Cuban Picadillo (Ground Beef Hash)

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Picadillo is a beloved Cuban comfort food: savory ground beef simmered with tomatoes, briny olives, sweet raisins, and a whisper of cumin. It comes together in one pan and is traditionally ladled over fluffy white rice for an easy weeknight dinner with deep island flavor.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 9 gSugar
• 31 gProtein
• 780 mgSodium
• 820 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the picadillo

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 green bell pepper, finely diced (about 3/4 cup)
• 4 garlic cloves, minced
• 1 1/2 pounds lean ground beef (90/10)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry white wine
• 1 (8 oz) can tomato sauce
• 1/4 cup pimento-stuffed green olives, sliced
• 2 tablespoons capers, drained
• 1/4 cup raisins
• 2 bay leaves

For serving

• 3 cups cooked white rice (about 1 cup uncooked)
• Lime wedges, for serving
• Chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden, about 6 minutes.
2. Stir in the garlic and cook just until fragrant, about 30 seconds. Push the vegetables to the edges of the pan.
3. Add the ground beef to the center of the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 7 minutes, draining any excess fat if needed.
4. Season the beef with cumin, oregano, salt, and pepper. Pour in the white wine and scrape up any browned bits from the bottom of the pan; simmer for 2 minutes to cook off the alcohol.
5. Stir in the tomato sauce, olives, capers, raisins, and bay leaves. Reduce heat to low, cover, and simmer for 12 to 15 minutes until thickened and the raisins have plumped.
6. Remove the bay leaves and taste, adjusting salt if needed. Spoon the picadillo over warm white rice, squeeze fresh lime over the top, and garnish with cilantro.

Cook’s Notes

• For extra depth, swap the ground beef for a 50/50 mix of ground beef and ground pork, which is common in Cuban home cooking.
• If you prefer less sweetness, simply omit the raisins or reduce to 2 tablespoons.
• Picadillo also makes excellent filling for empanadas, stuffed potatoes, or savory pastelitos the next day.
• Serve alongside classic Cuban black beans and sweet fried plantains (maduros) for a complete dinner plate.
• Let the picadillo rest off the heat for 5 minutes before serving so the sauce tightens and flavors meld.

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