Picadillo

• 1/4 c. olive oil
• 1 medium onion
• 1 medium green bell pepper
• 2 to 3 cloves garlic
• 1 lb. ground beef
• 1/4 c. dry sherry (Vino Seco)
• 1/2 c. canned crushed tomatoes or tomato paste
• 1 Tbsp. salt
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. Tabasco
• 1 small potato, peeled and cubed (maybe more)
• 1/4 c. raisins
• 1/2 c. green olives
• 1/4 c. vegetable oil
• 2 tsp. cumin
• 2 to 3 Tbsp. catsup
• 1 bay leaf
• oregano to taste
• tambien to taste
• 1/2 c. peas (early)

1. Chop onion, green pepper and garlic.
2. Cook in oil for 10 minutes.
3. Add beef and cook until brown (10 to 15 minutes). Drain off excess fat.
4. Add sherry, tomatoes, salt, Worcestershire sauce and Tabasco sauce.
5. Cook, uncovered, over medium heat for 15 to 20 minutes.

olive oil, onion, green bell pepper, garlic, ground beef, sherry, tomatoes, salt, worcestershire sauce, tabasco, potato, raisins, green olives, vegetable oil, cumin, catsup, bay leaf, oregano, tambien, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430918 (may not work)