Classic Cuban-Style Picadillo is a bold, flavorful ground beef recipe simmered with tomato sauce, green olives, raisins, and savory spices. This quick and easy one-pan dish is a Cuban comfort food staple — served traditionally over white rice, but just as delicious in tacos, empanadas, or lettuce wraps. Ready in 30 minutes, it’s a perfect weeknight dinner bursting with sweet and savory flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Why You’ll Love This Classic Cuban-Style Picadillo
- Authentic taste with minimal prep
- Versatile meal idea for rice bowls, tacos, or meal prep
- One-skillet recipe with easy cleanup
- Balanced sweet & savory flavor from raisins, olives, and tomato sauce
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- ½ green bell pepper, chopped
- 1 clove garlic, minced (or more to taste)
- 1 pound lean ground beef
- 1 (8-ounce) can tomato sauce
- 6 large pitted green olives, quartered
- ½ cup raisins
- 1 tablespoon capers (optional)
- 2 (1.41-ounce) packets sazon seasoning (like Goya®)
- 1 tablespoon ground cumin
- 1 teaspoon white sugar
- Salt to taste
Directions
Step 1: Prep your ingredients
Gather all ingredients and chop your onion, bell pepper, garlic, and olives. This will make cooking faster and smoother.
Step 2: Sauté aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion, green bell pepper, and garlic. Cook for 5–7 minutes until soft and fragrant.
Step 3: Brown the beef
Add the lean ground beef to the skillet. Stir and cook until fully browned and crumbly, about 7–10 minutes. Drain excess fat if needed.
Step 4: Simmer with flavor
Stir in tomato sauce, olives, raisins, optional capers, sazon seasoning, cumin, sugar, and salt. Mix well. Cover and reduce heat to low. Let it simmer for 5–10 minutes to blend flavors. Serve hot over rice, or use as a filling for tacos or empanadas.
Serving Ideas
- Traditional: Spoon over fluffy white rice with a side of fried sweet plantains.
- Taco night: Use as a hearty filling for soft tacos with avocado and cheese.
- Empanadas: Cool the picadillo slightly and use it as a savory empanada filling.
- Low-carb: Serve in lettuce wraps or with cauliflower rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in the microwave until warmed through. Picadillo also freezes well for up to 2 months.
Nutrition Information (Per Serving)
- Calories: 350
- Fat: 19g
- Saturated Fat: 6g
- Carbs: 24g
- Fiber: 2g
- Sugar: 17g
- Protein: 24g
- Sodium: 3572mg
- Potassium: 691mg
- Iron: 4mg
- Vitamin C: 18mg