Beef Picadillo Daisy Martinez   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 15 min 2 tablespoons olive oil 1 small onion, chopped 1/2 small red bell pepper, finely chopped 8 large pimiento-stuffed olives, coarsely chopped 3 cloves garlic, finely chopped 1 pound ground beef sirloin 2 tablespoons tomato paste 1 cup frozen peas and carrots 1 tablespoon chopped cilantro Salt and pepper 1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced. 2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes. Stir in 2 to 3 tablespoons water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper. Picadillo Joes Pile warm Beef Picadillo on a soft potato roll for a Latin-style sloppy joe.

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