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Ground Beef Picadillo

This Little Goat went to Cuba
  • This Little Goat went to Cuba


4 servings


30 minutes

active time

20 minutes


Canola or vegetable oil 

1 yellow onion, small dice  

1 red bell pepper, small dice

1 lb. ground beef

1/4 cup This Little Goat went to Cuba, divided 

Kosher salt 

1 14.5-ounce can diced tomatoes 

1/4 cup dry white wine

1 Tbsp tomato paste

3 Yukon Gold potatoes (about 1 lb.), cut into ¼-inch cubes 

1/2 cup golden raisins

1/2 cup pimento-stuffed green olives, halved

1/4 cup chopped cilantro 

Cooked rice, for serving


Coat a large skillet with cooking oil and heat over medium-high heat. Add onions and pepper and sauté until lightly caramelized, about 5-7 minutes. Add ground beef, 2 Tbsp Cuba spice and 1 tsp salt to the skillet. Continue cooking, stirring occasionally, until the meat is browned, about 3-5 minutes more. Stir in the tomato paste and wine and cook for one additional minute.

Add tomatoes, potatoes, ¼ cup water, remaining 2 Tbsp Cuba spice and 1 tsp salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer until the potatoes are tender, about 12-15 minutes.

Uncover and stir in the raisins and olives. Continue cooking until the sauce has thickened and most of the liquid has evaporated, about 10 minutes more. Season to taste with salt and sprinkle with cilantro. Serve over rice.

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