Picadillo (Cuban Beef Hash) Recipe - Allrecipes.com
Picadillo (Cuban Beef Hash) Recipe

Picadillo (Cuban Beef Hash)

Recipe by  

"I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
  2. Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2008

Nice, but traditional Picadillo always includes raisins! This dish is traditionally served over hot white rice, with a side of fried plantains and black beans. Cubans do not eat tacos, folks, so please don't put picadillo in tacos and tortillas! Remember that cooking among Spanish speaking cultures varies widely! Cuban food is rather mild, with carribbean influences--have an open mind and try it as it was meant to be served!!

Most Helpful Critical Review
Mar 27, 2008

I served this with tortillas as another reviewer recommended. Even loaded with tomato, cheese, lettuce, and sour cream the overwhelming flavor of green olive could not be covered up enough to make this edible. My not very picky husband quit eating it after just a few bites. I think you need to be a green olive lover to enjoy this dish, and I guess we don't fit that mold. Sadly, the leftovers went into the trash. Supper ended up being Mexican Rice II and chips. I do recommend Mexican Rice II. Restaurant quality! N * R


16 Ratings

Jun 16, 2009

This was excellent and very similar to my Cuban family's dish. We don't use raisins in our picadillo. This dish is served over white or brown rice. Usually a side dish for this Cuban dish is Yuca, fried plaintains, black beans or a Cuban tamale which is different than a Mexican tamale. If you don't think it has enough flavor, you can alway add more spices to it. I usually put some Tony Chachere's seasoning or chopped up jalopenos or cilantro in my Picadillo to give it a little flavor.

Mar 23, 2008

Oh my gosh! We loved this! I cooked it down a little more so we could have it on flour tortillas, basically made tacos out of it. I will be making this again and again! N*R

Oct 01, 2010

I made this especially for my boyfriend because when ever we go out to our favorite Cuban restaurant he always orders Picadillo, and I myself enjoy it as well. However i found that the end results was a failure in the taste department for me. It just taste way to much like olives, and rather bland at the same time. My boyfriend did love it and ate it all-included the leftovers that I didn't want anymore-...If I do make this again i plan on seasoning the ground beef the way i always do which is always flavorful.

Mar 25, 2008

I'm just getting up from the dinner table after eating this. It is really, really good and a different way to use ground beef (which is always a challange for me) I think this could be salty for some folks and I omited the garlic salt and doubled the garlic powder. I had to make my own adobo seasoning and I think next time I would omit the salt out of that. The olive brine gives this plenty of salty flavor. After putting the tomatoe sauce in and looking at the meat mixture I decided to give up on putting it in a tortilla and making rice instead. My daughter thought it was tasty and she is the picky one. Thanks for sharing the recipe. Oh, one more thing I halved the recipe for 1lb of ground beef but noticed that the recipe did not make an exception for the amount of tomatoe sauce. Using a 28oz can of tomatoe sauce with 1lb of ground beef would have made soup. N*R

Mar 24, 2008

N*R. This was ok, a little salty, but a good fast dish with lots of flavor.

Mar 26, 2008

This N*R choice was pretty good. The only change I made was to omit the garlic salt and double the garlic powder like someone else suggested. It was still very salty! We ate it over rice which helped a little with the saltiness. We also thought it was begging for some heat...but don't know how "authentic" Cuban that would make it. I think this would be better with the omission of the garlic salt, half the olive brine to make it less salty. I made the whole recipe and it makes ALOT so would be a very good recipe for a potluck or to freeze for quick meals. N*R


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 2060 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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