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Skillet Picadillo

Skillet Picadillo

Bring a little taste of Cuba into your home with an easy and family-friendly recipe for Skillet Picadillo, made in just 30 minutes!
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Course: Main Course
Cuisine: Cuban
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


  • 1 lb. Lean Ground Beef
  • ¼ cup White Onion, chopped
  • ¼ cup Red Bell Pepper, chopped
  • 2 Garlic Cloves minced
  • 1 Plum Tomato diced
  • 2 tablespoon Cilantro minced
  • 1 15 oz. Canned Tomato Sauce
  • 2 teaspoon Ground Cumin
  • 1 Bay Leaf
  • ¼ cup Manzanilla Spanish Olives
  • Salt & Pepper to taste


  • In a large skillet brown the lean ground beef on medium heat. Use a wooden spoon to break the meat apart (for about 5 minutes) until its just about cooked and no longer pink.
  • Then add in the onion, bell pepper, garlic, diced fresh tomato, and cilantro. Mix well then add in the tomato sauce, ground cumin, bay leaf, and Manzanilla Spanish olives.
  • Reduce the heat to low and simmer for at least 20 minutes with the lid on. *If the picadillo is looking a little thick you can add in ¼ cup of water to thin out the sauce. Stir occasionally. Once the picadillo is done, divide evenly among plates and serve on top of rice. 


Serving: 1cup
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