Ingredients
Scale
For the Picadillo:
- 1 lb ground beef
- 1 16oz can tomato sauce
- 1 16oz can petite diced tomatoes
- ¼ cup raisins
- ¼ cup green olives sliced1 small yellow onion, sliced
- 1 bunch cilantro, finely chopped
- 3 cloves garlic, minced
- ½ tsp sea salt
- ½ tsp ground black pepper
For the Potatoes:
- 8 medium potatoes peeled and cubed
- ½ tsp sea salt
- Dash pepper
- ½ tsp onion powder
Instructions
- In a large pot, add the cubed potatoes and enough water to cover the potatoes. Over medium-high heat, begin to boil the potatoes. Reduce the heat for a low boil for 20 minutes or until potatoes are soft enough to mash.
- In a large skillet over medium-high heat add the ground beef and yellow onion slices. Begin browning the ground beef. Using a spatula, break the meat into small pieces. Continue to cook for 10-12 minutes or until meat is cooked through.
- Add the green olives, tomato sauce, diced tomatoes, raisins, cilantro, sea salt and pepper. Stir to combine.
- Return to medium high heat and cook for 10-15 minutes or until heated through and bubbly.
- Remove potatoes from heat, drain liquid into a bowl.
- Place cooked potatoes into a large glass bowl. Add the sea salt, pepper and onion powder.
- Using a hand masher or an electric mixer, begin mashing the potatoes. Pour the liquid from the bowl into the potatoes while mixing. Adding enough to bring potatoes to desired creaminess.
- Add the sea salt, pepper, and onion powder; stir into mashed potatoes.
- Serve