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Picadillo

Ingredients

  • 2 pounds ground beef or a combination of ground beef and turkey or chicken
  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 garlic clove minced
  • 1 1/2 cups 1/4-inch-thick slices yellow bell pepper, each slice cut in half
  • 1 1/2 cups 1/4-inch-thick slices red bell pepper, each slice cut in half
  • 1 cup finely chopped carrot
  • 3/4 cup golden raisins
  • 1/2 cup dry white wine
  • 1/4 cup sliced pimento-stuffed manzanilla or green olives about 15 olives
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce

Instructions

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