cuban

Picadillo with Plantains

This pan-seared dish pairs ripe plantain, sliced with lean ground beef, onion, diced and green bell pepper, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

60 g Carbohydrates

31 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

118g lean ground beef 295 kcal
138g ripe plantain, sliced 200 kcal
56g onion, diced 22 kcal
0g green bell pepper, diced 0 kcal
4g garlic, minced 6 kcal
0g tomato sauce 0 kcal
1.39 tbsp (11g) green olives, chopped 16 kcal
0.7 tbsp (6g) raisins 18 kcal
0.7 tbsp (10g) olive oil 88 kcal
0.35 tsp (1g) ground cumin 3 kcal
0.35 tsp (1g) dried oregano 2 kcal
0.35 tsp (1g) salt and black pepper 2 kcal

Cooking instructions

lean ground beefolive oil
Heat olive oil in a skillet over medium-high heat. Add beef and cook, breaking it up, until no longer pink, 4 to 5 minutes.
oniongreen bell peppergarlic
Add onion, bell pepper, and garlic; cook until softened, 3 minutes.
tomato sauceraisinsground cumindried oreganosalt and black pepper
Stir in tomato sauce, cumin, oregano, olives, and raisins. Simmer until slightly thickened, 5 minutes. Season with salt and pepper.
ripe plantainolive oil
In a separate nonstick skillet, pan-sear plantain slices over medium heat until browned on both sides, 3 to 4 minutes total (use a light mist of oil if needed).
ripe plantain
Serve picadillo with the warm plantains on the side.