Cuban Picadillo
Ingredients
- 1.5 cups olive oil
- 5 medium yellow onions diced
- 10 bell pepper diced
- ½ cup garlic minced
- 25 lbs lean ground beef Substitute: ground turkey, chicken, or TVP
- 2 #10 cans tomato sauce
- 10 medium carrots peeled and diced
- 1.5 quarts pitted green olives sliced
- 1.5 quarts raisins
- 2 cups ground cumin
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 10-15 minutes.
- Add the ground beef to the skillet. Cook and stir until the beef is browned and crumbly, about 20-30 minutes.
- Stir in the diced carrots. Cook for about 10 minutes, allowing them to start softening.
- Add the tomato sauce, olives, raisins, cumin, salt, and pepper. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the carrots are tender and the flavors have melded together.
- Serve the Picadillo over brown rice and alongside black beans or a small green salad.
Nutrition
Calories: 429kcalCarbohydrates: 28gProtein: 32.2gFat: 21.8gSaturated Fat: 7gCholesterol: 99.8mgSodium: 823mgPotassium: 976mgFiber: 4.5gSugar: 18.9gCalcium: 72mgIron: 4.75mg
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