Picadillo

1. 1

   1.

2. 2

   Cook the meat in a large skillet over medium heat, stirring to break up any lumps.

3. 3

   Cook for 7 to 8 minutes until browned.

4. 4

   Drain off any fat.

5. 5

   Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.

6. 6

   2.

7. 7

   Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes.

8. 8

   Stir in the remaining 2 cups water and simmer for 8 minutes.

9. 9

   To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before its done.

10. 10

    This variation makes a great stuffing for Chiles Rellenos.

No additional tips available.