This Cuban recipe came from the Tampa Times newspaper many many years ago (probably around 1990??). I think there are as many variations of picadillo as there are cooks that make it. This, however, is our favorite.
This seems like a LOT of ingredients, but the flavor is out of this world! I've never yet made this meal in 30 minutes (darned potatoes!), but it is SOOO worth it. Serve with a nice crusty bread and you'll be set!