Recipe for Picadillo


1 medium onion, chopped
1 clove garlic, minced
1 pound ground extra lean beef
cup sherry (optional)
teaspoon cumin
teaspoon oregano
1/8 teaspoon salt
pinch ground red pepper
cup raisins
1 cup diced fresh or canned pineapple
1 medium green bell pepper, chopped
cup chopped red bell pepper


In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat. Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook 5 minutes. Add green and red bell peppers and heat through.

Serve with rice and bread.

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