Whole30 Classic Picadillo

Transform your weeknight dinners with this Whole30 Classic Picadillo, a healthier twist on the traditional Latin American favorite that’s bursting with bold, comforting flavors. This one-pan dish features savory ground beef simmered with vibrant tomato sauce, sweet raisins, briny green olives, and aromatic spices like cumin and oregano, creating a perfectly balanced blend of sweet, salty, and savory notes. Ready in just 45 minutes, it’s an easy and satisfying meal that’s Whole30-compliant, dairy-free, and gluten-free. Serve it over cauliflower rice or alongside a crisp salad for a wholesome, hearty dinner that’s packed with rich, authentic flavor and perfect for meal prep. Garnish with fresh cilantro to enhance the dish’s vibrant presentation!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef
• 1 cup tomato sauce
• 1 14-ounce can diced tomatoes
• 0.5 cup green olives, sliced
• 0.25 cup raisins
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons coconut aminos
• 0.25 cup fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and red bell pepper to the skillet and cook until the onion is translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Push the vegetables to the side and add the ground beef to the skillet. Cook the beef, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes.

Step 5

Stir the vegetables back into the beef mixture and add the tomato sauce, diced tomatoes, green olives, and raisins. Mix well to combine.

Step 6

Sprinkle in the ground cumin, oregano, and add the bay leaf. Season with salt and pepper.

Step 7

Stir in the coconut aminos. Bring the mixture to a simmer, reduce heat to low, and cover the skillet.

Step 8

Let the Picadillo simmer for about 15 minutes, stirring occasionally to allow the flavors to meld together.

Step 9

Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Step 10

Garnish with fresh cilantro if desired and serve hot. Pair with cauliflower rice or a salad for a complete Whole30 meal.

Nutrition Facts

Serving size	(1664.8g)

Amount per serving	% Daily Value*
Calories	1847.0

Total Fat 130.4g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 321.1mg	0%
Sodium 5903.0mg	0%
Total Carbohydrate 95.7g	0%
Dietary Fiber 23.1g	0%
Total Sugars 58.4g
Protein 89.9g	0%

Vitamin D 0IU	0%
Calcium 441.2mg	0%
Iron 16.9mg	0%
Potassium 3026.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 18.8%

Carbs: 20.0%