Cuban Picadillo

This is a quick ground beef dinner that includes lots of vegetables.

Course dinner

Cuisine American, Mexican

Diet Gluten Free

Keyword cuban ground beef, easy ground beef dinner recipe, picadillo

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 359kcal

Author Cathy

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 oil, 1 large onion, peeled and diced
Add the garlic, bell pepper, and ground beef. Cook, stirring occasionally, until the meat has browned.
3 cloves garlic, minced, 1 pound ground beef, 1 bell pepper, chopped
Add the spices and seasonings. Give it a stir.
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
Stir in the beef stock, diced tomatoes, tomato paste.
1 cup broth, 14.5 ounce diced tomatoes, 6 ounce tomato paste
Add the carrots, potatoes, and raisins. Cover and cook for about 15 minutes, until the vegetables are soft.
2 large carrots, diced, 2 small potatoes, diced, ¼ 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, chopped , 1 medium zucchini, unpeeled, chopped, 1 teaspoon balsamic vinegar
Serve hot, garnished with cilantro.
cilantro

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.