1 TB olive oil

1/2 diced bell pepper ( red, green or yellow )

1 medium diced onion ( your choice of type )

2 large cloves of garlic ( or 2 tsp of minced garlic in jar )

1.5 lb good ground beef ( suggest a 85/15 grind )

1 tsp himalayan sea salt

1 tsp dried oregano

1/2 tsp cumin ( or more depending on your particular taste)

1 tsp coarse black pepper

2 bay leaves

1/4 - 1/2 cup dry white wine ( alcohol cooks off with only the good taste left )

1/2 can ( or more ) sliced tomatoes

4 oz tomato sauce

1/2 cup pimento stuffed Spanish manzanilla olives

2 oz chopped pimentos

1 TB capers

1.5 TB Sazo’n spice blend

Cayenne to tadte ( optional )


Add olive oil to dutch  oven or some other large heavy bottomed pot , heat to medium high heat. Add peppers & onion, saute’ approx 3 minutes til softened. Add garlic and stir well. Add the ground beef and cook ( breaking meat apart with spatula ) until beef is fully cooked . Add salt, oregano, cumin, pepper & bay leaves. Stir well to combine all ingredients.

Add the dry white wine, and allow it to cook a few minutes then add the diced tomatoes & tomato sauce stirring until all is combined well.

Lastly add the olives, pimentoes, capers Sazo’n spice blend & cayenne . Stir well. Cover pan, reduce heat to low & simmer for about 20 - 30 minutes, stirring often.


Serve over rice & beans or just any rice of choice.


Makes approx 4 servings


Cuban Picadillo