Beef Picadillo

½ lb ground beef, cooked and drained

3 Tbsp olive oil, divided

2 cups Spanish yellow onions, large diced

1 ½ tsp fresh garlic, minced

½ cup carrots, medium diced

½ tsp chili powder

⅓ tsp ground coriander

⅓ tsp ground cumin

⅓ tsp dried thyme

¼ tsp ground cinnamon

¼ tsp cayenne pepper

½ tsp salt

¾ cup zucchini, large diced

¾ cup green bell pepper, large diced

¼ cup canned crushed tomatoes

¼ cup canned diced tomatoes

1 ½ tsp apple cider vinegar

¼ cup manzanilla olives

3 Tbsp fresh cilantro, chopped

3 Tbsp fresh parsley, chopped

¼ cup raisins

  1. Heat 1 Tbsp olive oil in a medium sized skillet over medium-high heat.  
  2. Add ½ lb ground beef and break up the beef with a wooden spoon into small pieces.  
  3. Stir frequently as the beef browns to make sure it’s being cooked evenly.  
  4. Once there are no pink pieces left and the meat has been fully browned, remove from heat and drain excess fat. Set aside.
  5. Heat remaining 2 Tbsp olive oil in a large pot over medium heat.  Add onions and cook until they are translucent, about 5-6 minutes.  
  6. Add garlic and carrots.  Cook for an additional 10 minutes.
  7. Add spices, zucchini and green peppers.  Cook for another 10 minutes.
  8. Add crushed tomatoes, diced tomatoes, and vinegar.  Simmer on low for 15 minutes.  Stir frequently to avoid burning.
  9. Add cooked and drained ground beef, olives, parsley, cilantro, and raisins.  Serve hot.
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