Traditional Cuban Ground Beef Picadillo Recipe

Craving a hearty, flavor-packed dinner that’s ready in just 30 minutes? This Cuban-Style Picadillo is the perfect one-pan ground beef recipe that combines savory, sweet, and tangy flavors all in one bite! With juicy raisins, briny green olives, and warm spices simmered together in a rich tomato sauce, this dish is a go-to comfort meal that’s easy to make and totally satisfying. Whether you’re serving it with rice, fried plantains, or tucking it into tacos or empanadas, Cuban picadillo is a versatile favorite the whole family will love.

Why You’ll Love Cuban-Style Picadillo

• Bold, balanced flavor – The sweet raisins and salty olives create a mouthwatering mix of sweet and savory in every bite. The sazon and cumin add rich, warm spices that take the flavor to the next level. It’s bold without being too spicy, so it appeals to a wide range of tastes. Every forkful is loaded with delicious Cuban-inspired goodness.

• Quick and easy to make – This dish comes together in just 30 minutes, using only one skillet for easy cleanup. With simple prep and pantry staples, it’s perfect for busy weeknights. There’s no need for fancy equipment or complicated steps. Just cook, stir, and simmer—dinner is ready before you know it!

• Family-friendly favorite – Even picky eaters love this flavorful ground beef dish. You can easily adjust the ingredients to suit your family’s preferences, like leaving out the raisins or capers. It’s a great way to introduce new flavors in a familiar format. Everyone can enjoy it their own way—over rice, in tacos, or on its own.

• Versatile for serving – This picadillo is perfect over rice, but it’s also amazing in tacos, empanadas, or even stuffed into bell peppers. It works great for meal prep or leftovers too. Just warm it up and enjoy it in different ways throughout the week. It’s a flexible recipe that never gets boring!

• Perfect balance of comfort and nutrition – Lean ground beef provides a hearty protein base, while veggies and raisins add color and nutrients. It’s filling and satisfying without feeling too heavy. The mix of textures and flavors makes every bite exciting. Plus, it’s naturally gluten-free with no special substitutions needed.

Ingredients For Cuban-Style Picadillo

• Olive oil – Adds richness and helps sauté the veggies to bring out their flavor.

• Onion – Gives a sweet, aromatic base to the dish.

• Green bell pepper – Adds color and a mild crunch that pairs perfectly with the beef.

• Garlic – Brings a savory depth and classic aroma to the recipe.

• Lean ground beef – The hearty main protein that soaks up all the delicious spices.

• Tomato sauce – Creates a rich and tangy base for the picadillo.

• Green olives – Add briny, salty pops of flavor that contrast beautifully with the sweetness of the raisins.

• Raisins – Give a sweet balance to the savory elements, making this dish uniquely Cuban.

• Capers (optional) – For a little extra tang if you love bold, briny flavors.

• Sazon seasoning – A must-have for authentic Latin flavor; adds color, spice, and richness.

• Ground cumin – Adds warmth and a subtle smokiness that deepens the flavor.

• White sugar – A touch of sweetness to round out the acidity of the tomato sauce.

• Salt – Brings all the flavors together and enhances the savory notes.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Cuban-Style Picadillo

• Large skillet – You’ll need a roomy skillet to cook everything in one pan from start to finish.

• Measuring spoons – Perfect for adding just the right amount of spices and seasonings.

• Spoon or spatula – Ideal for stirring the beef and mixing in the ingredients evenly.

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• Measuring cups – Helpful for measuring out raisins, tomato sauce, and other ingredients.

How To Make Cuban-Style Picadillo

• Start by heating olive oil in a large skillet over medium heat.

• Add the chopped onion, green bell pepper, and garlic. Cook until the veggies are soft and fragrant.

• Add the ground beef to the skillet. Break it apart with your spoon or spatula and cook until it’s fully browned.

• Mix in the tomato sauce, green olives, raisins, capers (if using), sazon, cumin, sugar, and salt.

• Reduce the heat to low, cover the skillet, and let it simmer so all the flavors meld together.

• Once it’s hot and flavorful, serve and enjoy!

Serving Suggestions

• Serve it over fluffy white rice for the classic preparation that lets the savory sauce soak right in.
• Enjoy it with fried plantains, the sweetness of the plantains pairs beautifully with the savory and briny flavors of the picadillo.
• Use it as a filling stuffed into bean and cheese tacos or empanadas. It’s perfect for quick lunches or party appetizers.
• Spoon it on top of garlic mashed potatoes for a comforting twist that makes this dish feel extra cozy.
• Pair it with a side of tender black beans for a traditional Cuban meal that’s full of flavor and protein.

Tips For Success

• Start by prepping all your ingredients before turning on the stove. Chopping the onion, bell pepper, and garlic ahead of time makes the cooking process smoother and helps prevent burning anything while you’re multitasking. Having your spices, sauce, and add-ins ready to go will keep everything moving quickly once the pan is hot.
• When browning the ground beef, make sure to break it apart thoroughly with a spoon or spatula. This ensures the meat cooks evenly and creates a nice, crumbly texture that mixes well with the sauce. Cook it all the way through before adding the rest of the ingredients for the best flavor and texture.
• Don’t skip the sazon seasoning, it’s a key ingredient that adds color, depth, and authentic Latin flavor. If you can’t find it at your local store, look in the international aisle or check online. It’s usually available in small packets and adds a bold flavor that’s hard to replicate with individual spices.
• Letting the mixture simmer on low heat gives all the ingredients time to blend together. This is where the magic happens! The raisins soften and plump up, the olives infuse their briny flavor, and the sauce thickens slightly. It only takes 5–10 minutes, but makes a big difference in taste.
• Finally, taste and adjust the salt at the end. Some ingredients like olives and capers are naturally salty, so it’s better to add salt last. If you want more richness, you can add a splash of olive oil before serving. And if you like a little heat, try a dash of hot sauce or red pepper flakes.

