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Picadillo

beef - ground

1 pound lean ground beef
2 medium onions; chopped
4 cloves garlic; minced
2 small green peppers; chopped
1 can (6 oz) tomato paste
1 cup water
1/2 cup raisins
1/4 cup pitted green olives; chopped
2 tablespoons capers; drained
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar

In large non-stick skillet over medium heat, brown beef, breaking up with wooden spoon, for about 6 minutes: skim off any fat. Add onions; cook, stirring often, for 5 minutes. Add garlic and peppers; cook, stirring often, until onions have softened. Mix paste with water and stir into beef mixture with raisins, olives, capers and Worcestershire sauce; simmer for 5 minutes. Stir in vinegar, salt and pepper. Serve over rice or use as a stuffing for sweet peppers, tortillas, taco shells or pita breads.

Contributor: Canadian Living Magazine (March, 1997)

Yield: 5 servings

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