Picadillo is a latin variation on hash or chili. Click here for the wiki explanation. I have written about Picadillo before (click here), but I was a vegetarian at the time. Here is my most recent version of Picadillo, almost as easy as a dump cake.
Since we've gone Paleo, we no longer add beans to this dish. We also try to use more fresh tomatoes instead of canned products.
Start with half a coffee cup of raisins, covered with booze or warm water. If you're in a big hurry, cook in microwave at 50% power for 30 seconds. Set this aside.
Chop a small onion, place in large skillet with one pound ground beef, and sautee until meat is almost cooked and onions are clear. Drain off extra fat, then place this mixture in a large sauce pot.
Cut a large tomato (or equivalent) into cubes, then add to sauce pot.
Open one can each of diced tomatoes and tomato paste, and add to sauce pot.
Add one small can of black olives, one cup of pitted green olives (sliced or chopped), and one can of black beans (rinsed).
Not shown is the mess of spices added at this time. Lots of cinnamon and some allspice, clove, garlic, nutmeg, cumin, and oregano, or whatever you have. Also add the raisins and their "special juice."
Heat through and simmer on low heat for about an hour. We serve it with a dollop of sour cream on top (although I like to stir it in) and a piece of buttered, sprouted grain bread on the side.