Ingredients: (Picadillo Casserole 2)
3 tablespoons bacon drippings
1 large potato, peeled and coarsely chopped
1 pound ground beef
1 cup chopped ham
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup currants or raisins
1/4 cup pimiento-stuffed green olives, cut in half
2 Beef Flavor Bouillon Cubes, crumbled
2 tablespoons tomato sauce
1 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon white vinegar
Hot, cooked rice
4 sunny-side-up eggs (optional)
Directions: (Picadillo Casserole 2)
Heat bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.
Cook beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar.
Serve over rice. Top with egg.