Hello! I have a treat for you all today. I’m sharing my husband’s favorite meal with you. This is a simple week-night dinner that I make fairly often. My husband loves all things Cuban and this Cuban picadillo recipe always makes him happy! The first time I ever had picadillo ( pronounced “Peek-a-dee-yo”) was in Miami. We love Miami and South Florida! We got married down there and have such happy memories every time we visit.
The highlights of our trips down to South Florida are always our eating experiences. We love to try new foods and especially those recipes with Latin flare! My husband and I both love flavorful dishes, although he can definitely handle the spice more than I can.
This Cuban picadillo recipe is NOT spicy. It is flavorful and filling, but certainly not spicy. I even made this for my in-laws (who are not adventurous eaters) and they loved it.
What you need
1lb ground beef
1/2 jar of spanish olives
1 can tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 small onion (chopped)
3 cloves chopped garlic
How to make Cuban Picadillo
In a large skillet, saute the chopped onions on med-low until translucent. Add chopped garlic and cook for about 2 minutes. Add ground beef. Cook on med to med-low until beef is crumbled and thoroughly cooked. Chop the olives into small pieces. (I usually quarter them) Add the tomato sauce to the beef mixture and turn the eat to low. Add seasonings and olives and mix well. If you like a little spice, add more chili or cayenne. Continue cooking on low for about 5 minutes-10 minutes (stirring often).
I usually serve this with sweet potato hash or skillet potatoes.
This is an easy dish that can be made on a week night. Just remember to defrost the beef the night before if you are using frozen beef! (I’ve made that mistake plenty of times)
