Picadillo

Picadillo Mark Sadler-Fifth Grade

Ingredients:

1 cup chopped bell pepper any variety (1 –1 ½ peppers) ¼ cup chopped shashito or pablano pepper (add more to your taste - optional) ½ cup chopped carrots (optional) ½ cup chopped onion 4 cloves garlic minced lean ground beef or turkey ½ cups each chopped Kalamata and green olives with pimento 2 TBSP chopped Capers 15 ounce can of diced tomatoes or 2 cups fresh chopped peeled and seeded tomatoes 3 TBSP tomato paste ½ cup water, beef or chicken broth (if using turkey) ¼ tsp red pepper flakes or more to taste Salt and pepper to taste (add just before serving as the olives and capers may have seasoned it with enough salt)

Instructions:

Cook rice and/or tortilla shells for serving Add olive oil to a large pan, Heat on high then add the first 5 ingredients. Reduce heat to medium. Cook until vegetables start to get soft. Add ground meat, breaking up meat as it cooks. Stir as needed to combine and cook through. Once meat is cooked thoroughly, drain if needed. Add olives, capers and red pepper flakes to the meat mixture