Low Carb Mexican Picadillo

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Low Carb Mexican Picadillo

Low carb Mexican picadillo: ground beef simmered with peppers, onion, olives, habanero, and tomato sauce. A one-skillet weeknight dinner to serve over cauliflower rice.

Prep Time10

Cook Time35

Course: Main Course

Cuisine: Mexican

Meat & Poultry: beef

Servings:

Calories: 427kcal

Author: Dorothy Stainbrook

Equipment

large skillet

Ingredients

2 tablespoons olive oil
2 pounds ground beef (80/20)
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon enchilada blend
1 medium green bell pepper seeded and diced
½ cup yellow onion diced
1 habanero pepper seeded and finely chopped
5 ounces green olives pitted and chopped
12 ounces frozen mixed carrots and peas optional
15 ounces canned tomato sauce 8 oz

Instructions

Heat oil in large skillet over medium high heat. Add meat and spices. Cook until browned and no longer pink, about 7 minutes (160°F). Drain excess fat if needed.
Add green bell pepper, onion, habanero, olives and pea/carrot mix (if using). Cook, stirring occasionally until pepper is soft, and peas and carrots are warm- about 5 minutes.
Stir in the tomato sauce and bring to a simmer. Lower heat to medium-low and cook for about 20 minutes until the tomato sauce is reduced and all the vegetables are soft. If the mixture becomes too dry, add a small amount of water. The final consistency should be similar to sloppy joes.

Notes

Notes:

You can substitute chipotle powder for the enchilada blend
wear gloves when working with habanero
skip peas and carrots for low carb option
nutritional analysis does not include peas and carrots

Nutrition