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Picadillo Casserole

Picadillo Casserole
30 min
15 min
4 servings
  • Picadillo Casserole is a classic Cuban beef hash recipe. Bacon and ham and the savory cumin and oregano spices make for a flavorful mixture. Currants and stuffed olives give this dish a special final touch.
Key Ingredients


  • 3 tablespoons bacon drippings
  • 1 large potato, peeled and coarsely chopped
  • 1 pound ground beef
  • 1 cup chopped ham
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 tablespoon chopped garlic
  • 1/4 cup currants or raisins
  • 1/4 cup pimiento-stuffed green olives, cut in half
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 tablespoons tomato sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crushed
  • 1/2 teaspoon white vinegar
  • Hot, cooked rice
  • 4 sunny-side-up eggs (optional)

Make It

Step 1
Heat bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.
Step 2
Cook beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar.
Step 3
Serve over rice. Top with egg.

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