Name: Dominican-Style Beef Picadillo (Carne Molida)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon vegetable oil ((15 ml)); ½ bell pepper, (chopped (75 g)); ½ medium red onion, (chopped (75 g)); 2 garlic cloves, (minced (6 g)); 1 pound lean ground beef ((454 g)); 1 teaspoon adobo seasoning ((5 g)); ½ teaspoon ground black pepper ((1 g)); 1 teaspoon dried oregano ((1 g)); 1 teaspoon sazón seasoning, (culantro and achiote (4 g)); ¼ cup tomato sauce ((60 ml)); 1 cup water ((240 ml)); 1 teaspoon fresh lime juice ((5 ml)); 1 tablespoon sliced pimento-stuffed green olives ((15 g)); 1 tablespoon fresh cilantro, (roughly chopped (4 g))

Some recipes just live in your weekly rotation, and this Dominican-style beef picadillo is one of them.

In many Dominican homes, carne molida is that reliable, no-stress meal you can throw together without overthinking it. It’s simple, flavorful, and always hits. The kind of dish you serve with a side of White Rice or alongside a plate of Habichuelas Guisadas (Dominican Beans), and suddenly, you have a full meal that feels complete.

What I love most about this dish is how practical it is. You can keep it classic, serve it fresh, or use it as a base for other meals like Pastelón de Papa (Beef Casserole with Potato) or even stuffed into empanadas. It’s one of those recipes that works for real life, and still tastes like home.

Picadillo served with rice and plantains on the side ready to eat

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What is Dominican Picadillo?

Dominican picadillo, also known as carne molida, is a beef picadillo made with peppers, onions, garlic, tomato sauce, and olives.

Unlike some other versions across Latin America, the Dominican style keeps things simple and balanced. It’s not sweet, it’s not overly saucy; it’s all about clean, well-seasoned flavor with just enough moisture to bring everything together.

It’s a staple for a reason. Quick to make, easy to customize, and always satisfying.

Two plates of picadillo served with rice and plantains

Dominican vs Cuban Picadillo

While both Dominican and Cuban beef picadillo start with ground beef, aromatics, and tomato-based sauce, the flavor profiles are noticeably different.

Dominican picadillo is typically savory and straightforward, seasoned with adobo, oregano, and sazón, with olives or capers adding a subtle briny touch. It focuses on balance and simplicity.

Cuban picadillo, on the other hand, often leans into a sweet and savory combination, commonly made with raisins and sometimes capers for extra contrast.

Neither is better. It just comes down to preference. But if you grew up eating Dominican food, this version will taste the most familiar.

Step-by-Step Instructions

Start by heating oil in a large skillet over medium heat. Once hot, add the onion, bell pepper, and garlic. Let them cook until softened and fragrant, about 5 minutes. This is where the flavor starts building, similar to how you begin dishes like my Salami Guisado (Stewed Dominican Salami).

Add the ground beef and begin breaking it apart with a wooden spoon as it cooks. Season with adobo, black pepper, oregano, and sazón, stirring well so everything is evenly coated.

step by step process of cooking beef picadillo

Continue cooking until the beef is fully browned and no longer pink. At this point, stir in the tomato sauce, water, and olives. Lower the heat slightly and let everything simmer, stirring occasionally, until the liquid reduces and the mixture thickens.

Finish with a squeeze of fresh lime juice and chopped cilantro. Give it a final taste and adjust the seasoning if needed. The result should be savory, balanced, and full of flavor without being heavy.

Serving Suggestions

This is one of those dishes that can go in so many directions.

The most classic way to serve it is over a plate of White Rice with a side of Habichuelas Guisadas (Dominican Beans). Add some crispy Tostones (Fried Green Plantains) or Maduros (Sweet Fried Plantains), and you have a full Dominican meal.

You can also use this beef picadillo as a filling for empanadas, pastelitos, or even as the base for dishes like Pastelón de Plátano Maduro (Sweet Plantain & Picadillo Casserole).

And if you’re like me, you’ll find yourself making it once and turning it into two or three different meals throughout the week.

beef picadillo served on a white plate with white rice and maduros on the side

Storage Tips

Let the picadillo cool completely before storing.

Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, warm it on the stovetop over medium heat or in the microwave, adding a splash of water if needed to loosen it up.

For longer storage, freeze it in portions. It will keep well in the freezer for up to 2–3 months. When ready to use, thaw overnight in the refrigerator and reheat as usual.

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