Cuban Beef Picadillo
Savory ground beef simmered in a cumin and oregano tomato sauce with briny green olives and capers and a whisper of cinnamon — a 35-minute Cuban classic, minus the raisins and potatoes.
Nutrition per serving
about 1 cup- Net carbs
- 6.4g
- Calories
- 526kcal
- Protein
- 31g
- Fat
- 41g
- Total carbs
- 9.2 g
- Fiber
- 2.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Mexican-style with chayote: Closer to Mexican picadillo: no olives, capers or cinnamon, but diced chayote, jalapeño and chili powder simmered into the beef.
- Cook the jalapeño with the onion and pepper, and add the chili powder with the cumin. Stir the chayote in with the tomato sauce, add another ¼ cup water and simmer covered 12–15 minutes, until the chayote is tender.
Picadillo-stuffed peppers: The picadillo is spooned into tender pepper halves and baked under melted Monterey Jack — a hearty, make-ahead family dinner.
- Heat the oven to 400°F (200°C). Bake the pepper halves cut-side up in a baking dish, covered with foil, for 15 minutes to soften.
- Fill them with the finished picadillo, top with the cheese and bake uncovered 12–15 minutes, until the cheese is bubbling and the peppers are tender.
- Sofrito
- Picadillo
- To finish
- Nice to have (optional)
- Sofrito
- Picadillo
-
¼ tsp ground cinnamonleave out - To finish
-
½ cup pimento-stuffed green olivesleave out -
1 tbsp capersleave out - Also add
- Nice to have (optional)
- Sofrito
- Picadillo
- To finish
- Also add
- Nice to have (optional)
Estimated cost $13.97 for 4 servings ($3.49 each) · how we estimate
Instructions
-
Heat the oil in a large skillet over medium heat. Cook the onion and bell pepper 5–6 minutes, until soft, then add the garlic for 30 seconds.
-
Turn the heat to medium-high, add the beef and cook, breaking it into small crumbles, until browned and no pink remains (160°F/71°C), 7–8 minutes. Spoon off excess fat.
-
Stir in the cumin, oregano, cinnamon, bay leaf, salt and pepper and cook 1 minute, until fragrant.
-
Add the tomato sauce, vinegar and water. Simmer uncovered 10 minutes, stirring now and then, until thick.
-
Stir in the olives and capers and simmer 2–3 minutes more. Discard the bay leaf, taste for salt (the olives are salty) and sprinkle with parsley. Serve over cauliflower rice or in lettuce cups.
Tips for success
-
Cuban picadillo usually includes raisins for sweet bursts against the salty olives. The pinch of cinnamon gives a similar warm sweetness with no sugar. - Some families add diced potatoes. Diced radishes or zucchini, simmered with the sauce for 8–10 minutes, fill that role.
- Leftovers make a great filling for lettuce wraps, stuffed peppers or a fried-egg breakfast bowl.
Nice to have, not needed
- A fried egg on top — "a caballo," on horseback — is a classic Cuban way to serve it. Hearty, but optional.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Microwave 1½–2 minutes, stirring halfway, or warm in a skillet with a splash of water.
Prep tip: It makes a versatile meal-prep base: portion it with cauliflower rice for lunches, or freeze it flat for stuffed peppers later.
Refrigerate up to 4 days or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosMexican-style with chayote
FlavorCloser to Mexican picadillo: no olives, capers or cinnamon, but diced chayote, jalapeño and chili powder simmered into the beef.
- + 2 cups chayote squash
- + 1 jalapeño
- + 2 tsp chili powder
- no pimento-stuffed green olives
- no capers
- no ground cinnamon
8.4 g net · 518 kcal · 32 g protein · 38 g fat · ≈$3.54 per serving (+2 g net carbs vs the original)
Picadillo-stuffed peppers
VeggiesThe picadillo is spooned into tender pepper halves and baked under melted Monterey Jack — a hearty, make-ahead family dinner.
- + 4 medium green bell peppers
- + 1 cup shredded Monterey Jack
10 g net · 655 kcal · 39 g protein · 49 g fat · ≈$4.38 per serving (+3.6 g net carbs vs the original)
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