This Cuban recipe came from the Tampa Times newspaper many many years ago (probably around 1990??). I think there are as many variations of picadillo as there are cooks that make it. This, however, is our favorite.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1/2 green pepper, chopped
- 1 lb lean ground beef
- 15 ounces tomato sauce
- 1/4 cup pitted green olives, chopped
- 1 tablespoon capers
- 2 tablespoons Worcestershire sauce
- 2 tablespoons white vinegar
- salt, to taste
- ground black pepper, to taste
- 1Heat oil in a frying pan and add onions.
- 2Saute until onions are golden but not black, about 10 minutes.
- 3Add the garlic and green pepper and gently sauté 5 minutes.
- 4Add the beef and break up into small pieces as it browns. (Drain if there is excess fat.)
- 5Add the tomato sauce and mix well.
- 6Add the rest of the ingredients and cook gently, stirring occasionally, until the flavors have blended, about 15 minutes.
- 7For a traditional Cuban dish, serve this over yellow rice.
- 8We serve with crusty buttered bread and green beans flavored w/ bacon and garlic.
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Nutritional Facts for Picadillo
Serving Size: 1 (294 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 287.1
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 5.1 g
- Cholesterol 73.7 mg
- Sodium 785.1 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 2.3 g
- Sugars 6.9 g
- Protein 24.5 g