• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Cuban Picadillo

Beef, chorizo, olives and spices make this dish a great accompaniment to rice or a filler for tacos.
Cuban Picadillo

Share This Recipe

89% of people like this recipe
( 18 votes )

What do you think?

Servings: 2
Total Time: 30 minutes
Recipe by: Frankie


8 oz ground beef
2 oz pork chorizo
1/2 cup finely chopped yellow onion
1/2 cup finely chopped bell pepper
2 cloves garlic, minced
2 TBSP tomato paste
1/4 cup dry white wine
1/2 cup diced tomatoes
1 TBSP capers
1/2 cup sliced pimento stuffed olives
1 tsp cumin
1 bay leaf
salt & pepper


1. Heat a large skillet over medium-high heat and add the beef, chorizo, onion and bell pepper. Cook while breaking up the beef and chorizo into small pieces until beef is no longer pink, about 5 minutes.

2. Stir in the garlic and tomato paste and cook until garlic is fragrant and the tomato paste darkens, about 2 minutes. Stir in the wine, tomatoes, capers, olives, cumin and bay leaf. Bring to a boil then cover the pan and reduce heat to low, simmer for 15 minutes stirring occasionally. Remove the lid, discard the bay leaf and add salt and pepper to taste.

3. Serve over rice or as a filling for tacos or empanadas.

Recipe Feedback

Cuban Picadillo

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend