Cuban Beef Picadillo with Potatoes and Bell Peppers
A hearty Cuban-style ground beef dish featuring tender diced potatoes and colorful bell peppers in a savory seasoned sauce. The beef is cooked until the liquid evaporates, concentrating flavors from chimichurri, paprika, and beef stock powder. This comforting one-pan meal makes an excellent weeknight dinner served over rice or with warm tortillas, offering a satisfying blend of protein and vegetables that's perfect for feeding a family.
Ingredients
- 2 ¼ lb potatoes, diced small
- 1 teaspoon salt
- 4 cups hot water
- 2 tablespoons olive oil
- ½ medium onion, diced
- 2 garlic cloves
- 2 ¼ lb ground beef
- ½ red bell pepper, diced
- parsley, to taste(optional)
- chives, to taste(optional)
- 2 teaspoons salt
- black pepper, generous pinch
- 1 teaspoon chimichurrioregano1:1herb
more traditional flavor
- 2 teaspoons sweet paprika
- 1 teaspoon beef stock powder
Instructions
- 1
Add diced potatoes, salt, and hot water to a saucepan and cook for 3 minutes
- 2
Turn off heat, strain potatoes and set aside
- 3
Add olive oil and diced onion to saucepan and stir until lightly browned
- 4
Add garlic cloves and mix
- 5
Add ground beef and mix well until it starts to cook through
- 6
Cook until water dries up
- 7
Season with salt, black pepper, chimichurri, sweet paprika and beef stock powder for 2 minutes
- 8
Add diced red bell pepper and boiled potatoes
- 9
Top with parsley and chives to taste and mix well
Tips
Cook potatoes just until tender to prevent them from falling apart when mixed with the beef
Let the beef cook until all liquid evaporates to concentrate the flavors and achieve proper texture
Add bell peppers at the end to maintain their slight crunch and bright color
Good to Know
Refrigerate in covered container for up to 3 days
Can be made 1 day ahead and reheated gently on stovetop
Serve hot over rice, with warm tortillas, or alongside fried plantains
Common Mistakes
Don't overcook potatoes in the first step or they'll break apart when mixed
Make sure to cook beef until liquid evaporates to avoid watery picadillo
Substitutions
FAQ
Can I use different types of potatoes?
Yes, waxy potatoes like Yukon Gold work best as they hold their shape better than russets when diced and cooked.
What if I don't have chimichurri seasoning?
Substitute with dried oregano, cumin, or a mix of dried herbs. Start with half the amount and adjust to taste.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.