Picadillo is a traditional Spanish, Cuban or Puerto Rican dish that is served either with tortillas, rice or plantains. It can also be wrapped inside of pastry dough to make empanadas. This is my quick, easy and fairly healthy version.

To make this #dinnerdoneby9am I fully cook the picadillo in the morning, wash and chop the cilantro and refrigerate. At dinner time I cook rice, re-heat the picadillo and top everything with cilantro.

-Tbsp olive oil
-1 pound lean ground beef
-1 onion, diced
-1 bell pepper, diced
-3 cloves garlic, minced
-1 tsp salt
-1/2 tsp pepper
-1 Tbsp brown sugar
-3/4 tsp cinnamon
-1.5 tsp cumin
-1.5 tsp oregano
-1/4-1/2 tsp cayenne
-1 (15 oz) can tomato sauce
-1 Tbsp red wine vinegar
-2 Tbsp hot sauce
-1/2 c raisins
-1/2 c olives
-(optional) 2 Tbsp chopped cilantro

Heat olive oil in a medium pan over medium heat. Add beef, onion and bell pepper. Cook for 10-15 minutes, until meat is no longer pink, stirring regularly and breaking the meat up with a wooden spoon while cooking. Drain meat, return to heat and add garlic-cayenne. Cook stirring constantly an additional minute. Add tomato sauce, vinegar, , hot sauce, raisins and olives. Simmer an additional 10 (or more minutes) allowing the flavors to combine. Serve with desired starch and top with cilantro.