Cuban Picadillo - Lite

Carolyn Haas


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 vote

15 Min
20 Min
Stove Top


  • 5 oz
    extra lean ground beef
  • 1/2 c
    onions, chopped
  • 1 medium
    red or green pepper, chopped
  • 1 Tbsp
    garlic, minced
  • 1 small
    (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 small
    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.

Printable Recipe Card

About Cuban Picadillo - Lite

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cuban
Dietary Needs: Low Fat Dairy Free
Hashtags: #light #WW

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