Cuban Picadillo Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Servings 6 Ingredients 3 tbsp olive oil 1 small yellow onion - diced 1/2 large green pepper - diced 2 large cloves of garlic - minced 1 and 1/2 lb ground beef (I use lean) 1/2 tsp adobo seasoning (if you don't have this...go out and get some asap!! It's the best) 1 8 ounce can of tomato sauce 3 tbsp tomato paste 1/4 cup white wine 1/4 cup pimento stuffed olives plus 1 tbsp of the brine from the jar (I just slice my olives in half but you can leave them hole or dice them finely) 1/4 tsp cumin 1/4 tsp sugar Instructions 1. Heat a large skillet over medium-high heat. Once it's hot, add in your olive oil and then add your chopped peppers and onions. Saute until they are soft. It usually takes about 5 minutes. 2. After the 5 minutes, add in the garlic and cook for 1 minute. 3. Add in the ground beef and sprinkle with the adobo seasoning. I have to be honest, I never measure this. I just sprinkle it all around the beef. It does have salt in it though so if you are sensitive to salt, try not to go over the 1/2 teaspoon. 4. Cook the meat until it's browned then add in the rest of the ingredients. (tomato sauce, tomato paste, white wine, olives and brine, sugar, and cumin) 5. Stir everything to combine and cook uncovered for 15 minutes over low heat. Recipe Notes I know some traditional Cuban picadillo recipes contain raisins. If you'd like to include them, just add in 1/4 of raisins when you add in the olives. :) .