Cuban Picadillo

Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes

Servings 6

Ingredients 3 tbsp 1 small yellow - diced 1/2 large green pepper - diced 2 large cloves of - minced 1 and 1/2 lb ground (I use lean) 1/2 tsp seasoning (if you don't have this...go out and get some asap!! It's the best) 1 8 ounce can of sauce 3 tbsp tomato 1/4 cup white wine 1/4 cup pimento stuffed olives plus 1 tbsp of the brine from the jar (I just slice my olives in half but you can leave them hole or dice them finely) 1/4 tsp 1/4 tsp sugar Instructions 1. Heat a large skillet over medium-high heat. Once it's hot, add in your olive oil and then add your chopped peppers and . Saute until they are soft. It usually takes about 5 minutes. 2. After the 5 minutes, add in the garlic and cook for 1 minute. 3. Add in the and sprinkle with the adobo seasoning. I have to be honest, I never measure this. I just sprinkle it all around the beef. It does have salt in it though so if you are sensitive to salt, try not to go over the 1/2 teaspoon. 4. Cook the meat until it's browned then add in the rest of the ingredients. (, tomato paste, white wine, olives and brine, sugar, and cumin) 5. Stir everything to combine and cook uncovered for 15 minutes over low heat. Recipe Notes I know some traditional Cuban picadillo recipes contain raisins. If you'd like to include them, just add in 1/4 of raisins when you add in the olives. :)