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"This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food."
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55 m servings 486 cals
Original recipe yields 6 servings


  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

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Read all reviews 97
  1. 124 Ratings

Most helpful positive review

Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find ...

Most helpful critical review

While this is good, it's not Cuban - traditional Cuban food does not have spicyness to it (so none of the peppers) and picadillo while traditionally having raisins and olives does not have almo...

Most helpful
Most positive
Least positive

Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find ...

Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet gorditas. One of only two recipes I have tried on here that is knock out delicious.

Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and low fat chicken andouille for the chorizo. The result was a delicious picadillo that was quite a hit ...

This was very good. I cooked it with the lid off to try and get the broth to thicken. it didn't so I added 1 Tbs of cornstartch (mixed with cold water until smooth) so the sauce would be thicker...

Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that I wished I had gotten from her before she passed away. I followed the recipe, using vegetarian (soy)...

Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't get the recipe. This is pretty close.

I fixed this for dinner last night and prepared it as written. It was the BEST, The chorizo added something special. I served it over spagetti squash for something different. Big hit. My kids al...

I made this today for lunch for my family. It was a hit! (and I had my doubts as some family members don't like raisins or olives or vinegar). But I had Picadillo growing up and remembered the g...

I really enjoyed this dish. I like the contrast of the saltiness from the capers and olives with the sweetness of the raisins. Although next time I'd like to try it with dried currants instead. ...