Cuban Picadillo

By lovemygolden

Ingredients

• 1 tbs. olive oil
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 1 lb. lean ground beef
• 2 tsp. tomato paste
• 1 tsp. salt (to taste)
• 2 tsp. cumin
• 1/2 cup pimento stuffed green olives

Preparation

Step 1

Heat the olive oil in a large skillet over medium high heat. Once it’s hot, sauté the onions for about 5 minutes or until soft. Stir in the garlic and cook for another minute, then add the beef and reduce to medium heat.

Brown the beef, using a wooden spoon to break up any large pieces, about 10 minutes. Add the tomato paste, cumin and salt, and stir until combined. If your pan is dry, add 2 tbs. of water to help the tomato pate dissolve. Let simmer for another 5 minutes or so, then stir in the olives.

Serve with white rice, over polenta, in tacos, etc.