Cuban-Style Picadillo

1. 1

   Place the potatoes in a large pot and add enough water to cover; season with salt.

2. 2

   Bring to a boil; reduce heat to medium-low, cover, and simmer the potatoes until tender, about 20 minutes.

3. 3

   Drain and set aside to cool.

4. 4

   Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.

5. 5

   Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is fully browned, 7 to 10 minutes.

6. 6

   Drain the excess fat.

7. 7

   Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture.

8. 8

   Bring to a boil, reduce heat to medium-low, and simmer until the wine has reduced significantly, 25 to 30 minutes.

9. 9

   Peel the cooled potatoes and cut them into chunks.

10. 10

    Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.

11. 11

    Gently fold the potatoes into the simmering ground beef mixture; cook for 5 minutes.

• Calories 552.42 kcal High
• Protein 32.11 g Good Source
• Carbs 55.19 g Moderate
• Total Fat 22.73 g High
• Saturated Fat 5.45 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 74.38 mg High
• Sodium 1429.15 mg High
• Fiber 4.1 g Moderate
• Sugar 22.51 g High
• Added Sugar 0.0 g Low Source
• Calcium 171.97 mg Moderate
• Iron 4.36 mg Good Source
• Potassium 433.11 mg Low Source
• Vitamin A 94.49 mcg_rae Moderate
• Vitamin C 6.76 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