Beef Picadillo

Savory ground beef simmered with tomatoes, warm spices, and green olives, served alongside black beans and warm corn tortillas.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• sauté
• quick
• comfort food

Ingredients

• 1 pound ground beef (lean)
• 1 yellow onion (medium, finely diced)
• 1 green bell pepper (medium, diced)
• 3 clove garlic (minced)
• 1 can canned diced tomatoes
• 0.33 cup green olives (pitted, sliced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.75 teaspoon kosher salt
• 1 can canned black beans (rinsed and drained)
• 8 corn tortillas (warmed)

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, yellow onion, and green bell pepper, breaking up the meat with a wooden spoon until browned and vegetables soften, about 7 minutes.
2. Stir in the minced garlic, ground cumin, dried oregano, and 1/2 teaspoon of the kosher salt; cook for 1 minute until fragrant.
3. Add the canned diced tomatoes and sliced green olives. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 10 minutes until the sauce thickens and beef reaches at least 160 degrees F.
4. Meanwhile, heat the drained black beans in a small saucepan over medium heat with 2 tablespoons of water and the remaining 1/4 teaspoon kosher salt for 5 minutes. Warm the corn tortillas in a dry skillet.
5. Serve the beef picadillo hot with seasoned black beans and warm corn tortillas on the side.

Notes

Ensure corn tortillas are 100% gluten-free; store leftover picadillo and beans separately for easy assembly.

Nutrition (per serving)

• Calories: 535
• Protein: 35.7 g
• Carbohydrates: 61.9 g
• Fat: 13.8 g
• Fiber: 8.5 g
• Sodium: 1171 mg
• Saturated Fat: 5 g
• Sugar: 7 g
• Cholesterol: 73 mg