As a MS in Nutrition and Integrative Health, I’m always looking for ways to elevate comfort food into something that nourishes deeply, and supports digestion, blood sugar balance, and inflammation modulation. This balanced Mexican lunch featuring picadillo-style ground beef is one of my go-to meals. It’s cozy, satisfying, and full of functional nutrition upgrades that make it a smart staple in my weekly routine. This recipe was inspired by my heritage, and is such a nostalgic treat for me. I hope you try it!
I first developed this recipe during my Clinical Nutrition Cooking Labs when exploring how ancestral foods could be adapted to meet modern therapeutic needs. Picadillo has all the right components: protein, complex carbs, and veggies. When made intentionally, it can also support gut repair, metabolic health, and immune resilience.
Functional Nutrition Breakdown
Grass-Fed Ground Beef = Grass-fed beef provides complete protein (~25–30g/serving), but also delivers conjugated linoleic acid (CLA) and anti-inflammatory omega-3 fats, both of which support inflammation resolution and healthy body composition. Heme iron and zinc are critical for immune and energy systems, especially for menstruating women.
Bone Broth = delivers gut-healing amino acids and 10 g of protein/cup! Using bone broth instead of water or conventional broth adds glycine, proline, and glutamine, which are amino acids that help support gut lining integrity and tissue repair. This can be especially helpful for those with leaky gut, IBS, or autoimmune conditions.
Tomatoes, Garlic, Onion = deliver antioxidant and anti-inflammatory support (think prebiotic fiber and polyphenols like quercetin and lycopene). These nutrients work synergistically to reduce oxidative stress and feed your beneficial gut microbes.
Potatoes + Peas = deliver slow carbs for stable energy! Potatoes just don’t get enough credit for the resistant starch, vitamins, and minerals they provide. They’re a great source of resistant starch (when cooled) and contain vitamin C, B6, and potassium. Paired with peas (fiber + protein + folate), they help buffer blood sugar spikes and promote satiety.
Extra Virgin Olive Oil = is a heart-healthy fat that helps reduce inflammation. It contains oleocanthal, a natural anti-inflammatory compound, along with monounsaturated fats that support cholesterol balance and cellular health. Cooking with EVOO at medium heat is safe and boosts the bioavailability of fat-soluble nutrients in the dish.
PICADILLO-STYLE MEXICAN BOWL
Balanced Plate Formula:
- ¼ plate protein: Grass-fed beef picadillo
- ¼ plate carbs: Potatoes, peas, optional grain-free Siete tortilla chips
- ½ plate veggies: Microgreens + cherry tomato pico de gallo
- Healthy fats: EVOO + beef fat
Ingredients
Tomato Sauce (blend until smooth):
- 1½ cups diced tomatoes (I use Pomi—no additives)
- 1 yellow onion, quartered
- 1 tsp garlic powder
- ½ jalapeño pepper, deseeded and chopped
Meat & Veggie Mix:
- 1 lb grass-fed ground beef
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp sea salt (more to taste)
- ¾ tsp dried oregano
- ½ tsp black pepper
- 1½ tsp cumin
- ½ tsp garlic powder
- 1 cup unsalted chicken bone broth
- 1 Russet potato, peeled + cubed
- 1 cup frozen peas and carrots
- 2 tbsp extra virgin olive oil
Make It
- Blend all tomato sauce ingredients until smooth. Set aside.
- In a large pot, heat EVOO over medium heat. Add chopped onion and sauté 2–3 minutes.
- Add garlic and stir for ~30 seconds until fragrant.
- Add ground beef, breaking it up with a wooden spoon. Brown thoroughly.
- Stir in the blended tomato sauce, bone broth, spices, potatoes, and peas/carrot mix.
- Cover and simmer for 25 minutes on medium heat, until potatoes are soft and flavors are blended.
- Adjust seasoning to taste. Serve warm with pico, greens, or over rice if desired.
Pico de Gallo (bonus veggie boost!)
- Cherry tomatoes, halved
- Red onion, finely chopped
- Lime juice
- Sea salt
