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A wooden bowl with black beans, picadillo, and sautéed peppers and onions sits on a table with utensils and various ingredients nearby.
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Cuban Picadillo (Meal Prep + Freezer-Friendly)

Ground beef simmered in a savory-sweet tomato sauce with olives, capers, and raisins, portioned into freezer-ready cubes for a make-ahead Cuban dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Cuban
Servings: 6 servings (1 cup each)
Calories: 383kcal
Author: Dee Broughton

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 1 medium green bell pepper finely diced
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon black pepper
  • 4 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1½ pounds ground beef at least 85/15
  • ⅓ cup dry white wine or cooking wine
  • 1 (15-ounce) can crushed tomatoes
  • ½ cup pimento-stuffed green olives sliced
  • 2 tablespoons capers
  • 1 tablespoon olive brine or caper brine
  • ⅓ cup raisins optional

Instructions

Soften the Vegetables

  • Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and ½ teaspoon of the salt. Cook 3 to 4 minutes, stirring often, until the vegetables begin to soften.

Bloom the Garlic and Spices

  • Add the garlic, black pepper, cumin, and oregano. Cook 30 seconds, stirring constantly, until fragrant.

Toast the Tomato Paste

  • Add the tomato paste. Cook 1 minute, stirring it into the vegetables, until it darkens slightly.

Brown the Beef

  • Add the ground beef and the remaining salt. Cook 7 to 9 minutes, breaking it into small crumbles, until browned and no longer pink. Spoon off excess grease, leaving just enough to keep the meat moist.

Deglaze with Wine

  • Pour in the dry white wine. Cook 2 to 3 minutes, scraping the bottom of the skillet, until the wine reduces slightly.

Simmer the Sauce

  • Stir in the crushed tomatoes. Reduce heat to medium-low and simmer uncovered 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly around the beef.

Add the Olives, Capers, and Raisins

  • Add the olives, capers, brine, and raisins. Simmer 3 to 4 minutes, until the olives and capers are warmed through and the raisins soften slightly.

Taste and Adjust

  • Taste and adjust the seasoning before cooling.

Serve Fresh or Freeze

  • If you're eating tonight, stop here. Serve the picadillo hot over rice while it's fresh. Everything from this point on is for the freezer.

Cool and Chill

  • Cool the picadillo uncovered for 20 to 30 minutes, stirring once or twice so steam can escape. Transfer to the refrigerator and chill until fully cold before portioning.

Portion

  • Use 1-cup silicone molds for the cleanest portions (½-cup for smaller taco or snack size, 2-cup for larger dinner portions). Fill each mold almost to the top, leaving a little space so the lid doesn't press into the food. Place the molds on a sheet pan so they stay level.

Freeze

  • Freeze for at least 4 hours, or until solid.

Bag and Label

  • Pop the frozen portions out of the molds. Transfer them to freezer-safe bags or containers. Press out as much air as possible, label with the recipe name and date, and freeze for up to 3 months.
    For vacuum sealing: freeze the portions solid first — vacuum sealing soft picadillo will flatten the portions and pull sauce toward the seal. Once frozen solid, seal in vacuum bags and store flat.

Reheat From Frozen

  • Microwave: Place one frozen 1-cup portion in a microwave-safe bowl. Cover loosely and microwave 3 minutes. Stir, then microwave for 1 to 2 more minutes, until hot all the way through. Rest 1 minute before serving.
    (½-cup portions: start at 2 minutes. 2-cup portions: start at 5 minutes, then continue in 1-minute bursts, stirring between each.)
  • Stovetop: Place one frozen portion in a small skillet or saucepan. Cover and warm over medium-low heat for 6 to 8 minutes, stirring once the edges begin to thaw. Continue uncovered for 2 to 3 minutes, until the sauce is hot and evenly mixed. Add a small splash of water only if it looks dry; simmer uncovered a minute if the sauce looks too loose.

Reheat From Thawed

  • Microwave: Place one thawed 1-cup portion in a microwave-safe bowl. Cover loosely and microwave 2 to 3 minutes, stirring halfway through. Rest 1 minute before serving.
  • Stovetop: Place the thawed picadillo in a skillet over medium-low heat. Cook for 4 to 6 minutes, stirring often, until hot. Let it sit 1 minute before serving so the sauce settles.
    • This recipe is part of the GC Freezer Meals system. Pair it with Freezer Spanish rice and black beans for a complete dinner from frozen in under 5 minutes. See the full Batch guide →

Notes

  • Use a beef and pork blend for a richer picadillo — the added fat helps it stay tender through freezing.
  • Ground chicken makes a lighter version; add a little extra oil while cooking since lean meat can dry out faster after freezing.
  • Leave out the raisins for a more savory version.
  • Refrigerate up to 4 days. Freeze up to 3 months.
  • If the beef tastes bland after reheating, finish with a small splash of olive or caper brine, since freezing slightly dulls the seasoning.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 955mg | Potassium: 530mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg