Beef Picadillo

• 3 Tbs. extra-virgin olive oil
• 1-1/2 lb. lean ground beef
• 1/3 cup dry red wine
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 cup golden raisins
• Kosher salt and freshly ground black pepper
• 2 large hard-cooked eggs, finely chopped
• 6 Tbs. chopped pimiento-stuffed green olives
• 1/4 cup minced fresh cilantro
• 1 small head Boston lettuce, cored and leaves separated

1. Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.
2. Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.
3. Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro. Serve hot with the lettuce leaves for wrapping.
4. nutrition information (per serving):
5. Calories (kcal): 420; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 7; Protein (g): 34; Monounsaturated Fat (g): 12; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 610; Cholesterol (mg): 165; Fiber (g): 2;

extravirgin olive oil, lean ground beef, red wine, yellow onion, garlic, tomatoes, golden raisins, kosher salt, eggs, pimiento, fresh cilantro, boston lettuce

Taken from www.epicurious.com/recipes/member/views/beef-picadillo-50181065 (may not work)