Ever heard of Picadillo? It’s a cozy, flavor-packed dish loved in Latin America, Spain, and even the Philippines. The name comes from the Spanish word picar, meaning “to mince,” which is fitting since ground meat is the star of the show here. Traditionally, Picadillo is made with beef, tomatoes, and spices, and it’s often customized with local touches—like raisins for sweetness or olives for a tangy kick.
This version? It’s keto-friendly. Same rich Cuban-inspired taste, but without the carbs. Potatoes and rice are swapped out for low-carb options, making it perfect for anyone on a ketogenic diet—or just trying to eat a bit lighter. Whether you’re cooking for the family or prepping meals for the week, this Keto Picadillo will hit the spot every time.
Quick Recipe Facts
What to Expect
- Total Time: 40 minutes
(10 minutes prep, 30 minutes cook time) - Serves: 6
- Skill Level: Easy enough for beginners with basic cooking skills.
Why You’ll Love It:
This dish is easy to scale, perfect for leftovers, and packed with bold, satisfying flavors. Bonus? It freezes like a dream.
What You Need
Ingredients
Here’s your shopping list:
- 2 pounds ground beef (85% lean)
- 1 cup water
- ½ cup minced onions
- ½ cup green olives (stuffed with pimentos), halved
- ½ cup red bell peppers, diced
- ½ cup white wine (optional, but Pinot Grigio is great)
- ½ cup cherry tomatoes, halved
- ¼ cup olive brine (from the jar of olives)
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
Substitution Ideas
- Ground turkey or pork instead of beef for a lighter option.
- Chicken broth if you’d rather skip the wine.
- Canned diced tomatoes if fresh cherry ones aren’t on hand.
Pro Tip: Splurge on good olives. Their brine makes the flavors pop!
How to Make It
1. Brown the Ground Beef
Start by heating a skillet over medium heat. Cook the ground beef with half the salt and pepper, stirring occasionally. You’re aiming for a deep brown color. This caramelization? It’s where the magic happens. Once browned, set the beef aside and drain the excess fat.
Quick Tip: Got a crowded pan? Work in batches. Browning happens best when the meat has space to sizzle.
2. Sauté Veggies
In the same pan, add olive oil and butter. When they melt, toss in your onions, bell peppers, and the rest of the salt and pepper. Cook for about 2 minutes, just until the onions are soft and translucent. Then, add garlic and stir for 20 seconds (don’t let it burn!).
You’ll Know It’s Ready When: Your kitchen smells amazing. That garlic aroma? Unbeatable.
3. Toast the Spices
Here’s the secret to next-level Picadillo—toast your spices. Add cumin, oregano, cinnamon, and tomato paste. Stir for about 30 seconds until the spices bloom and the tomato paste darkens slightly.
Don’t Skip This Step! Toasting gets rid of that “raw spice” taste.
4. Deglaze with Wine
Pour in the white wine and let it bubble for a minute. While it works its magic, scrape up the browned bits stuck to the pan with a wooden spoon. These bits? They’re flavor gold.
No Wine? No Problem: Use chicken broth or even plain water.
5. Simmer It All Together
Now, the fun part. Add the olives, tomatoes, olive brine, bay leaf, and water. Return the browned beef to the pan and give it a good stir. Cover partially and let it simmer on low heat for 15 minutes.
What to Watch For: The sauce will thicken up slightly, and the tomatoes will soften. You’ll see little bubbles gently breaking on the surface.
6. Serve and Enjoy
Remove the bay leaf (important!). Spoon your Picadillo over cauliflower rice or eat it as is—it’s delicious either way.
How to Make It Your Own
- Add Heat: If you like a bit of spice, toss in red pepper flakes or diced jalapeños when sautéing the veggies.
- Skip the Dairy: Swap butter for extra olive oil.
- Make It Fancy: Garnish with fresh herbs like parsley or cilantro before serving.
- Winter Edition: Stir in diced turnips as a potato stand-in.
