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Picadillo (Cuban Ground Beef Skillet Supper) | ![]() |
Real Food, Fresh & Filling. Budget Friendly. One-Pot Meal. Great for Meal Prep. High Protein. Weight Watchers Friendly. Naturally Gluten Free.
Around the World in 365 Days with Beef Recipes.
That’s my life, thanks to a freezer full of beef.
Truth be told, last spring I probably snapped pictures of what was then a newborn calf anxious for its momma’s udder. It was raised in a small herd by dear friends on the farm next to a country place where we spend much outdoor time.
Truth be told, I ignore the ear tags, I don’t want to know which one’s slated for our freezer.
It’s a trick, working your way through so much beef.
First off, you stop ordering beef out because the meat you have at home is just too good – and besides a piece of fish is welcome change of pace.
For the longest time, I resisted.
“Too much beef,” I’d tell myself – for Kitchen Parade readers, yes, but also for our own health.
But then it hit me.
If my choice is between factory-farmed chicken and farm-raised, free-range, grass-fed, corn-finished beef, well then, I’ll take the beef, thank you.
Is it a devil’s pact? I don’t think so.
For you – that’s you, Kitchen Parade readers – it means I’m ever on the scout for easy beef recipes. This one was a real hit. I saw the recipe in the paper one morning and made it for dinner that night.
Variations abound for picadillo, this Latin dish – lots more information here on Wikipedia – but my recommendation for a western palate is to embrace the spices, currants and olives, they really make the difference.
About This Recipe
WHAT IS PICADILLO? [pronounced pee-kuh-DEE-yo] You'll find skillets of picadillo across Latin countries, from Argentina to Cuba to El Salvador to Mexico and beyond, including the Phillipines. Like so many popular home-style dishes, picadillo ingredients vary from culture to culture and family to family.
WHAT'S IN PICADILLO? My version of Picadillo sticks with tradition. The distinctive ingredients are the ground beef; the vegetables (onion, poblano and especially tomato); the spices (cinnamon, cumin, smoked paprika and tiny pinches of nutmeg and clove); and most especially, a surprise combination of sweet dried currants (similar to but smaller and less sweet than raisins) and pimento-stuffed olives. Such a surprise, the currants and olives but wow, they really do work!
HOW TO SERVE PICADILLO Picadillo is a one-skillet meal, if you like, just move the skillet to the center of the table. It's traditional to serve picadillo with rice and beans. I especially like to plate a "picadillo bowl" in a shallow bowl with rice on the bottom, picadillo in the center, beans scattered around the outer edge. If I'm feelin' fancy, a picadillo bowl may be topped with diced fresh tomato and avocado, maybe a drizzle of sour cream. Picadillo may also be used as a filling for burritos, empanadas, enchiladas, tacos, tamales and tortas.
EVERYDAY FOOD Picadillo is perfect for a healthy weeknight meal, high in protein and low in carbs. It can be made ahead of time and then rewarmed to serve in minutes. The recipe makes about nine cups, a single cup is plenty for smaller appetites (in our home, that means "hers" and up to two cups for larger appetites ("his"). I hope you love this!
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PICADILLO
(CUBAN GROUND BEEF SKILLET SUPPER)
Time to table: 1-1/4 hours
Makes 9 cups
- 1 tablespoon olive oil
- 1 large onion, diced small
- 1 poblano, diced small
- 4 cloves garlic, minced
- Salt & pepper
- 1-1/2 pounds (680g) ground beef (or elk or turkey or …)
- Salt & pepper
- 1-1/2 pounds (680g, about 2 large) tomatoes, cubed
- 2 tablespoons red wine vinegar
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon pimenton (Spanish paprika)
- Pinch cloves
- Pinch nutmeg
- Salt & pepper to taste
- 1/2 cup (80g) dried currants
- 2/3 cup (100g) pimento-stuffed olives
In a heavy shallow skillet, heat the olive oil until shimmery on medium high. Add the onion, poblano and garlic as they’re prepped, stirring occasionally until the onion begins to turn golden. Season with salt and pepper.
Break up the meat into pieces, add to the skillet and cook until brown. Season with salt and pepper.
Stir in the tomatoes, vinegar and spices. Cover and let simmer for about 30 minutes.
Uncover and stir in the currants and olives. Bring back to a simmer and let simmer for about 10 minutes.
Serve with something that can lap up the juices. White rice is traditional with picadillo but mashed potatoes or grits would do beautifully too. Macaroni? I won’t judge. Mac ‘n’ cheese? Swoon. (And I'm happy to recommend White Rice; Three Secrets for Rich & Creamy Mashed Potatoes; either Microwave Green Chili Cheese Grits or Slow Cooker Sweet Potato Grits; my , Mac n Chicken, just skip the chicken.
MAKE-AHEAD If you like, cook up to a day ahead, then reheat before serving.
LEFTOVER REPORT Rewarms beautifully, I especially using up the leftovers in soft tacos with tomato and chopped lettuce or in Mexican Pizza (Oaxaca Tlayuda) with caramelized onion and cabbage.












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