Published:
Mar 15th 2026
by 
Last updated: Mar 15th 2026
Picadillo is a classic Cuban one-pan meal that combines pan-fried golden potatoes with savory ground beef, crushed tomatoes, and tender peppers and onions. Warm spices like oregano, cumin, and smoked paprika build a deep flavor, while green olives and coconut aminos add a distinctive salty-sweet finish. Serve it for an easy weeknight dinner over rice, or alongside beans for a hearty, satisfying plate.
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Explore brand collaborationsThis picadillo recipe delivers big, classic Cuban flavor with tender potatoes, savory beef, warm spices, and briny olives in a rich tomato sauce. It’s a straightforward one-pan meal that’s easy to pull together on a busy night. Serve it over rice, with beans, or tucked into tortillas for a satisfying, versatile dinner.
Before you start
- Prep and mince everything first; this recipe moves fast once the beef hits the pan.
- Use a large, heavy skillet with a lid; set a plate nearby for the browned potatoes.
- Pat potato cubes dry before frying to help them brown instead of steaming.
During cooking
- Brown potatoes until deeply golden; that color builds flavor for the whole dish.
- Cook spices just until fragrant, then add tomatoes so they don’t scorch and turn bitter.
- Drain excess fat if needed so the sauce tastes rich, not greasy.
- Avoid crowding; cook potatoes in batches if needed to keep them crisp-edged.
Make-ahead & storage
- Chop onions, peppers, garlic, and potatoes ahead; store airtight and keep potatoes submerged in water.
- Reheat in a skillet to thicken the sauce and re-crisp potato edges; add a splash of water if tight.
Common mistakes
- Skipping potato browning → brown first for depth, then simmer to finish tender.
- Adding olives too early → stir in near the end to keep their briny pop.
Serve with
- Steamed white rice, brown rice, or cauliflower rice to soak up the tomato-beef sauce
- Simple black beans and a side of sliced avocado or a crisp cabbage slaw
- Garlic-lime yogurt sauce or a quick tomato salsa for extra creaminess and brightness
Toppings & textures
- Extra chopped parsley or cilantro plus thin-sliced scallions for a fresh, herby finish
- Lime wedges and pickled jalapeños or hot sauce for tang and gentle heat
Occasions
- Fast weeknight dinner, meal prep lunches, or a crowd-friendly filling for tacos and bowls
Substitutions
- Swap canola oil for olive or avocado oil — slightly fruitier flavor, same browning.
- Use Yukon Gold potatoes instead of russet — creamier texture, less crisp edges.
- Swap ground beef for ground turkey or chicken — lighter, less rich; add a bit more oil if dry.
- Use tamari or soy sauce instead of coconut aminos — saltier, less sweet; start with less.
- Replace crushed tomatoes with diced tomatoes — chunkier sauce with a fresher tomato bite.
- Use green olives with pimentos or capers — similar briny pop; capers are sharper.
Variations
- Classic Cuban-style: add 2–3 tbsp raisins — sweeter contrast with the olives and spices.
- Caribbean twist: add a bay leaf and a pinch of cinnamon — warmer, more aromatic finish.
- Spicy version: add minced jalapeño or a pinch of cayenne — more heat without changing the base.
- Veg-forward: add peas and diced carrots near the end — sweeter, more color and texture.
Refrigerate
- Cool, then store in a shallow airtight container so the potatoes stay coated in sauce.
- Use within 3–4 days for best flavor and texture.
Freeze
- Freeze in airtight containers or bags with a little headspace; potatoes may soften after thawing.
- Thaw overnight in the fridge before reheating.
Reheat
- Warm in a covered skillet over medium-low, stirring, until steaming hot throughout.
- Add a splash of water if thick; uncover briefly to reduce and deepen the sauce.
Repurpose ideas
- Spoon into tacos or burrito bowls with rice, beans, and extra parsley.
- Top baked potatoes or stuff into bell peppers, then heat until hot and bubbly.
- Canola Oil: Helps brown the potatoes and beef while carrying spices for deeper flavor.
