When I’m pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! —Patterson Watkins, Philadelphia, Pennsylvania
Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds ground beef
- 1/2 cup pimiento-stuffed olives, halved
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 1/4 cup raisins
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1-1/2 teaspoons salt
- 18 potato dinner rolls, halved, toasted
Directions
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain.
- Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
- Spoon beef mixture on each roll (they may be juicy). Serve immediately.
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