Cuban Picadillo with Ground Beef (Picadillo Santiaguero) Recipe

Sarah Bossert / Getty Images
Ratings (32)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4 to 6 servings Cuban picadillo
Nutritional Guidelines (per serving)
306 Calories
12g Fat
25g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings Cuban picadillo
Amount per serving
Calories 306
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 214mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Protein 26g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is for a traditional Cuban-style picadillo made with ground beef and known as picadillo santiaguero.

Picadillo is a Cuban-style hash made with ground meat (beef or pork or both), olives, onions and in this recipe, potatoes are used.

The name picadillo comes from the Spanish verb picar​, which means to mince into small pieces. Picadillo is common across Latin cultures with variations.​

You can serve it with rice or use it as a filling for empanadas and papas rellenas.


  • 1 pound ground beef
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil for sautéing
  • 1 medium white onion (finely chopped)
  • 1 small green pepper (finely chopped)
  • 4 cloves garlic (minced)
  • 1/2 cup beef stock
  • 3/4 cup tomato sauce
  • 2 small potatoes (peeled and diced)
  • 8 to 10 green olives (pitted)

Steps to Make It

  1. In a medium mixing bowl, combine the ground beef, oregano, cumin, salt, and pepper.

  2. In a frying pan, heat 1 tablespoon olive oil (or more if necessary). Sauté the onions, green pepper, and garlic until soft.

  3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

  4. Add the diced potatoes. Cover and cook another 15 minutes, or until the potatoes are done.

  5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

  6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

You Also Might Like

  • Mexican Picadillo Recipe In this version of picadillo, raisins, jalapenos and brown sugar known as piloncillo are added to the rest of the ingredients.

  • Spicy Spanish Pork Picadillo RecipeCubes of pork are marinated overnight in a spicy mixture of paprika, garlic, and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes.