Cuban Picadillo is one of my husbands favorite meals. It’s also a great way to include olives in a main dish. My kids prefer canned green olives over jarred, but I am the opposite. I think the jar olives bring a lot more flavor to the recipe since they have a more intense, briny flavor. This meal comes together quickly once you cook the ground beef. Use a small skillet to finish cooking the dish.

Makes 1 serving

300 calories

7.48g of protein

2.19g carbohydrate

3:1 ratio

Ingredients

37g RAW ground beef, 85% lean

14g butter (may calculate using a preferred oil)

11g raw onion, diced small

25g canned tomato in juice or puree

15g green olives, sliced thin

salt/pepper, red pepper flakes, garlic powder, ground cumin, oregano (all optional)

10g coconut oil (I served this on the side)

Directions

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Sauté the ground beef and butter in a small non-stick skillet over medium heat. Do not drain the fat!

Add the diced onions and cook until translucent.

Add the tomato puree, green olives, and optional seasonings. You may add a little water to allow it to simmer longer. Simmer the mixture until the flavors are well combined.

Serve with the remaining fat.

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