Ground beef cooked with tomatoes and briny olives can be found all over Latin America.
This is a favorite Cuban variation served over plantains, starchy vegetables that look like giant bananas.
you could also serve the picadillo over rice or potatoes, so this easy dinner recipe is versatile too.
Ingredients
Plantains
2green plantains (about 1 lb.
Place in a large pot and add enough cold water to cover by at least 2 inches.
Bring to a boil over medium-high heat.
(Less-ripe plantains may need 5 to 10 minutes additional cooking time.)
Add boiling water, if needed, to keep the plantains covered as they cook.
Drain in a colander and let stand until cool enough to handle, about 5 minutes.
Peel the plantains, slice into small pieces, and transfer to a large bowl.
Stir in oil, salt, and pepper; cover and keep warm.
Meanwhile, to prepare picadillo: Heat oil in a medium nonstick skillet over medium-high heat.
Add beef; cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes.
Add tomatoes, olives, capers, cumin, salt, and pepper.
Cover, reduce heat to low, and simmer for 12 minutes.
To serve, divide the plantain mash among 4 bowls and top with the beef mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
