Whenever I’m in a time crunch for dinner, this is my go to dish. It’s super fast to make, incredibly flavorful and we almost always have enough for leftovers! Picadillo is a Cuban dish that is traditionally served over white rice.
Growing up, it was my FAVORITE meal! When it comes to the olives, make sure to use Spanish cocktail olives, my favorite brand to use is Goya and you can typically find them in the ethnic food section of your local grocery store. Now, I know you’re probably going to think that the combination of olives and raisins is a little odd but I’m telling you, it’s delicious. The briny olives and sweet raisins really complement each other!
You can serve this over my cheesy smashed cauliflower (think mashed potatoes without the potatoes!) or riced cauliflower and a helping of steamed veggies!
Picadillo is a flavor packed Cuban dish that is a perfect combination of sweet and salty thanks to the olives and raisins. Traditionally served over white rice, try it served over smashed cauliflower or riced cauliflower for a grain free option.
- 1 pound ground beef
- 1 Tbsp minced garlic
- 1 green bell pepper, finely chopped
- 1 small Spanish onion, finely chopped
- 1 1/2 Tbsp dried oregano
- 2 Tbsp cumin
- 1 Tbsp tomato paste
- 1 cup tomato sauce
- 5 ounces Spanish cocktail olives, drained
- 1/2 cup raisins
- 1 bay leaf
- 1 tsp salt
Heat a large skillet over medium heat and brown ground beef. Drain any fat from the skillet.
Add minced garlic, green bell pepper and onion to the skillet with the ground beef. Cook for 5 minutes while occasionally stirring.
Sprinkle oregano, cumin and salt over meat mixture and cook for 2 more minutes while stirring.
Stir in tomato paste and tomato sauce. Add olives, raisins and bay leaf. Drop heat to low and cover skillet with a lid. Allow to simmer for 15 minutes.
Remove bay leaf. Serve with the sides of your choosing.
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