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Picadillo Wedge

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 small onion, chopped
1 small green bell pepper, seeded and chopped
Vegetable cooking spray
1 (8-ounce) can tomato sauce
1/2 cup dry red wine or beef broth
1 teaspoon pepper
1/4 cup sliced green olives
1 small head iceberg lettuce
Lime wedges (optional)

Directions
1. Sauté first 3 ingredients in a large skillet coated with cooking spray over medium-high heat 5 to 10 minutes or until beef crumbles and is no longer pink.
2. Stir in tomato sauce and next 3 ingredients; reduce heat, and simmer 10 minutes or until onion is tender and most of liquid evaporates.
3. Cut lettuce into 8 wedges. Serve with beef mixture, and if desired, lime wedges.

Makes 8 servings.

Cooking Tip: You can store green peppers in a a plastic bag in the refrigerator for up to 5 days.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 115 (43% from fat); FAT 5.8g (sat 1.5g); PROTEIN 12.3g; CARB 5.4g; FIBER 2.1g; CHOL 30mg; IRON 2.5mg; SODIUM 295mg

Diabetic Exchanges: 1 vegetable; 2 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 105 (30% from fat); FAT 3.6g (sat 1.0g); PROTEIN 13.8g; CARB 5.4g; FIBER 2.1g; CHOL 30mg; IRON 1.6mg; SODIUM 302mg

Diabetic Exchanges: 1 vegetable; 2 very lean meat