Place the ground beef, onion and bell pepper into a skillet over medium high heat on the stove. Cook until the meat is completely browned and the vegetables have softened. Drain any excess grease.

Add the minced garlic, sazon seasoning and cumin to the skillet along with salt to taste. Stir to combine, and saute another 30 seconds.

Stir in the white cooking wine and diced tomatoes. Bring the mixture to a low boil, reduce the heat and simmer covered for 15 minutes.

Remove the lid and add the green olives and sweetener to taste if desired. Traditional picadillo has raisins for sweetness, but since this is a keto version, a brown sugar keto sweetener can be used instead.

Cover and simmer for an additional 10 minutes.

Serve over cauliflower rice.