Cuban Picadillo Recipe
Servings: 6 servings
Calories: 342kcal
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.
Notes
*I have added raisins before and it is a delicious touch. They add great sweetness to pair with the salty olives. They are not low fodmap though, so I couldn't add them here. I do highly recommend them though!
*If you don't need it low FODMAP, use 1 teaspoon garlic powder instead of garlic oil.
Nutrition
Calories: 342kcal | Carbohydrates: 10g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 677mg | Potassium: 764mg | Fiber: 2g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 5mg