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Keto Picadillo Recipe

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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!

Ingredients

Scale

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.

Find it online: https://ketorecipesnow.com/keto-picadillo/