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Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
The picadillo casserole is a classic Cuban beef hash recipe. Generally it’s made with bacon, ham, cumin, and oregano. But like all things, I had to switch it up a little.
Yield: 1 ginormous casserole
Servings: 10
1 lb extra lean ground bison
1 lb extra lean ground elk *see note
1 cup white mushrooms, chopped
1 red onion, chopped – yield ~ 1 1/2 cup
3 cloves garlic, minced
2 tsp chili powder *see note
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp Herbamare or Himalayan rock salt
The sauce
28oz. can diced tomatoes (with juice)
3/4 cup kalmata olives *see note
1/4 cup dried apricots, chopped
1/4 cup whole raisins
The topping
2 butternut squash, peeled and chopped into rough cubes – yield ~8 cups
2 tbsp coconut oil, melted
3 tbsp almond flour
1 egg, beaten
1/4 tsp oregano
1/4 tsp Herbamare or Himalayan rock salt
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1st Keep
 jenellebaur
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