Introduction
There are certain smells that act like time machines. For me, it’s not the sharp tang of my mother’s Bengali spices, though those are powerful. It’s the deep, savory aroma of sautéed onions mingling with garlic and bell peppers, a mix known in many corners of the world as the ‘holy trinity.’ This particular scent, which fills my Brooklyn brownstone kitchen, instantly transports me back to the lively neighborhood where I grew up in Queens, listening to the joyful chaos of my immigrant community. It’s the foundation for this incredible, soul-satisfying recipe for Cuban Picadillo with Olives, a Cuban comfort food classic traditionally served over rice with olives that has become a weeknight staple for my family.
I recall the first time I tasted authentic Cuban picadillo. I was seventeen, a fledgling food writer wannabe, and I’d wandered into a small, bustling restaurant near Corona Plaza. The dish arrived, a mountain of fragrant, slightly sweet, slightly salty ground beef picadillo, studded with bright green Spanish olives. It was substantial, deeply flavorful, and yet surprisingly simple. I immediately recognized the emotional power of the dish; it felt like a hug in a bowl, the kind of food that sustains you through tough days. I knew then that I had to learn how to master this Latin ground beef recipe, translating its warmth into my own kitchen.
This version, which often incorporates the traditional tomato sauce and Spanish olives, is designed to be an easy authentic Cuban picadillo with olives that respects the heritage of the flavor while keeping the preparation entirely achievable for a busy weeknight. It’s a versatile dish, sometimes enjoyed with raisins for a little sweetness, but always anchored by the savory Cuban ground beef and olives profile. If you’re looking for an unforgettable meal that uses affordable ground beef and offers layers of complex flavor, this Cuban picadillo is what you need. Aria and Kai devour it, and honestly, so do Lena and I. It’s a perfect act of love and nourishment, simmering low and slow on the stove.
Table of Contents
- Why You’ll Love This Cuban Picadillo with Olives
- Ingredients for Cuban Picadillo with Olives
- How to Make Cuban Picadillo with Olives
- Pro Tips & Collections
- Cuban Picadillo with Olives Serving Suggestions
- Cuban Picadillo with Olives Storage & Reheating
- FAQ about Cuban Picadillo with Olives
- Final Thoughts
Why You’ll Love This Cuban Picadillo with Olives
I specialize in making food that tells a story, but only if the story is simple, delicious, and deeply satisfying. This recipe for Cuban Picadillo is all of those things wrapped up in one skillet. It’s an essential meal for bringing the family together, especially when the weather turns crisp and you crave something that truly sticks to your ribs. Often when I’m busy finalizing articles or ghostwriting cookbooks, I rely on simple, hearty dinners that feel special without requiring hours of labor.
Here’s why this traditional Cuban food recipe has earned a permanent spot in my weeknight rotation:
- It’s the Ultimate One-Pan Ground Beef Meal: When you cook, cleanup matters. This weeknight Cuban dinner is truly a one-pan wonder. You brown the beef, sauté the aromatics, and then everything simmers together into a cohesive, flavorful stew. Less time scrubbing the pan means more time reading bedtime stories to Aria and Kai. If you love adaptable one-pan meals using ground beef, you might also like our One-Pan Ground Beef Fried Rice or easy Easy Goulash Recipe with Ground Beef.
- A Symphony of Sweet and Savory: The true magic of picadillo con aceitunas lies in the contrast. We combine savory ground beef and smoky spices (like generous amounts of ground cumin and paprika) with the salty, briny burst of the Spanish olives. I sometimes include a small handful of raisins—a nod to the classic Cuban picadillo with raisins—for a subtle touch of sweetness, though this recipe is also fantastic as a Cuban picadillo without raisins, simply doubling down on the briny olives.
- Family-Friendly and Versatile: This is real comfort food. The flavors are bold but never spicy, making it totally kid-appropriate. Lena and I frequently serve this over a simple bed of white rice, but it transforms beautifully into fillings for empanadas, as a topping for baked potatoes, or even, dare I say it, as a Cuban version of a sloppy joe mixture. It’s an incredibly economical dish, turning humble ground beef into something spectacular.
- Optimized for Semantic Search (The SEO Seal of Approval): As a food writer partnering with MisterRecipes.net, I’m always conscious of creating the best possible version of a recipe. We’ve integrated all the semantic elements that define the top-ranking recipes online. This recipe truly captures the essence of a search for traditional Cuban picadillo, ensuring you find the best flavors and techniques, without any tricky restaurant secrets holding you back. You are getting the real deal, optimized for flavor and ease.
- Healing and Connecting Through Food: In my early life in Queens, food was always a bridge, closing the distance between worlds and cultures. Sharing a meal like this Cuban picadillo is an opportunity to slow down, to honor heritage, whether it’s Cuban, Bengali, or a beautiful blend of everything in between. It’s a reminder that good food heals, connects, and tells stories worth sharing.
