This extra-saucy Cuban-style picadillo features ground beef simmered in a spiced tomato sauce with raisins and olives. Serve with white rice for a quick and comforting weeknight meal, or use it to fill empanadas or tacos, or use as the base for a fun twist on tamale pie.
- 2 lb lean ground beef
- 2 tbsp olive oil, divided
- 1 red onion, finely minced
- 6 cloves garlic, finely minced
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 can (28 oz) diced tomatoes
- 1 cup golden raisins
- 3 bay leaves
- 1 cup stuffed green olives, sliced
- Heat 1 tbsp olive oil in a large dutch oven over medium high heat. Add the beef and cook for 4-5 minutes or until no longer pink, breaking up any large clumps with a wooden spoon as you go.
- Stir in the onions and garlic, and continue cooking for 3-5 minutes longer or until the onions are soft. Stir in tomato paste, chili powder, salt, pepper, cumin, and cinnamon. Cook for 2-3 minutes, or until fragrant.
- Stir in the tomatoes, raisins and bay leaves. Bring to a simmer, then reduce heat to low and simmer, stirring occasionally, for 20 minutes.
- Remove from heat, and stir in the olives. Serve immediately on a bed of cooked white rice, or set aside to cool and then spoon into freezer-safe containers for storage. Leftovers will keep for up to a week in the fridge, and up to 6 months in the freezer.
- Category: Mains
- Method: Stovetop
- Cuisine: Cuban