Easy + Authentic Cuban Picadillo

This 30-minute Cuban picadillo is cozy, saucy, and loaded with flavor. Ground beef gets simmered with tomato sauce, spices, olives, and a handful of raisins (totally optional!). Serve it over rice for an easy weeknight dinner, then use the leftovers for aji rellenos, Cuban beef empanadas, or even pastelitos de carne. It’s the meal that keeps on giving!

📝 Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 3 cloves garlic (minced)
• 1 lb ground beef
• 1/3 cup vino seco ((dry cooking wine))
• 6 ounces tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt to taste ((start with 1/2 teaspoon then adjust from there))
• 1/4 cup Spanish olives (cut in half)
• 2 tablespoons raisins ((or more to taste) optional)

👨‍🍳 Instructions

1. 1In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
2. 2Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
3. 3Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.
4. 4Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!