Cuban Picadillo is a comforting and flavorful ground beef dish simmered with tomatoes, onions, peppers, green olives, and sweet raisins. The combination of savory, briny, and subtly sweet flavors makes it a truly unique and satisfying meal.

This classic Cuban staple is often served over white rice, alongside black beans, or stuffed into pastries like empanadas. It’s hearty, budget-friendly, and filled with warm, home-cooked goodness.

Why I Love This Recipe

I love this recipe because it’s the kind of dish that feels like comfort food but with an exciting twist of flavors that keeps every bite interesting. Cuban Picadillo with Ground Beef, Olives, and Raisins is not just another ground beef dish—it’s hearty, soulful, and beautifully layered with sweet, savory, and tangy notes all at once.

The ground beef provides richness, the briny green olives add a salty punch, and the raisins bring in a touch of sweetness that balances everything out perfectly.

Why It’s a Must-Try Dish

This dish is a must-try because it’s unlike anything else you’ll find in typical ground beef recipes. Cuban Picadillo brings together an incredible balance of flavors—savory beef, briny olives, sweet raisins, and aromatic spices—that transform simple ingredients into something extraordinary.

It’s proof that comfort food doesn’t have to be boring; instead, it can be vibrant, layered, and full of character.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6
• Calories: ~350 per serving

Ingredients

Main:

• 1 lb (450 g) ground beef (85% lean)
• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon (optional, for warmth)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves (optional)
• 1 (14 oz / 400 g) can diced tomatoes (with juices)
• 1/2 cup beef broth (or water)
• 1/3 cup green olives, sliced (Spanish-style, pimento-stuffed preferred)
• 1/4 cup raisins
• 2 tbsp tomato paste
• 1 bay leaf
• Salt and black pepper, to taste

Garnish (Optional):

• Fresh cilantro or parsley, chopped

Directions

1. Sauté Aromatics – Heat olive oil in a large skillet over medium heat. Add onions and bell pepper; cook for 4–5 minutes until softened.
2. Cook Garlic and Spices – Stir in garlic, cumin, cinnamon, paprika, and cloves; cook for 30 seconds until fragrant.
3. Brown the Beef – Add ground beef, breaking it up with a spoon. Cook until no longer pink, about 5–6 minutes. Drain excess fat if necessary.
4. Simmer – Stir in diced tomatoes, beef broth, olives, raisins, tomato paste, and bay leaf. Bring to a simmer.
5. Reduce and Thicken – Lower heat to medium-low, cover partially, and simmer for 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens.
6. Taste and Adjust – Remove bay leaf, season with salt and pepper to taste.
7. Serve – Garnish with cilantro or parsley if desired.

Step-by-Step Preparation Method

1. Chop vegetables ahead for a smoother cooking flow.
2. Bloom spices with garlic before adding beef to deepen flavor.
3. Break up beef finely for a better texture in the sauce.
4. Simmer slowly so the olives and raisins infuse their flavors into the meat.
5. Taste at the end—adjust salt carefully because olives add natural saltiness.

How to Serve

• Traditional Cuban style: Over steamed white rice with a side of black beans and fried plantains.
• As a taco or burrito filling.
• Stuffed into empanadas or pastries.
• Over mashed potatoes or even pasta for a fusion twist.

Additional Recipe Tips and Variations

• Make it spicy – Add a pinch of red pepper flakes or diced jalapeños.
• Swap protein – Use ground turkey, chicken, or pork.
• Add more veggies – Carrots, peas, or zucchini work well.
• More richness – Stir in a splash of dry white wine while simmering.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat on the stovetop with a splash of broth.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Sharp chef’s knife
• Cutting board

FAQ

Q1: Can I make this vegetarian?
Yes—replace beef with lentils or a plant-based ground meat substitute.

Q2: Do I have to use raisins?
No—though traditional Cuban Picadillo includes them, you can omit or replace with dried cranberries for a twist.

Q3: Can I make it ahead?
Absolutely—it tastes even better the next day as the flavors meld.

Q4: Why is my Picadillo watery?
Simmer uncovered for the last few minutes to let excess liquid evaporate.

Conclusion

Cuban Picadillo with Ground Beef, Olives, and Raisins is a flavorful, comforting, and culturally rich dish that’s as versatile as it is delicious. From weeknight dinners to meal prep, it’s a hearty, wholesome meal you’ll want to make again and again. The sweet-and-savory balance is uniquely satisfying—one bite, and you’ll be hooked.