Cuban Picadillo
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
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A classic meat and potatoes skillet that works perfectly on it’s own, over a bed of rice, or inside your favorite tortilla. It’s packed with flavor and pizazz, enjoy!

Ingredients for Single Meal

  • 1 - lb(s) ground beef
  • 2 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 2 - Russet potatoes
  • 1 - green bell pepper(s)
  • 2 - Tbsp sliced green olives
  • 1 - Tbsp chili powder
  • 1 - tsp ground cumin
  • 1 - cup(s) beef stock
  • - Salt and pepper
  • Garnish: - chopped cilantro**
  • Side: - avocado slices**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Seed and chop the green bell pepper.
  2. Peel and dice the potatoes.
  3. In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet. Stir in the diced potatoes, diced green bell pepper, green olives, chili powder, ground cumin, and beef stock. Combine well and bring to bubbling over medium low heat.
  4. Let cook for 8 to 12 minutes, or until potatoes are tender. Season with salt and pepper to taste.
  5. Prepare the salad. Slice the avocado.
  6. Serve Cuban Picadillo with cilantro garnish and side of avocado slices and salad.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Drain and set aside to cool.
  2. Seed and chop 2 green bell peppers.
  3. Peel and chop 2 potatoes.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the browned ground beef
  • Half of the chopped potatoes
  • Half of the green bell peppers
  • 1 cup beef stock
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper
  • NOTE: Make sure the potatoes are covered with the beef stock before freezing. This will help prevent oxidation.
  • 2 Tbsp sliced green olives

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat and making sure the potatoes are cooked, as directed.

Special notes

Make sure the potatoes are covered with the beef stock before freezing. This will help prevent oxidation. If you prefer to not freeze the potatoes, then you can add them to the skillet at the time of cooking.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Cuban Picadillo

Printable Label Instructions

Thaw and reheat in skillet. Cover and cook for 8 to 12 minutes, or until potatoes are tender.
Serve with cilantro garnish, avocado slices and salad.

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