Easy Cuban Picadillo Recipe
Easy Cuban Picadillo Recipe photo by Taste of Home
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Easy Cuban Picadillo Recipe

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“My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter says it’s the best dish I make and loves to take leftovers to school for lunch the next day.” —Marie Wielgus, Wayne, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small green pepper, chopped
  • 1/4 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup raisins
  • 1 tablespoon cider vinegar
  • 2 cups hot cooked rice

Nutritional Facts

354 calories: 1 cup, 12g fat (3g saturated fat), 56mg cholesterol, 697mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 25g protein Diabetic Exchanges: 1 starch, 3 lean meat 1 vegetable 0 fruit 1 fat.


  1. In a large nonstick skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins and vinegar. Cook for 5-6 minutes or until raisins are plumped. Serve with rice. Yield: 4 servings.
Originally published as Easy Cuban Picadillo in Healthy Cooking October/November 2009, p57

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Reviewed Jul. 7, 2013

"Very good! I don't know why I was afraid to make this for years!"

Reviewed Sep. 15, 2012

"Tried this for the first time yesterday. Loved it. I added a little garlic powder and crushed red pepper flakes. Served it with brown rice. Will definitely make this again."

Reviewed Oct. 28, 2011

"Loved it! Definitely a keeper to make over and over again!"

Reviewed Sep. 7, 2011

"This is a great recipe to add to rotation. Debated about adding the raisins, but glad I did, very tasty. I don't digest green peppers well so I didn't add them, and I didn't think to add different color peppers as previous users. I tasted the mixer once ready, but I added the following: a pinch or 1/4 tsp of cumin, a packet of clear Sazon, then some cracked pepper, & sea salt (didn't add as much olives as recipe called for). Taste was even more enhanced. I also added a half a (tomato) can or 4oz. of water to loosen up the gravy a bit. Since we had rice yesterday, I accompanied this mix with real mashed potatoes. I served it sort of shephard pie style, just not baked. I'm thinking of making this with mashed yuca next time, yummy. Husband loved this new recipe :)"

Gabrielle Schroader
Reviewed Aug. 31, 2010

"This is one of our favorites now. The flavor combination of the olives and raisens sounded odd to me, but it is actually quite good. I also add colored peppers and usually serve it with brown rice."

Reviewed Mar. 22, 2010

"This is really, really good for such simple ingredients. I was expecting it to be rather boring but it is great. It is now in my regular rotation. I have used different colored peppers, and yellow and red onions, all with good results."

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