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
- ⅓ cup low-sodium tomato paste
- ⅓ cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
- ⅓ cup raisins
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
What To Do
- 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.
- 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.
- 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.
- Serve warm.
Make My Shopping List
- 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
- 1/3 cup low-sodium tomato paste
- 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine
- 1/3 cup raisins
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
