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)
- Heat a heavy bottomed pot over medium heat. Drizzle in the olive oil and let it heat up.
- Add in the onion, pepper (or carrot) and bay leaves, as well as the sofrito. Saute until tender, stirring occasionally. Stir in the garlic.
- 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.
- 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.
- Mix in the olives and raisins, and stir well. Cover, lower the heat and cook here for 10 minutes.
- 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.
- Serve hot, garnish with cilantro, lemon or limes and serve over rice, with potatoes or fried plantains.
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