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5 from 5 votes

Ground Beef Picadillo with Cauliflower Rice

A flavorful Cuban-style ground beef picadillo. With the unexpected tang of green olives and a hint of sweetness from raisins, this comforting beef dish cooks up in one pan and in under 30 minutes, making for a quick clean-up!
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Cuisine: Latin American
Keyword: Ground Beef, One Pan, Picadillo
Servings: 4
Author: Andrea Howe


  • 2-3 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion diced or thinly sliced
  • 5 garlic cloves minced
  • 2 tsp each chili powder & ground cumin
  • 1 14.5 ounce can crushed tomatoes
  • 3/4 cup golden raisins
  • 1/2 cup green olives either sliced or pimento stuffed, in about 1/4 cup of their own brine of olive juice
  • 1 tbsp red wine vinegar
  • Cauliflower or white rice and plantain chips to serve


  • In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the ground beef and salt & pepper, and cook through, making sure to break up the ground beef into crumbles.
  • Drain and set aside.
  • Add in another tbsp of olive oil and cook the onions and garlic for 3-5 minutes till translucent.
  • Stir in the chili powder and cumin till well combined.
  • Add in the tomatoes, red wine vinegar and stir till combined.
  • Add in the raisins and the olives & the brine, stirring till combined.
  • Lastly, add back in the ground beef and stir till combined. Sprinkle with salt & pepper to taste.
  • Serve over white or cauliflower rice and plantain chips.