Ground Beef Picadillo Recipe is classic comfort food! Make in an Instant Pot for a quick weeknight dinner idea or on the stove top for an authentic slow cooked meal. Served with rice for a complete meal. #picadillo #cubanfood #cubanstylepicadillo #recipeswithgroundbeef " alt="cuban style picadillo with rice" class="dpsp-post-pinterest-image-hidden-inner" loading="lazy">Transport your taste buds to Cuba with this delightful and easy-to-make Cuban Picadillo recipe. Bursting with both savory and sweet flavors, this traditional Cuban recipe has stood the test of time. Ground beef, spices, olives, raisins, and a hint of tanginess from tomatoes offer a true taste of Cuban heritage. Enjoy this easy beef picadillo in less than 30 minutes of cook time!
Cuban Beef Picadillo Recipe
I’m excited to share my delicious Cuban recipe for picadillo with ground beef. It’s an ultimate comfort food. Ground beef and white rice combine classic Latin American ingredients of tomato, onions, garlic, cumin, cilantro, and bell peppers for an easy weeknight dinner. The traditional method slow cooks this picadillo. However, you can slash the cooking time with the help of a pressure cooker or Instant Pot.
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Batch Beef Picadillo for a Crowd
It’s easy to double or triple the servings in this due to the simple ingredients for picadillo. It’s also better as leftovers! I like to make enough for dinner one night and lunch the next day or to serve it again later in the week. Substitute ground beef for ground turkey if you prefer.
Stretch his recipe even further by using the leftovers as filling for burritos, serve it over a skillet of potatoes, or as part of a rice bowl with sautéed vegetables, beans, and fresh avocado.
Every country has their version of a popular meat and rice dish. In Latin America and the Philippines, Picadillo is a popular choice and the two most popular versions are Cuban Picadillo and Mexican Picadillo. Both versions have ground beef, onions, peppers, garlic, and tomatoes. The Cuban version, like the one I have for you here, also includes olives. Other recipes may also include raisins, capers, bay leaves, and white wine. The Mexican version varies by region but will almost always include potatoes and is more like a hash.
While ground beef is the most common choice for Cuban Picadillo, you can certainly experiment with other meats such as ground turkey, chicken, or even a vegetarian substitute like textured vegetable protein (TVP).
Cumin, oregano, and bay leaves contribute to the distinctive flavor profile.
Cuban Picadillo tastes even better when the flavors have had time to meld together. Make it a day or two in advance and refrigerate it. Reheat gently on the stovetop before serving.
Yes, the green olives will change texture once frozen so I prefer to add them into the recipe on the day that I’m going to use the mixture. To freeze picadillo, allow it to cool completely and then transfer to airtight containers or freezer bags. Store in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
Make Picadillo in Three Ways
The printable recipe below outlines the instructions to cook this in an pressure cooker. Here I wanted to lay out different options if you’d rather cook this picadillo; Instant pot, slow cooker, or Dutch oven on the stove top.
- To start, melt the butter in an Instant Pot on Saute or in a Dutch oven pan over medium high heat.
- Add chopped onion and bell peppers and cook until they are slightly softened, about 4 minutes.
- Add the ground beef and cook until no longer pink, about 8 minutes. Crumble the beef as it cooks.
- Next add your cilantro, tomatoes, green olives, cumin, and garlic. Stir to combine.
- Cook as follows:
- Pressure Cooker – 15 minutes at pressure and allow a natural release for at least 10 minutes
- Dutch Oven – Cover and reduce heat to low medium to allow a simmer for at least 20 minutes. Note: The longer you cook, the better the flavor.
- Slow Cooker – Transfer everything to a slow cooker. Cover and cook on low for 6 hours.
Season with salt and pepper to taste after cooking. Serve with cooked rice and a lime wedge.
What to Serve with Cuban Style Picadillo
For a traditional fee, serve picadillo cubano with black beans and long-grain white rice. We also like to use brown rice which has a nuttier flavor. Both types of rice soak up all the flavors and the cooking liquid. Swap out the rice for cauliflower rice if you want lower carbs and higher fiber. As I mentioned above, you can stretch the picadillo meat even further by serving as a part of rice bowls, filling for tacos and burritos, or even in enchiladas.
Of course, don’t forget the fresh fruits and vegetables on the sides. Fresh limes and chopped cilantro heighten the flavor profile. Serve a simple side salad or fruit salad as well to keep everything simple and fresh.
Whether enjoyed with traditional accompaniments like rice, beans, limes, and plantains or creatively incorporated as filling in other recipes, Cuban Picadillo brings people together. Its rich comfort flavors and easy preparation make it an ideal choice for busy weeknight dinners or festive gatherings.
Easy Cuban Beef Picadillo
An easy classic Cuban comfort food recipe that is perfect for weeknight dinners.
Ingredients
- 1 tablespoon butter
- 1 large onion, diced
- 2 bell peppers, diced
- 1 pound lean ground beef
- 1 bunch fresh cilantro, chopped
- 56oz crushed tomatoes (2 large cans)
- 1 cup or small jar with liquid drained green olives
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 6 cups cooked long-grain rice
- 1 lime
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté and add butter.
- Once butter is melted, add onion and bell peppers. Cook for 4 minutes or until slightly softened.
- Add ground beef and Cook until no longer pink, about 8 minutes. Crumble meat with a wooden spoon as it cooks.
- Add cilantro, tomatoes, green olives, cumin, and garlic to Instant Pot. Stir to combine.
- Add lid and set machine to manual setting. Set time for 15 minutes at pressure. Cook and then allow a natural release for at least 10 minutes.
- Season with salt and pepper to taste.
- Serve with cooked rice and a lime wedge.
Notes
This recipe is easily modified for a slow cooker (cooked low for 6 hours) or a Dutch oven (cooked on the stove top at a simmer for at least 20 minutes).
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 515Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 638mgCarbohydrates: 72gFiber: 7gSugar: 14gProtein: 31g
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