This Cuban Picadillo Recipe is a quick meal that is full of flavor! Ready in under 30 minutes and so filling. Made paleo, gluten free, dairy free, and low fodmap.
Quick disclaimer: I am not claiming this to be authentic, especially with my substitutions to make it low fodmap. It is based of Skinnytaste's recipe. I AM claiming it to be an extremely tasty meal that you will make over and over!
Quick, easy meals are definitely my go-to and this meal is definitely that! The leftovers are just as good, if not better than when it's first made. It would be perfect for meal prepping lunch for the week.
Picadillo is usually served with rice and I have done that many times, but I thought pan fried tomatoes would be a nice change and I was right. The crunchiness adds great texture and I highly recommend trying it.
Low FODMAP option
I made this low fodmap by using garlic oil, green onions, pureeing a can of diced tomatoes (since tomato sauce includes onion and garlic powder) and double checking the ingredients on the olives for no onion or garlic. It still has so much flavor though!
You will love this cuban picadillo recipe because it is easy, fast, and so delicious! Even if you have never heard of Picadillo before, I encourage you to try it. I promise it will not disappoint!
Here are some more tasty recipes that are quick: Easy Korean Beef Bowls, Sloppy Joes, and Stuffed Pepper Soup.
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Cuban Picadillo Recipe
Ingredients
- 2 pounds grass-fed ground beef
- 1 tablespoon garlic oil
- 1 teaspoon salt
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1 14.5oz can fire roasted tomatoes, blended
- 1 cup chopped green onion, about 2 bunches (green part only for low fodmap)
- 1 teaspoon ground cumin
- ½ cup green olives, with 2 tablespoon of brine from the jar
- ¼ cup raisins, optional*
Instructions
- In a large skillet, brown the beef in the garlic oil over medium heat. Sprinkle with salt and break up with a spatula as needed. Cook for 5 minutes. It may not be cooked through- that's okay.
- Add in the red pepper, tomatoes (both), green onion, and cumin. Cook until veggies are tender and beef in cooked through, about 10 minutes.
- Add in olives and brine and cook another 3-5 minutes. Serve with crispy potatoes or white rice if not on a Whole30.
TRACI GENDRON says
I have made this several times. The combination of flavors is delicious!
Laurel Wycoff says
When do you add the raisins, if adding?
Jessica DeMay says
Hi Laurel- at the end with the olives. Hope you love it!
Ray says
Hi Jay,
I start my Whole30 journey tomorrow November 1, 2018. I found your blog and I feel so much better now that I have practical meals my husband and 3 little ones will enjoy. Regarding the Picadillo, are those potatoes that’s pictured?
Thanks Jay!
Ray
Jessica DeMay says
I'm so glad you found me, Ray! I hope you find lots of recipes you love! Yes, those are pan fried tomatoes next to it. I have a baked fry recipe here: https://www.jaysbakingmecrazy.com/2016/01/04/paleo-baked-fries/
Let me know if you have any other questions.