Picadillo

Directions

1. 1
   1.
2. 2
   Cook the meat in a large skillet over medium heat, stirring to break up any lumps.
3. 3
   Cook for 7 to 8 minutes until browned.
4. 4
   Drain off any fat.
5. 5
   Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
6. 6
   2.
7. 7
   Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes.
8. 8
   Stir in the remaining 2 cups water and simmer for 8 minutes.
9. 9
   To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before its done.
10. 10
    This variation makes a great stuffing for Chiles Rellenos.