Picadillo (rice & beef hash/filling)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 8 | ounces | Cooked ground beef lean |
| ¼ | cup | Diced onions |
| ½ | Garlic clove, minced | |
| 1 | medium | Tomato chopped and seeded |
| 1 | small | Apple, pared and chopped |
| 1 | Sliced canned jalapeno | |
| 2 | tablespoons | Raisins |
| 2 | Large stuffed olives, sliced | |
| 2 | Pitted black olives, sliced | |
| ¼ | teaspoon | Each salt and pepper |
| Dash each cinnamon & cloves | ||
Directions
1. In a 10" skillet heat oil over medium heat; add ground beef and cook, breaking up large pieces with a wooden spoon, until crumbly.
Add onion and garlic and saute until softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally until flavors are well blended, about 20 minutes.
2. Serve over rice or as a filling for burritos or tacos.
Source: Weight Watchers International Cookbook From: Fred Peters Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120