MAKES: 8 servings · PREP TIME: 10 minutes · COOK TIME: 25 minutes
Picadillo is one of those dishes that every person makes differently, but I have yet to try a version I didn’t love. Many traditional versions of picadillo contain raisins. For that same subtle sweetness, you can always add some Sugar-Free Dried Cranberries (here). I love to serve this on top of “Goes with Everything” Garlicky Cauliflower Rice (here).
•2 tablespoons avocado oil or olive oil
•1 small onion, chopped (about ½ cup)
•4 cloves garlic, minced
•1 small green bell pepper, seeded and chopped
•2 pounds ground beef
•1 tablespoon ground cumin
•2 teaspoons dried oregano leaves
•1 teaspoon sea salt
•½ teaspoon ground black pepper
•2 cups tomato sauce or crushed tomatoes
•1 cup sliced pimiento-stuffed green olives
•2 tablespoons capers
1. Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion, garlic, and bell pepper. Sauté until the vegetables are tender, about 5 minutes.
2. Add the ground beef, cumin, oregano, salt, and black pepper to the pan. Cook, breaking up the beef with a spatula, until completely browned, about 7 minutes.
3. Add the tomato sauce, olives, and capers. Reduce the heat to low and let simmer for 10 minutes to allow the flavors to come together before serving.
tip: You can substitute Mexican-style fresh chorizo or ground pork for the ground beef, or use any combination of the three meats.
TOTAL CARBS: 4.4g
NET CARBS: 3.2g