Dinner, Healthy, Whole 30

This Cuban Picadillo recipe consists of flavorful ground beef, spices, green olives, boiled egg and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes!


I grew up eating renditions of this dish. Every couple of years, as I got older, the recipe’s identity evolved from crazy plain to what you see now. I guess you could say I went from super picky, pain in the ass eater to normal human, and this recipe was along for the ride.

When I was a teeny kid, my mother would make picadillo and it’d simply be fried diced potato with ground beef over rice. (I hated raisins, boiled eggs and olives…and tomatoes.)

During my preteen years, I warmed up to boiled eggs, so that was added, along with the tomato base that is so well known in picadillo and honestly essential.

In my late teen years, I became ok with the addition of olives. But it wasn’t until my twenties when I fully embraced the raisins, which now I think are crucial!

What is Picadillo?

Well, the literal translation of picadillo in English is “all chopped up.”  Picado means “chopped.” The potatoes are picado, the egg is picado and the meat is all chopped up, too. A lot of different countries make renditions of a picadillo. Colombians put it in empanadas. Peruvians put it in papa rellenas. Puerto Ricans put it in empanadas and alcapurria.

Everyone has their own version, and those versions have different versions depending on families and neighborhoods. People can argue and discuss these nuances and slight changes for days. Personally, I enjoy hearing about the differences. I think they’re interesting.

How I Learned to Make Picadillo

I learned how to make this dish from my mom. She learned it from her father. And I recently learned that he learned how to make this recipe from his Cuban neighbor and friend.

My family moved to Atlanta, Georgia and lived in a part of town called “La Pastorita.” While mainly Cuban, this neighborhood consisted of a lot of other Latinos who had just moved to United States.

All of them congregated into this teeny tiny neighborhood so they could live amongst each other and feel comfortable. There were Cubans, Puerto Ricans, Colombians (one half of my family), Ecuadorians…and obviously Peruvians (the other half of family).

When my grandfather made this dish it was something quick and fast; it was a “weeknight meal” before that term even existed! It’s simple and easy and if you have picky children or you are a picky grown-up, it’s flexible—simply add what you like, leave out what you hate.

The version you see is what my adult self LOVES. And it’s probably the closest to the authentic original that is so popular in Cuban restaurant.

What Is Cuban Picadillo Made Of?

Picadillo is usually made up of chopped up meat (usually ground meat), a tomato sauce base, raisins, green olives, lots of spices and a chopped up boiled egg. While it varies from country to country, this is more of a Cuban Picadillo.

How to Make Picadillo?

  1. Cook the potatoes. This recipe starts with dicing up potatoes and frying them in the pan in a few tablespoons of oil. After they’re crispy, the potatoes are removed from the pan and set aside (we’re going to add them back at the end!)
  2. The sofrito (onion, bell pepper, garlic). The Cuban holy trinity. This is cooked until softened.
  3. Cook the ground beef. I used a 90%/10%, grass-fed organic beef. Surprisingly, I’ve also have made this with ground bison which was so delicious. I bet you could even use ground chicken. Break up the ground beef until it resembles crumbles.
  4. Spices and salt go in, along with tomato paste and beef broth. This makes it nice and thick and saucy. This is the time when I like to add the raisins (in today’s recipe I used golden raisins because I’m fancy but regular ones will do, too) because it allows them to simmer in the sauce and rehydrate a bit.
  5. Add in the diced egg, crispy potatoes, olives and red wine vinegar. I’ve read that diced egg is actually Dominican. Most Cubans don’t add diced egg. I’ve always eaten it this way. The additions really make this picadillo so flavorful and delicious.

What to Serve with Picadillo

One thing that is mandatory with this dish is for it to be served on a bed of rice. It’s comfort central and picadillo is probably the sole reason why my obsession with rice runs so deep. I also like to serve it with maduros (sweet plantains) or tostones (what is pictured).


Picadillo Recipe

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 6
Calories: 405kcal
Cuban Picadillo consists of flavorful ground beef, spices, green olives, boiled egg and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes! 


