Beef Picadillo

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1/2 small red bell pepper, finely chopped
• 8 large pimento stuffed olives, coarsely chopped
• 3 garlic cloves, finely chopped
• 1 lb ground sirloin
• 2 tablespoons tomato paste
• 1 cup frozen peas and carrot
• 1 tablespoon chopped cilantro
• salt
• pepper

Recipe

• 1 in a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
• 2 add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
• 3 crumble in the ground beef, using a wooden spoon to break up any large clumps.
• 4 increase the heat and cook until the liquid is reduced.
• 5 stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
• 6 stir in 2 to 3 tablespoons water to loosen the sauce.
• 7 stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
• 8 stir in the cilantro; season with salt and pepper.