Cuban Picadillo

If you have never had Picadillo it is ground beef seasoned with a sofrito and tomato sauce and finished with some green olives.  It's a wonderful blend of flavors and this particular recipe is a lightened up version, making it better for you.  I served this over brown rice.

Cuban Picadillo
Makes 6 servings

1/2 large onion chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 jalapeno, chopped
2 tablespoons cilantro, chopped
1 1/2 pounds 93% lean ground beef (preferably organic grass fed)
4 ounces tomato sauce
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
1 bay leaf
2 tablespoons green olives, coarsely chopped

Brown meat on medium flame in a large saute 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, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame.  Add green olives and about 2 tablespoons brine (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.


Slightly adapted from Skinny Taste

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