Picadillo

This is a cuban-style sloppy joe. I've had it solo or with rice or even served on tacos, pitas and garlic bread slices. It's one of my favorite meals. traditionally it is served with raisins in it. I sort of skip that part.

Picadillo

2 1/2 pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
1/2 cup stuffed green olives
1/4 cup brine from olive jar
1/2 teaspoon garlic powder
1 tablespoon adobo seasoning
1/2 teaspoon black pepper

Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.

Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally. If you are serving over bread cook down longer to soak in more of the liquid.

This is even better after being refridgerated over night.