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
7.48g of protein
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)
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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.