Beef Picadillo

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This latin dish is from every day with rachael ray. This can be served just as is written or pile warm beef picadillo on a soft potato roll for a latin-style sloppy joe.

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Steps

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In a medium skillet , heat the olive oil over medium-high heat until hot but not smoking.

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Add the onion , bell pepper , olives and garlic and cook until the vegetables are tender , about 5 minutes.

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Crumble in the ground beef , using a wooden spoon to break up any large clumps.

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Increase the heat and cook until the liquid is reduced.

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Stir the tomato paste into the meat mixture and simmer over medium-low heat , stirring , for 2 minutes.

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Stir in 2 to 3 tablespoons water to loosen the sauce.

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Stir in the peas and carrots , cover and cook until just cooked through , 4 minutes.

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Stir in the cilantro.

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Season with salt and pepper.

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Ingredients

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olive oil, onion, red bell pepper, pimento stuffed olives, garlic cloves, ground sirloin, tomato paste, frozen peas and carrot, cilantro, salt, pepper