Dairy-Free Cuban Picadillo with Plantains

Ingredients

• 1 lb Ground beef
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Green bell pepper
• 4 cloves Garlic
• 14.5 oz Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1/2 cup Green olives
• 1/4 cup Raisins
• 1 tablespoon Red wine vinegar
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 large Plantains
• 2 tablespoons Vegetable oil

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Add onion and green bell pepper and cook until softened, about 5 minutes.
4. 4Stir in garlic, diced tomatoes, tomato paste, olives, raisins, red wine vinegar, cumin, oregano, salt, and pepper.
5. 5Bring to a simmer and cook for 20 minutes, or until the flavors have melded.
6. 6While the picadillo is simmering, peel and slice the plantains into 1/2-inch thick rounds.
7. 7Heat vegetable oil in a separate skillet over medium heat.
8. 8Fry the plantains until golden brown on both sides, about 3-4 minutes per side.
9. 9Serve the picadillo with the fried plantains.

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