Picadillo - Whole30 with Bacon!

When it comes to eating, I am never one to say no to that sweet and savory taste. There is nothing better than popcorn and milk duds at the movie theater, or a fruit glaze over a steak. But when I saw the combination of olives, raisins, and seasoned meat, I was a little hesitant. It reminded me of an old Norwegian stuffing recipe my Grandma and great aunts make around the holidays; let's just say it's never the first bowl to be empty.


Even considering that, I still wanted to mix up my meals and have a variety, so I decided to try it out! And I am so glad that I did. You can use this mixture with lettuce, under eggs for . scramble, in taco shells, or by itself! I made some major substitutions because of what I had on hand at home, but it was influenced by Primal Gourmet's recipe.



What you will need:

  • 6 slices uncured bacon

  • 2 lbs ground meat (I use turkey for personal digestive reasons)

  • 1 large green bell pepper, diced

  • 1 large purple onion, diced

  • 5 tsp garlic paste

  • 3 tsp cumin

  • 2 tsp chili powder

  • 2 tsp paprika

  • Salt and pepper

  • 1 tsp oregano

  • 1 cup beef broth

  • 1 cup olives, sliced

  • 1/2 cup raisins

  • 3 tbsp tomato paste

  • Large romaine lettuce leafs

How to do it!

  1. Cut bacon up into small pieces and brown in a large skillet

  2. Add meat, and brown. Afterwards, place meat in a bowl and set aside

  3. With little grease left, saute pepper, onion, and garlic until onions are translucent

  4. Add spices, and cook for about two minutes

  5. Add browned meat, beef broth, olives, raisins, and tomato paste. Stir util well combined and simmer on low for about an hour, or until it has thickened.

  6. I wrapped mine in a lettuce leaf for a shell-less taco, but feel free to use a taco shell or combine with rice like the traditional place if not on Whole30!

If you liked this recipe, check out the other recipes I have been using throughout my Whole30 journey!