Cuban Beef Picadillo
Cuban-style beef picadillo with ground beef, sofrito, and the classic sweet-salty combo of raisins and green olives, served over rice. An easy, flavorful weeknight dinner.
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Beef Picadillo is the dinner that proves ground beef doesn’t have to mean tacos or spaghetti every week. It’s a Cuban-style skillet dish built on a sweet-and-salty combination that sounds unusual until you taste it.
Ground beef gets browned and drained, then simmers with a sofrito of onion, bell pepper, and garlic, plus tomato sauce, cumin, and oregano. Raisins and green olives stir in near the end, and that combination, sweet against salty and briny, is what actually makes a picadillo taste like a picadillo.
Skipping the raisins and olives is the most common way to turn a picadillo into a plain beef-and-tomato skillet. They’re a small addition, but they’re the whole identity of the dish.
Why You’ll Love This Recipe
- A different flavor than the usual ground beef dinners. Sweet raisins and briny olives give it a taste you won’t get from tacos or spaghetti.
- One skillet, simple steps. Everything cooks in the same pan, start to finish.
- Balanced enough for the whole table. The sweetness from the raisins tones down the briny olives, so it reads sweet-savory rather than sharp.
- Ready in about 45 minutes. A weeknight-friendly Cuban dinner over rice.
Beef Picadillo Ingredients
The raisins and green olives carry the whole dish. That sweet-and-salty combination is what makes this taste like real picadillo, skip them and you’re left with a plain beef-and-tomato skillet.
- 1 1/2 lbs ground beef (85/15)
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1/3 cup raisins
- 1/2 cup green olives, sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked white rice, for serving
Recipe Variations
- Stir in a diced potato with the tomato sauce for a heartier, more traditional version.
- A splash of red wine vinegar at the end brightens the dish if you like a little more tang.
- Swap ground beef for a beef-pork blend for a richer, more traditional Cuban flavor.
How to Make Beef Picadillo
- Brown the beef: In a large skillet over medium heat, brown the ground beef until no pink remains, about 6-7 minutes. Drain the excess grease and set the beef aside.
- Build the sofrito: In the same skillet, heat the olive oil and add the onion and bell pepper. Cook for 4-5 minutes, until softened, then stir in the garlic and cook 1 minute more.
- Simmer the picadillo: Return the beef to the skillet. Stir in the tomato sauce, beef broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 12-15 minutes, until slightly thickened.
- Add raisins and olives: Stir in the raisins and green olives. Simmer 5 more minutes, until the raisins plump slightly.
- Serve: Spoon the picadillo over cooked white rice.
Recipe FAQs
Can I Leave out the Raisins or Olives?
You can, but you’ll lose the sweet-salty combination that makes this taste like real picadillo instead of a plain beef-and-tomato skillet.
What Kind of Olives Work Best?
Pimiento-stuffed green olives are traditional and easy to find. Slice them so the flavor spreads through the dish instead of staying in a few big bites.
Is Picadillo Spicy?
Not typically. It’s savory with a little sweetness from the raisins and brine from the olives. Add a diced jalapeño with the bell pepper if you want heat.
Can I Make This Ahead?
Yes, picadillo actually tastes better the next day once the flavors settle. Store it in the fridge and reheat gently on the stove.
What Should I Serve with Beef Picadillo?
White rice is classic, along with black beans and sweet plantains if you want a full Cuban-style plate. It doubles easily in a large skillet.
Cooking Tips
- Dice the onion and bell pepper small so the sofrito cooks down evenly and blends into the sauce.
- Slice the olives rather than leaving them whole so their brine spreads through the dish.
- Let it simmer the full 12-15 minutes before adding the raisins and olives, the sauce needs time to thicken first.
Storage and Freezing
To store: Store in an airtight container in the fridge for up to 4 days. The flavor actually improves after a day.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in 60-second bursts until warmed through.
How to Serve Beef Picadillo
Serve it hot over white rice with black beans on the side. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Beef Picadillo brings a different flavor to the weekly ground beef rotation, sweet, salty, and ready in under an hour.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Beef Picadillo
Equipment
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1/3 cup raisins
- 1/2 cup green olives sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- cooked white rice for serving
Instructions
- Brown the beef: In a large skillet over medium heat, brown the ground beef until no pink remains, about 6-7 minutes. Drain the excess grease and set the beef aside.
- Build the sofrito: In the same skillet, heat the olive oil and add the onion and bell pepper. Cook for 4-5 minutes, until softened, then stir in the garlic and cook 1 minute more.
- Simmer the picadillo: Return the beef to the skillet. Stir in the tomato sauce, beef broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 12-15 minutes, until slightly thickened.
- Add raisins and olives: Stir in the raisins and green olives. Simmer 5 more minutes, until the raisins plump slightly.
- Serve: Spoon the picadillo over cooked white rice.
