Another recipe

Paula's Picadillo

1 lb extra lean ground beef
3 scallions/spring onions/green onions, chopped
2 cloves garlic, crushed
1 med white potato, chopped
1/4 C chopped green olives
1 diced red pepper
1 small can tomato sauce
dash favorite red wine
liquid from the jar of olives*
1/4 t ground cumin
1/4 t dried organo
1/2 t Piccapeppa sauce (or your favorite hot sauce to taste!)
Cooked short grain brown rice

Place the ground beef in a large skillet or soup pot, and brown thoroughly. Pour off any excess fat. Add the onion and garlic and cook until fragrant.
Reduce heat to medium, add oregano, cumin, tomato sauce, piccapeppa/hot sauce, and wine. If not "soupy" enough to come to a nice simmer for the potato to cook in, add a little more wine, and some of the liquid out of the olive jar.
(*my absolute favorite product to use for a lot of cooking with olives is Mezetta Italian Anti Pasto Salad marinated in California Chardonnay. I cook with the olives and the liquid, and I eat the peppers and garlic out of the jar! NOM!)
Add chopped olives, potato, pepper, stir well, cover, and simmer until potato is tender.
Serve over cooked rice, or, do what I did, and mix the rice right in to the pot to soak up whatever liquid is left (there won't be very much).

You can also choose to leave your green onions raw, but I have an allergy to something in raw onions, so I always cook them. Picadillo is also used as a pastry stuffing. You would not use the rice in that case.