I can’t remember the first time I had picadillo, but it was instant love. Spiced beef mixed with capers and olives, raisins and potatoes. Well, I can’t have those last two anymore, but the good news is that it’s actually even better without them. I’m not big on sweet and savory, even though it actually works for this particular dish. And the potatoes are mainly just unnecessary carbs. So instead I’m just eating savory and salty, and it works out well. This is also a great recipe for meal prep, because it’s quick and to make and both freezes and reheats well.
By quick and easy, I mean that this might be the shortest recipe post I’ve ever made. Start out with 2 pounds of ground beef. I used 93% lean because that was what was on sale, but normally I’d use 85%. My macros count 93% lean, so make sure you adjust for that if you use something different. Chop up a small onion (I ended up with about 2/3 cup) and half a green pepper. Throw all of this into a large Dutch oven or deep non-stick skillet, add two tablespoons of cumin, a tablespoon of oregano, a tablespoon of garlic, a teaspoon of salt, and several grinds of black pepper. Brown the beef over medium-high heat, breaking it up as it cooks. Once the beef is browned, add a can (about 1.75 cups) of tomato sauce and two tablespoons of capers. Reduce the heat to low and simmer for ten minutes or so, until the onions and pepper are soft, then add 12 halved jumbo pimiento-stuffed green olives. Serve it by itself or over cauliflower rice. See? Literally one paragraph of description. The recipe will almost be redundant.
Keto Cuban Picadillo
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 1/2 large green pepper diced
- 2 tbsp ground cumin
- 1 tbsp oregano
- 1 tbsp minced garlic
- 1 tsp salt
- black pepper to taste
- 1 14.5 ounce can tomato sauce
- 2 tbsp capers drained
- 12 jumbo pimiento stuffed olives halved lengthwise
Instructions
- Add the ground beef, peppers, onions, garlic, cumin, oregano, salt, and pepper to a Dutch oven or deep non-stick skillet over medium high heat. Cook, stirring the beef to crumble it, until the beef is browned.
- Add the tomato sauce and capers and simmer until the peppers and onions are soft, about 10 minutes. Add the olives and remove from heat. Serve alone or with cauliflower rice.
- Macros per serving, using 93% lean beef: 286 calories, 7 net carbs, 32 grams protein, 13 grams fat.
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