Entree: Cuba – Picadillo Cubano (Cuban ground beef hash)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 medium yellow onion, approx. 6 oz (170 g), chopped
- 3 cloves garlic, approx. 5/16 oz (9 g), minced
- 1 cup (240 g) diced tomato
- 1 medium carrot, approx. 4 oz (115 g), diced
- 1 poblano pepper, approx. 4 oz (115 g), seeded and diced
- 1 cup (70 g) sliced button mushrooms
- 1 head iceberg lettuce, approx. 1 lb (454 g), shredded (for serving)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 medium yellow onion, approx. 6 oz (170 g), chopped
- 3 cloves garlic, approx. 9 g, minced
- 1 cup (240 g) diced tomato
- 1 medium carrot, approx. 4 oz (115 g), diced
- 1 poblano pepper, approx. 4 oz (115 g), seeded and diced
- 1 cup (70 g) sliced button mushrooms
- 1 head iceberg lettuce, approx. 1 lb (454 g), shredded (for serving)

Instructions

1. In a large skillet over medium-high heat, add the ground beef and brown, breaking it up with a wooden spoon until no longer pink and excess juices have mostly evaporated, about 6–8 minutes.
2. Push beef to one side of the skillet; add the chopped onion and minced garlic to the pan, cook until the onion softens, 3–4 minutes, then stir into the beef.
3. Add the diced carrot, diced poblano, and sliced mushrooms; cook, stirring occasionally, until the vegetables begin to soften, about 6–8 minutes.
4. Stir in the diced tomato, reduce heat to medium-low, and simmer gently, uncovered, until the mixture thickens and flavors meld, about 12–15 minutes.
5. Adjust texture by simmering longer if desired. Serve hot over a bed of shredded iceberg lettuce.