MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cuban Picadillo
Categories: Beef, Caribbean
Yield: 6 Servings

2 tb Olive oil
1 c Yellow onion; diced
1 c Green bell pepper; diced
4 cl Garlic; up to 6 cl, minced
1 1/2 lb Lean ground beef
- (80/15 preferred)
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Red pepper flakes
1 ts Salt
1/2 ts Black pepper
2 tb Tomato paste
14 1/2 oz Can diced tomatoes;
- undrained
1/4 c Dried cranberries
1/3 c Spanish green olives with
- pimientos;
- sliced
2 tb Capers
1 lg Waxy potato (such as
- Yukon Gold or red);
- cubed 1/4"
1/2 c Beef broth
2 Bay leaves
1 tb White vinegar or
- apple cider vinegar

Preparation time: 10 minutes
Cooking time: 30 minutes

This Cuban-inspired picadillo is a flavorful ground beef skillet dish
made with warm spices, briny olives, capers, dried cranberries, and
tender potatoes. Perfect served over rice for a comforting weeknight
dinner.

Heat olive oil in a large skillet over medium-high heat. Add the diced
onion and green bell pepper. Saute for 5 to 7 minutes until softened.

Add garlic and cook for an additional 20 to 30 seconds, until
fragrant.

Add the ground beef, breaking it up with a wooden spoon. Cook for 6
to 8 minutes until browned, breaking it into small crumbles.

Stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and
black pepper. Cook and stir for about 30 seconds to toast the spices.

Add the tomato paste and stir to coat the meat. Cook for about
30 seconds.

Add the diced tomatoes (with juices), diced potato, cranberries,
sliced olives, capers, beef broth, and bay leaves. Stir to combine.

Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes,
until potatoes are tender. If the sauce seems too thin, uncover for
the last 5 minutes to thicken slightly.

Remove bay leaves and stir in vinegar. Taste and adjust seasoning as
needed. Serve and enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/picadillo-recipe/>

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