If you like quick ground beef dinner recipes as much as I do, this is one for you! I make no claims to be an expert in Cuban cuisine, but I know a great ground beef-and-vegetable skillet dinner when I taste it! This Cuban picadillo with potatoes and raisins is an easy dish to whip up with a few pantry staples.
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I discovered Cuban picadillo when we moved from Canada to the United States. As we began to explore our new town, we stumbled upon a great little gem of a restaurant hidden behind another store. There was nothing about the name to indicate that it served Cuban food, but there it was! The locals obviously knew about this place, because it was packed, and we had to wait for a table. I believe that the fellow running around frantically trying to serve us all was from Cuba, and that it was probably his mother cooking in the kitchen. The food was fantastic, and that's where I discovered Cuban Picadillo!
Ingredients
This quick ground beef dinner includes lots of vegetables, fresh and canned. Chop and prep first, and you'll be ready to go!
- Ground beef - I put one pound of ground beef in the recipe, because that's how it's usually packaged. However, I use one and a half pounds in when I have it available.
- Raisins - might seem a surprising ingredient, but they add a lovely sweetness.
- Olives - a traditional ingredient in this dish, but feel free to omit them if you're not a fan.
See recipe card for quantities.
Instructions
Cook diced onion in olive oil. Then add garlic, bell pepper, and ground beef. Cook until the beef has browned.
Add spices, seasonings, tomatoes, potatoes, carrots, and raisins. Cover and cook until vegetables are soft.
Add olives, zucchini, and vinegar. Cook until they are heated through
Garnish with cilantro and serve with rice and, optionally, black beans.
Hint: Just do your chopping of vegetables before you start cooking, and Cuban picadillo is a breeze to make!
Recipe FAQ's
Ground beef is ideal for authentic picadillo flavor, but you may also mix in some ground pork.
Meal Prep
Chop up your vegetables, pull out your spices, and you're good to go!
Storage
Leftovers keep well in the refrigerator when they're sealed in an airtight container. They will last safely for several days, if they haven't been left out at room temperature too long.
Top tip
Test your potatoes and carrots for doneness before adding the zucchini.
Equipment
(As an Amazon Associate, I earn from qualifying purchases.)
A good chef's knife is an invaluable asset in the kitchen.
I also like my heavy stainless-steel cookware a lot.
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Recipe
Cuban Picadillo
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion, peeled and diced about 1 cup
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 pound ground beef
- 1 ½ teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- dash cayenne pepper
- 2 bay leaves
- 1 cup broth (beef or vegetable)
- 14.5 ounce diced tomatoes
- 6 ounce tomato paste
- 2 large carrots, diced
- 2 small potatoes, diced (about 10 -12 ounces)
- ¼ cup raisins
- ¼ cup olives, chopped
- 1 medium zucchini, unpeeled, chopped
- 1 teaspoon balsamic vinegar or red wine vinegar
- cilantro for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until soft, about 5 minutes.1 tablespoon olive oil1 large onion, peeled and diced
- Add the garlic, bell pepper, and ground beef. Cook, stirring occasionally, until the meat has browned.3 cloves garlic, minced1 pound ground beef1 bell pepper, chopped
- Add the spices and seasonings. Give it a stir.1 ½ teaspoon cumin1 teaspoon coriander½ teaspoon dried oregano½ teaspoon fine sea salt¼ teaspoon black pepperdash cayenne pepper2 bay leaves
- Stir in the beef stock, diced tomatoes, tomato paste.1 cup broth14.5 ounce diced tomatoes6 ounce tomato paste
- Add the carrots, potatoes, and raisins. Cover and cook for about 15 minutes, until the vegetables are soft.2 large carrots, diced2 small potatoes, diced¼ cup raisins
- Add the olives, zucchini, and vinegar near the end, giving them a few minutes to heat through. Remove the bay leaves.¼ cup olives, chopped1 medium zucchini, unpeeled, chopped1 teaspoon balsamic vinegar
- Serve hot, garnished with cilantro.cilantro
Video
Notes
- You could easily add up to half a pound of ground beef or pork to this recipe. I have written it with a pound of beef, since it is usually sold in 1-lb. packages. If you have 1 ½ pounds available, by all means use it.
- Olives are a traditional component of this recipe. Feel free to omit them if you're not a fan.
Cathy Brak says
I love all the vegetables in this tasty dish!