This Lower Carb Picadillo is a classic Mexican dish made with a spicy chipotle tomato sauce, ground beef, carrots, onions, and turnips in place of the more traditional potatoes.
Picadillo is something my husband requests about once a week. Growing up in Mexico city, it is one of his favorite dishes and something I had never had or prepared until we met. The first time he mentioned it, I wasn't thrilled about the idea of it, until I tasted it. Now it is one of my favorites as well. Traditionally it is made with potatoes but turnips are a great substitute to keep the carb count lower. Also make sure to choose a tomato sauce without any added sugar. Lastly if you want to make this in the slow cooker, just brown the meat first and then add everything to the slow cooker and cook on low for 4 hours.
Low Carb Picadillo
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- 1 tsp olive oil
- 1 U onion, diced
- 3 U cloves of garlic, minced
- 2 U carrots, diced
- 1.33 lbs 95% lean ground beef
- 1 tsp salt
- 3 U jalapenos
- 2 U turnips, peeled and diced
- 18 oz can tomato sauce (no sugar added)
- 4 tbsp. chipotle peppers in adobo
- 1 U bay leaf
- Salt and Pepper
In a large pot, saute onions, garlic, and carrots in vegetable oil until it becomes fragrant. Meanwhile, blend the tomato sauce and chipotle peppers together in a blender. Set aside.
Add in the ground beef and brown completely, breaking it up as you cook it. Add salt and pepper to taste so that the hamburger mixture is well seasoned.
Add in the turnips, whole jalapenos, and the bay leaf. Saute for an additional 4-5 minutes until the bay leaf is fragrant.
Pour in the tomato sauce and let simmer on low for 45-60 minutes until the potatoes have softened. Enjoy on it’s own or in tacos!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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