Picadillo is sort of a Spanish Sloppy Joes.  Picadillo means “everything chopped”—from the meat to the vegetables, and it is usually served over rice--preferably white rice.

I always like to emphasize to purchase lean ground beef when your recipe calls for ground beef, or buy a good lean cut of meat and grind it in a meat-grinder.  But I know that a lot of people might not like the latter.

My mother used to make this tasty dish went I was a child, and I always found it fascinating and delicious.  I learned hot to make it from her; and then of course, I “perfected” it to my liking—no offense Mom!

For my Picadillo I used:

1 lb lean ground beef
¼ lb cooked ham (chopped)
½ green pepper (chopped)
½ red pepper (chopped)
½ small onion (chopped)
3 cloves garlic (minced)
1 tsp Adobo Goya
1 tbs olive oil
1 small box of raisins
1 8oz. can tomato sauce
½ tsp dried oregano
1 envelope of Sason Goya with annatto or achiote
Black ground pepper to taste

In a small skillet over low heat, brown the ground beef.  (If you used lean ground beef, there’s no need to drain.  However, if you did not use lean ground beef, then go ahead and drain your meat), and also eliminate the use of the olive oil in the steps below.
Add the envelope of Sason and the Adobo Goya.  Mix well with the ground beef.
Push the brown meat to the side of the skillet, and add the olive oil.  Then add in the ham and the onion and garlic, and sauté a little bit over the oil for a minute or two.
Add the green and red peppers.
Add the tomato sauce.
Add the oregano and ground pepper.
Mix all the ingredients together and simmer for about fifteen minutes, stirring occasionally.  Remove from heat.
Add the raisins, and stir.  (Do not cook the raisins)

Serve over white rice

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