Best Cuban Picadillo Paleo Recipes

CLASSIC CUBAN-STYLE PICADILLO

Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories World Cuisine Recipes Latin American Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

EASY CUBAN PICADILLO

Easy Cuban Picadillo image

My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon cider vinegar
2 cups hot cooked rice
Fresh cilantro leaves, optional

Steps:

In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

CUBAN PICADILLO (PALEO)

Cuban Picadillo (Paleo) image

Make and share this Cuban Picadillo (Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories One Dish Meal

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons of preferred cooking oil (e.g. coconut or olive oil)
1 lb ground beef
4 garlic cloves, minced
1 medium onion, chopped
1/2 cup tomato paste
12 -15 pimento stuffed green olives
2 teaspoons cumin
2 teaspoons dry oregano
1/4-1/2 cup red wine, beef broth or 1/4-1/2 cup water
1 green bell pepper, diced
2 carrots, diced
1 bay leaf
salt and pepper

Steps:

In a large skillet, brown the onions in the oil over medium-high heat.
Add the ground beef and carrots and cook for 3-5 minutes, while stirring and breaking down the big clumps of meat.
Add the bell pepper, tomato paste, wine and spices and continue to cook covered, over medium heat, until the meat is done and the vegetables are tender (20 - 30 minutes).
Add the olives and cook for an additional 2 minutes.
Remove from heat, let stand for 5-10 minutes and serve.