Picadillo (rice and beef hash/filling)

Yield: 2 Servings

Measure Ingredient
2 teaspoons Olive oil
8 ounces Cooked ground beef lean
¼ cup Diced onions
½ \N Garlic clove, minced
1 medium Tomato chopped and seeded
1 small Apple, pared and chopped
1 \N Sliced canned jalapeno
2 tablespoons Raisins
2 \N Large stuffed olives, sliced
2 \N Pitted black olives, sliced
¼ teaspoon Each salt and pepper
\N \N Dash each cinnamon & cloves

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


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