Hi friends! Today's recipe is a FAVORITE in my household and definitely one that we have on repeat every week!

WHY? Because it's quick and easy AND I can use any of the veggies that I have in the fridge. Plus it's full of flavor and an easy way to get my family to eat a bunch of veggies!

If you give this a try let me know what you think over on Instagram!

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Cuban Picadillo

Ingredients:

> 1-1/2 lb ground beef

> 1 pint cherry tomatoes, chopped

> 1 bell pepper, chopped

> small zucchini, diced

> 1 bunch cilantro, chopped

> 1 jar Rao’s tomato sauce

> kosher salt

> fresh ground pepper

> 2 tsp ground cumin

> 2 dried bay leaves

> 1 can olives, use 2 TBSP of the brine

> 1/2 large chopped onion

> 2 cloves garlic, minced

> Siete almond flour tortillas or romaine lettuce to serve

> Crumbled goat cheese (optional topping)

Instructions:

1. Brown meat on high heat in a large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When the meat is no longer pink, drain all the juice from the pan.

2. Meanwhile, while the meat is cooking, chop all the veggies and cilantro.

3. Add all vegetables to the meat and continue cooking on low heat.

4. Add olives and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor)

5. Add cumin, bay leaves, and more salt if needed. Add tomato sauce and mix well. Reduce heat, cover, and simmer for 20 minutes.

6. Serve on Romain Lettuce cups or Siete almond flour tortillas and sprinkle with crumbled goat cheese.

NOTE: This recipe is great for week nights because you can use ANY vegetable you have in your fridge that you like and it only takes about 30 minutes total!

You can refrigerate the leftover picadillo for four days or freeze it for up to six months.

NOTE: You want to make sure you get 6 ounces of ground beef to hit your 30 grams of protein