Picadillo Cubano

Step 1

Pour 2 tablespoons of olive oil into a 12-inch skillet and set the heat to medium-high. Wait about 1 minute until the oil shimmers and slides quickly when you tilt the pan.

Step 2

Add the 1.5 pounds of ground beef to the hot oil, breaking it into bite-sized pieces with a wooden spoon as it cooks. Stir often until the meat is no longer pink inside, about 5 minutes.

Step 3

Pour off excess fat from the skillet if a pool of grease has collected. Tilt the pan so fat collects on one side, then use a spoon to scoop it out.

Step 4

Add the diced onion to the cooked beef and stir it in. Cook, stirring every 30 seconds, until the onion turns soft and clear-looking, about 3 minutes.

Step 5

Add the minced garlic (3 cloves, pieces smaller than pencil-tip dots) and stir constantly for about 30 seconds until you smell a strong garlic fragrance.

Step 6

Pour in the 14.5-ounce can of diced tomatoes with all its liquid and add the 0.75 cup of sliced olives with pimientos. Stir everything together.

Step 7

Turn the heat down to medium and let the mixture simmer without a lid, stirring once every minute. Cook for 8 minutes until the sauce thickens slightly and the flavors blend together.

Step 8

Taste a spoonful and sprinkle in salt and pepper until it tastes good to you. Serve hot over white rice.