Title: Picadillo (Rice-And-Beef Hash/filling)
Categories: Mexican Beef Rice
Yield: 2 Servings

2	ts	Olive oil
8	oz	Cooked ground beef (sirloin or top round)
1/4	c	Diced onions
1/2		Garlic clove, minced
1	md	Tomato, blanched, peeled, seeded,
		And chopped
1	sm	Apple, pared, cored and chopped
1		Canned jalapeno pepper, drained, seeded, and
		Thinly sliced
2	tb	Raisins
2	lg	Pimiento-stuffed olive, sliced crosswise
2		Pitted black olives, sliced crosswise
1/4	ts	Each salt and pepper

Dash each ground cinnamon and ground cloves

In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes.

Serve with rice or as a filling for tacos or tortillas.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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