Beef Picadillo

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
  • Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
  • Crumble in the ground beef, using a wooden spoon to break up any large clumps.
  • Increase the heat and cook until the liquid is reduced.
  • Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
  • Stir in 2 to 3 tablespoons water to loosen the sauce.
  • Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
  • Stir in the cilantro; season with salt and pepper.
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