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