Cuban Picadillo - University of Tennessee Extension

Ingredients

• 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
• 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.
• Serve warm.
• 2 tablespoons olive oil Mark as Bought Delete
• 1 large yellow onion, finely chopped Mark as Bought Delete
• ½ cup red bell peppers, diced Mark as Bought Delete
• 4 cloves garlic, minced Mark as Bought Delete
• 2 bay leaves Mark as Bought Delete
• 1 pound lean ground beef Mark as Bought Delete
• 8 ounces low-sodium canned diced tomatoes with juice Mark as Bought Delete
• 1/3 cup low-sodium tomato paste Mark as Bought Delete
• 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine Mark as Bought Delete
• 1/3 cup raisins Mark as Bought Delete
• 2 teaspoons dried oregano Mark as Bought Delete
• 2 teaspoons ground cumin Mark as Bought Delete
• ¼ teaspoon cayenne pepper (optional) Mark as Bought Delete
• Salt and freshly ground black pepper Mark as Bought Delete