  • 3 tablespoons neutral oil, (I like to use grape seed or avocado oil)
  • 1 russet potato, peeled and cubed
  • 1/2 large yellow onion (or 1 small yellow onion), peeled and diced
  • 1 green or red bell pepper, diced
  • 6 garlic cloves, peeled and minced
  • 1 1/2 pounds ground beef, (I used 90/10 lean grass-fed beef)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground smoked paprika
  • 1 teaspoon ground coriander
  • 2 dried bay leaves
  • 1/2 cup tomato paste
  • 1 cup beef broth or water
  • 1/4 cup golden raisins
  • 1 teaspoon red wine vinegar
  • 1/2 cup green olives
  • 2 large eggs, boiled and diced


  • In a large sauté pan, set over medium heat, add the oil. When hot, add the diced russet potato and cook until crispy on both sides, about 5 to 7 minutes. Using a slotted spoon, remove the potatoes from the pan and transfer to a sheet of paper towels or on top of a clean kitchen towel to drain.
  • In the same large sauté pan, add more oil, if needed. Add the onion, red bell pepper and garlic; cook until softened about 5 minutes. Add the meat and break up with a large spoon until it’s into crumbled ground beef. Add the salt and spices and give it a mix. Next, add the tomato paste, broth and golden raisins. Mix until all combined. Cover and cook for about 15 minutes, we really want the flavors to combine and marry.
  • Lastly, mix in the red wine vinegar, crispy potatoes and diced boiled egg. Give it a taste and adjust the salt according to your liking. Serve alongside rice and tostones or maduros.


Alternative Versions: 
Like I said in the blog post, I've had this numerous ways, leaving things out if I don't have them. If you don't like the egg, leave it out! If you don't have raisins, leave it out. 
If you want to make this very Keto and Whole 30, make it with sweet potatoes vs. regular potatoes. This recipe is very flexible. 
Le Creuset Braiser 
Keywordcuban picadillo, picadillo, picadillo beef, picadillo recipe, what is picadillo
Nutrition Facts
Picadillo Recipe
Amount Per Serving (4 g)
Calories 405 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 151mg50%
Sodium 843mg37%
Potassium 777mg22%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 24g48%
Vitamin A 492IU10%
Vitamin C 8mg10%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make this, let me know on Instagram! 

Looking for more Latin-inspired recipes? Here are some of my favorites:  


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Leave a Reply

  • Reply Charlotte November 10, 2014 at 2:45 am

    Somehow I’ve never heard of this, but it looks gorgeous!
    I’m still back in the can’t stand olives stage, though.

  • Reply [email protected] November 10, 2014 at 3:06 am

    I am so excited about this recipe. It’s very similar to the filling for traditional Chilean empanadas but it comes without all of the work. So trying it. Pinned!

    • Reply Adrianna Adarme November 10, 2014 at 10:09 am

      Ahh yes, pretty much every country in South America has a rendition of Picadillo. Colombians do too!

    • Reply Rachel February 20, 2020 at 7:41 pm

      That’s exactly what I was thinking! I miss Chilean empanadas.

  • Reply Becky Winkler November 10, 2014 at 3:16 am

    Yum! As a kid I did not like any of those things either (I didn’t even like beef until my twenties). I’m still iffy about olives, but would probably love them in this since there’s so much other good stuff going on!

  • Reply jenna @ just j.faye November 10, 2014 at 5:49 am

    This looks delicious and oh so comforting! I’m curious about the olives, raisins, and eggs in here, but think that I would really, really like it!

  • Reply Jessi November 10, 2014 at 9:38 am

    I have never heard of this dish before, but it looks great! I have been thinking about new dishes to try with ground beef, and my husband LOVES eggs for dinner, so I am going to try this out next week!

  • Reply stephanie @ iamafoodblog November 10, 2014 at 9:39 am

    this sounds incredibly comforting. i’m not the hugest fan of raisins yet, but i would totally give this a try because anything over a bowl of rice is like a hug for your tummy 🙂

  • Reply Picadillo - The Recipe Daily November 10, 2014 at 9:48 am

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  • Reply Iris November 10, 2014 at 9:49 am

    I grew up eating this and using it as a filler for empanadas, pasteles and a lasagne type dish where sweet really ripe plantains are used instead of sheets of pasta. Although I grew up in Brooklyn,NY these ideas came from another beautiful island Puerto Rico.

