EASY PICADILLO

 

2pounds ground round

cup olive oil

4medium-sized onions, chopped

3cloves garlic, finely chopped

16-ounce can tomato paste

2 green peepers, seeded and diced

cup stuffed green olives, chopped

13 1/2 ounce bottler of capers, drained

raisins

1teaspoon Worcestershire sauce

1bay leaf

Salt and freshly ground pepper to taste

1teaspoon oregano or to taste

2 cups cooked rice

4 sliced fried ripe plantain

 

 

Brown meat in the olive oil in a heavy skillet. Drain off the liquid remaining. Add the remaining ingredients. Mix well. Cook over low heat, stirring, for 30 minutes. Serve on rice with fried rice plantains on the side.

 

 

Serves: 4-6