Whenever I’m stumped on what to make for dinner or I’m running short on time (why am I always running short on time?!), Picadillo Beef Bowls are a winner. I almost always have the ingredients on hand since they’re predominately pantry staples. Added Bonus: it’s Whole30 compliant!
I love this recipe because of its versatility. Don’t have beef on hand? Sub in ground chicken or turkey. This picadillo beef works well in a bowl but can easily be stuffed into peppers, thrown into a taco shell, or made into deliciously indulgent nachos… ahem, bring on the queso! Some of my favorite ground beef recipes include my Homemade Meatloaf, these insanely delicious Spicy Beef Stuffed Shells, and this Classic Cheeseburger Recipe… because who doesn’t love a good ‘ol cheeseburger?
INGREDIENTS FOR PICADILLO BEEF BOWLS:
FOR THE MEAT MIXTURE:
- Yellow Onion
- Roma Tomato
- Red Pepper
- Ground Beef
- Tomato Sauce
- Ground Cumin
- Salt
- Green olives, sliced
- Cilantro
- Avocado, optional for garnish
- Plantain chips, optional for garnish
FOR THE CILANTRO LIME CAULIFLOWER RICE:
- Frozen Riced Cauliflower
- Limes
- Salt
- Black Pepper
HOW TO MAKE THIS RECIPE:
FOR THE PICADILLO BEEF:
- Over medium heat, brown the ground beef in olive oil, crumbling the pieces as it cooks.
- Once cooked through, add in the tomato, onion, red pepper and cook for an additional 3-5 minutes until vegetables begin to soften.
- Stir in tomato sauce, cumin, salt, and pepper and simmer over low heat for 15-20 minutes, allowing flavors to blend.
- Remove from heat and stir in olives and cilantro.
FOR THE CILANTRO LIME CAULIFLOWER RICE:
- Add olive oil and frozen rice to a large saucepan over medium heat.
- Cook, stirring occasionally until fully defrosted and warmed through.
- Add in lime, cilantro, salt, pepper and cook until flavors are combined and liquid is absorbed. About 10 minutes.
OTHER RECIPES YOU MIGHT ENJOY:
Super Easy Instant Pot Sweet Potato Chili
Quick and Easy Brown Butter Whole Lemon Pasta
Classic Comfort Foods: Easy Shepherd’s Pie
- 1 lb. Ground Beef
- ½ Yellow Onion, diced
- Roma Tomato, diced
- ½ Red Pepper, finely chopped
- ½ cup Tomato Sauce
- 1½ tsp Ground Cumin
- 1 tsp Salt
- ¼ cup Green Olives, sliced
- ¼ cup Cilantro chopped
- Avocado, for garnish
- Plantain Chips (optional, for garnish)
- (2) 10oz Bags of Frozen Riced Cauliflower
- 1 Tbsp. Olive Oil
- Juice from 2 Limes
- 1 tsp Salt
- ½ tsp Black Pepper
- Over medium heat, brown the ground beef in olive oil, crumbling the pieces as it cooks.
- Once cooked through, add in the tomato, onion, red pepper and cook for an additional 3-5 minutes until vegetables begin to soften.
- Stir in tomato sauce, cumin, salt, and pepper and simmer over low heat for 15-20 minutes, allowing flavors to blend.
- Remove from heat and stir in olives and cilantro.
- Add olive oil and frozen rice to a large saucepan over medium heat.
- Cook, stirring occasionally until fully defrosted and warmed through.
- Add in lime, cilantro, salt, pepper and cook until flavors are combined and liquid is absorbed. About 10 minutes.
NOTES ON THIS RECIPE:
- I like to utilize 90/10 beef to keep the calories and fat content on this recipe low, but any beef will work. If you prefer ground turkey or chicken, go for it!
- To make this recipe Whole30 friendly I used cauliflower rice, but you could easily serve this over any rice you like… or beans – yum!
- Beef Picadillo reheats well if you’re looking for a new easy meal prep recipe. Or stuff leftovers into a Crunchwrap!
PIN THIS FOR LATER:
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