eCook Meal
Beef Cuban Picadillo-style Tacos
with raisins, red pepper & pitted green olives
A UCOOK take on a traditional Cuban dish made with ground beef, onions, cumin, red pepper, raisins, and olives. Served on a corn tortilla, drizzled with a crème fraîche & guac sauce, and squeezed with fresh lime!
Serving guide
Choose your portion size.
LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomato and place in a bowl. Add the remaining onion, the juice of 1 lime wedge, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!
LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomato and place in a bowl. Add the remaining onion, the juice of 2 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!
LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the tomatoes and place in a bowl. Add the remaining Onion, the juice of 3 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!
LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the tomatoes and place in a bowl. Add the remaining Onion, the juice of 4 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R315.75
for 4 servings · R78.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Raisins needs 60 gRaisin Bread 500 g 500 g at R57.99 · 12% of packR6.96
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Ground Cumin needs 40 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
Not in the Woolies basket — source these elsewhere:
- Red Bell Peppers
- Dried Chilli Flakes
- Corn Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Cuban Picadillo-style Tacos?
The preparation time for Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives is between 10 and 25 minutes.
What is the total time required to make Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives?
The total time required to make Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives is between 20 and 35 minutes.
How many servings does Beef Cuban Picadillo-style Tacos provide?
4 servings
What are the main ingredients in Beef Cuban Picadillo-style Tacos?
Beef, Beef Mince, Corn Tortilla, Creme Fraiche, Dried Chilli Flakes, Ground Cumin, Guacamole, Lime, Onion, Pitted Green Olives, Raisins, Red Bell Pepper, Tomato
What is the nutritional information of Beef Cuban Picadillo-style Tacos?
Calories: 940, Carbs: 70 grams, Fat: grams, Protein: 38.3 grams, Sugar: 24.9 grams, Salt: 617 grams
How do I prepare Beef Cuban Picadillo-style Tacos?
LET’S GET GOING: Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside. TOMATO SALSA & GUAC: While the mince is frying, roughly dice the tomato and place in a bowl. Add the remaining onion, the juice of 2 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency. TOASTING TORTILLAS: Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out. CUBAN-STYLE FEASTING: Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef! PICADILLO-STYLE MINCE: Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
What should be prepared from my kitchen to make Beef Cuban Picadillo-style Tacos?
Beef, Beef Mince, Corn Tortilla, Creme Fraiche, Dried Chilli Flakes, Ground Cumin, Guacamole, Lime, Onion, Pitted Green Olives, Raisins, Red Bell Pepper, Tomato
How many calories does Beef Cuban Picadillo-style Tacos have?
940 calories
How much fat content does Beef Cuban Picadillo-style Tacos have?
grams