Easy Picadillo

One of our favorite dishes is Picadillo, this awesomely fragrant and flavorful Cuban/Spanish/Latin dish that can be made any number of ways and is just a party in your mouth!

Ground beef - 1 lb

Onion - 1/2 cup

Garlic - 1-2 cloves

Olives - couple tablespoons, diced - or a handful, however you measure!

Worcestershire sauce

Chili powder

Italian Seasoning

Salt and Pepper

Optional - Tomatoes - although traditionalists will say it's not optional, because we have some tomato critics in our house, tomatoes are optional in our version. However we often split the difference by sneaking in a couple of tablespoons of tomato salsa.

Pair up with Frijoles Negros, cooked rice and platanos maduros (fried bananas)

Fry up your diced potatoes - I usually start those off first, because I like to have them ready to go when the meat is done.

In a couple of tablespoons of olive oil, saute your garlic and onion until translucent and fragrant.

Add your meat and cook over medium heat until brown and fine textured. Throw in a dash of Worcestershire sauce while you're at it.

Chop up a bunch of olives - 2-3 tablespoons at least. We believe you can't have too many olives in this dish.

Add a tablespoon of chili powder and a couple of teaspoons of Italian seasoning.

When your potatoes are nice and crispy brown, add to your meat, stir and cook for another 5-10 min. It should all be brown and fragrant and finely mixed.

We've got a great Frijoles Negros Instructable for this part, and frying up some big plantains is as easy as buying the frozen Goya platanos in your grocery store. I used to make them the traditional way - buying and cutting up the big ripe plantains, until my Cuban uncle asked me why I was going to all that trouble when the Goya ones were just as good. He's right. They really are - any frozen ripe plantains will usually suffice.

There you have it - a wonderful and easy (fairly) traditional Cuban meal in 30 minutes!