If you asked me what weeknight dinner I ate most as a kid, it’d hands-down be this classic Cuban picadillo.

My mom wasn’t a microwave kind of mom. She was serving full-on Cuban dinners every night, even after work. Icon behavior.

This recipe is fast, cozy, and full of flavor… my kinda meal!

I keep ground beef stocked just for 30-minute meals like this. I also make Cuban turkey picadillo when I want to switch things up… but we’ll save that for another day.

cuban picadillo with olives and raisins served on top of white rice on a white plate
5 stars
5-star revie

“Oh my! Yet another favorite done right! Made this tonight and it was amazing. Simple but the right ingredients put together to make this Cuban staple. I thoroughly enjoyed it on a Monday evening! Thanks for all you do Jamie, I really appreciate you! :)”

—Chris
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How To Make Cuban Picadillo

Making picadillo isn’t complicated. This is the part where I channel my mom, walking me through each step while something’s already sizzling on the stove. Thankfully, I didn’t have to chase her down for exact measurements. That’s how easy it is to make this recipe!

Ground beef for Cuban picadillo is being cooked in a black frying pan, with the browned meat crumbled into small pieces.
Heat oil over medium heat. Make Cuban sofrito then add ground beef and cook about 5 minutes.
A skillet filled with cooked ground beef, topped with tomato sauce and a mixture of dried herbs and spices; a classic Cuban picadillo, all set on a light countertop.
Reduce the heat down to medium-low. Stir in cooking wine, tomato sauce, and spices. Simmer for 10-12 minutes.
Cuban picadillo: ground meat cooked with green olives and spices in a black skillet, sitting on a light-colored surface.
Remove from the heat. Stir in olives and raisins (if using).
A white plate with white rice and Cuban picadillo—seasoned ground beef mixed with green olives—rests on a light surface. A gold fork and knife are beside the plate, with a striped napkin and a drink nearby.

🙋🏻‍♀️ Not a fan of raisins in picadillo? SAME. They’re a classic part of Cuban picadillo, so I include them in the recipe, but personally, I leave them out. Maybe I’m biased but this dish is just as good without them!

This one-pan meal is usually served over Cuban white rice. You can also serve picadillo with fried sweet plantains. This is one of my favorite Cuban dinners and, the leftovers the next day are even better!

Large Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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Leftover Ideas

Is this picadillo incredible on its own? Absolutely. But, leftover picadillo is basically a free pass to get creative. I’ll use it to make aji rellenos, or stuff it into tostones rellenos, those little plantain cups are always a hit.

If I’m feeling fancy, I’ll roll out some empanada dough and bake them off, or go all in with pastelitos de carne for that sweet-savory combo I can’t resist.

🍽️ Ok hear me out… you need to try picadillo with a fried egg on top or alongside a sliced banana. I know it sounds weird but TRUST ME. Either combo tastes so good!

cuban picadillo served with white rice on a white plate

That’s all folks! I mean… how good does that look!

This is very versatile and one that I know will become part of your weekly rotation.

A plate of Cuban picadillo features white rice and seasoned ground beef mixed with green olives, with a fork and knife beside the plate. A glass of amber-colored drink and a striped napkin are in the background.
4.72 from 105 reviews

Easy + Authentic Cuban Picadillo

Jamie Silva
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
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!
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Equipment

Ingredients
 

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • 1/3 cup vino seco, (dry cooking wine)
  • 6 ounces tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste, (start with 1/2 teaspoon then adjust from there)
  • 1/4 cup Spanish olives, cut in half
  • 2 tablespoons raisins, (or more to taste) optional

Instructions
 

  • 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.
  • Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
  • Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.
  • Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!

Video

Notes

Wanna add chopped potatoes to picadillo?
  • Peel and cut 2 small Yukon gold potatoes into small cubes.
  • Make sure they are all the same size so they cook evenly.
  • Add them to the skillet in Step 3.
  • Cook with the tomato-based sauce until tender. That’s it!
Serving: 1serving, Calories: 271kcal, Carbohydrates: 5g, Protein: 14g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 321mg, Potassium: 349mg, Fiber: 1g, Sugar: 2g, Vitamin A: 170IU, Vitamin C: 7mg, Calcium: 40mg, Iron: 2mg
Course: Dinner, Lunch
Cuisine: Cuban
Keyword: authentic cuban picadillo, cuban picadillo, cuban picadillo recipe, easy cuban picadillo recipe, picadillo, picadillo beef, picadillo recipe
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