This was one of my first real-food creations I came up with. This was one of my first blogposts from when I started my blog. It didn’t even have a picture. So I re-made it, photographed it and sent it out for you to see and make.
This is my modern take on a classic dish we used to eat as a family. We used to make a ground beef and olive mixture (with mayonnaise mixed in) that you stuffed inside of a hamburger bun, topped with shredded cheese and broiled until it the cheese was melted. But now that I eat REAL foods and cut out grains, this is my new version. (Completely sans the bun unless you make a grain-free one).
I love this dish because of the depth of flavors and it is so filling. My husband doesn’t like olives, but he loves Picadillo. So if you are on the fence about olives you still may love this dish!
Ingredients
2 tsp coconut oil
1 onion, diced
1/2 green pepper, diced
2 garlic cloves, chopped
1 lb grass-fed ground beef
1/3 cup green olives, chopped
1 (6 ounce) jar tomato paste
3/4 cup vegenaise (grapeseed mayonnaise)
1 cup raw organic cheddar cheese (or 1/2 cup goat cheese)
Salt and pepper
Directions
- Preheat a medium sized skillet on medium and put the coconut oil in the pan
- Add the onion, green pepper and garlic and sauté until they are about halfway cooked and slightly translucent
- Add the grass-fed ground beef and brown. Season with salt and pepper
- When the meat is browned, turn the heat to low and add the olives, tomato paste, vegenaise, and cheddar cheese while stirring
- Cook until the cheese has melted
- Serve as an open faced sandwich on a grain-free bun, by itself or on a bed of greens
- 2 tsp coconut oil
- 1 onion, diced
- ½ green pepper, diced
- 2 garlic cloves, chopped
- 1 lb grass-fed ground beef
- ⅓ cup green olives, chopped
- 1 (6 ounce) jar tomato paste
- ¾ cup vegenaise (grapeseed mayonnaise)
- 1 cup raw organic cheddar cheese (or ½ cup goat cheese)
- Salt and pepper
- Preheat a medium sized skillet on medium and put the coconut oil in the pan
- Add the onion, green pepper and garlic and sauté until they are about halfway cooked and slightly translucent
- Add the grass-fed ground beef and brown. Season with salt and pepper
- When the meat is browned, turn the heat to low and add the olives, tomato paste, vegenaise, and cheddar cheese while stirring
- Cook until the cheese has melted
- Serve as an open faced sandwich on a grain-free bun, by itself or on a bed of greens
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Jan says
Your Daddy just loved this! He even loved it as a dip for your home made crackers!, He wants it again for Father’s Day ! Thanks for making it last week end ! Love you
Meghan Birt says
Glad he loved it. He’s pretty easy to please when it comes to meals though. Hehe
SUSAN Whitehouse says
this is not whole30, it has dairy in it???????
Meghan Birt says
Hey Susan-
You must have seen this recipe in a round-up of sorts. I don’t remember making it for Whole 30. You’re right, it has cheese in it. But it also has the option of making it cheese-less, which would make it ok for the Whole 30. Then it gives you an option to make it with our without cheese in the future. Some people can do dairy well and others can’t. It’s always my goal to make recipes that fit a lot of people’s needs and give options. I hope it helps you and you like it! It’s one of our favorite meals.