Picadillo

2  teaspoons		olive oil
2-1/4  teaspoons		gloves garlic, shopped
1/4  cup		cp chopped onion
1/4  cup		cp chopped green bell pepper
16  ounces		# lean ground beef
5  ounces		green olives
1-1/2  ounces		cparers
1  tablespoon		tbs white vinegar
1/4  teaspoon		salt
1/4  teaspoon		black pepper
1/4  teaspoon		ground cinnamon
1/4  teaspoon		ground cloves
5/8  teaspoon		dried bay leave
1/8  teaspoon		hot sauce
2  servings		canned tomatoes

Tip: Click on the ingredient links to learn the nutritional information for all the Picadillo ingredients. The serving size for any ingredient in Picadillo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

in a large stock polt, heat 1 tbls of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.

In a separate saucepan, combine the olives cpaers, vinegar, herbs and spices, and hot sauce. Let simmer over the medium heat for 10 minutes.

Place the olive mixture and the onion mixture in the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium yeat, stirring occasionally.