CUBAN PICADILLO

1 tablespoon olive oil
1 pound ground beef round
1/2 cup chopped onion
5 cloves garlic, sliced
2 cans (14.5 ounce each) diced tomatoes with green chiles
1 (6 ounce) can tomato paste
1/4 cup dry red wine or water
1/4 cup raisins
2 teaspoons dried oregano
Salt and black pepper
1/4 cup sliced pimiento-stuffed green olives (optional)
2 teaspoons capers, drained (optional)
Hot cooked yellow rice or pita rounds (optional, for serving)

Pour the olive oil into a large, deep skillet or 4-quart saucepan and heat it over medium-high heat. Crumble in the ground beef and add the onion and garlic. Cook, stirring and breaking up the lumps of beef, until the beef browns all over, about 3 minutes.

Add the tomatoes, tomato paste, wine, raisins and oregano. Season to taste with salt and pepper. Reduce heat to low, cover the pan, and let the picadillo simmer until it thickens, 15 to 20 minutes.

Spoon the picadillo onto plates and garnish it with the green olives and capers. Serve over yellow rice or pile onto pita rounds, if desired.

Makes 4 to 6 servings
Source: The Dinner Doctor by Anne Byrn