This Cuban picadillo recipe makes for a quick ground beef dinner (we’re talking only 30 minutes!) that’s flavorful and perfect for feeding a family! It’s an easy dinner recipe that’s gluten free. It also follows the SCD, Whole30, and Paleo lifestyles.
Hi friends! Whenever I need a quick dinner, this Cuban picadillo recipe is my go to dish. It’s an incredibly easy dinner recipe that’s FULL of flavor and we almost always have enough for leftovers!
What is Picadillo?
Picadillo is a traditional Cuban dish of ground beef that’s simmered in a combination of tomato sauce, onions, peppers, herbs, and spices.
Growing up, this was my absolute FAVORITE meal and it continues to be a staple in my home now that I’m an adult (I make this a few times a month)!
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How to Make Picadillo
This Cuban picadillo recipe really couldn’t get any simpler! Brown the ground beef and drain the fat. Add diced green bell peppers and onions before pouring in some tomato sauce.
Now, when you’re looking for tomato sauce in the store, the ONLY ingredient listed on the container should be tomatoes. I always buy Pomi Strained Tomatoes
Raisins add a lovely sweetness to the dish while the olives add a salty, brininess.
When it comes to the olives, I ALWAYS use the Goya Spanish Cocktail Olives
While the picadillo is simmering on the stove, it’s the perfect time to make your sides!
Cuban picadillo is traditionally served over white rice, but since I can no longer have grains, cauliflower rice is a perfect sub.
If your system can handle dairy, my cheesy mashed cauliflower (think mashed potatoes without the potatoes!) is also amazing with this dish! Hope you enjoy!
Here are more meals you might enjoy!
- Slow Cooker Ropa Vieja
- Seared Mahi Mahi with Strawberry Mint Salsa
- Noodle-less Butternut Squash Lasagna
If you’ve made this recipe, be sure to leave a comment and star rating below!
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- 1 pound ground beef
- 1 Tbsp minced garlic
- 1 small green bell pepper, finely chopped
- 1 small Spanish onion, finely chopped
- 1 1/2 Tbsp dried oregano
- 2 Tbsp cumin
- 1 cup tomato sauce
- 5 ounces pitted Spanish cocktail olives, drained
- 1/2 cup raisins
- 1 bay leaf
- 1 tsp sea salt
Heat a large skillet over medium heat and brown the ground beef. Drain any fat from the skillet.
Add the 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 the meat mixture and cook for 2 more minutes while stirring.
Stir in the tomato sauce. Add the olives, raisins, and bay leaf. Drop the heat to low and cover skillet with a lid. Allow to simmer for 15 minutes.
Remove bay leaf. Serve warm with the sides of your choosing.
*The calories calculated in this recipe are just an estimate.
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Just made your picadillo…wow, delicious! I’m serving it over spirialized butternut squash (noodles)…and also saved some picadillo to put over a lettuce salad and sprinkle that with some cheddar cheese shreads. Thank you!! I buy the frozen already spirialized butternut squash which is microwaveable too! Yeah time saver.
So glad you liked it Pam!!! This recipe is a favorite in my house! Thank you so much for stopping by to let me know, I appreciate it =)
Yummy! Such a finger-licking dish which I am inclined to try! Do you use a homemade tomato sauce?
Hi Agnes! It really is delicious! You want to look for a tomato sauce where tomatoes are the only ingredient. I always use the Strained Tomatoes from the POMI brand. You’ll have to come back and let me know what you think!
Estimate of g of Carbs, g of protein, g of fat, and calorie per serving?
I’m not sure what they would be since it’s not something I typically keep track of but myfitnesspal.com is a free app you can use. They have a feature where you copy the URL of a recipe and it will automatically upload the ingredients and give you the nutrition information. Hope this helps!
I’m glad you guys enjoy it! If you end up making it please let me know how it came out!
Always love when you make this recipe for Charlie and me. One of my top favorites!