Cuban Beef Picadillo

Juicy, aromatic, and deeply satisfying, this Cuban Beef Picadillo is the definition of comfort food. I love how it combines savory, sweet, and briny flavors in one simple, hearty dish. Made in a single pan with ground beef, olives, raisins, and warm spices, it’s a recipe I return to whenever I want something both easy and full of flavor. Served over rice, this classic Cuban dish never disappoints.

Why You’ll Love This Recipe

I always enjoy making this dish because it’s incredibly flavorful with minimal effort. The ingredients come together in one skillet, making cleanup a breeze. The combination of sweet raisins, salty olives, and rich tomato sauce creates a unique balance I can’t get enough of. It’s also very flexible—great for meal prep, freezer-friendly, and adaptable with whatever ground meat I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef
• 1 medium onion, finely chopped
• 1 small red bell pepper, finely diced
• 4 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• ⅓ cup dry white wine (optional)
• 2 teaspoons dried oregano
• ½ teaspoon paprika
• ½ teaspoon cumin
• 1 (14 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• ¼ cup Worcestershire sauce
• ⅓ cup dried currants or raisins
• ½ cup green pitted olives
• ⅓ cup chopped parsley

Directions

1. I start by heating the olive oil in a large skillet over medium-high heat. Once hot, I add the ground beef and cook it, breaking it apart with a wooden spoon, until browned—about 5 to 8 minutes. I season it with salt and pepper while it cooks.
2. I reduce the heat to medium and add the chopped onion and diced red bell pepper. I sauté for about 2 to 3 minutes until softened, then stir in the garlic and cook for another minute until fragrant.
3. If using wine, I pour it in and scrape the bottom of the skillet with my spoon to deglaze the pan, letting it simmer until mostly evaporated.
4. I stir in the oregano, paprika, cumin, crushed tomatoes, tomato paste, Worcestershire sauce, and another pinch of salt and pepper.
5. I cover the skillet and let it simmer on medium-low heat for 15 minutes to let the flavors meld.
6. After that, I add the raisins and green olives, then continue cooking uncovered for another 10 to 15 minutes until the mixture thickens slightly.
7. I taste and adjust the seasoning, then stir in the fresh parsley just before serving.

Servings and timing

This recipe yields 6 servings.

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Skip the raisins: If I’m not in the mood for sweetness, I leave them out—or replace them with chopped dates.
• Use capers: If I’m out of olives, I substitute with capers for that same salty bite.
• Spice shortcut: Two packets of Sazon can replace the paprika, cumin, and oregano for a more intense Latin flavor.
• Make it spicy: I toss in a chopped jalapeño or some red pepper flakes when I want more heat.

storage/reheating

I store leftover picadillo in an airtight container in the refrigerator for up to 4–5 days. To reheat, I use a skillet over medium-low heat until warmed through, or I microwave it in short bursts, stirring in between. It reheats really well and makes a great next-day lunch.

Freezing

I freeze portions of picadillo in airtight containers for up to 3 months. When ready to eat, I thaw it in the fridge overnight and reheat it in a skillet. It’s one of those dishes that tastes just as good after freezing, making it ideal for batch cooking.

FAQs

What is Cuban picadillo made of?

Traditional Cuban picadillo is made with ground beef, tomatoes, bell peppers, onions, garlic, raisins, olives, and warm spices like cumin and oregano. I love how the sweet and savory elements balance each other perfectly.

Can I make this without wine?

Yes, I can. The wine adds depth, but the dish is still rich and flavorful without it. I sometimes replace it with a splash of broth or just skip it.

Is picadillo spicy?

Not typically. It’s more savory and slightly sweet. If I want it spicy, I add chopped chili or red pepper flakes to suit my taste.

What do I serve with picadillo?

I usually serve it with white rice, but it’s also great with black beans, plantains, or even over mashed potatoes or cauliflower rice for a lower-carb option.

Can I make this in advance?

Yes, and I often do. The flavors get even better after sitting for a day. I make a big batch and portion it out for meals throughout the week.

Conclusion

Cuban Beef Picadillo is one of those soulful, simple meals that I keep coming back to. It’s easy to make, packed with flavor, and endlessly adaptable. Whether I’m cooking for the family or meal prepping for the week, it’s always a satisfying dish that brings comfort and warmth to the table.

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