Although ground beef dishes aren’t always “lookers”, don’t let that fool you. This keto version of Cuban beef picadillo is packed with flavour and a favourite at our dinner table.

Ingredients

1 lb ground beef
8 oz can tomato sauce
1 green bell peppers, diced
1/2 cup Manzanillo olives
1/4 cup white onion, diced
3 garlic cloves, minced
2 Tbsp extra virgin olive oil, divided
2 Tbsp capers
1 Tbsp ground cumin
1 Tbsp white wine vinegar
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 444
Net carbs: 5
Protein (grams): 46
Fat (grams): 26

Prep time: 5 min
Cook time: 35 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a medium pan, over medium heat, warm 1 Tbsp of extra virgin olive oil, then sautee the ground beef until browned. Set aside.

In a large skillet, over medium heat, warm the remaining olive oil. Add the onion and sautee about 3-5 min, until softened.

Add the garlic and sautee another 2 min.

Stir in the bell pepper, cumin, sand salt and pepper. Sautee 2-3 min.

Add the browned beef, vinegar and tomato sauce, and stir well.

Increase heat to medium-high, and bring the beef picadillo to a boil.

Stir in the olives and capers, then let simmer to reduce, about 10 min.

Beef picadillo is great served with cauliflower or konjac rice, and a side of fresh salad. It is also great in a low carb wrap for a quick lunch!