Picadillo
Picadillo is a fragrant Cuban chili, easily cooked in just one pan with ground beef, onions, olives, and warm spices like cinnamon and cumin. Low carb, keto, and paleo.
Picadillo is a fragrant Cuban chili, easily cooked in just one pan with ground beef, onions, olives, and warm spices like cinnamon and cumin. Low carb, keto, and paleo.
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking soda
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 5 cloves garlic minced
- 1 green bell pepper finely chopped
- 1/2 medium white onion finely chopped
- 1 pound 90% lean ground beef ((avoid less than 90% which will be too greasy))
- 1/8 - 1/4 teaspoon ground cayenne ((from mild to
- 8 ounces canned tomato sauce ((i use unsalted))
- 3 ounces (drained weight) pitted green olives thinly sliced ((i use ones with pimiento))
- chopped fresh cilantro ((for topping at the end))
- Carbohydrate 7.23682573806355 g
- Cholesterol 81.3416666666667 mg
- Fat 32.1361167444355 g
- Fiber 1.62058411707163 g
- Protein 1.57851911668634 g
- Saturated Fat 19.6492889676159 g
- Serving Size 1 1 serving (382g)
- Sodium 223.363952345832 mg
- Sugar 5.61624162099192 g
- Trans Fat 2.24515299950401 g
- Calories 314 calories
Step-by-step
- In a mixing bowl, stir together water, salt, baking soda, and pepper until the baking soda is dissolved.
- Evenly pour the marinade over the beef, stirring or using hands to work the marinade into the meat until it's just absorbed (don't overmix). The baking soda will help tenderize the meat. Set aside.
- In a wide pan (I use an 11-inch nonstick pan), heat olive oil over medium heat until hot.
- Add chopped bell pepper and onion, cooking until softened and lightly browned, 5 to 10 minutes, stirring occasionally.
- Add minced garlic and all dried spices to the pan, stirring for about 30 seconds to release the aromatics.
- Reduce to medium-low heat. Add tomato sauce, stirring it in for about 30 seconds.
- Add the beef and olives, and increase back to medium heat.
- Cook until the beef is browned and some of the released liquid has evaporated, 10 to 15 minutes, stirring frequently to crumble the beef as it cooks.
- Serve into bowls, and top with fresh cilantro.
My Favorite One-Pan Cuban Picadillo
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present need to get dinner on the table quickly. That's why I've fallen head over heels for this Picadillo recipe. It's not only incredibly flavorful and satisfying, but it's also incredibly easy to make, requiring minimal cleanup – a huge bonus in my book!
The beauty of this dish lies in its simplicity. It's a one-pan wonder, meaning less washing up and more time spent with my family. The combination of ground beef, vibrant bell peppers, sweet onions, and a blend of warm spices like cinnamon and cumin creates a symphony of flavors that dance on your tongue. The subtle hint of cayenne pepper adds a delightful kick without overwhelming the other ingredients. It's a perfect balance of sweet, savory, and spicy.
I love that this recipe is versatile. Feel free to adjust the amount of cayenne pepper to suit your spice preference. Some days, I crave a milder version, while other days, I want a little more heat. The beauty is that you can tailor it to your taste buds without sacrificing the incredible flavor profile.
Beyond its ease and taste, the Picadillo aligns perfectly with my healthy eating goals. It's naturally low-carb, making it suitable for keto and paleo diets. I appreciate that I can enjoy a delicious and satisfying meal without compromising my commitment to healthy living. It's a true guilt-free pleasure.
This Picadillo is more than just a quick weeknight dinner; it's a taste of sunshine, a reminder of warm Cuban evenings, and a testament to the fact that healthy eating doesn't have to be boring. The vibrant colors and aromatic spices transform a simple meal into a culinary adventure, one that my family and I thoroughly enjoy. It's a recipe that I wholeheartedly recommend to anyone looking for a quick, easy, healthy, and undeniably delicious meal.
One of my favorite things about this recipe is how well it travels. I often make a big batch on the weekend and portion it out for lunches during the week. It’s equally delicious cold or reheated. Sometimes, I’ll pack it in a thermos and take it along on a picnic or to the park. The flavor is always amazing and it makes me feel like I am on a little vacation, even during my busy work days.
So, the next time you find yourself short on time but craving a flavorful and healthy meal, try my Picadillo recipe. It's a guaranteed crowd-pleaser that will quickly become a staple in your kitchen. Prepare to be amazed by its simplicity and its deliciousness. It's a recipe that has become a regular part of my weeknight rotation and a delightful addition to my healthy eating lifestyle. I even make it for special occasions, adapting it to include other vegetables like zucchini or carrots, depending on what’s in season. You can make it your own, letting your creativity guide you!
This recipe makes it easy to incorporate healthy eating habits into my busy schedule. It's quick, it's delicious, and it leaves me feeling energized and satisfied, ready to take on whatever the day throws at me. It’s a true testament to the fact that healthy eating doesn't have to be time-consuming or tedious. With a little planning and the right recipes, you too can enjoy delicious and nutritious meals without sacrificing precious time or energy.