How to Serve & Store
Serving Ideas
- Over cauliflower rice or mashed cauliflower (classic low-carb pairing).
- With zucchini noodles for a light, pasta-like twist.
- Next to a simple green salad for a balanced plate.
Leftovers? No Problem.
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Portion into freezer-safe containers and stash them for up to 3 months.
- Reheat: Microwave covered on medium or warm it up gently in a skillet—add a splash of water if the sauce thickens too much.
Meal Prep Tip: Double the recipe, freeze half, and thank yourself later.
Why You’ll Love It
This Keto Picadillo isn’t just a meal—it’s a bite of comfort with a low-carb twist. It’s satisfying, versatile, and easy to whip up. Plus, it’ll remind you why bold spices and simple ingredients are a match made in heaven. Ready to try it?
PrintKeto Picadillo Recipe
A cozy, low-carb twist on the classic Cuban dish! This Keto Picadillo is loaded with ground beef, briny olives, and warm spices. It’s quick, hearty, and perfect for busy weeknights or meal prepping. Pair it with cauliflower rice for a satisfying, keto-friendly meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Cuban-Inspired
Ingredients
Here’s what you’ll need:
- 2 pounds ground beef (85% lean)
- 1 cup water
- ½ cup onions, minced
- ½ cup green olives (pimento-stuffed), halved
- ½ red bell pepper, diced
- ½ cup white wine (like Pinot Grigio)
- ½ cup cherry tomatoes, halved
- ¼ cup olive brine (from the olive jar)
- 1 small bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Instructions
1. Cook the Ground Beef
- Heat a large skillet over medium heat.
- Add the ground beef and sprinkle with half the salt and black pepper. Cook until browned and crumbly, about 7–8 minutes.
- Remove the beef from the skillet and set it aside. Drain most of the fat, leaving a little for flavor.
Pro Tip: Don’t overcrowd the skillet—brown the beef in batches if necessary.
2. Sauté the Aromatics
- In the same skillet, heat olive oil and butter over medium heat.
- Toss in the minced onions and red bell pepper. Sprinkle with the rest of the salt and pepper. Cook for 2 minutes, stirring occasionally.
- Add garlic and sauté for about 20 seconds until fragrant.
Look for This: Onions should be soft and translucent, and you should smell the garlic.
3. Toast the Spices
- Stir in the cumin, oregano, cinnamon, and tomato paste.
- Cook for about 30 seconds, stirring constantly. This step deepens the flavors and wakes up the spices.
Don’t Skip It: Raw spices taste flat, so toasting is key!
4. Deglaze the Pan
- Pour in the white wine and let it bubble up. Use a wooden spoon to scrape any browned bits from the bottom of the pan. This adds a ton of flavor.
No Wine? No Worries: Substitute chicken broth or plain water.
5. Simmer the Picadillo
- Stir in the olives, cherry tomatoes, olive brine, bay leaf, water, and the cooked beef.
- Reduce the heat to low, partially cover the skillet (leave the lid slightly ajar), and let it simmer for 15 minutes.
What Should Happen: The sauce thickens, and the tomatoes soften. You’ll catch a whiff of those delicious spices!
6. Serve It Up
- Remove the skillet from heat and discard the bay leaf.
- Serve the Picadillo warm over cauliflower rice or enjoy it on its own.
Optional Garnish: Sprinkle with parsley or cilantro for extra color.
Notes
Tips and Tricks
- Make-Ahead Tip: You can prep the beef and veggies ahead of time. Just combine and simmer when you’re ready to eat.
- Leftover Love: Refrigerate for up to 4 days or freeze in portions for up to 3 months.
- Reheating Made Easy: Warm in a skillet over low heat or microwave for 2–3 minutes, stirring halfway through.
Serving Suggestions
This Keto Picadillo shines with these pairings:
- Fluffy cauliflower rice or creamy mashed cauliflower.
- Zoodles (zucchini noodles) for a pasta-like vibe.
- A simple green salad to round out the meal.
