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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This flavorful dish is packed with nutritious veggies like carrots, bell peppers and tomatoes. Serve picadillo over brown rice for a pleasing meal that's quick and simple to prepare. Ingredients:
2 pounds ground round |
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 |
Directions:
1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
2. 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.
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