Cuban Picadillo

SUBMITTED BY: booghierbaby

"I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!"

PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

3 pounds ground beef
1/2 onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
2 (8 ounce) jars green olives, drained and chopped
2 (6 ounce) cans tomato paste
1/2 cup water
1/2 bunch cilantro

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DIRECTIONS

Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 725

Total Fat: 39.8g
Cholesterol: 167mg
Sodium: 1846mg
Total Carbs: 44.9g
Dietary Fiber: 4.8g
Protein: 50.2g

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