Picadillo (rice-and-beef hash/filling)

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive oil
8 ounces Cooked ground beef (sirloin or top round)
¼ cup Diced onions
½ \N Garlic clove, minced
1 medium Tomato, blanched, peeled, seeded,
\N \N And chopped
1 small Apple, pared, cored and chopped
1 \N Canned jalapeno pepper, drained, seeded, and
\N \N Thinly sliced
2 tablespoons Raisins
2 larges Pimiento-stuffed olive, sliced crosswise
2 \N Pitted black olives, sliced crosswise
¼ teaspoon Each salt and pepper

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.

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