Rye Free Paleo Picadillo

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 cloves garlic, minced
1 ½ lb ground beef
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp ground cinnamon
¼ tsp salt, plus more to taste
¼ tsp black pepper
1 can (14 oz) diced tomatoes, with juices
2 tbsp tomato paste
⅓ cup pitted green olives, roughly chopped
¼ cup raisins
2 tbsp coconut aminos
1 tbsp red wine vinegar

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cauliflower rice, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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