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
- 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
- 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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