How about a great Cuban dish for a bit of a change?

Picadillo

Ingredients:

1.5 lbs Lean Ground Beef

1 Bell Pepper

1 large Russet Potato

1 Medium Sweet Yellow Onion

4 Garlic Cloves

1 Cup Golden Raisins

15 Small Pimento Stuffed Green Olives

3 Tbspn Finely Chopped fresh Oregano (or 1 Tbspn dried Oregano)

1 Tsp Kosher Salt

1 Tsp Ground Black Pepper

1 Tsp Ground Cumin

1/4 Tsp Ground Cinnamon

1/8 Tsp Ground Clove

1 Tbspn Olive Oil

1 Cup Dry White Wine

1 14.5 oz. Can Sliced Stewed Tomatoes with juice

1.5 Cups Tomato Sauce

Directions:

Chop Bell Pepper and Sweet Yellow Onion and finely mince Garlic Cloves. Dice the potato.  Heat Olive Oil in large skillet over medium high heat. Add chopped pepper and onion and cook until vegetables begin to soften. Add minced Garlic.  Stir and cook for a minute or two. Add Ground Beef. Break up beef and stir to incorporate meat with pepper, onion and garlic. Add oregano, salt, pepper, ground clove, ground cinnamon and ground cumin. Stir and allow ground beef to brown. When beef has browned add white wine and allow to cook for a minute or two. Add stewed tomatoes and Tomato sauce.  Reduce heat to medium and add the diced potato, raisins and olives. Cover and continue cooking for 15 minutes.  Reduce heat to low, uncover and taste test. Add additional salt and pepper, if needed. Allow to simmer uncovered for an additional 15 minutes. Stir frequently to prevent sticking as liquid thickens. If potatoes are not tender continue to simmer until potatoes are tender. 

Serves 4 

Note:  Serve over white rice and with a side salad