Ingredients for Cuban Picadillo with Olives
The beauty of this easy Cuban picadillo recipe is that it relies on pantry staples and fresh, simple ingredients. When selecting your main components, I always recommend using quality ground beef, preferably a lean blend like 90/10, especially if you’re aiming for a slightly lighter or healthy Cuban picadillo profile, similar to what Skinnytaste recommends. Don’t skimp on the olives or the spices; they are the soul of the dish!
Main Ingredients:
- Olive Oil: Or other neutral cooking oil for sautéing the sofrito base.
- Ground Beef: 1.5 lbs, 85/15 or 90/10 works best. If you want a fun variation, you could try ground turkey instead of beef.
- Onion: One large yellow or white onion, finely diced.
- Bell Pepper: One green or red bell pepper. Green is traditional, but red adds a touch of sweetness.
- Garlic: 4 cloves, minced. Don’t use garlic powder; we want fresh flavor here.
- Tomato Sauce: 1 (8-ounce) can of thick, good quality tomato sauce. Alternatively, you can use diced tomatoes plus broth.
- Green or Spanish Olives: About 1/2 cup, sliced or roughly chopped. These should be the kind often stuffed with pimentos.
- Beef Broth or Water: To help the dish simmer and keep the ground beef moist.
Crucial Spices & Flavorings:
- Ground Cumin: The essential spice for any authentic Cuban ground beef dish.
- Dried Oregano: For that earthy, traditional Cuban flavor.
- Bay Leaf: Crucial for depth and aroma during the simmer.
- Salt and Black Pepper: To taste. Remember the olives are already salty.
- White Wine Vinegar or Lime Juice: A splash at the end adds necessary brightness and acidity. You could even use a bit of red wine vinegar finish.
Optional Add-Ons (For Complexity):
- Raisins: 1/4 cup raisins or golden raisins if you crave that sweet/salty contrast.
- Capers: 1-2 tablespoons. A great addition if you want a bolder, more acidic flavor (perfect for Cuban picadillo with capers).
- Potatoes: Small, diced potatoes can be added during the simmer for a heartier meal. This creates a more substantial one pan Cuban picadillo with potatoes and green olives.
How to Make Cuban Picadillo with Olives
Making Cuban picadillo is less about precision and more about patience and developing the depth of flavor. This traditional Cuban picadillo over white rice recipe moves in three main phases: browning the beef, building the sofrito, and simmering the richness. The smells that come off the stove during the simmer are truly restorative.
Step-by-Step Instructions
- Brown the Ground Beef: Start by heating 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season generously with salt and pepper. Cook until the beef is fully browned and no pink remains. Drain off any excess grease, leaving about 1 tablespoon behind in the pan for flavor. This step is essential for developing the savory base of the cuban ground beef with olives.
- Build the Sofrito (The Flavor Foundation): Reduce the heat to medium. Add the diced onion and bell pepper to the skillet. Sauté for about 5 to 7 minutes, stirring often, until the vegetables soften and the onion becomes translucent. This is where the kitchen starts smelling incredible.
- Introduce the Aromatics and Spices: Push the vegetables aside slightly and add the minced garlic directly to the pan. Cook the garlic for just 60 seconds until fragrant, taking care not to burn it. Now, sprinkle in the ground cumin and dried oregano. Stir and cook for another minute until the spices are fragrant. This process, called “blooming the spices,” enhances their flavor massively, crucial for deep complexity in any Latin ground beef recipe.
- Add the Wet Ingredients and Olives: Return the browned beef to the pan. Stir in the tomato sauce and the beef broth or water. Add the chopped green olives (and the capers or raisins, if using), and place the bay leaf into the mixture. Stir everything well until the ground beef is fully coated in the thick, beautiful tomato sauce.
- Simmer and Thicken: Bring the mixture to a slow simmer over medium-low heat. Reduce the heat fully to low, cover the skillet partially, and let the Cuban Picadillo cook for at least 20 to 30 minutes. If you have time, 45 minutes is even better. The longer it simmers, the more tender the beef becomes and the richer the sauce gets. The flavors of tomato sauce and Spanish olives will marry perfectly. Stir occasionally to prevent sticking.
- Finish and Serve: Once the sauce has thickened to your liking, remove the bay leaf. Taste and adjust seasoning with extra salt, pepper, or a pinch more cumin. Finish the stewed ground beef with a small splash of white wine vinegar or lime juice. This bright finish cuts through the richness and balances the sweet and savory notes beautifully. Serve the Cuban picadillo with olives piping hot, traditionally over white rice.
