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Cuban Picadillo (Paleo, Whole30, AIP, Nightshade Free)

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This Cuban picadillo is flavorful and nourishing. It’s easily adapted to be paleo, whole30, and AIP compliant.


  • 2 tbsp avocado oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef chuck (sub ground beef)
  • 1 tsp cumin (omit for AIP)
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp oregano
  • 1 cup tomato sauce, sugar-free (sub nomato sauce for AIP)
  • 2 tsp blackstrap molasses (omit for whole30)
  • 1/3 cup water
  • 2 bay leaves
  • 1/2 cup green olives
  • 1 tbsp capers
  • 2 tbsp raisins (optional)
  • 1 tbsp cilantro, chopped


  1. Using a large deep skillet, heat the avocado oil on medium heat.
  2. Add the onions and garlic and saute minutes or until the onions are translucent.
  3. Add the ground beef and seasonings. Brown the ground beef, using a wooden spoon to crumble the beef. Drain the excess fat from the pan if necessary.
  4. Add the tomato sauce, molasses, water, bay leaves, and stir. Bring to a low simmer and cover for 10 minutes to allow the sauce to thicken.
  5. Stir in the olives, capers, raisins, and cilantro and salt further to taste.
  6. Serve warm with cauliflower rice or plantain chips 


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All nutrition facts are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 30
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Latin


  • Serving Size: 1 serving
  • Calories: 277
  • Fat: 12.7g
  • Carbohydrates: 15.1g
  • Fiber: 2.7g
  • Protein: 26.5g