Paleo Classic Picadillo
Elevate your dinner table with this flavorful Paleo Classic Picadillo, a wholesome, grain-free twist on a beloved Latin American dish. Packed with nutrient-rich ingredients like tender ground beef, sweet raisins, briny green olives, and aromatic spices like cumin and cinnamon, this hearty recipe delivers a perfect balance of savory and subtly sweet flavors. A medley of diced tomatoes and tomato paste creates a rich, mouthwatering base, while fresh cilantro adds a pop of color for optional garnish. Ready in just 45 minutes from prep to plate, this paleo-friendly picadillo is perfect for those seeking a healthy, comforting one-pan meal. Serve it on its own or pair with cauliflower rice for a complete dinner that’s bursting with authentic, vibrant flair.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 3 minced garlic cloves
- 1 pound ground beef
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 14.5 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 0.25 cup raisins
- 0.5 cup, sliced green olives
- 1 whole bay leaf
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until the onion is translucent and the pepper is softened, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking up the meat with a spatula, until it is browned and cooked through, about 5-7 minutes.
Stir in the ground cumin, ground cinnamon, sea salt, and black pepper, mixing well to coat the beef evenly with the spices.
Add the diced tomatoes, tomato paste, raisins, green olives, and bay leaf to the skillet. Stir to combine all ingredients thoroughly.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let the picadillo cook for about 15 minutes, stirring occasionally.
Remove the bay leaf before serving.
Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 48.5 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3036 mg | 65% | |
*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.
