IN THE KITCHEN WITH: Lisa Camuto

Braden River Elementary School’s Lisa Camuto grew up eating plenty of Spanish food. This recipe for picadillo is one her own family has enjoyed for years.

“(My mother) perfected it,” Camuto says. “It’s fun because it feeds a lot of people and it’s relatively inexepensive.”

Picadillo
Ingredients
4 small potatoes, quartered and par-boiled to soften
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
3 Tablespoons olive oil
1.5-2 pounds ground beef
½ cup green olives with pimento
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 cup rice
Salt, to taste
Pepper, to taste
Oregano, to taste
Crushed red pepper, to taste

Method:
1. In a large skillet over medium heat, sauté green peppers, garlic and onion in 2 tablespoons olive oil, or until softened, about 7-10 minutes. Stir occasionally.
2. In medium pot, add remaining olive oil, two cups of water and bring to a boil for the rice.
3. To onion mixture, add ground beef, olives and potatoes. Continue stirring to break up and brown the meat.
4. Add salt, pepper, basil, oregano and crushed red pepper flakes.
5. When meat has browned, add tomato sauce while slowly stirring.
6. Reduce heat and simmer 25-30 minutes, stirring occasionally.
7. Add rice to boiling water; reduce to simmer and cover for about 25 minutes.
8. Serve cooked picadillo over rice.