Reviewed: Dec. 18, 2009

I thought this was just okay, but my boyfriend loved it and he's from southern Florida, so he has much more discriminating taste in Cuban food than I do. I did have to double up on all the spices (again southern Florida boy) and I replaced the beef stock with white win.

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faeriechef

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 6, 2009

It looked like a lot of spices, but was wonderful!! I added some salt, omitted the lime. We had it with taco's and shredded cheese. The flavours are really great with taco's! I added raisins, chopped almonds, olives, capers and vinegar and let it simmer for a while, because I think in 5 minutes the flavours can not blend together. Maybe next time I will not add the capers, bc they don't go very well with the other ingredients.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jul. 31, 2009

Good deep flavor. I could taste both the green olives and the raisin, which is why I like Picadillo. Only one complaint... Really lost its flavor over night. Leftovers were very bland and ended up tasting like just your run of the mill Sloppy Joes. With that said, I will make this again, just won't eat any leftovers.

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Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 17, 2009

I made the recipe as written, except I forgot to add the almonds at the end, and I used turkey instead of beef. I thought it was great. I remember my mom making it when I was a kid and it was just as delicious as I remember!

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DebraMahon

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Reviewed: May 23, 2009

This was so good. I really followed the recipe to a tee (which is so rare) except I had to sub lemon for lime and green pepper for red, but other than that it was just a great ground beef dish. Will definitely make again.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 12, 2009

I was cruising All Recipes for something different to do with hamburger. Wow! At first my family was skeptical as they looked at the contents of their bowl, one bite and we are all Picadillo lovers now. Even made it for company only to find out that one of the guests was sensitive to spicy foods. She ate it without any problems - or indigestion after wards. I don't always have all of the ingredients on hand, but it is a very forgiving recipe and always tastes delicious.

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Never the same thing twice

Cooking Level: Intermediate

Home Town: Buckhorn, New Mexico, USA

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Reviewed: Apr. 28, 2009

I made this exactly according to the recipe, and it was incredible! I served it with canned black beans (mashed, with onions and garlic sauteed in olive oil) and fried plantains. My husband I both ate until we couldn't eat another bite. The spices in the picadillo, and the melding of flavors with the beans and plantains were just fantastic. Thanks for an awesome recipe!

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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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Reviewed: Apr. 23, 2009

I made almost exactly. The only thing I didn't have was almonds. Seriously fantastic combination of flavors. I have been looking for years for a similar recipe to one I made in a cooking class that has disappeared. This is the closest I've come. Thanks for a great recipe!

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eliz83

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 9, 2009

YUM! My mouth just burst with all the complex flavors and textures. Plan on making next time I have company over. Many Thanks for this keeper!

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Mar. 8, 2009

Yummy! Just the way it is with absolutely no changes!

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ANANDAB

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Reviewed: Feb. 15, 2009

I first ate Picadillo at a Mexican restaurant in San Antonio, Texas. This recipe is quite similar. I served it on Tortillas, along with Mexican rice and Guacamole.

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KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 14, 2009

I did a little tweaking as I went and it is now our FAVORITE DISH!!

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TLANCASTER

Cooking Level: Intermediate

Home Town: Johnson City, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Dec. 13, 2008

I loved it, and was surprised at how well everything went together, especially the raisins and olives. I used ground turkey because that's what I had, and it still turned out great.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

I was thrilled with the reaction I got when I made this.... all the guys raved and the one who never has seconds had seconds! I had to improvise since I didn't have capers or olives- I threw in a little homemade pesto I had on hand instead. I can't wait to try it the right way, though. Thanks for the great recipe!

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Cheri

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Reviewed: May 30, 2008

This was really good and something different. I did not ad tomatoes because I wanted to roll it in tortillas, and I didn't have almonds or raisins. Next time I'll add them and see if there's a difference. Very good!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Apr. 23, 2008

Always looking for something to do with ground beef that involves multiple veggies. This was really good; the combination of spices was very pleasant without adding tons of heat. I could not find chorizo, so I subbed Italian sausage, but I didn't think the Italian sausage blended in well with the other ingredients. Next time I'll skip the sausage altogether.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Dec. 2, 2007

This is a wonderful recipe that I follow exactly and have made many times. It has great flavor and never disappoints.

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JTLAUZON

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Canton, Georgia, USA

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Reviewed: Oct. 26, 2007

Wow this was a great recipe! My husband had the brilliant idea to make it with lamb (1 lb. locally raised ground lamb) and it was fantastic; the recipe has so many strong flavors and the lamb was the perfect balance to them. He used fresh tomatoes, left out the chorizo and the almonds, and used lemon for lime juice. Will make this for dinner guests as soon as I can get more local lamb.

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satera

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Reviewed: Sep. 1, 2007

Absolutely awesome. I always made my own without a recipe. But this was great and the almonds and raisins added an extra zest. We will have this often!

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Connie

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Reviewed: Jul. 26, 2007

This was so good. I didn't have the chorizo sausage but except for that, I followed the recipe exactly and it was a big hit with my family. It only needed some salt. I will definitely make this again.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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