  • Reply Lydia November 10, 2014 at 10:07 am

    Uh, yes please. My mom grew up in Rio and would make her Brazilian version of this when I was a kid. And the olives give it a nice kick of umami. Classic comfort food!

    • Reply Adrianna Adarme November 10, 2014 at 10:11 am

      Ahh yes, good description as to what the olives provide: umami!

  • Reply Alexis November 10, 2014 at 10:14 am

    I love Picadillo! It was always a staple at my grandparents house in Florida. I don’t think we made ours with the egg though, so I’m excited to try it!

  • Reply Jennifer @ Show Me the Yummy November 10, 2014 at 10:24 am

    Wow! This looks so flavorful. I’ve never had picadillo, but this looks right up my alley!

  • Reply fen November 10, 2014 at 10:43 am

    My husband is not a fan of beef — could this work with lamb, chicken or pork?

    • Reply Iris November 10, 2014 at 10:19 pm

      Pork is even better

    • Reply Adrianna Adarme November 11, 2014 at 8:22 am

      Oh I haven’t had it with anything other than ground beef but I bet ground lamb would be delicious!

  • Reply Nicole November 10, 2014 at 2:16 pm

    Oh man, my mom used to make this all the time (with fresh flour tortillas, too)! But just the ground beef, tomato base, and potatoes. (Cheers to being a picky eater as a kid!). I’ve never heard of making it with raisins, though. I’ll gave to give it a whirl! 🙂

  • Reply Frank Mosher November 11, 2014 at 4:12 am

    Very nice recipe of Spanish origin. I’m certain you meant to say “Cuban-American” i.e. Florida-based restaurants. The “real” Cubans would die and go to heaven for a meal such as this, and it would be entirely new for them.

  • Reply ileana November 11, 2014 at 4:27 am

    I loved picadillo growing up. Never had a version with egg in it though – sounds good!

  • Reply Real Food Meal Plan: November 15, 2014 November 15, 2014 at 9:46 am

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  • Reply carrie November 26, 2014 at 5:14 pm

    This takes me back to my Cuban Grandmother’s kitchen. Can’t wait to try the addition of egg.

  • Reply Valeria May 17, 2015 at 11:15 am

    This dish is so GOOD!! I can’t wait to make it again…the egg on top is a great touch. WOW! This blog is awesome 🙂 🙂 🙂 🙂

  • Reply Michele November 29, 2017 at 1:46 pm

    5 stars
    I just made my (Cuban) Abuela’s picadillo last night for my (non-Latino) husband’s birthday. It’s one of his favorite dishes, and it’s a great, quick,weeknight option. She never added potatoes or eggs, so that’s new to me. Do yourself a favor and add the olives even if you don’t like them! I can’t stand olives and give mine to Hubby, but the flavor you get from the brine is irreplaceable. I always add a splash from the jar. I use Goya manzanilla olives with pimentos.

    • Reply Adrianna Adarme November 30, 2017 at 10:16 am

      Ahhh so I’ve made picadillo a lot since this post and now I add olives and I LOVE THEM. They add a nice briny flavor to them. I need to try that Goya. I moved out of Florida and now I all the groceries stores near me don’t carry them. 🙁

      • Reply Michele November 30, 2017 at 10:24 am

        Goya also makes jars of pimento stiffed manzanilla olives with capers. They’re a great addition, but my picky little one won’t eat them. Maybe when he’s older!

  • Reply ann November 7, 2019 at 7:18 am

    Definitely going to make this but fyi (with all due respect): you neglected to list an egg in your ingredients.

  • Reply Zamarie Vazquez November 8, 2019 at 11:53 am

    5 stars
    Comfort food for us Puerto Ricans, part of our week meal plan…for those not can of the raisins give it a try with chopped sweet fried plantains! BTW we call empanadillas the fritter that is filled with picadillo or any other filling (an empanada is what you may know as a chicken fried steak, either with chicken or beef).

  • Reply Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co November 9, 2019 at 3:50 am

    […] I’ve been dying to try picadillo. […]

  • Reply Mariya Zafirova November 9, 2019 at 9:17 am

    I need to make this!

    Mariya | https://www.brunetteondemand.com/

  • Reply 10 Recipes To Try This Week | 11/10/19 | ¡HOLA! JALAPEÑO¡HOLA! JALAPEÑO November 10, 2019 at 10:36 am

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