Picadillo is my family's favorite dish! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, and just about anything you can think of!
Yield: 6 Servings
4.92 from 25 votes

Cuban Picadillo

Total Time: 30 mins
Course: Dinner
Cuisine: American
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!

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 477mg, Potassium: 0mg, Fiber: 1g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 4