Picadillo

• 2 pounds ground beef
• 3 cups warm water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 onion, diced
• 2 tomatoes, diced
• 1 green bell pepper, diced

1. 1.
2. Cook the meat in a large skillet over medium heat, stirring to break up any lumps.
3. Cook for 7 to 8 minutes until browned.
4. Drain off any fat.
5. Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
6. 2.
7. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes.
8. Stir in the remaining 2 cups water and simmer for 8 minutes.
9. To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before its done.
10. This variation makes a great stuffing for Chiles Rellenos.

ground beef, warm water, ground cumin, garlic, salt, pepper, onion, tomatoes, green bell pepper

Taken from www.epicurious.com/recipes/food/views/picadillo-107178 (may not work)