Variations And Substitutions

• If you’re looking for a vegetarian or plant-based option, try using lentils, chopped mushrooms, or plant-based ground meat instead of ground beef. Lentils offer a hearty texture and soak up the spices beautifully, while mushrooms give a meaty, umami-rich bite. Plant-based crumbles work especially well and cook quickly. Just follow the same steps for sautéing and simmering, and you’ll have a delicious meatless version.
• Not a fan of raisins? No problem! You can leave them out for a fully savory version, or substitute with chopped dried apricots or dates for a more subtle sweetness. If you’d rather skip the sweet component altogether, simply increase the olives or capers to keep that flavor contrast.
• Want to switch up the protein? Ground turkey or ground chicken are excellent substitutes for ground beef. They’re leaner and still flavorful, especially when seasoned with the sazon and cumin. Just make sure to cook them thoroughly and adjust seasoning to taste.
• If you don’t have sazon on hand, you can make a quick homemade version by combining garlic powder, coriander, cumin, turmeric, and a pinch of salt. It won’t be exactly the same, but it will still add a nice depth of flavor. You can also experiment with adding a dash of smoked paprika or chili powder for an extra twist.
• Prefer a lower-sodium dish? Choose low-sodium tomato sauce and rinse the olives and capers before adding them. You can also reduce the amount of added salt and let everyone season their own portion at the table.
• Looking to stretch the meal? Add a can of drained black beans or diced potatoes during the simmering stage to bulk it up. This works great if you’re feeding a crowd or want to have leftovers for the week.
• No matter how you customize it, this Cuban-Style Picadillo is super forgiving and full of flavor. Just use what you have and make it your own!

Storage and Reheating

• To store, let the picadillo cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze it in a freezer-safe container or zip-top bag for up to 2 months. Be sure to label it with the date so you can keep track.
• To reheat, simply place the desired amount in a skillet over medium heat and stir occasionally until warmed through. If the mixture seems a little dry, add a splash of water or tomato sauce to bring back the moisture. You can also reheat individual portions in the microwave—heat in 30-second intervals, stirring in between, until hot all the way through.
• If frozen, thaw the picadillo in the refrigerator overnight before reheating. It still tastes just as delicious after being frozen and reheated, with the flavors even more developed!

Frequently Asked Questions

Can I make Cuban-Style Picadillo ahead of time?

Yes! Picadillo is an excellent make-ahead meal. The flavors actually get better as it sits, so making it a day in advance can enhance the taste. Just store it in an airtight container in the fridge and reheat when ready to serve.

What is the best way to serve picadillo?

Traditionally, it’s served over white rice with a side of fried sweet plantains. However, it’s also great in tacos, empanadas, burritos, or even stuffed into bell peppers. You can get creative depending on what you’re in the mood for. It’s a super flexible dish!

Is this recipe gluten-free?

It can be! Most of the ingredients are naturally gluten-free. Just make sure your sazon seasoning is labeled gluten-free, as some brands may contain additives with gluten. Double-check labels on all packaged ingredients to be safe.

Can I freeze leftovers?

Absolutely. Cuban-Style Picadillo freezes well and is great for meal prep. Let it cool completely, then transfer it to a freezer-safe container or resealable bag. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

What can I use instead of sazon?

If you don’t have sazon, you can make a quick homemade version. Combine garlic powder, coriander, cumin, turmeric, and a little salt for a similar flavor profile. While it won’t be exactly the same, it will still give the dish great taste and color. You can also experiment by adding smoked paprika or chili powder for extra flavor.

How can I make this dish vegetarian?

You can substitute the ground beef with lentils, mushrooms, or plant-based meat crumbles. Lentils give a hearty, filling texture, and mushrooms add a rich, meaty flavor. Follow the same steps as you would with beef. It’s a great way to enjoy the dish while keeping it meat-free.

Is picadillo spicy?

No, the traditional version is not spicy. It’s more about warm, savory flavors with a hint of sweetness. However, you can always add a bit of heat with hot sauce or red pepper flakes if you like spice. It’s easy to adjust to your taste!

Can I add potatoes or other vegetables?

Yes, diced potatoes are often used in different versions of picadillo. You can also stir in peas, carrots, or black beans to make it even heartier. Just add them during the simmering stage so they have time to cook through. It’s a great way to bulk up the dish or use up what’s in your fridge.

What if I don’t like raisins?

No problem! Simply leave them out. You can also try chopped dates or dried apricots for a different kind of sweetness. Or skip the sweet ingredients altogether and enjoy a fully savory version.

How do I keep the beef from clumping together?

Use a spoon or spatula to break up the ground beef as it cooks. Stir often while browning to create a crumbly, even texture. If the meat releases too much liquid, let it cook off so the beef browns nicely. This helps the final dish have a better texture and flavor.

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