Picadillo Rice And Beef Hash/filling

2 ts Olive oil

8 oz Cooked ground beef (sirloin

-or top round) 1/4 c Diced onions

1/2 Garlic clove, minced

1 md Tomato, blanched, peeled,

-seeded, And chopped 1 sm Apple, pared, cored and

-chopped 1 Canned jalapeno pepper,

-drained, seeded, and Thinly sliced 2 tb Raisins

2 lg Pimiento-stuffed olive,

-sliced crosswise 2 Pitted black olives, sliced

-crosswise 1/4 ts Each salt and pepper

Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes. Serve with rice or as a filling for tacos or tortillas. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.