Picadillo


1 lb. ground meat
2 oz. chopped cooking ham or 3 slices diced bacon (partly cooked in Microwave)
½ small onion, diced
¼ cup diced green pepper
1 small tomato, diced
1 tsp. dried oregano
2 tsps. garlic powder
1 tsp. salt
½ tsp. black pepper
8 chopped or sliced olives
1 tsp. capers
1 envelope of Sazón with achiote
1- 8 oz. can tomato sauce

Brown the ground meat in a small caldero or frying pan and drain. Add ham or bacon (or both), onion and green pepper, tomato, oregano, garlic, salt and pepper, olives and capers, Sazón, and tomato sauce. Bring to a boil, then cover and cook for 15 minutes or so over low heat. Cook another 15 minutes or so uncovered. Stir ocassionally.

Notes:
You can use ground pork instead of beef.
This meat can be served over rice and is the same recipe used for stuffing pastellilos de carne, alcapurrias, rellenos de plátanos (piñones), rellenos de papa, etc.