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Healthy Picadillo

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  Ground round beef 2 Pound
  Olive oil 1 Tablespoon
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Thinly sliced yellow bell pepper 1 1⁄2 Cup (24 tbs), each slice cut in half
  Sliced red bell pepper 1 1⁄2 Cup (24 tbs), each slice cut in half
  Finely chopped carrot 1 Cup (16 tbs)
  Golden raisins 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs) (Manzanilla / Green Olives)
  Balsamic vinegar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Bay leaves 2
  Canned no salt added stewed tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Canned no salt added tomato sauce 8 Ounce (1 Can)

1. Cook beef in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Remove the beef from pan, and drain well.
2. Add oil to pan. Add onion and garlic,- saute 3 minutes. Add bell peppers and carrot,- saute 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients,- bring to a boil. Reduce heat,- simmer 15 minutes, stirring occasionally. Discard bay leaves.

Recipe Summary

Side Dish

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