Lower Carb Picadillo
May 25, 2023
Categories: Ground Beef, Cuban, Mexican Cinco de Mayo, Low Carbohydrate, more
"No potatoes or raisins in this recipe. You can serve it over cauliflower rice, steamed vegetables, or in lettuce wraps. If you're not watching carbs, it's great served over rice. Adjust the spiciness by adding more or less jalapeno."
- Serving Size: 1 (226.9 g)
- Calories 380.4
- Total Fat - 24 g
- Saturated Fat - 7.7 g
- Cholesterol - 109.1 mg
- Sodium - 352.7 mg
- Total Carbohydrate - 5.9 g
- Dietary Fiber - 1.6 g
- Sugars - 2.8 g
- Protein - 34.1 g
- Calcium - 34.5 mg
- Iron - 4.6 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon.
Add the onion, garlic, bell pepper, zucchini, and jalapeno to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Stir in the diced tomatoes, tomato paste, and beef broth. Mix well to combine all the ingredients.
Add the green olives, cumin, paprika, chili powder, salt, and pepper. Stir to incorporate the spices evenly.
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together. If the mixture looks dry, you can add a little more beef broth.
Taste and adjust the seasonings according to your preference.
Garnish with fresh chopped cilantro.
No special items needed.