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Cuban Picadillo (Whole30, AIP friendly)

  • Author: Cristina Curp, FNTP
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: 5 servings 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Cuban
  • Diet: Gluten Free


A saucy, seasoned, sweet and savory ground beef dish that’s perfect for any occasion.



  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper (or 2 carrots), diced
  • 2 bay leaves
  • 2 tablespoons Sofrito (optional)
  • 5 cloves garlic, minced
  • 1 pound ground beef
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon unsalted Sazón
  • 1 teaspoon dried oregano
  • 1/2 teaspoons ground cumin
  • 1/2 cup dry white wine (or bone broth + lemon juice for Whole30)
  • 10 ounces tomato sauce (or Nomato Sauce)
  • 1/4 cup raisins (no sugar added)
  • 1/2 cup sliced olives (green, black or stuffed)


  1. Heat a heavy bottomed pot over medium heat. Drizzle in the olive oil and let it heat up.
  2. Add in the onion, pepper (or carrot) and bay leaves, as well as the sofrito. Saute until tender, stirring occasionally. Stir in the garlic.
  3. Add in the ground beef and break it apart. Then add in all of the dry seasonings. Keep cooking, breaking down the beef, until browned and crumbly.
  4. Deglaze the pot with the wine (or broth), scrapping the bottom of the pot. Then stir in the tomato sauce and bring to a simmer.
  5. Mix in the olives and raisins, and stir well. Cover, lower the heat and cook here for 10 minutes.
  6. Open the lid. Everything should be saucy, tender and well combined. Taste it, adjust salt as needed. If you find it not saucy enough, add in a bit more broth.
  7. Serve hot, garnish with cilantro, lemon or limes and serve over rice, with potatoes or fried plantains.

Recipe Notes:

To make this dish elimination phase compliant do the following:

  • use carrots instead of bell pepper
  • omit the sofrito, sazon, cumin, and black pepper. Double the garlic and oregano. 
  • use my legit nomato sauce instead of tomato sauce


  • Serving Size: 1 cup
  • Calories: 443
  • Fat: 29g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 21g

Keywords: Cuban Picadillo Paleo