Picadillo Cubano
Ground beef sautéed with onions, garlic, tomatoes, and olives in a savory-sweet Cuban style. Serve over rice for an authentic one-pan weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) canned diced tomatoes
- ¾ cup green olives with pimientos, sliced
- 2 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Pour 2 tablespoons of olive oil into a 12-inch skillet and set the heat to medium-high. Wait about 1 minute until the oil shimmers and slides quickly when you tilt the pan.
- 2
Add the 1.5 pounds of ground beef to the hot oil, breaking it into bite-sized pieces with a wooden spoon as it cooks. Stir often until the meat is no longer pink inside, about 5 minutes.
- 3
Pour off excess fat from the skillet if a pool of grease has collected. Tilt the pan so fat collects on one side, then use a spoon to scoop it out.
- 4
Add the diced onion to the cooked beef and stir it in. Cook, stirring every 30 seconds, until the onion turns soft and clear-looking, about 3 minutes.
- 5
Add the minced garlic (3 cloves, pieces smaller than pencil-tip dots) and stir constantly for about 30 seconds until you smell a strong garlic fragrance.
- 6
Pour in the 14.5-ounce can of diced tomatoes with all its liquid and add the 0.75 cup of sliced olives with pimientos. Stir everything together.
- 7
Turn the heat down to medium and let the mixture simmer without a lid, stirring once every minute. Cook for 8 minutes until the sauce thickens slightly and the flavors blend together.
- 8
Taste a spoonful and sprinkle in salt and pepper until it tastes good to you. Serve hot over white rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- slotted spoon
- cutting board
- chef's knife
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