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Cuban Picadillo

 Cuban Picadillo
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
8 ServingsPrep: 30 min. Cook: 4-1/2 hours

Ingredients

  • 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

Directions

  • 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.
  • In the same skillet, cook beef over medium heat until no longer pink.
  • Add to slow cooker. Combine the tomatoes, tomato sauce, tomato

2 of 2

Cuban Picadillo (continued)

Directions (continued)

  • paste, garlic and seasonings; pour over top. Cover and cook on low
  • for 4-6 hours or until heated through.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.