Picadillo Seco al Jaso (Ground Beef Sofrito)

Inspired by Carribbean recipes for picadillo, this is a "dry stew" that goes perfectly over rice. Also makes a great taco filling or base for chopped cheese.

Main Ingredients 

• Ground meat of choice (beef, chicken, pork, or any combination thereof)

• Diced onion (about 1 cup per pound, or about 1 medium-large onion)

• Diced bell pepper (about 1 cup per pound of meat, or 1-2 diced bell pepper

Optional Ingredients

• Green pitted olives

• Cilantro or recao (chopped)

• Mixed frozen veg

Spice 

• Salt

• Garlic powder

• Onion powder

• Oregano

• Cumin

• Cayenne pepper

Easy Method	Tasty Method
1) Add a little bit of oil or butter to your pot, once it's hot, add your meat. Season it with powder/minced garlic 2) Stir until the meat is cooked. 3) Serve	1) Saute onions and peppers in a small amount of oil. 2) When the onions start to change color, add your meat and spices. Stir to cook evenly 3) Just as the meat is browning, add any optional ingredients you like 4) Serve over rice

Cooking time

Approx 15-30 minutes:

• 5 mins to chop the veg

• 7-10 mins to cook the meat

Serving Suggestions

Serve this over rice, as a taco filling, or as a base for chopped cheese.

Note - Hold the Salt if You're Using Olives

This is a "dry stew" but you can use the juice from a jar of olives to flavor the mixture and that will add a salty bite.

What to do with Picadillo Seco al Jaso (Ground Beef Sofrito) Leftovers 

I like to heat it over rice and melt cheese on it in the microwave, then top with hot sauce.

You can also use this as a base for chili or in any recipe that calls for ground meat.