This Picadillo gets its hearty flavor from a combination of briny olives, tangy tomato sauce, and aromatic spices. Whenever I do my weekend meal preps, I make it a point to cook a recipe that uses either ground beef or ground turkey so I can stretch that dish to last multiple meals throughout the week. You’ll get more bang for your buck by using ground meat where a pound can easily feed a family of 4 or more!
I’ve been making this Picadillo for about a year now and I usually eat it with white rice or Turmeric Garlic Rice and fried plantains. The rich flavor of the Picadillo compliments the sweetness of the plantains (if using ripe ones!) so I always end up scarfing my meal in 10 minutes. Yep, I know I’m supposed to chew my food well but rice and ground beef are already itty bitty pieces so… lol
I’m still in comfort food mode and tho winter weather here in SoCal is pretty mild compared to the rest of the country, it still gets chilly at night. That calls for food that is hearty, rich and satisfying. After a couple days of rain last week, it was surprisingly warm during the weekend where it was in the low 80’s! I kinda missed out on that because I went on a 3-day weekend trip to Denver, CO and met up with my cousin Diana who flew in from VA. I’ll be sharing my trip soon, all the food we ate and places we saw 😉
I’m happy to finally be able to share this Picadillo recipe with you that’s stove to table in just 30 minutes! I’ve partnered with Moink who provided me a box of meaty goodness that included one of the best-tasting bacon I’ve ever tried. This was my first time ordering meat online but they made it easy by providing 4 box options (check it out here) to choose from and customize. How cool is that? I selected the Beef, Pork and Chicken one and swapped out a few items so my box ended up with 3 packs of bacon in it. Give me all the bacon please!!
The other items in my meat box were:
1.5 lbs Chicken Thighs
2.25 lbs Flat Iron Steak
2 lbs Ground Beef
1 lb Pork Breakfast Sausage
1-16oz French Ribeye
2-10 oz Sirloin Steaks
Moink is such a unique name which sounds like a combination of Moo and Oink if you ask me 😉 Their company only sells high quality meats with NO antobiotics, growth hormones, genetically modified grains, artificial colors/solutions, sugars and nitrates/nitrites.
What a great resource for those who are on the Whole 30/21 DSD/Paleo eating plan to kick off the new year.
Because again, bacon!
I can’t stress that enough. It was pretty darn good.
The bacon only has pork and salt as its ingredients (yay no sugar!) so it’s super Paleo friendly.
Check out their website to learn more about the farms they source from and if you decide to order, here’s a $10 off code for you – GETMOINKED2018. You’ll also get a free pound of chicken breast and their shipping is always free!
I used the ground beef from my Moink meat box for this Picadillo. This recipe will last the entire week and can also be frozen because it reheats easily for a quick meal any time of the day! Bon Appetit!
- 1 tsp cooking oil of choice
- 1 small onion chopped
- 6 cloves garlic minced
- 1 red bell pepper chopped
- 2 lbs ground beef 93% lean, 7% fat
- 1-15 oz can tomato sauce
- 1 cup pitted green olives halved
- 3 dried bay leaves
- 1/2 tsp oregano
- 1 tsp cumin
- 2 tsp sea salt
- 1/2 tsp black pepper
Heat a skillet or cast iron pan on medium-high heat. Add oil.
Add onion, garlic and bell pepper. Sauté for 5 minutes.
Add ground beef. Sauté for 5-8 minutes until no longer pink.
Add tomato sauce, green olives, bay leaves, oregano, cumin, sea salt and black pepper. Mix well.
Reduce heat to medium-low. Cover and let it simmer for 10-15 minutes.
Stir and let it cool for a few minutes before serving.
* Thank you Moink for sponsoring this recipe!
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