• Preheat pot over medium heat.
• Add the ground beef to the pot.
• Season the ground beef with the adobo, garlic powder, and onion powder.
• Break up the ground beef as much as possible with the mixing spoon and cook through. Ground beef will be brown when it is fully cooked.
• Create a well in the middle of the ground beef, and add the sofrito. Sauté the sofrito quickly before mixing it into the ground beef.
• Stir in the olives.
• Stir in the tomato sauce.
• Stir in the sazón and bay leaves.
• Simmer for 5 minutes to thicken, occasionally stirring, so the picadillo doesn't burn and stick to the bottom of the pot.
• Serve with rice, like tacos, over pasta, or as a filling for empanadas or lettuce wraps.

Pro Tip:

• If using lean ground beef, brown the meat using Domestic Gourmet Organic Annatto Oil (Aceite de Achiote) for a deliciously authentic upgrade!
• Finely mince the olives and sofrito for picky eaters.
• Like any stew, refrigerate the leftovers; it's even better the next day!

No Waste:

• Save all the seeds, stems, and skins; freeze the scraps to make vegetable stock another time. Use the search bar to find a no-waste vegetable stock recipe!
• Add a little bit of water to the tomato sauce can, swirl, and add it into the picadillo. Don't worry if it's a little watery; it'll thicken, and you'll have used all the tomato sauce!