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+ servings

Paleo Whole30 Cuban Picadillo

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6 people


  • 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
  • 1/2 cup green olives, with 2 tablespoon of brine from the jar
  • 1/4 cup raisins, optional*


  • 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. 


*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!