Cuban Picadillo Paleo
Transport your taste buds to the vibrant flavors of the Caribbean with this Cuban Picadillo Paleo recipe! This wholesome, low-carb twist on the classic Cuban comfort food combines savory ground beef with the sweetness of raisins, the briny tang of green olives, and the smoky depth of cumin and paprika. Simmered in a rich tomato base with aromatic garlic, onion, and bell peppers, this one-pan dish is as nutritious as it is flavorful. Perfectly paleo and gluten-free, it’s served over fluffy cauliflower rice for a satisfying, healthy meal. Quick to prepare in just 45 minutes, this recipe is ideal for busy weeknights or meal prep, and the optional garnish of fresh cilantro adds a final burst of brightness. Try this paleo-friendly Cuban picadillo for a deliciously balanced dinner that’s packed with bold, comforting flavors!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 bell pepper, finely diced (any color)
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 can (14 oz) fire-roasted diced tomatoes (no sugar added)
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 2 cups cauliflower rice (optional, for serving)
Instructions
Heat a large skillet or sauté pan over medium heat. Add the olive oil and let it warm up.
Add the diced onion and bell pepper to the pan. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the pan. Break it up with a wooden spoon and cook until browned, about 6-8 minutes.
Stir in the tomato paste, fire-roasted diced tomatoes (with juices), green olives, and raisins.
Add the ground cumin, smoked paprika, dried oregano, sea salt, black pepper, and the bay leaf. Stir to combine all ingredients evenly.
Reduce the heat to low, cover the pan, and let the mixture simmer for 15 minutes. Stir occasionally to ensure it doesn’t stick to the pan.
Remove the bay leaf. Taste and adjust seasoning if needed.
Serve hot over cauliflower rice if desired and garnish with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 59.5 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3968 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
