Picadillo Sliders

• 1 tablespoon canola oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 pounds ground beef
• 1/2 cup pimiento-stuffed olives, halved
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 1 cup beef broth
• 1/4 cup red wine vinegar
• 1/4 cup raisins
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoons salt
• 18 potato dinner rolls

1. In a large skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic, and cook 1 minute more. Add ground beef; cook, crumbling meat, until no longer pink, 6-8 minutes. With a slotted spoon, remove meat; drain excess fat.
2. Return meat to skillet. Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
3. Toast rolls. Spoon beef mixture on each roll (they may be juicy). Serve immediately.

canola oil, yellow onion, garlic, ground beef, pimiento, tomatoes, beef broth, red wine vinegar, raisins, tomato paste, chili powder, ground cumin, ground cinnamon, salt, dinner rolls

Taken from www.tasteofhome.com/recipes/picadillo-sliders/ (may not work)