2 lb. ground beef 1 tsp. salt, divided 1/2 tsp. black pepper 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1 onion, finely chopped 2 lb. plum tomatoes, chopped 1 jalapeņo or serrano pepper, minced 1 large potato, peeled, cut into 1/2 -in. cubes 1 ripe Plantain or large firm banana, chopped 2 bay leaves 1 cinnamon stick 1/2 c. raisins
What to do:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 3/4 -in. crumbles and stirring occasionally. Remove from skillet with slotted spoon. Season with 1/2 tsp. salt, black pepper, ground cinnamon and cloves. Set aside. Remove any drippings from skillet. 2. Cook onion in same skillet over medium heat 3 min. or until tender, stirring occasionally. Add tomatoes, beef mixture, jalapeno pepper, potato, Plantain, bay leaves and cinnamon stick. Reduce heat; cover and simmer 20-23 min. or until potato is tender, stirring occasionally. Stir in raisins; continue cooking, uncovered, 5 min. 3. Remove and discard bay leaves and cinnamon stick. Season with remaining 1/2 tsp. salt.
* Picadillo mixture can be used as a filling in tacos or poblano chiles.
