Cuban Picadillo
Servings: 6 people
Ingredients
- 500 grams of lean ground beef, 97% lean meat
- 1 tablespoon olive oil
- 1 medium onion, chopped, 100 g.
- 1 red bell pepper, chopped, 100 g.
- 2 cloves of garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, with their juice
- 2 tbsp raisins, 20 g.
- 10 olives, 30 g.
- 2 cups potatoes, peeled and cut into pieces
- Salt to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the bell pepper and cook, stirring occasionally, for 5 minutes more.
- Add the ground beef and cook, breaking up any clumps with a spoon, until browned, about 10 minutes.
- Stir in the cumin, black pepper, and red pepper (if using). Cook for 1 minute more.
- Add the diced tomatoes, with their juice, raisins, olives, and potatoes. Bring to a simmer, then reduce heat to low and simmer, covered, for 20 minutes, or until the potatoes are tender.
- Season with salt to taste. Serve hot.
Notes
4 WW points according to the WW app.
Nutrition
Serving: 242g | Calories: 203kcal | Carbohydrates: 18g | Protein: 21g | Fat: 5.7g | Saturated Fat: 1.7g | Cholesterol: 50mg | Sodium: 643mg | Potassium: 760mg | Fiber: 3.5g | Sugar: 9.3g | Calcium: 55mg | Iron: 4.3mg