Cuban Picadillo

Published on April 3, 2019

• 3 pounds ground beef

• ½ onion, chopped

• 2 tablespoons garlic, minced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2 cups raisins

• 2 (8 ounce) jars green olives, drained and chopped

• 2 (6 ounce) cans tomato paste

• ½ cup water

• ½ bunch cilantro

1. Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

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Nutrition Facts (per serving)

539Calories28g Fat45g Carbs33g Protein

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Nutrition FactsServings Per Recipe8Calories539% Daily Value *Total Fat28g35%Saturated Fat9g44%Cholesterol103mg34%Sodium1786mg78%Total Carbohydrate45g16%Dietary Fiber5g16%Total Sugars31gProtein33gVitamin C43mg217%Calcium95mg7%Iron6mg33%Potassium1216mg26%

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