An easy-to-make beef picadillo served with cauliflower rice on a plate

Easy beef picadillo

Beef picadillo is an easy Mexican and Cuban stew with tomatoes and olives.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 570 kcal


  • 1 pound 90% lean ground beef
  • 1/2 cup diced red bell peppers (about 1/2 pepper)
  • 1/4 cup diced onions (about 1/4 onion)
  • 8 ounce can tomato sauce or puree
  • 2 ounces (drained weight) pitted green olives in juice halved (about 1/2 cup)
  • 1 tablespoon olive oil


  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne

For serving:

  • cauliflower rice or spiralized vegetable noodles
  • fresh chopped cilantro


  1. Heat olive oil in a large pan over medium heat. Add diced onions and red bell peppers, cooking until onions are aromatic and tender, about 5 minutes, stirring occasionally.
  2. Add beef and cook until completely browned, about 5 minutes, breaking apart the meat to crumble it.
  3. Add tomato sauce, 2 tablespoons of olive juice (liquid from the can of olives), and all spices. Stir together until well-mixed. Lastly, stir in olives.

  4. Simmer until the stew has thickened to desired consistency, 5 to 10 minutes, stirring frequently. Reduce the heat as needed to maintain a simmer.
  5. Add salt and pepper to taste, if desired.

  6. Serve with rice and top with freshly chopped cilantro.

Nutrition Info

This recipe yields 12 g net carbs per serving. Nutrition information does not include rice.

Nutrition Facts Per Serving
Calories 570  
Total Fat 34g 52%
   Saturated Fat 11g 55%
   Trans Fat 0g  
Cholesterol 150mg 50%
Sodium 1960mg 82%
Potassium 120mg 4%
Total Carb 17g 6%
   Dietary Fiber 5g 21%
   Sugars 6g  
Protein 45g  
Vitamin A 43% · Vitamin C 98% · Calcium 2% · Iron 39%