Cuban Picadillo Recipe
Cuban Picadillo Recipe photo by Taste of Home

Cuban Picadillo Recipe

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Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida
TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours
MAKES: 8 servings


  • 2 large onions, chopped
  • 2 tablespoons olive oil
  • 3/4 cup white wine or beef broth
  • 2 pounds lean ground beef (90% lean)
  • 1-1/4 cups crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup tomato paste
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon pepper
  • 1 cup raisins
  • 1 medium green pepper, chopped
  • 3/4 cup pimiento-stuffed olives, coarsely chopped
  • 2 tablespoons chopped seeded jalapeno pepper
  • Hot cooked brown rice

Nutritional Facts

1 cup (calculated without rice) equals 331 calories, 14 g fat (4 g saturated fat), 56 mg cholesterol, 685 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein.


  1. In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
  2. In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
  3. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Picadillo in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p229

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 4, 2012

"Very interesting combination of flavors. I used a 28oz can of crushed tomatoes. This recipe freezes well."

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