Healthy Picadillo

By tcasteel2000

Cooking Light

OCTOBER 2000

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.