Pro Tips & Collections
The beauty of a classic like Cuban Picadillo with Olives is how easily it adapts to your pantry and preferences. While I love the traditional Cuban picadillo over white rice, sometimes you need to change things up for dietary needs, or just to keep dinner fresh. Here are my top tips, influenced by my goal to make food both accessible and restorative.
Adam’s Kitchen Pro-Tips for the Best Picadillo:
- Use Quality Olives: Since the green olives (or Spanish olives) are the signature flavor, use good quality ones, preferably pimento-stuffed. Don’t rinse them; a little of the olive brine for extra flavor is welcomed and enhances the overall seasoning.
- Don’t Rush the Sofrito: That diced onion, bell pepper, and garlic base needs time to soften and caramelize slightly. If you rush it, your picadillo will lack depth. Low and slow is the secret to extracting maximum flavor from these humble ingredients.
- Finish with Acidity: The last step, adding a tablespoon of red wine vinegar or lime juice, is non-negotiable. It brightens the whole dish and keeps the rich stewed ground beef from tasting heavy. Trust me, it’s the difference between good and unforgettable.
Picadillo Variations for Every Table:
1. Quick and Hearty Addition: Potatoes
To turn this into a very substantial, one pan Cuban picadillo with potatoes and green olives, dice 1 to 2 russet potatoes into small cubes (about 1/2 inch) and add them to the pan along with the tomato sauce and beef broth. They will simmer in the sauce and absorb all the beautiful seasonings. Just ensure you allow an extra 10–15 minutes for them to become tender.
2. Making it Lean or Light (Healthy Cuban Picadillo)
You can easily create a healthy Cuban picadillo with lean ground beef and olives. Use 95/5 grass-fed ground beef and swap the oil for a cooking spray or just a teaspoon of oil. If following a specific calorie count, consider referencing external resources like Skinnytaste’s light Cuban recipes for further instruction on reducing fat and calories.
3. The Sweet Side (Picadillo with Raisins)
If you prefer the sweet-and-savory contrast, make it a true Cuban picadillo with raisins olives and potatoes. Add 1/4 cup of golden or dark raisins along with the olives. They plump up beautifully during the simmer and provide a wonderful complexity that many authentic Cuban picadillo recipes include.
4. Keto or Low-Carb Option
To create a keto Cuban picadillo without potatoes, simply omit the potatoes and serve this fragrant ground beef picadillo over cauliflower rice or a bed of sautéed spinach. The flavor remains rich and satisfying, making it a wonderful keto ground beef dinner option.
Cuban Picadillo with Olives Serving Suggestions
This Cuban Picadillo with Olives is such a versatile dish, perfect for everything from a simple easy ground beef dinner at home to a large gathering where you need something impressive yet approachable. When I make a big batch, Lena usually packages half of it for my busy work week, knowing I can reheat it quickly. It truly works in any format.
1. Traditional Over Rice
The undisputed classic way to enjoy this is as Cuban picadillo over rice. Plain white rice acts as the perfect canvas, soaking up all the rich tomato sauce and Spanish olives. I always make sure there is enough sauce to generously coat the rice. A sprinkle of fresh cilantro (if you like it!) adds a wonderful brightness.
2. The Handheld Delight: Empanadas
This makes the absolute best filling for empanadas. Allow the picadillo to cool completely so the sauce tightens up. Use prepared pie dough or store-bought empanada discs to create perfectly portable, savory pastries. This is a brilliant way to use up leftovers and pack lunches for Aria and Kai. In fact, if you love making easy ground beef empanadas, this filling will become your go-to.
3. Making it Hearty & Complete
To turn this dish into a full meal, pair it with some simple, beautiful side dishes:
- Black Beans and Rice: Sometimes referred to as ‘Moors and Christians’ (Moros y Cristianos), this is the quintessential Cuban side. The combination of black beans and rice is creamy, savory, and complements the bright acidity and spice of the picadillo.
- Tostones or Maduros: Fried plantains, either savory and green (tostones) or sweet and ripe (maduros), provide essential texture and flavor contrast.
- Simple Salad: A sharp, vinaigrette-dressed side salad, perhaps with slices of avocado, helps cut the richness of the ground beef picadillo.
When I’m looking for other versatile, weeknight-friendly ground beef recipes that use minimal effort and maximum flavor, I often turn to simple staples. I recommend checking out our recipe for Easy Ground Beef Tacos in 20 Minutes for similar versatility, or the beloved Simple Sloppy Joes with a Sweet Twist if you’re looking for another quick skillet meal. The core goal, just like with this Cuban picadillo, is creating satisfying, memorable food quickly.
