Easy Cuban Picadillo (30 Minute Meal)
This easy Cuban Picadillo is a flavorful 30 minute ground beef skillet with olives, bell peppers, and cumin. A versatile, one pan wonder perfect for rice bowls, tacos, or stuffing peppers. Healthy and freezer friendly!
Ingredients
- 1 ½ lbs 93% lean ground beef
- ½ large yellow onion chopped
- ½ red bell pepper chopped
- 2 cloves garlic minced
- 1 medium tomato chopped
- 2 tbsp fresh cilantro chopped
- ½ cup 4 oz tomato sauce
- ¼ cup water
- 2 tbsp sliced green olives plus 2-4 tbsp olive brine
- 1 tsp ground cumin
- 1-2 dried bay leaves
- Kosher salt and black pepper to taste
Instructions
- In a large skillet, brown beef over medium high heat. Season with salt and pepper. Drain excess fat.
- Add onion, bell pepper, and garlic. Cook 5 mins until soft.
- Stir in tomato and cilantro; cook 2 mins.
- Add olives, 2 tbsp olive brine, cumin, and bay leaves. Stir 30 sec.
- Pour in tomato sauce and water. Stir, bring to simmer.
- Reduce heat to low, cover, simmer 15-20 mins until thickened.
- Discard bay leaves. Season to taste with salt, pepper, or more brine.
- Serve over rice.
Notes
- Olive Brine: Essential for authentic flavor. Start with 2 tbsp, add more to taste.
- Add Ins: Traditional additions include 2-3 tbsp raisins or 1 cup diced potatoes (add with tomatoes).
- Storage: Refrigerate for 4 days or freeze for 3 months.