- Russet Potatoes: Add hearty texture and soak up the savory tomato-beef sauce.
- Lean Ground Beef: The main protein, bringing rich, meaty flavor to this recipe.
- Kosher Salt: Enhances overall flavor and balances the sweetness of tomatoes.
- Black Pepper: Adds gentle heat and a warm, peppery bite.
- Red Onion: Builds a sweet-savory base as it softens in the pan.
- Red Bell Pepper: Adds sweetness, color, and a tender bite.
- Green Bell Pepper: Brings a slightly grassy flavor that balances the rich beef.
- Garlic: Adds bold aroma and savory depth to the skillet.
- Dried Oregano: Provides classic herbal flavor that ties the sauce together.
- Dried Basil: Adds a mild, sweet herb note that complements tomatoes.
- Smoked Paprika: Contributes smoky warmth and deeper color.
- Ground Cumin: Adds earthy, nutty spice for a more complex savory profile.
- Tomato Paste: Concentrates tomato flavor and helps thicken the sauce.
- Crushed Tomatoes: Form the saucy base with bright acidity and sweetness.
- Water: Loosens the sauce so it simmers evenly and tenderizes the potatoes.
- Coconut Aminos: Adds salty-sweet umami that rounds out the tomato sauce.
- Green Pitted Olives: Bring briny pops of flavor that make this recipe distinctive.
- Parsley: Freshens and brightens the finished dish with a clean herbal lift.
Why is it called picadillo?
The word "picadillo" is derived from the Spanish term picar, which translates to mince. Even though picadillo varies from country to country, most recipes contain minced meats like ground beef, which may be one of the reasons it is called picadillo.
What do you eat with Cuban picadillo?
You can serve Cuban picadillo with tortillas, parsley rice, brown rice, beans, or mashed potatoes.
What is Cuban picadillo made of?
Cuban picadillo is made with canola oil, russet potatoes, lean ground beef, kosher salt, black pepper, red onions, red bell peppers, green bell pepper, garlic, dried oregano, basil, smoked paprika, cumin, tomato paste, crushed tomatoes, water, coconut aminos, green pitted olives, and parsley.
Does picadillo have protein?
Yes, picadillo contains protein. Each serving of picadillo contains 38 grams of protein. Most of the protein comes from the ground beef.
Time & Serves
Ingredients
2 tablespoons Canola Oil
2 medium Russet Potatoes, cut into 1/4-inch cubes
1 ½ pounds Lean Ground Beef
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 medium Red Onion, minced
1 small Red Bell Pepper, minced
1 small Green Bell Pepper, minced
4 cloves Garlic, minced
1 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
½ teaspoon Smoked Paprika
½ teaspoon Ground Cumin
1 tablespoon Tomato Paste
1 (14-ounce) can Crushed Tomatoes
1/2 cup Water
¼ cup Coconut Aminos
½ cup Green Pitted Olives
⅓ cup chopped Parsley
Instructions
Place the canola oil in a large skillet and set it over medium-high heat.
Add the russet potatoes to the skillet in an even layer and cook them for 10 minutes, stirring them every 2–3 minutes, until the potatoes are golden brown on all sides.
Remove the potatoes from the skillet and place them onto a plate. Set them aside.
Next, add the ground beef to the same skillet you cooked the potatoes in. Cook the ground beef for 5–8 minutes, using your spoon to break it into smaller pieces.
Next, add the kosher salt and black pepper and stir to combine. Add the red onion, red bell pepper, and green bell pepper and cook them for 3 minutes until they soften.
Stir in the garlic, oregano, basil, smoked paprika, and cumin and cook for 1 minute until fragrant.
Next, add the tomato paste and cook it for 1 minute.
Add the crushed tomatoes, water, and coconut aminos and stir to combine. Decrease the heat to low and cook for 15 minutes.
Add the green pitted olives and potatoes and stir to combine. Cover and cook for 15 minutes, stirring occasionally until the potatoes are tender.
Remove the picadillo from the stove and stir in the parsley before serving.
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