Cuban Picadillo with Olives Storage & Reheating
This is truly one of those dishes that tastes even better the next day, after the seasonings and the liquid have had ample time to settle and deepen the flavor of the ground beef and olives. Meal prepping this dish, whether for a week of lunches or for filling up the freezer, is highly recommended.
Storing Fresh Picadillo in the Fridge
Transfer any cooled leftovers of Cuban picadillo with olives into an airtight container. It will keep beautifully in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools, making it ideal for stuffing peppers or rolling into burritos later in the week.
Freezing Instructions (A Meal Prep Must)
Cuban picadillo freezes exceptionally well, making it a perfect candidate for batch cooking. Simply cool the entire batch completely. Transfer to freezer-safe bags or containers (freezing flat helps save space!). It will keep well for up to 3 months. To defrost, thaw overnight in the refrigerator.
Best Reheating Methods
For small portions, the microwave works fine. But for a larger batch, I highly recommend reheating the ground beef mixture on the stovetop. Place the picadillo in a skillet over medium-low heat and add a small splash of beef broth or water (about 1/4 cup) to restore the sauce’s texture. Stir occasionally until piping hot throughout. This retains the juicy texture of the stewed ground beef better than the microwave.
FAQ about Cuban Picadillo with Olives
When cooking a classic dish like Cuban Picadillo, people often have questions about specific ingredients or preparation techniques. Here are the most common questions I get asked, based on the subtle differences that define this dish.
Is Cuban picadillo with olives a traditional recipe?
Yes, Cuban picadillo with olives (or picadillo con aceitunas) is one of the most beloved and traditional Cuban food recipes. The inclusion of the olives, the ground cumin, the bay leaf, and the tomato sauce are all hallmarks of an authentic preparation. It’s truly a cultural staple, often served alongside rice and black beans for a complete meal.
What is the difference between Cuban picadillo with olives and with raisins?
The difference comes down to personal and regional preference. Many families prepare both versions. The Cuban picadillo without raisins emphasizes the savory, acidic, and briny notes from the green olives and tomato. A version made with raisins, resulting in Cuban picadillo with raisins olives and potatoes, offers a slight sweetness that balances the saltiness of the olives. I use raisins only occasionally, preferring the bolder flavor achieved by making Cuban picadillo without raisins with extra olives.
Do I have to use ground beef, or can I use a leaner meat?
While ground beef is the classic choice, you absolutely can make variations. I’ve had success using lean ground beef picadillo for a healthier version. You could also try making Cuban picadillo with ground turkey instead of beef; just make sure to add a little extra olive oil or broth, as ground turkey is much leaner and can dry out quickly during the long simmer.
Can I make Cuban picadillo with potatoes?
Absolutely. Adding diced potatoes is a popular way to make the dish even heartier, often called Cuban picadillo with potatoes. If you decide to make a one pan Cuban picadillo with potatoes and green olives, be sure to chop the potatoes quite small (1/2 inch dice) so they can fully cook and soften in the sauce during the 30-minute simmer time.
Final Thoughts
There’s a quiet satisfaction that comes from watching a simple, affordable ingredient like ground beef simmer down into something magnificent, something that carries the weight of history and the promise of a delicious meal. This Cuban Picadillo with Olives, simmering away on the stove, is more than just dinner, it’s a moment. It’s the scent that pulls Aria and Kai in from playing outside, asking, “Is it ready yet, Baba?” It’s the dish Lena and I share late in the evening, talking about the day while the world outside our Brooklyn brownstone settles down.
Food, in its most intentional form, is memory and love translated onto a plate. This picadillo is proof that you don’t need the complexity of fine dining to create transformative food; you just need good ingredients, time, and a little heart. I hope this easy Cuban picadillo recipe finds a happy permanent home in your kitchen, just as it has in mine. It’s a truly fantastic weeknight Cuban dinner solution.
Happy cooking, and may your kitchen always be filled with the warmth of a good story.
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Cuban Picadillo with Olives
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season generously with salt and pepper. Cook until the beef is fully browned and no pink remains, about 6-8 minutes. Drain off any excess grease, leaving about 1 tablespoon behind in the pan.
- Reduce the heat to medium. Add the diced onion and bell pepper to the skillet. Sauté for 5-7 minutes, stirring often, until the vegetables soften and the onion becomes translucent.
- Push the vegetables aside and add the minced garlic to the pan. Cook for 60 seconds until fragrant. Sprinkle in the ground cumin and dried oregano. Stir and cook for another minute until spices are fragrant.
- Return the browned beef to the pan. Stir in the tomato sauce, beef broth, chopped green olives, and bay leaf. Add raisins or capers if using.
- Bring to a slow simmer over medium-low heat. Reduce to low, cover partially, and simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Remove the bay leaf. Taste and adjust seasoning. Finish with a splash of white wine vinegar or lime juice. Serve hot over white rice.
