Total TimePrep: 15 min. Cook: 25 min.
- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds ground beef
- 1/2 cup pimiento-stuffed olives, halved
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 1/4 cup raisins
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1-1/2 teaspoons salt
- 18 potato dinner rolls
- In a large skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic, and cook 1 minute more. Add ground beef; cook, crumbling meat, until no longer pink, 6-8 minutes. With a slotted spoon, remove meat; drain excess fat.
- Return meat to skillet. Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
- Toast rolls. Spoon beef mixture on each roll (they may be juicy). Serve immediately.
Nutrition Facts1 slider: 249 calories, 9g fat (2g saturated fat), 31mg cholesterol, 631mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 14g protein.
Aug 18, 2017
I usually serve picadillo over rice. I really like the creativity of putting the mixture on sliders!
Jul 30, 2017
There are lots of different flavors in this recipe. It reminds me of a gourmet sloppy joe. I was skeptical of the raisins and olives - I like both - but it sounded unusual. They were actually good together but could easily be omitted. The one thing I will do different next time is remove the cinnamon! The cinnamon did not go with the rest of the ingredients.
Follow along as we show you how to make these fantastic recipes from our archive.