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Cuban Picadillo

Updated on December 6, 2015
5 stars from 1 rating of Cuban Picadillo

Cuban Picadillo

When you want something good, something hot, and something filling, but only have 30 minutes, this is the meal for you.

I have been eating Picadillo ever since I've been eating table food. It is a dish that my mother would prepare at least once a week.

This is one of many Cuban dishes my Pennsylvania born, Italian mother, learned how to make from my Cuban born father's relatives.

I truly had the best of both food worlds growing up. My mother was a fantastic cook no matter what she was making. She learned the Cuban dishes from my father's family and all the rest she learned from her mother.

Living in a coal mining town, my grandmother and the other housewives in her neighborhood--German, Polish, Irish, etc.--all taught each other how to make the foods they learned from "the old country."

Dinner in my house was never boring. And since I was fortunate enough to grow up with such a wide variety of flavors, as a teen and later as an adult I was never afraid to try new recipes.

This can't be beat if you want a good dinner in less than 30 minutes.

Cuban Picadillo

Everything you will need to make Cuban Picadillo.
Everything you will need to make Cuban Picadillo.
1. Make rice. I have been using a rice cooker for the last 5 years, but you are welcome to make rice in a saucepan with tight fitting lid. I did it that way for decades. I use one cup of uncooked rice to two cups of water.
1. Make rice. I have been using a rice cooker for the last 5 years, but you are welcome to make rice in a saucepan with tight fitting lid. I did it that way for decades. I use one cup of uncooked rice to two cups of water.
2. Chop about half a large onion. I used Vidalia, but I sometimes use a yellow onion or white, whatever I have on hand. Just don't use red onion.
2. Chop about half a large onion. I used Vidalia, but I sometimes use a yellow onion or white, whatever I have on hand. Just don't use red onion.
3. Brown a pound (or a little more) ground beef and the onion in a pan on medium high to high heat. Drain fat.
3. Brown a pound (or a little more) ground beef and the onion in a pan on medium high to high heat. Drain fat.
4. Add capers, raisins, olives, bay leaf, and 8 oz can of tomato sauce to ground beef and onions, mix. Bring just to boil, then simmer for about 10 minutes.
4. Add capers, raisins, olives, bay leaf, and 8 oz can of tomato sauce to ground beef and onions, mix. Bring just to boil, then simmer for about 10 minutes.
5. Meanwhile, heat Bean with Bacon soup. I only use Campbell's. I'm a big believer in using generic/store brands as a rule, but some things    really are better when you use the name brand. This is one of those times.
5. Meanwhile, heat Bean with Bacon soup. I only use Campbell's. I'm a big believer in using generic/store brands as a rule, but some things really are better when you use the name brand. This is one of those times.
Layer this way: rice first, then meat, then soup. Top with some red wine vinegar and mix it in a bit. Start with about a half tablespoon. You can always add more.
Layer this way: rice first, then meat, then soup. Top with some red wine vinegar and mix it in a bit. Start with about a half tablespoon. You can always add more.

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Approximately 3 Servings

Ingredients

  • 1 to 1 1/2 pounds Ground Beef
  • 1/2 Large Sweet, Yellow, or White Onion, chopped
  • 1 Tablespoon Capers, (or more if desired)
  • 1/4 Cup Raisins, (or more if desired)
  • 1/4 Cup Spanish Olives, (or more if desired)
  • 8 oz. Can Tomato Sauce
  • 1 Bay Leaf
  • 1 Cup Rice, uncooked
  • 11 1/2 oz Can Campbell's Condensed Bean with Bacon Soup
  • Red Wine Vinegar, to taste

Cuban Picadillo

  1. Make rice. In rice cooker place one cup of uncooked rice and add water to the appropriate line according to your cooker's directions. Or in saucepan bring 2 cups of water to boil, add one cup of rice, cover and simmer on low for 20 minutes.
  2. Meanwhile make Picadillo. Place ground beef and onion in pan and saute until beef is browned and onion is wilted. Drain fat.
  3. Add capers, raisins, olives, bay leaf, and tomato sauce. Stir. Bring just to boil then turn heat down to low and simmer for about 10 minutes.
  4. While rice and meat cook, heat soup according to directions on can.
  5. To serve, spoon some rice on plate, add some Picadillo on top of rice, ladle some soup on top of rice. Add red wine vinegar to taste (start with about a tablespoon) and mix in.
  6. Be sure to remove and discard the bay leaf from the Picadillo.

© 2015 Joy Roma

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