Healthy Picadillo

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 2  pounds  ground round
• 1  tablespoon  olive oil
• 1 1/2  cups  thinly sliced onion
• 1  garlic clove, minced
• 1 1/2  cups  (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
• 1 1/2  cups  (1/4-inch-thick) slices red bell pepper, each slice cut in half
• 1  cup  finely chopped carrot
• 3/4  cup  golden raisins
• 1/2  cup  dry white wine
• 1/4  cup  sliced pimento-stuffed manzanilla or green olives (about 15 olives)
• 2  tablespoons  balsamic vinegar
• 1 1/2  teaspoons  salt
• 1/8  teaspoon  black pepper
• 2  bay leaves
• 1  (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1  (8-ounce) can no-salt-added tomato sauce

Preparation

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

Nutritional Information

Calories:

280 (29% from fat)

Fat:

9.1g (sat 2.8g,mono 4.4g,poly 0.6g)

Protein:

26.4g

Carbohydrate:

24g

Fiber:

2.2g

Cholesterol:

70mg

Iron:

3.8mg

Sodium:

557mg

Calcium:

46mg