make it again very soon.  I didn’t change anything in the recipe, which is very unusual.  I always end up adding something to every recipe, but this one didn’t need any adjustments.  My husband ate his with a rice blend and I had mine over angel hair pasta.  But I can’t wait to try it on Cuban bread.  It was absolutely fabulous.  I highly recommend it❣️

Very quick and easy dish, packed with flavor.  I added lime juice to the mixture, and added the raisins and olives and let them cook with the meat mixture to let the flavors blend.  I served with Vigo yellow rice, which is not the traditional black beans and white rice, but very tasty.

Made this with beyond meat for a vegan version it was amazing.

Followed the recipe exactly, it tasted great! Yummy and different, thanks for the idea!

Agree!  It's not the same without Cuban black beans and rice.

My Grandmother (and mother) also didn't use raisins or tomatoes, but always tomato sauce.  We ate it next to white rice with black beans and she always used a little ham in the beans, too.  Delicious!  Have some in my fridge right now.

I posted a review on Pinterest and wanted to post a picture, hhhmm. The dish was delicious! I added bay leaves and made a batch of rice. My hubby was not sure about raisin n olive, he came around! Thank you, first and not the last time making this.

The flavor was unique and flavorful, but I thought it was a little bit dry. If I make again I will keep recipe the same but cut back to 1.5 ground beef 

https://content.jwplatform.com/videos/j9YywehW.mp4

Picadillo. This Cuban recipe is a stew made of ground beef, tomatoes and seasonings. Olives are added for saltiness and raisins for a little bit of sweet.

This 30-minute Cuban picadillo is cozy, saucy, and loaded with flavor. Ground beef gets simmered with tomato sauce, spices, olives, and a handful of raisins (totally optional!). Serve it over rice for an easy weeknight dinner, then use the leftovers for aji rellenos, Cuban beef empanadas, or even pastelitos de carne. It’s the meal that keeps on giving!

Easy + Authentic Cuban Picadillo

green pepper

vino seco ((dry cooking wine))

Salt

Spanish olives (cut

raisins ((or more to taste) optional)

In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.

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Cuban Picadillo

Easy + Authentic Cuban Picadillo

Top 10 picadillo recipe recipes from across the web

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Cuban Picadillo

Instant Pot Picadillo

Picadillo recipe

Mexican Picadillo

picadillo recipe

Caribbean Plantain and Ground Beef ...

Puerto Rican Picadillo

Cuban-Inspired Picadillo

Cuban Picadillo

Easy + Authentic Cuban Picadillo

The most viewed picadillo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine