Healthy Picadillo

• 2 pounds ground round
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 1 garlic clove, minced
• 1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
• 1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
• 1 cup finely chopped carrot
• 3/4 cup golden raisins
• 1/2 cup dry white wine
• 1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons salt
• 1/8 teaspoon black pepper
• 2 bay leaves
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (8-ounce) can no-salt-added tomato sauce

1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
2. Add oil to pan. Add onion and garlic; saute 3 minutes. Add bell peppers and carrot; saute 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

ground round, olive oil, onion, garlic, yellow bell pepper, red bell pepper, carrot, golden raisins, white wine, manzanilla, balsamic vinegar, salt, black pepper, bay leaves, salt, salt

Taken from www.myrecipes.com/recipe/healthy-picadillo (may not work)