Ingredients
2lbslean ground beef
¼cupolive oil
½onion,chopped
½green bell pepper,chopped
2tbspgarlic,minced
8oztomato sauce,(2 cans)
2cupswater
½cupred cooking wine
3tbsphot sauce,such as Louisiana®
1.41ozsazon seasoning,(1 package), such as Badia® Tropical®
1tbspfresh parsley,chopped
½tspgarlic powder
½tsponion powder
½tspground cumin
½tspground black pepper
¼tspground bay leaf
3ozSpanish style olives
1tspsalt,or to taste
1small butternut squash,peeled, cut into cubes
Preparation
Cook and stir the ground beef in a large stockpot for 5 to 10 minutes until browned. Drain the grease.
Heat the olive oil in a small skillet over medium heat. Add the onion, green bell pepper, and garlic, then cook and stir for 2 to 3 minutes until fragrant.
Stir into the beef in the stockpot. Pour the tomato sauce, water, cooking wine, and hot sauce into the stockpot.
Stir in the sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil. Reduce the heat to low and simmer picadillo, uncovered for about 10 minutes until slightly thickened.
Split the olives in half with the fingers and stir into the picadillo. Add the squash.
Simmer for 45 to 60 minutes until the liquid reduces, but picadillo is not dry. Season with salt.
Serve and enjoy!
