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overhead view of Cuban Beef Picadillo rice bowl
Olga

Cuban Picadillo (Ground Beef with Olives and Tomato)

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A classic Cuban ground beef recipe with olives, tomato sauce, and roasted cumin. One skillet, weeknight-fast, and even better as leftovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Cuban
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 vine-ripened tomato finely diced
  • 1 8 oz can organic tomato sauce
  • 1 tsp roasted cumin powder
  • 1/2 tsp dried oregano
  • 1/2 small onion finely diced
  • 1/2 cup chopped bell pepper
  • 1/2 tsp onion powder
  • 1 tsp white wine vinegar
  • 1 bay leaf
  • Handful of green or Spanish olives
  • 1 tsp olive brine
  • Salt and black pepper

Equipment

  • 1 Saucepan
  • 1 Wood Cutting Board
  • 1 Chef Knife
  • 1 Wood Spoon

Method
 

  1. Heat a frying pan over medium-high heat. Add ground beef with a pinch of salt and pepper and the bay leaf. Break up the meat and cook until browned, about 5 to 6 minutes.
  2. Add finely diced onion. Cook until softened and slightly caramelized, about 2 to 3 minutes.
  3. Add diced tomato and chopped bell pepper. Stir and cook for 1 to 2 minutes until softened.
  4. Add roasted cumin, dried oregano, onion powder, and white wine vinegar. Stir to combine.
  5. Pour in tomato sauce. Stir everything together and let it cook down for 5 to 8 minutes on medium heat.
  6. Add sliced olives and 1 tsp olive brine. Stir and cook for another 2 to 3 minutes.
  7. Remove bay leaf. Taste and adjust salt and pepper.
  8. Serve over fluffy white rice.

Notes

Tips

  • The olive brine at the end adds a salty, tangy punch. Don't skip it.
  • Frozen chopped bell pepper works fine here if you don't want to chop fresh.
  • This makes great leftovers. The flavors get even better after sitting overnight in the fridge.
  • You can use this picadillo to fill empanadas, stuff peppers, or top tostadas.

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