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Cuban Picadillo

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1 large onion, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1 bell pepper, finely chopped
4 tbsp cilantro
2 lb ground beef
8 oz tomato sauce
1/2 cup of water
salt & pepper, to taste
2 tsp ground cumin
2 bay leaves
4 tbsp green olives, sliced and 2 tbsp olive juice


Brown meat on medium heat in large 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, chop onion, garlic, pepper, tomato and cilantro. Add to the meat and continue cooking on a low heat. Add green olives, olive juice, cumin, bay leaf, tomato sauce and water and mix well. Reduce heat and simmer covered about 15-20 minutes. Serve with rice or in tortilla shells.


Servings: Serving Size: 1/2 cup
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

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