A Comfort Food Classic, Reimagined
Picadillo is the ultimate comfort food—a savory, fragrant hash that feels like a warm hug in a bowl. It’s one of those magical dishes where every family has their own treasured recipe, and honestly, I’ve never met a Picadillo I didn’t love. It’s a beautiful tapestry of ground meat, tomatoes, and briny olives and capers, creating a flavor that’s both complex and incredibly satisfying.
While many traditional recipes call for raisins to add a touch of sweetness, I’ve opted to keep this version low-carb by suggesting sugar-free dried cranberries for a similar sweet-tart pop. It’s absolutely divine served over a fluffy bed of Garlicky Cauliflower Rice, making for a hearty, healthy, and completely delicious meal that comes together in no time.
Ingredients
• MAKES: 8 servings · PREP TIME: 10 minutes · COOK TIME: 25 minutes
• 2 tablespoons / 30 ml avocado oil or olive oil
• 1 small onion, chopped, about ½ cup / 75g
• 4 cloves garlic, minced
• 1 small green bell pepper, seeded and chopped
• 2 pounds / 900g ground beef
• 1 tablespoon / 15g ground cumin
• 2 teaspoons / 4g dried oregano leaves
• 1 teaspoon / 5g sea salt
• ½ teaspoon / 1g ground black pepper
• 2 cups / 480 ml tomato sauce or crushed tomatoes
• 1 cup / 150g sliced pimiento-stuffed green olives
• 2 tablespoons / 30g capers
Instructions
1. Directions
2. Heat the oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the chopped onion, minced garlic, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
3. Add the ground beef to the skillet along with the cumin, oregano, salt, and black pepper. Use a spatula to break up the meat and cook until it is completely browned, about 7-8 minutes. Drain off any excess grease if necessary.
4. Stir in the tomato sauce, sliced olives, and capers. Bring the mixture to a gentle bubble, then reduce the heat to low. Cover and let it simmer for at least 10 minutes, allowing all the wonderful flavors to meld together. Serve hot.
Nutritional Information
• Per Serving
• CALORIES: 363
• FAT: 28.8g
• PROTEIN: 20.4g
• TOTAL CARBS: 4.4g
• FIBER: 1.2g
• NET CARBS: 3.2g
Pro Tips
• For a different flavor profile, substitute the ground beef with ground pork, fresh Mexican-style chorizo, or a combination of all three.
• This Picadillo tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days for quick and easy meals.
• Beyond cauliflower rice, serve this versatile dish in lettuce cups, stuffed into bell peppers, or over zucchini noodles for other great low-carb options.
FAQ
Q: Is this Picadillo recipe keto-friendly
A: Yes, this Picadillo is designed to be low-carb and keto-friendly, containing only 3.2g of net carbs per serving. It’s perfect served with cauliflower rice for a complete keto meal.
Q: Can I use a different meat instead of ground beef
A: Absolutely. For a different flavor, you can substitute the ground beef with ground pork, fresh Mexican-style chorizo, or a combination of the three.
Q: How long can I store leftover Picadillo
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and taste even better the next day.
Q: What are some low-carb serving suggestions for this dish
A: Besides cauliflower rice, you can serve this versatile Picadillo in lettuce cups, stuffed into bell peppers, or over zucchini noodles for other great low-carb options.
