Entrée: Cuba – Picadillo (Cuban 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 10 min

Cook 20 min

Total 30 min

Ingredients

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

1 lb (450 g) ground beef
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced (or 1 cup (240 ml) canned diced tomatoes)
2 tbsp (30 ml) tomato sauce or paste
2 tbsp (30 ml) oil
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) dried oregano
Salt and pepper to taste
1 / 4 cup (60 ml) green olives, sliced (optional)
2 tbsp (30 ml) raisins (optional)
Young green onion tops, chopped, for garnish

Show original ingredient measurements

1 lb (450 g) ground beef
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced (or 1 cup / 240 ml canned diced tomatoes)
2 tbsp (30 ml) tomato sauce or paste
2 tbsp (30 ml) oil
1 tsp ground cumin
1 / 2 tsp dried oregano
Salt and pepper to taste
1 / 4 cup (60 ml) green olives, sliced (optional)
2 tbsp (30 ml) raisins (optional)
Young green onion tops, chopped, for garnish

Instructions

1. Heat oil in a skillet over medium heat; sauté onion and bell pepper until softened.
2. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
3. Stir in diced tomatoes, tomato sauce, cumin, oregano, salt, pepper, and optional olives/raisins; bring to a simmer.
4. Reduce heat and simmer 10–15 minutes until flavors meld and sauce thickens. Adjust seasoning.
5. Garnish with chopped young green onion tops and serve with white rice, tortillas or in empanadas.