Cuban Picadillo

• Meat

  • 1 1/2 lb 93% lean ground beef, lean

• Produce

  • 1 Bay leaf
  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 1/2 Onion, large
  • 1 Tomato

• Condiments

  • 4 oz Tomato sauce

• Baking & Spices

  • 1 Kosher salt
  • 1/2 Pepper
  • 1 Pepper, fresh ground

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 2 tbsp Alcaparrado (capers or green olives would work too

Found on skinnytaste.com

Description

Ingredients

• 1/2 large chopped onion
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/2 pepper, finely chopped
• 2 tbsp cilantro
• 1-1/2 lb 93% lean ground beef
• 4 oz (1/2 can) tomato sauce (I like Goya)
• kosher salt
• fresh ground pepper
• 1 tsp ground cumin
• 1-2 bay leaf
• 2 tbsp alcaparrado (capers or green olives would work too)

Directions

• Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro. Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Nutrition