Cuban Picadillo

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

Cuban Picadillo


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)


Please read our DISCLAIMER REMINDER prior to making any recipes on this site!

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.



  1. Hi, I’m new to the Keto diet way, which I am using to heal cancer, and am still learning how to do it correctly. I see your recipes in this cookbook seem to be aimed primarily at children? child portions/recipes. How do I adapt this for myself as an adult?

    Thanks, Shirl.

    • The recipes are calculated by a registered dietitian to make sure calorie needs are met for growth and development without exceeding individual requirements. I strongly encourage you to seek out a dietitian who works with adults to evaluate your specific needs. Calorie intake and ratio are equally important to making the diet effective. Only a dietitian would be able to tell you exactly how many calories a what your correct ratio should be. I wish you the best with your treatment!

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