Easy Cuban Picadillo Recipe
This easy Cuban picadillo is one of my favorite ground beef dinners because it’s hearty, versatile, and ready in about 35 minutes. Made in one skillet with everyday ingredients and a few practical shortcuts, it’s just as delicious served over rice as it is tucked into empanadas or stuffed inside bell peppers.
If you’ve ever gone out to eat with me, you know what’s coming next. Before I’m even finished with my meal, I’m usually trying to figure out how I can recreate it at home. 😂 Columbia Restaurant has inspired quite a few recipes in my kitchen over the years. The sparkling sangria, the famous 1905 Salad, the Cuban sandwich, and the empanadas are always on my order – and now this easy Cuban picadillo has earned a permanent spot in my kitchen, too.
Instead of peeling fresh tomatoes, I use canned tomatoes to save time without sacrificing flavor. The result is a comforting dinner that delivers the classic flavors I love while fitting into real life because not every great meal needs to take all afternoon.
- Serves: About 6
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 Tbsp oil (I like Spanish olive oil for this recipe)
- 1 yellow onion, finely diced
- 2 bell peppers, finely diced (any color)
- 3 garlic cloves, minced
- 28 oz. can of whole peeled tomatoes
- 2 lb. lean ground beef
- 2 tsp dried oregano
- 1 tsp ground cumin
- ¼ cup Manzanilla Spanish olives
- 1 Tbsp white vinegar
- ½ cup red wine (or beef broth)
- 4 bay leaves
- Salt and pepper to taste
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Heat the oil in a large skillet over medium heat. (I like to use my giant caldero for this recipe.) Add the diced onion and bell peppers. Cook, stirring occasionally, until the onion is translucent and the peppers have softened, about 5 to 8 minutes. Stir in the minced garlic and cook for about 1 minute, or until fragrant.
Step 2: Meanwhile, use a slotted spoon to remove the tomatoes from the can, reserving the juice for another use if you’d like. Roughly chop the tomatoes and add them to the skillet. Cook, stirring occasionally, for another 3 to 5 minutes.
Step 3: Increase the heat to medium-high. Push the vegetables to the sides of the skillet and add the ground beef to the center so it can brown. Cook, breaking the meat into crumbles as it cooks, until no longer pink. Stir the vegetables into the beef.
Step 4: Add the oregano, cumin, Spanish olives, white vinegar, bay leaves, and red wine (or broth). Season with salt and pepper to taste. Cook for about 3 minutes, until most of the liquid has reduced, then cover and reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally.
Step 5: Taste and adjust the seasoning if needed. Remove the bay leaves before serving over rice, or use the picadillo as a filling for empanadas or stuffed bell peppers.
More Ways to Enjoy Picadillo
- ❄️ Freeze leftovers for another busy night.
- 🍚 Serve it over rice for a classic meal.
- 🥟 Fill frozen empanada dough and air fry, bake or fry.
- 🫑 Stuff bell peppers for another easy dinner.
- 🥔 Spoon it over baked potatoes.
Simply Made Storage Tips:
- Store leftover Cuban picadillo in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm it in a skillet over medium-low heat until heated through, or microwave individual portions in 30-second intervals, stirring between each.
- Picadillo also freezes well. Let it cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Before you Go . . .
If this easy Cuban picadillo earned a spot on your dinner rotation, here are a few more family-friendly meals to try next:
🥧 Beef Shepherd’s Pie – hearty comfort food for nights when you’re craving something cozy.
🍅 Easy Lasagna – plenty of shortcuts to help get dinner on the table without spending all evening in the kitchen.
Or browse our full Easy Weeknight Dinner Recipes collection for even more homemade meals that fit real life.
Easy Cuban Picadillo Recipe
Ingredients
- 1 Tbsp oil I like Spanish olive oil for this recipe
- 1 yellow onion finely diced
- 2 bell peppers finely diced (any color)
- 3 garlic cloves (minced)
- 28 oz. can of whole peeled tomatoes
- 2 lb. lean ground beef
- 2 tsp dried oregano
- 1 tsp ground cumin
- ¼ cup Manzanilla Spanish olives
- 1 Tbsp white vinegar
- ½ cup red wine (or beef broth)
- 4 bay leaves
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat. (I like to use my giant caldero for this recipe.) Add the diced onion and bell peppers. Cook, stirring occasionally, until the onion is translucent and the peppers have softened, about 5 to 8 minutes. Stir in the minced garlic and cook for about 1 minute, or until fragrant.
- Meanwhile, use a slotted spoon to remove the tomatoes from the can, reserving the juice for another use if you’d like. Roughly chop the tomatoes and add them to the skillet. Cook, stirring occasionally, for another 3 to 5 minutes.
- Increase the heat to medium-high. Push the vegetables to the sides of the skillet and add the ground beef to the center so it can brown. Cook, breaking the meat into crumbles as it cooks, until no longer pink. Stir the vegetables into the beef.
- Add the oregano, cumin, Spanish olives, white vinegar, bay leaves, and red wine. Season with salt and pepper to taste. Cook for about 3 minutes, until most of the liquid has reduced, then cover and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed. Remove the bay leaves before serving over rice, or use the picadillo as a filling for empanadas or stuffed bell peppers.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
