Picadillo       



Ingredients:
1 teaspoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed with garlic press
1 pound extra-lean ground beef (96% fat free)
1 can (15 to 19 ounces) black beans, rinsed and drained
1 can (15 ounces) crushed tomatoes with tomato puree
1/4 cup dark seedless raisins
3 tablespoons coarsely chopped pimiento-stuffed olives (salad olives)
3 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper




Directions:
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 6 to 8 minutes or until tender and golden, stirring occasionally. Add garlic and cook 1 minute, stirring.
Stir in ground beef, breaking up meat with side of spoon; cook 5 minutes or until meat is no longer pink.

Stir in beans, tomatoes with their puree, raisins, olives, tomato paste, vinegar, cumin, salt, and pepper; heat to boiling over medium-high heat.
Reduce heat to medium-low and simmer 8 to 10 minutes or until slightly thickened. Serve with flour tortillas.