Low Carb Mexican Picadillo for a healthy and hearty dinner under 40 minutes. Packed with healthy spinach and green olives and is best explained as a Mexican flavored sloppy joe for those that aren’t familiar with it. You’ve GOT to try it at least once.
Ohhh Mexican Picadillo you are delicious. Over the years I’ve made my own version of picadillo and that is what I’m sharing with you today.
There are quite a few versions of picadillo out there. This is our take. Since I’ve added some extra greens in there this is the most authentic version but it IS the most low carb version out there for picadillo.
What is Mexican Picadillo?
My best comparison for the Americans is it’s a Mexican sloppy joe of sorts. It is a tomato based sauce packed with green olives, chopped spinach and flavored with cumin and some other spices.
Mexican sloppy joe. Served over rice. Yep.. thats the best I’ve got.
Now served over cauliflower rice these days of course. Seriously, it is such a easy dinner and stores fabulously as leftovers.
HOW MANY NET CARBS FOR our LOW CARB MEXICAN PICADILLO RECIPE
7 Net Carbs per serving.  This is 1/8th of a serving of what the sauce makes. You can eat this plain or if you want a bit more substance serving it over cauliflower rice is a fabulous option.
Now there is a bit of white wine in this recipe so this recipe might not be for everyone. If it isn’t, there are plenty of other delicious recipes to choose from.
In our family it always goes down to in moderation. I’ve cut back the amount of wine I used to use and it still gives the flavor it needs this way and meanwhile cutting back on the carbs a bit AND the recipe is in about 8 servings.
Oh and don’t forget to add the Bay leaf… I’ve done that before and it add a TON of needed flavor you don’t want to forget.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
Instant Pot or Skillet for this recipe?
I’ve made this in the Instant Pot a few times and actually have began to prefer the skillet. I’ve provided both directions though just in case you want to give the IP a go with this recipe.
Since I’ve cut back the wine amount for carb reasons I would recommend adding about 1/2 cup of chicken broth to the Instant Pot in order to avoid burning.
Low Carb Mexican Picadillo Recipe
Recipe Video
Ingredients
- 1 pound ground beef
- 1 small onion , chopped
- 2 Tablespoons minced garlic
- 2 cups spinach , chopped
- 1/4 cup olive oil
- 1/2 cup white wine
- 16 ounce tomato sauce
- 6 ounce tomato paste
- 2/3 cup green olives , chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instant Pot Cooker Instructions
- Spray the inside of pressure cooker with cooking oil. Turn pressure cooker to sauté. Brown ground beef, drain fat if desired and if there is any
- Add onion, spinach, olive oil, white wine, tomato sauce, tomato paste, green olives, cumin, salt, pepper and bay leaf.Lock lid and close pressure valve. Cook on High Pressure 8-10 minutes. Allow a 10 minute natural release.
Skillet Instructions
- Heat skillet over medium high heat. Brown ground beef, drain fat if desired and if there is any. Stir in onion, saute for 1-2 minutes.
- Stir in spinach, olive oil, white wine, tomato sauce, tomato paste, green olives, cumin, salt, pepper and bay leaf.
- Cover pan, turn heat down to a simmer. Cook 25-30 minutes. Serve hot over cooked cauliflower 'rice'
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