Recipe by danda22151
"Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains."
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garlic, minced, or more to taste
green bell pepper, chopped
lean ground beef
large pitted green olives, quartered
1 (8 ounce) can
2 (1.41 ounce) packages
sazon seasoning (such as Goya®)
salt to taste
This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.
Very disappointed, I am Puerto Rican and Cuban but cook mostly Puerto Rican food, the CUMIN ruined the taste, it taste like taco mix out of a package, never again will I make this and I'm throwing the cumin away.
Great! I added cheese and left out the raisins, but very good!
i thought no one else made this! my recipe is way different though and takes longer
This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.
There is a Cuban restaurant in the Miami Airport called La Carreta. They serve picadillo there, but this has SO much more flavor - I love the sweetness of the raisins against the capers & olives, along with all the spices. I make it with a good quality grass fed beef and on my 2nd try, I added some of my mother in law's sofrito from Puerto Rico. She makes it with culantro, but I can't find it here. I made it exactly like you said the 1st time around and it was awesome. I didn't find it too salty at all. It's in my recipe box :-)
What a yummy dish! I had about 3/4 lb left over turkey meat taco seasoned to use up, this was the perfect reincarnation for it. I used a red pepper, and after the saute added the turkey. I didn't have any tomato sauce, so I added about 1 1/2 cup Goya caldo de tomate con pollo broth, the other ingredients, and let it simmer down and thicken. I also used golden raisins. Very nice, simple recipe. I enjoyed this very much, gracias, danda22151.
Quick, inexpensive & very tasty. I didn't add cappers but included potatoes. I'll definitely try this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Cuban-Style Picadillo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 350
** Calories from Fat: 167
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