- 2 pounds ground beef
- 1 cup diced onion (about half a large onion)
- 3 - 4 garlic cloves, minced (about 3 tablespoons)
- 1 green bell pepper, diced (about 1½ cups)
- 2 tablespoons dried oregano
- 1 tablespoon cumin
- 1 - 2 teaspoons smoky paprika
- 2 tablespoons olive oil
- 28 oz can whole tomatoes, liquid reserved
- ½ cup pimiento stuffed olives, sliced
- salt and pepper to taste
INSTRUCTIONS:
- Prep the onions, garlic, bell pepper and olives.
- In a large skillet or dutch oven, brown the hamburger, onions and garlic over medium high heat.
- When browned, drain off the liquid.
- Add the olive oil, cumin, oregano and smoky paprika to the hamburger mixture, stir to combine. Reduce the heat to medium.
- Open the can of tomatoes, and dice each tomato right into the pot.
- Add the olives and about a third of the reserved tomato juice and give the whole thing a good stir.
- If making rice, this is a good time to get it started.
- Taste and add salt and pepper to taste and adjust any other seasoning. Allow the picadillo to bubble along at low heat for another 20 minutes or until the rice is ready. If it seems too dry, add some more of the reserved tomato juice, but not so much that it's soupy.
Source: Lydia's Flexitarian Kitchen
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