Cuban Picadillo
350 cals, 38p, 9c, 17f (per meal)
1 tbsp (15mL)
16 small (51g)
1 tsp (2g)
1/2 lbs (227g)
1 1/2 lbs (680g)
1 medium (119g)
1 medium whole (2-3/5" dia) (123g)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
1
Heat oil in a skillet over medium heat. Add beef. Break apart and cook until browned, 8-10 minutes.
2
Stir in onion, garlic, bell pepper, tomato, and some salt and pepper. (Optional: add a splash of olive brine). Cook for 1-2 minutes.
3
Add in olives, cumin, tomato puree, and some salt. Bring to a simmer. Cover and cook for about 20 minutes until vegetables have softened. Serve.