Whole30 Classic Picadillo
Transform your weeknight dinner routine with this Whole30 Classic Picadillo, a hearty, flavor-packed dish that’s both paleo-friendly and Whole30 compliant. This one-skillet wonder combines browned ground beef, sweet raisins, briny green olives, and a fragrant blend of cumin, oregano, and bay leaf, all simmered in a rich tomato base infused with coconut aminos. With just 15 minutes of prep and 30 minutes of cook time, this recipe is perfect for busy evenings while keeping your meals clean and wholesome. Serve it with cauliflower rice or a crisp green salad for a satisfying, gluten-free meal that doesn't compromise on flavor. Garnished with fresh cilantro, this Picadillo is a classic made healthier and more vibrant for modern palates.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 cup tomato sauce
- 1 14-ounce can diced tomatoes
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut aminos
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and cook until the onion is translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Push the vegetables to the side and add the ground beef to the skillet. Cook the beef, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes.
Stir the vegetables back into the beef mixture and add the tomato sauce, diced tomatoes, green olives, and raisins. Mix well to combine.
Sprinkle in the ground cumin, oregano, and add the bay leaf. Season with salt and pepper.
Stir in the coconut aminos. Bring the mixture to a simmer, reduce heat to low, and cover the skillet.
Let the Picadillo simmer for about 15 minutes, stirring occasionally to allow the flavors to meld together.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Garnish with fresh cilantro if desired and serve hot. Pair with cauliflower rice or a salad for a complete Whole30 meal.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5903 mg | 257% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 58.4 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3026 mg | 64% | |
*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.
