| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, cored, seeded and chopped
- 1 clove garlic, minced
- 1/4 cup mojo seasoning
- 3 pound ground beef
- 1/4 cup Latino seasoning, such as Goya sazon
- 8 cups seeded, diced tomatoes
- 4 cups tomato sauce
- 4 cups cooking wine
- 2 cups green pitted olives, chopped (with or without pimiento)
- 4 to 6 small whole sweet peppers
- 4 bay leaves
Instructions
- Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
- Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.
Reviews
Really? – 4-6 servings. I am thinking this should serve 6-10. Anyone care to answer. I haven’t made it yet.
Looks great!
This meal was amazing. Mine turned out a little salty but I think it was due to using lemon pepper seasoning instead of Mojo. Will definitely make again!
Awesome!!! I also add small pieces of diced potatoes. Even better the second day!!! This has become one of my standards that everyone that eats it enjoys!
I thought Picadillo always had raisins in it…
this was so tasty i add one potato. we had rice and beans with it . cant wait to eat for leftover. thanks for this recipe.
AS GOOD AS I TASTED IN MIAMI
excellent dish. not hard to make and tastes even better the next day. i made it once with chicken thighs and it was just as good , but different. I’m going down to the tampa area in march and jose’s is on my list of places to eat at.