Easy Cuban Picadillo

Easy Cuban Picadillo

from tasteofhome.com
Dinner
25 min
4 servings
363 kcal / serving

My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey

Ingredients

  • 1 poundlean ground beef (90% lean)
  • 1 smallgreen pepper, chopped
  • ¼ cupchopped onion
  • 1 cantomato sauce
  • ½ cupsliced pimiento-stuffed olives
  • ¼ cupraisins
  • 1 tablespooncider vinegar
  • 2 cupshot cooked rice
  • fresh cilantro leaves, optional

Directions

  1. 1

    In a large skillet, cook beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes.

  2. 2

    Serve with rice. If desired, top with fresh cilantro to serve.