Picadillo is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes.

¼ cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds Yves Ground Round (or ground beef (15 to 20 percent fat))
14 ounces can diced tomatoes in juice
¾ cup raisins
¾ cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
¼ cup tomato paste
1½ teaspoons red wine vinegar
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon cumin


Step 1 Heat oil in large pot over medium-high heat.

Step 2 Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.

Step 3
Add ground round or beef; sauté until cooked, breaking up with back of fork, about 7 minutes.

Step 4
Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.

Step 5
Discard bay leaves. Serve picadillo warm with rice.

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