Picadillo Sliders

Ingredients

  • 1 tablespoon canola oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 pounds ground beef
  • ½ cup pimiento-stuffed olives, halved
  • 2 cans (14 ½ ounces each) diced tomatoes, drained
  • 1 cup beef broth
  • ¼ cup red wine vinegar
  • ¼ cup raisins
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons salt
  • 18 potato dinner rolls, halved, toasted
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Instructions

  • Serving Size:
  • Cook time:
  1. In a large cast-iron or other heavy skillet, heat oil over medium heat.
  2. Saute the onion until translucent, 6-8 minutes. Add the garlic and cook for 1 minute more.
  3. Add the ground beef and cook until no longer pink, about 6-8 minutes, breaking into crumbles. Drain the cooked meat.
  4. Add the next 10 ingredients. Stir over medium heat until well blended. Reduce the heat and simmer until the sauce has thickened, about 10-15 minutes.
  5. Spoon the beef mixture onto each roll (they may be juicy). Serve immediately.