Picadillo (rice-and-beef hash/filling)

2 servings

Ingredients

QuantityIngredient
2teaspoonsOlive oil
8ouncesCooked ground beef (sirloin or top round)
¼cupDiced onions
½Garlic clove, minced
1mediumTomato, blanched, peeled, seeded,
And chopped
1smallApple, pared, cored and chopped
1Canned jalapeno pepper, drained, seeded, and
Thinly sliced
2tablespoonsRaisins
2largesPimiento-stuffed olive, sliced crosswise
2Pitted black olives, sliced crosswise
¼teaspoonEach salt and pepper

Directions

Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is 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.

Serve with rice or as a filling for tacos or tortillas.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.