About
This keto take on Cuban beef picadillo is rich with aromatic spices, tender bell pepper and stuffed green olives.
This is a simple yet flavorsome meal, perfect for weeknights served with cauliflower rice or a green salad.
Ingredients
- 2 tablespoon cilantro
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium – stalk – 7 1/2" to 8" long celery, raw
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 teaspoon cayenne
- ½ small red onion
- ½ cup beef broth, bouillon or consomme, ready-to-serve can, low sodium
- ½ cup tomato, canned
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- 15 olives pitted green olives stuffed with pimentos by cat cora's kiitchen
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
- Finely dice the onion and celery and de-seed and slice the bell pepper into strips. Add to the beef fat and sweat until tender. Finely slice the garlic and add to the pan, cooking for a further minute or two until fragrant.
- Return the beef to the pan along with the cumin, cayenne pepper, tomatoes and stock. Stir well to combine.
- Add the olives to the pan and bring to a simmer. Continue to simmer for a further 15 minutes until cooked through and the sauce has reduced.
- Scatter with fresh cilantro to serve.
Nutrition Facts
- Servings: 4
- Calories: 312.4kcal/1307.0kJ (per serving)
- Fat: 17.6g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 31.3g (per serving)
