Skip to Content

Keto Picadillo with Mexican Cauli-Rice Recipe

Embark on a culinary journey with a dish that promises to satisfy your cravings without compromising your keto lifestyle. The Keto Picadillo with Mexican Cauli-Rice is not just a meal; it’s an adventure in taste that perfectly combines the robust flavors of traditional Mexican cuisine with the health-conscious approach of the ketogenic diet. Ideal for a comforting dinner after a long day, a festive gathering with friends, or when you’re simply in the mood for something uniquely delicious and nutritious. The star of this dish, chayote squash, serves as a remarkable low-carb substitute for potatoes, bringing a slight, intriguing flavor profile that complements the rich and spicy elements of the picadillo.

Keto Picadillo with Mexican Cauli-Rice

A delightful fusion of flavors that brings a keto-friendly twist to your dinner table.


  • 1 chayote squash, diced (approx. 5g net carbs for the whole squash)
  • 2 tablespoons oil
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 pound chorizo
  • 1/2 pound ground beef
  • 1 teaspoon red chile powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup chopped tomatoes
  • 3 cups cauliflower rice
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, chopped
  • Optional: keto-friendly tortillas for serving


  1. Start by heating the oil in a large pan over medium heat. Add the diced chayote squash and fry until slightly golden, about 5-7 minutes.
  2. Add the green onions and garlic to the pan, sautéing until fragrant, approximately 2 minutes.
  3. Increase the heat to medium-high, add the chorizo and ground beef, and cook until browned, breaking it up with a spoon as it cooks.
  4. Stir in the red chile powder, cumin, salt, pepper, and chopped tomatoes. Reduce the heat and let simmer for about 10 minutes, allowing the flavors to meld together.
  5. While the picadillo is simmering, prepare the Mexican Cauli-Rice by sautéing the cauliflower rice in a separate pan with a little oil until tender. Finish by stirring in lime juice and cilantro.
  6. Serve the picadillo hot alongside the Mexican Cauli-Rice. If desired, accompany with keto-friendly tortillas.

Breakdown of Ingredients and Average Carb Content

Dive into the nutritional essence of this dish, where every ingredient is chosen for its flavor and low-carb impact:

  • Chayote Squash: Approximately 5g net carbs per whole squash
  • Cauliflower Rice: About 5g net carbs per cup
  • Tomatoes: Roughly 4g net carbs per ½ cup chopped
  • The additional ingredients (green onions, garlic, spices, lime juice, and cilantro) contribute minimal carbs, making this dish not only flavorful but also keto-friendly.

A Festive Keto Fiesta Awaits

The Keto Picadillo with Mexican Cauli-Rice is more than a meal; it’s a testament to the versatility and joy of keto cooking. Each bite is a blend of hearty, comforting flavors that prove a low-carb diet doesn’t have to skimp on taste or tradition. Whether you’re new to keto or a seasoned enthusiast, this dish will inspire your culinary creativity and become a beloved addition to your recipe repertoire. Embrace the flavors, savor the nutrition, and let every meal be a celebration of health and happiness.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.