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  • Chrissie Dunham

Cuban Picadillo

Duke and I eat healthy now and then, but we need to eat it more now! When we decide to eat better, we depend on recipes from Whole 30. We love the foods we cook and we feel so good when we eat this way. This recipe is one of our favorites and was given to me by a co-worker that lives a healthy lifestyle. We tried it and loved it. Check this out...


2 lbs. ground beef

1 Tbsp garlic oil

1 tsp salt

1 red bell pepper, diced

1 pint cherry tomatoes, halved

1 14oz can fire roasted tomatoes, blended

1 cup chopped green onions (about 2 bunches)

1 tsp ground cumin

1/2 cup green olives with 2 Tbsp brine from the jar

1/4 cup raisins, optional


In a large skillet, brown the beef in the garlic oil over medium heat. Sprinkle with salt and break up with a spatula as needed. Cook for 5 minutes. It may not be cooked through- that's okay.

Add in the red pepper, tomatoes (both), green onion, and cumin. Cook until veggies are tender and beef is cooked through, about 10 minutes. Add in olives and brine and cook another 3-5 minutes. Serve with crispy potatoes or white rice if not on a Whole30.

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