Healthy Picadillo

Ingredients

• 1 pound(s) ground beef
• 1 cup(s) onion finely chopped
• 3 clove(s) Garlic minced
• 3/4 cup(s) Leeks sliced and chopped
• 2/3 cup(s) matchstick carrots chopped
• 1/2 cup(s) red cabbage sliced and chopped
• 1/3 cup(s) pimiento-stuffed olives coarsely chopped
• 1/3 cup(s) raisins
• 1/2 teaspoon(s) cayanne pepper
• 1/2 teaspoon(s) cinnamon
• 1 teaspoon(s) paprika
• 1 teaspoon(s) cumin
• 1 teaspoon(s) garlic salt
• 1/2 can(s) fire roasted crushed tomatos chopped - regular sized can
• 1 cup(s) low-salt beef broth
• 1/2 can(s) tomato sauce small can
• 1/2 cup(s) cup finely chopped cilantro finely chopped
• 2 whole(s) limes cut into 8 wedges

Preparation

1. prepare all of the ingredients and measure out spices


2. In a very large skillet


3. lightly brown the meat, garlic , onions and leek over medium heat


4. once the meat is mostly browned add the carrots and red cabbage


5. cook for another 3 minutes


6. add the spices, raisins and olives


7. cook for another 3 minutes.


8. Taste and add more spices as needed - be careful - as the tomato sauce and beef broth add more salt and all of the flavors will concentrate and intensify as it cooks.


9. add the crushed tomatos, tomato sauce and beef broth and stir well to combine all of the flavors.


10. Simmer on medium to medium low for 12 to15 minutes - there should still be some sauce and moisture, but it should be thick (think sloppy joe's)


11. Turn off and let cool slightly


12. server over brown rice or in lettuce wraps with chopped cilantro on top and a squeeze of lime juice


13. This recipe freezes well - I double or tripple it - cook it on batches or in 2 skillets and freeze in individual servings for easy lunches and dinners