Picadillo
A classic, yet simple Cuban dish that's extremely versatile!
- Prep: 10 min
- Cook: 35 min
- Total: 45 min
- Servings: 4
- Cuisine: Cuban
- Difficulty: Easy
- Cost: $3.99/serving
Dietary
- dairy-free
- nut-free
- gluten-free
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- quick
- classic
- savory
- sauté
Ingredients
- 1.15 pound ground beef (lean (92-93%))
- 0.875 bell pepper (whole, green or red)
- 1 white onion (medium)
- 7 clove garlic
- 8 ounce tomato sauce
- 0.5 cup manzanilla olives (including the brine)
- 0.5 cup raisins
- 1.5 teaspoon oregano (ground)
- 1 teaspoon cumin (ground)
- 0.5 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a medium pot over medium heat, add olive oil and allow it to heat up.
- Dice the onion, peppers, and the garlic (or optionally, use a garlic press on the garlic).
- Add the peppers and the onions to the pot - it should sizzle. Add some salt and sweat the onions for approximately 5 minutes.
- Add the garlic, mix, and let sit for 2-3 minutes or until fragrant.
- Add the meat directly into the pot. Add salt, oregano, and cumin. Mix to loosely incorporate the spices and the meat.
- After the meat has browned a bit (approximately 5 minutes), add the tomato sauce, raisins, and olives. Mix and allow to cook for at least another 10 minutes.
- Once the meat is an even brown color, it's ready to plate! You can let the meat simmer on low for longer, which will improve the flavor!
- Serve and enjoy!
Notes
How to Make It Low-Carb: Use 1 ounce of tomato paste and add 7 ounces of water to form a paste. Substitute this for the tomato sauce. Omit the raisins and add 1 tablespoon of your preferred sugar alternative. Serve over cauliflower rice instead of white rice.
Nutrition (per serving)
- Calories: 382
- Protein: 30.8 g
- Carbohydrates: 27.5 g
- Fat: 17.9 g
- Fiber: 3.7 g
- Sodium: 1135 mg
- Saturated Fat: 5.5 g
- Sugar: 16.8 g
- Cholesterol: 91 mg