Cuban Picadillo Recipe

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.

Course main meal beef

Cuisine Cuban

Keyword beef picadillo, cuban picadillo recipe, how do you make picadillo, how to make picadillo, picadillo cubano, picadillo recipe, what is picadillo

Prep Time 5

Cook Time 30

Servings 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 soften and the beef browns. 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 relatively thick. If it is too thick, add a little water, beef broth, tomato sauce, dry white wine, or a bit more olive brine.

Nutrition