Classic Cuban Picadillo is an easy ground beef dinner recipe that's total comfort food.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: cuban
Keyword: ground beef, picadillo
Servings: 8
Calories: 222.65kcal
Author: Kellie
Cost: $14
Equipment
skillet
Ingredients
1 1/2poundsground beef
1tablespoonolive oil
1cupdiced onion
1red bell pepperseeded and diced
1tablespoontomato paste
4garlic clovesfinely chopped (about 4 teaspoons)
1 1/2tablespoonsground cumin
2teaspoonsdried oregano
1/2teaspooncayenne pepperoptional
Kosher salt and freshly ground black pepper
2bay leaves
1/2cupdry white wine
1 15ouncecan diced canned tomatoesfire roasted if you can find them
2tablespoonsWorcestershire sauce
1/3cupraisins
1/2cupgreen olives plus 2 tablespoons brine
2tablespoonscapers
1large Yukon Gold potatopeeled and diced (approximately 1 1/2 cups)
Instructions
Heat the olive oil in a large skillet.
Add the ground beef and cook over medium heat breaking up with a fork until crumbled.
Cook the ground beef until browned and no longer pink in the center.
Using a slotted spoon, transfer the ground beef to a bowl and set aside.
Drain off all but two tablespoons of fat and add the onion to the pan.
Cook the onion for 4-5 minutes or until softened. Add the bell pepper and cook for 2 more minutes.
Stir in the garlic, bay leaf, cumin and oregano. Cook for 1 additional minute.
Add the tomato paste stirring to combine. Continue cooking for 2-3 minutes or until the tomato paste begins to deepen in color.
Add the ground beef back to the pan. Stir in the wine and cook for 1 minute.
Stir in the tomatoes, worcestershire sauce, raisins, green olives, capers, brine and potatoes.
Cover, reduce heat and cook until potatoes are fork tender, approximately 12 minutes.
Uncover and remove the bay leaf. Season with salt and pepper.
Serve with rice, if desired.
Notes
Picadillo can be refrigerated in an airtight container for up to 3 days.Picadillo can be frozen in an airtight, freezer safe container for up to 6 months.