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