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 combination works really well together and is like the Cuban version of the American Sloppy Joe. My family loves this unusual dish that 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 but it is equally delicious wrapped up in a corn tortilla, served with a fried egg over the top, or with a side of sweet fried plantains. Honestly it is so delicious that I find myself enjoying it right off the stovetop without any other accompaniments.

What is Picadillo

It is a traditional Latin American hash or stew 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 over medium heat.  After it starts to brown for a couple of minutes add the onion.  Let that cook for a couple of minutes then add the diced red bell pepper. Now cook until the onions are soft and the beef is browned. Then add 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, and chopped raisins.  Cover and simmer for 20-30 minutes stirring several times.  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, 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.
• 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 drained capers
• 2 cups peeled and diced potatoes
• 1 1/3 cups frozen peas
• 1 diced green bell pepper
• 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

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