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Cuban-Style Picadillo

This Cuban Style Picadillo recipe consists of flavorful ground beef, spices, green olives, and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 1 tablespoon olive oil
  • 1/2 white onion, peeled and diced
  • 1/2 red bell pepper, diced
  • 4 cloves garlic
  • 2 tablespoons sofrito
  • 1 pound ground beef
  • 8 oz tomato sauce
  • 1/4 cup water
  • 1 packet Sazon seasoning with culantro y achiote 2 tsps
  • 1/2 teaspoon Adobo seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 tbsp dried raisins
  • 8-10 pimiento stuffed olives, sliced into rings
  • 1 tbsp fresh cilantro chopped


  1. Heat a saute pan on medium heat. Add the oil, veggies and the sofrito. Saute for 3-5 minutes, until the veggies soften

  2. Add the ground beef into the pan, break it up with a spoon and cook until it's no longer pink.

  3. Season the cooked ground beef with the adobo, sazon, tomato sauce, cumin and oregano. Stir the mixture together to distribute the spices.
  4. Add 1/4 cup of water, the raisins and the olives, then lower the heat to simmer, let the mixture stew together, uncovered. After 10 minutes, turn off the heat and stir in the fresh cilantro. Cover and cook for 5 more minutes. The picadillo should be saucy, but not soupy. If there's too much liquid, cook until it's to your desired consistency.

  5. Serve hot, or freeze for later use.