The first time I had Picadillo was with my beautiful friend, Annamaria! It is a delicious mixture of beef, peppers, onions, and tomatoes normally served over rice!
My friend, Erin, introduced me to Gina's Skinny Recipes which is where I found this yummy recipe! Being the Tex Mex girl that I am, I would leave out the capers next time, not serve it with rice, and put the picadillo in a tortilla with salsa, sour cream, and shredded cheddar cheese!
1/2 chopped onion
1 minced garlic
1 tomato, chopped
1/2 pepper, finely chopped
2 tbsp cilantro
1 1/2 lb lean ground beef
4 oz (1/2 can) tomato sauce
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)
Brown meat on medium flame 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, make sofrito by chopping onion, garlic, pepper, tomato and cilantro.
Add sofrito to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the juice (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 15-20 minutes