Picadillo (Rice-And-Beef Hash/Filling)
8
Ingredients
| 2 | teaspoons |
olive oil
|
|
| 8 | ounces |
ground beef
cooked, sirloin or top round |
|
| ¼ | cup |
onions
diced |
|
| ½ | clove |
garlic
minced |
|
| 1 | medium |
tomatoes
blanched, seeded, chopped |
|
| 1 | small |
apples
pared, cored and, chopped |
* |
| 1 | Canned |
jalapeño pepper
drained, seeded, and, thinly sliced |
* |
| 2 | tablespoons |
raisins, seedless
|
|
| 2 | large |
pimento stuffed green olives
sliced crosswise |
* |
| 2 | Pitted |
black olives
crosswise |
* |
| ¼ | teaspoon |
salt and black pepper
|
* |
| 1 | dash |
cinnamon
ground |
* |
| 1 | dash |
cloves
ground |
* |
Directions
In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly.
Add onion and garlic and sauté until onion is softened, about 5 minutes.
Stir in the remaining ingredients.
Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes.
Serve with rice or as a filling for tacos or tortillas.
Makes 2 servings.
