Cuban Picadillo

Servings: 6

You will need

2 tablespoons olive oil

1 large yellow onion, finely chopped

½ cup red bell peppers, diced

4 cloves garlic, minced

2 bay leaves

1 pound lean ground beef

8 ounces low-sodium canned diced tomatoes with juice

¹/ cup low-sodium tomato paste

¹/ cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar

¹/ cup raisins

2 teaspoons dried oregano

2 teaspoons ground cumin

¼ teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper

What to do
  1. In a large skillet over medium-high heat, heat oil. Add onion, peppers, garlic, and bay leaves and sauté until onion is soft, stirring frequently, about 4 minutes.
  2. Add ground beef to skillet and cook until browned. Once the meat is browned, remove from heat and remove excess fat with a large spoon.
  3. Add the tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
  4. Serve warm.