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cuban picadillo - lite

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I like to tweak familiar recipes to lower the calories and Weight Watchers points. While still having the flavor profile of other versions of Cuban Picadillo, this one had only 6 WW points per serving.

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cuban picadillo - lite

  • 5 oz
    extra lean ground beef
  • 1/2 c
    onions, chopped
  • 1 md
    red or green pepper, chopped
  • 1 Tbsp
    garlic, minced
  • 1 sm
    (optional) red potato, scrubbed and diced
  • 15 oz
    tomatoes - fire roasted or regular canned
  • 1-2
    bay leaves
  • 1/2 tsp
  • 1 tsp
    dried oregano, crushed
  • 1/4 tsp
    freshly ground black pepper
  • 1/4 tsp
    crushed red pepper flakes, or to taste
  • 10 sm
    green olives, sliced
  • 1 Tbsp
  • 1 Tbsp
  • 2 Tbsp
    red wine
  • 2 Tbsp
  • salt, to taste

How To Make cuban picadillo - lite

  • 1
    Brown ground beef, add onions, peppers, and garlic. Stir medium-high heat until meat is no longer pink and veggies are softened. (Add 1/4 cup water if too dry, since the meat won't generate any fat.)
  • 2
    Add tomatoes, potatoes, seasonings. Continue to cook over medium heat for a few minutes.
  • 3
    Add olives and rest of ingredients. Simmer for 10 minutes - some of the liquid will have cooked down. Can be served over rice.