Cuban Picadillo Stuffed Avocado Breakfast

Ingredients

• 1 pound Ground Beef
• 4 each Avocados
• 1 medium Onion
• 1 medium Green Bell Pepper
• 3 cloves Garlic
• 1 cup Tomato Sauce
• 1/2 cup Green Olives
• 1/4 cup Raisins
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1 each Bay Leaf
• 1 tablespoon Vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 pound of ground beef. Cook the ground beef, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes.
2. 2Add the 1 medium onion, diced, and the 1 medium green bell pepper, diced, to the skillet with the ground beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Stir in the 3 cloves of garlic, minced. Cook for 1 minute until fragrant. Add the 1 cup of tomato sauce, the 1/2 cup of green olives, the 1/4 cup of raisins, the 1 teaspoon of cumin, the 1/2 teaspoon of oregano, the 1 bay leaf, and the 1 tablespoon of vinegar. Stir everything together.
4. 4Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the picadillo simmer gently for 15-20 minutes, stirring occasionally, until the flavors have blended together. The sauce should thicken slightly.
5. 5While the picadillo is simmering, carefully cut the 4 avocados in half lengthwise. Remove the pits. You can scoop out a little bit of the avocado flesh from the center of each half to make more room for the picadillo, if desired.
6. 6Remove and discard the 1 bay leaf from the picadillo. Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste the picadillo and add more salt or pepper if you think it needs it.
7. 7Spoon the hot picadillo mixture evenly into the 4 avocado halves. Serve immediately.

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