Picadillo

Courtesy of Suzanne Somers’ Get Skinny on Fabulous Food

Serves 8

2 tablespoons olive oil

2 medium onions, finely chopped

1 large bell pepper, finely chopped

6 plum tomatoes, chopped

Salt and freshly ground black pepper

1 tsp minced fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1 pound lean ground beef

1 pound pork

¾ cup balsamic vinegar

½ cup tomato puree

2 tbsp capers, drained (optional)

Garnish: Sour cream; 1 bunch of cilantro, chopped; 1 head of iceberg lettuce

Heat the olive oil in a large skillet over medium heat. Add the onions and peppers. Cook until they are brown and tender, 10 to 15 minutes. Then add the tomatoes, salt and pepper to taste, garlic, cumin, and coriander.

Turn the heat up to medium-high and add the meat. Brown the meat, using a wooden spoon to break it into tiny pieces.

Add the balsamic vinegar, capers, and tomato puree. Reduce the heat and simmer for at least 1 hour.

Serve in a bowl with a dollop of sour cream and chopped cilantro. Or roll up in a lettuce leaf and eat like a taco.