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 and they’re perfect for this meal.
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, which you can typically find in the ethnic food section of your local grocery store (Please do not purchase these olives from Amazon, you should be able to find them much cheaper at your local grocery store. I provided the link so you can see which olives I recommend for this recipe!).
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!
- 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.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen