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paleo Mexican picadillo over cauliflower rice

Low-Carb Paleo Mexican Picadillo with Easy Cauliflower Rice

Make this family-friendly delicious low-carb Paleo Mexican picadillo filled with low-carb vegetables and is served over a bed of tender cauliflower rice. You won't miss Mexican food anymore!

Course Dinner, Main Course
Cuisine Mexican, Paleo
Keyword Dairy-free, Gluten-free, Grain-free, Keto
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 225 kcal
Author Emily Stauch



  • 1 large onion chopped
  • 1 large red bell peppers
  • 6 oz. turnips
  • 2 large carrots
  • 1.5 lbs. whole tomatoes fresh
  • 1 whole jalapano peppers seeded and ribs removed, minced
  • 1 tbsp. olive oil
  • 1.5 Tbsp. chili powder
  • 3 cloves garlic minced
  • 1 lbs. ground beef
  • 1/2 cup fresh cilantro chopped

Cauliflower Rice

  • 1 pkg. frozen cauliflower rice
  • 1 tbsp. olive oil
  • sea salt
  • fresh ground black pepper
  • 1/4 cup water



  1. Chop onion, bell pepper, carrots, turnips, tomatoes, and jalapeno into 1 inch chunks. Coarse chop into about 1/4" piece the onion and bell pepper in a high powered blender or food processor. Put into a bowl and set aside. Now coarse chop the turnips and carrots in a high powered blender or food processor until similar size as the onions and bell peppers. Put into a separate bowl and set aside. Now blend the tomatoes, jalapenos, and 1.5 teaspoons of salt in a high powered blender until smooth.

  2. Warm an 8-quart dutch oven over medium heat. Add the olive oil then saute the onion and bell pepper mixture until softened. Add the spices (chili powder and garlic) and cook for 30 seconds or until fragrant.

  3. Next, add the ground beef and brown until cooked through, breaking into small pieces as it cooks.

  4. Add the turnip/carrot mixture and the pureed tomatoes to the dutch oven. Cover, bring to a simmer, then cook on low heat until the potatoes and carrots are tender, about 30 minutes.

  5. Stir in the cilantro then taste and add salt and pepper as needed.

Easy Cauliflower Rice

  1. Once the picadillo is simmering, start the cauliflower rice. I use frozen cauliflower rice straight from the freezer, but this method works fine for fresh cauliflower rice too.

  2. Warm a medium cast iron skillet over medium-low heat. When the pan is hot, add the olive oil and frozen cauliflower. Break up what you can and leave the rest in a clump. Sprinkle with salt, pepper, and pour over the water.

  3. Cover and cook for 2-3 minutes. Stir and break up any clumps then cover and continue cooking. Stir the cauliflower rice every 2-3 minutes until softened. Taste and add salt and pepper as needed.

Recipe Notes

Each 1 cup serving of picadillo and 1/2 cup of cooked cauliflower rice has 225 calories and 18 grams of carbohydrates (12 grams of net carbs).

**Recipe adapted from Mexican-style Picadillo found in The Best Mexican Recipes by America's Test Kitchen.**