Keto Cuban Picadillo
This keto Cuban picadillo recipe is a low-carb version of a classic family recipe.
Servings 6 people
Calories 275kcal
Equipment
- Skillet
Ingredients
- 2 pounds Ground Beef
- 1/2 Medium Onion chopped
- 1/2 Green Bell Pepper chopped
- 1/2 Red Bell Pepper chopped
- 3 tsp Minced Garlic
- 2 tsp Sazon seasoning
- 1 can Diced Tomatoes drained (14.5 ounces)
- 1/2 cup White Cooking Wine
- 1/2 cup Green Olives halved
- 3 cups Cauliflower Rice
Instructions
- Place the ground beef, onion and bell pepper into a skillet over medium high heat on the stove. Cook until the meat is completely browned and the vegetables have softened. Drain any excess grease.
- Add the minced garlic, sazon seasoning and cumin to the skillet along with salt to taste. Stir to combine, and saute another 30 seconds.
- Stir in the white cooking wine and diced tomatoes. Bring the mixture to a low boil, reduce the heat and simmer covered for 15 minutes.
- Remove the lid and add the green olives and sweetener to taste if desired. Traditional picadillo has raisins for sweetness, but since this is a keto version, a brown sugar keto sweetener can be used instead.
- Cover and simmer for an additional 10 minutes.
- Serve over cauliflower rice.
Notes
Calories: 275 per serving
Net Carbs: 6 g
Net Carbs: 6 g