Easy Cuban Picadillo- Allergy and Paleo Friendly

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5


  • 1 pound about ground beef
  • 1 small onion chopped
  • 1 bell pepper I used a sweet yellow, chopped
  • 3 cloves garlic minced
  • 1/3 cup raisins
  • 3 tablespoons capers
  • 2 tablespoons red wine vinegar
  • 1 6 oz can tomato paste
  • 1/4 cup water
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon salt to taste
  • Optional: 1 can black beans diced avocado, chopped cilantro, sauteed plantains


  1. Heat a large pan with a lid over medium heat.
  2. Saute the ground beef, onion, bell pepper, and garlic.
  3. When the beef is mostly cooked through, add the remaining ingredients (add the black beans here as well if you so choose).
  4. Bring to a low simmer, and cover. Cook for about 20 minutes to let the flavors meld and permeate one another.
  5. Serve atop a bed rice or garlic sweet potato mash and garnish with chopped cilantro and avocado.