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!
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.
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.
Next, add the ground beef and brown until cooked through, breaking into small pieces as it cooks.
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.
Stir in the cilantro then taste and add salt and pepper as needed.
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.
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.
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.**