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Cuisine:Ingredients
- 1 tbsp.. (1/2 fl oz/ 15 ml) avocado oil
- 6 3/4 oz (191 g) onion, diced
- 5 1/2 oz (156 g) green bell pepper, diced
- 2 cloves garlic, minced
- 1 lb (16 oz/ 454 g) ground beef
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- salt and pepper, to taste
- 1 roma tomato (about 1.5-2 oz/ 43-57 g), diced
- 1/2 oz (14 g) green olives, sliced
Instructions
- In a large pan or skillet, heat the avocado oil over medium-high heat.
- Add the bell pepper and onion to the pan and sauté until the onion begins to soften and become translucent.
- Add the garlic into the mixture and stir until just fragrant, about 30 seconds.
- Add the beef to the skillet and cook, mixing well to break up the meat as it cooks, until it is all browned.
- Season with salt, pepper, cumin, and oregano, then stir in the tomato.
- Reduce the heat to low and simmer, covered, for about 10-15 minutes for the flavors to meld.
- Remove from the heat and stir in olives. Taste and adjust seasonings, if necessary.
- Serve hot.
Notes
This dish is wonderful served over cauli-rice!
Per serving: 401.1 cal, 31.1 g protein, 26.8 g fat, 8.1 g carbs, 2.2 g fiber, 5.9 g NET carbs
Nutrition
- Serving Size: 1/4 recipe
Keywords: Cuban, Hispanic, Latino, Picadillo, Hash