Colombian Beef Picadillo
Updated: Dec 14, 2020
This Colombian Beef Picadillo is a Whole30 version of one of my childhood's favorite dishes! My grandma used to serve it with white rice and fried ripe plantains. Switch the white rice with cauliflower rice to make it Whole30 compatible. You can also use ground chicken or turkey in place of the ground beef. It is so good!
1 lb ground beef
2 tbsp avocado oil
1/2 medium size red onion, diced
5 baby carrots, diced
1/2 medium size tomato, diced
6 garlic cloves, finely chopped
1/2 red bell pepper, diced
1 tsp ground cumin
3-5 small potatoes, peeled and cut in small squares
8-10 whole black olives, cut in quarters
1 tbsp coconut aminos
2 tbsp tomato paste
1/2 lime, juiced
Salt and pepper to taste
Heat half the oil in a large skillet over medium heat; once oil is hot add the ground beef. Season with salt, pepper and cumin. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Cook until brown, about 8 minutes and set aside.
In the same skillet, heat the rest of the oil over medium heat and cook the diced onions and carrots until soft.
Add the chopped garlic and cook until almost golden.
Mix in the bell pepper, tomatoes and the potato pieces. Cook for about 5 minutes.
Season with salt and pepper.
Add the ground beef, tomato paste and coconut aminos and cover. Cook in low heat until the potatoes are fully cooked (about 10min).
When the potatoes are tender, add the olives and lime juice. Mix well.
Serve and sprinkle with fresh chopped cilantro.