Picadillo(Pee-Ka-Dee-Yo)

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 or 3 cloves garlic, minced
• 1 lb. lean ground beef
• 1 Tbsp. margarine or oil
• salt and black pepper to taste
• 1/4 tsp. dried oregano leaves, crumbled
• 1/3 c. salad olives (Spanish)
• 1/2 c. cooking sherry
• 3/4 c. raisins
• 3/4 c. small green peas (fresh or frozen)
• sliced tomatoes

1. In 10-inch skillet with cover, saute onions, green pepper, garlic and beef in margarine or oil (stirring to break up meat) until meat is browned.
2. Sprinkle with salt, black pepper and oregano.
3. Add olives, cooking sherry, raisins and small green peas. Cover and simmer 20 to 30 minutes, stirring occasionally.
4. Last 5 minutes, garnish with sliced tomatoes.
5. Serve on rice.

onion, green pepper, garlic, lean ground beef, margarine, salt, oregano, salad olives, cooking sherry, raisins, green peas, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443959 (may not work)