Name: Abuela's Picadillo
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 2 pounds lean ground beef; 0.25 cup olive oil; 0.5 onion, chopped; 0.5 green bell pepper, chopped; 2 tablespoons minced garlic; 2 (8 ounce) cans tomato sauce; 2 cups water; 0.5 cup red cooking wine; 3 tablespoons hot sauce (such as Louisiana®); 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®); 1 tablespoon chopped fresh parsley; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon ground cumin; 0.5 teaspoon ground black pepper; 0.25 teaspoon ground bay leaf; 3 ounces Spanish-style olives; 1 small butternut squash, peeled and cut into cubes; 1 teaspoon salt, or to taste

Abuela's Picadillo

4.8

(31)

24 Reviews

5 Photos

This is my grandmother's Cuban picadillo recipe for ground beef hash/chili, usually served with white rice, beans, and plantains. Picadillo also goes great with mashed potatoes and can be made without squash. This dish is a favorite at home, so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course, my kids say this is the best picadillo they've ever had, and I agree!

Recipe by MarieSoler

Updated on February 22, 2023

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 25 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 small butternut squash, peeled and cut into cubes
1 teaspoon salt, or to taste

Directions

Cook and stir ground beef in a large stockpot over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain grease.

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Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and garlic to hot oil; cook and stir until fragrant, 2 to 3 minutes. Add to beef in the stockpot.

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Pour tomato sauce, water, wine, and hot sauce into the stockpot. Stir in sazón seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.

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Split olives in half with your fingers and stir into picadillo. Add squash. Simmer until squash is tender and liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

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Tips

You can use another type of squash if butternut is not available.

You can substitute a pinch of saffron or a dash of yellow food coloring for the sazon packet.

Nutrition Facts (per serving)

378	Calories
22g	Fat
22g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 378
% Daily Value *
Total Fat 22g	28%
Saturated Fat 7g	33%
Cholesterol 74mg	25%
Sodium 1856mg	81%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 24g
Vitamin C 44mg	218%
Calcium 94mg	7%
Iron 4mg	22%
Potassium 965mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.