Picadillo Recipe

Cuban picadillo and black bowl with gold spoon sticking out and olives on the side

This Cuban-inspired picadillo is a flavorful ground beef skillet dish made with warm spices, briny olives, capers, dried cranberries, and tender potatoes. Perfect served over rice for a comforting weeknight dinner.

Course entree

Cuisine Caribbean

Keyword picadillo, picadillo recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 292kcal

Author Tanya Harris

Ingredients

2 tablespoons olive oil
1 cup yellow onion diced
1 cup green bell pepper diced
4 to 6 cloves garlic minced
1½ pounds lean ground beef 85/15 preferred
2 teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
1 14.5 ounce can diced tomatoes, undrained
¼ cup dried cranberries
⅓ cup Spanish green olives with pimientos sliced
2 tablespoons capers
2 bay leaves
1 tablespoon white vinegar or apple cider vinegar
1 large waxy potato such as Yukon Gold or red, about 8 ounces, cut into ¼-inch cubes
½ cup beef broth

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Sauté for 5 to 7 minutes until softened.
Add garlic and cook for an additional 20 to 30 seconds, until fragrant.
Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned, breaking it into small crumbles.
Stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook and stir for about 30 seconds to toast the spices.
Add the tomato paste and stir to coat the meat. Cook for about 30 seconds.
Add the diced tomatoes (with juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir to combine.
Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, until potatoes are tender. If the sauce seems too thin, uncover for the last 5 minutes to thicken slightly.
Remove bay leaves and stir in vinegar. Taste and adjust seasoning as needed. Serve and enjoy.

Notes

This picadillo tastes even better the next day after the flavors have had time to meld. Make it ahead for meal prep or weeknight dinners.
Substitute dried cranberries with raisins for a more traditional version.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition