Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!
- 1/2 large chopped onion
- 2 cloves garlic (minced)
- 1 to mato (chopped)
- 1/2 pepper (finely chopped)
- 2 tbsp cilantro
- 1-1/2 lb 93% lean ground beef
- 4 oz 1/2 can tomato sauce (I like Goya, check label for Keto)
- kosher salt
- fresh ground pepper
- 1 tsp ground cumin
- 1-2 bay leaf
- 2 tbsp alcaparrado (capers or green olives would work too)
Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 477mg, Fiber: 1g, Sugar: 3g
Freestyle Points: 3
Points +: 4