QUICK DELICIOUS PICADILLO, which can stand on its own maybe served with rice and even beans - also makes classically toothsome filling for empanadas.

Picadillo - contributed by Tamara - I've made many versions, but I think this one is the best.

1 1/4 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 cup beer
~2 or more cups drained canned chopped tomatoes
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup quartered and pitted green olives

In a large frying pan, cook the ground beef until it
is no longer pink. Add the onion, bell pepper, and garlic and cook,
stirring occasionally, until starting to soften, about 3 minutes.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt,
black pepper, and Tabasco sauce and bring to a boil. Reduce the heat
and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan,heat the oil over moderately
high heat. Add the potatoes and cook, stirring occasionally, until
golden brown, 8 to 10 minutes.
Add the potatoes, raisins, and olives to the meat mixture. Cook,
covered, until the potatoes are just done, about 10 minutes longer.